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5.0 from 6 votes

Gooey Chocolate Chip Skillet Cookie (Pizookie)

If you love warm, gooey cookies straight out of the oven, you have to try this Gooey Chocolate Chip Skillet Cookie (pizookie)!! Sweet, rich, chocolate chips baked perfectly into a thick, fluffy cookie. This pizookie will absolutely melt in your mouth and will leave you wanting the whole thing for yourself!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8 servings
Calories: 112 kcal
Course: Dessert
Cuisine: International

Ingredients

  • 1/4 cup light butter (56g) melted
  • 1 large egg
  • 1/2 cup plain nonfat Greek yogurt (112g)
  • 1 tsp pure vanilla extract
  • 1 cup all-purpose flour (120g)
  • 3 Tbsp brown sugar alternative (36g) I used Swerve
  • 2 Tbsp granular sweetener (24g)
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp mini chocolate chips (28g)

Instructions

    Cup of Yum
  1. Preheat oven to 325 degrees F.
  2. In a medium-sized bowl, add the melted butter, egg, yogurt, and vanilla. Whisk to combine.
  3. In a separate small bowl, add the flour, brown sugar, sweetener, baking soda, and salt. Whisk until dry ingredients re mixed and there are no clumps. Add the dry ingredients to the wet ingredients and stir with a silicone spatula until all the ingredients are incorporated.
  4. Spray a 10-inch skillet with nonstick cookie spray and add the cookie dough. Spread out evenly amongst the skillet. Top with the chocolate chips and gently press into the dough.
  5. Bake for 12-15 minutes (closer to 12 minutes for a more doughy, undercooked cookie). You will want to take the cookie out when it still looks a little underdone in the middle because it will still cook in the hot skillet when you remove it from the oven.
  6. Let cool for a few minutes, then top with ice cream, cool whip, whip cream, chocolate sauce, or whatever else sounds good!

Notes

  • This cookie is delicious warm right out of the oven, but it is also absolutely INSANE chilled (after refrigerating overnight!) Store any leftovers in an airtight container in the fridge for 5-6 days.
  • To make gluten-free: use Bob's Red Mill 1:1 Gluten-Free Baking Flour
  • To make vegan: use vegan butter and vegan yogurt. Replace egg with recommended egg replacement.

Nutrition Information

Serving 1/8 of cookie (50g) Calories 112kcal (6%) Carbohydrates 13.7g (5%) Protein 4.1g (8%) Fat 4.5g (7%) Saturated Fat 0.8g (4%) Fiber 0.8g (3%) Sugar 2.4g (5%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 112

% Daily Value*

Serving 1/8 of cookie (50g)
Calories 112kcal 6%
Carbohydrates 13.7g 5%
Protein 4.1g 8%
Fat 4.5g 7%
Saturated Fat 0.8g 4%
Fiber 0.8g 3%
Sugar 2.4g 5%

* Percent Daily Values are based on a 2,000 calorie diet.