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Pizookie Recipe
This warm, ooey, gooey Pizookie recipe is a family favorite perfect for cookie lovers. Topped with vanilla ice cream, it's ultimate dessert perfection.
Prep Time
5 mins
Cook Time
5 mins
Total Time
23 mins
Servings: 8
Calories: 393 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- ½ cup brown sugar
- ½ cup granulated sugar
- ¼ cup unsalted butter, softened
- ¼ cup vegetable oil
- 1 egg
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 cup milk chocolate chips
- 2-3 scoops Ice cream
Instructions
- Preheat the oven to 350°F
- In a large bowl, cream brown sugar, granulated sugar, unsalted butter, and vegetable oil. Add egg and beat until fluffy.
- Add baking soda, salt, baking powder, vanilla extract, all-purpose flour and stir. Mix in milk chocolate chips.
- Press the cookie mixture into a greased 8-9 inch pan or cast iron skillet. Bake at for 18-22 min. The edges should be browned and crisp while the middle is soft and gooey.
- Serve immediately with a scoop or three of Vanilla Ice Cream.
Cup of Yum
Notes
- Individual servings. Divide the dough into ramekins, mini pie pans, or individual pizza cookie skillets. Press the dough to about 1/2-1-inch thick. Reduce the bake time to about 6-8 minutes at 350°F, or until the edges have turned golden brown and the center is still gooey.
- Mix and match. Make the dough and then divide it in half. You can then add different mix-ins to each section of dough before pressing them side by side in the skillet.
- Mix and match. Make the dough and then divide it in half. You can then add different mix-ins to each section of dough before pressing them side by side in the skillet.
- Prep ahead. Premake the dough and keep it stored in the fridge for 1-3 days or freeze it for up to 3 months. Form the dough into a ball or log and wrap it tightly with plastic wrap. If freezing it, wrap it again with aluminum foil.
- Premake the dough and keep it stored in the fridge for 1-3 days or freeze it for up to 3 months. Form the dough into a ball or log and wrap it tightly with plastic wrap. If freezing it, wrap it again with aluminum foil.
- Store. Scoop the ice cream off the leftovers, and place the remaining cookie in an airtight container. Keep it in the fridge for 1-2 days. Preheat the oven to 350°F. Place the Pizookie in a skillet or pan and heat for 4-5 minutes, or until warm.
Nutrition Information
Calories
393kcal
(20%)
Carbohydrates
63g
(21%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
46mg
(15%)
Sodium
256mg
(11%)
Potassium
112mg
(3%)
Fiber
1g
(4%)
Sugar
44g
(88%)
Vitamin A
327IU
(7%)
Vitamin C
0.2mg
(0%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 393
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 63g | 21% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 46mg | 15% |
| Sodium | 256mg | 11% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 327IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.