Pizookie Recipe
User Reviews
5
Pizookie Recipe
Description
This Pizookie combines brown and granulated sugars with softened butter and oil, creamed together before adding egg and leavening agents like baking soda and powder. Vanilla adds aroma while all-purpose flour and milk chocolate chips create the cookie base. Pressing the dough into a greased pan or cast iron skillet and baking at 350°F until edges are crisp and the center remains soft creates a dessert with a crunchy perimeter and a tender, gooey inside.
The final step is serving hot with multiple scoops of vanilla ice cream, which melts into the warm cookie, providing a creamy, cool complement to the sweet, rich cookie. This recipe also allows for individual portions by dividing dough into small pans or ramekins and adjusting bake time for a personal serving. The dough can be premade, refrigerated, or frozen for future baking.
Storing leftovers in the fridge and reheating briefly preserves the texture and warmth. Variations can include mixing different add-ins in half the dough before baking. This recipe is versatile for making warm, comforting desserts that combine cookie and ice cream together.
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 coops 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.
Notes
- Divide dough into individual ramekins or mini pans and reduce baking time to 6-8 minutes for personal servings.
- Mix different add-ins into divided dough sections for varied flavors in the same bake.
- Premake dough and refrigerate for 1-3 days or freeze up to 3 months wrapped tightly.
- Store leftovers in an airtight container in the fridge for 1-2 days and reheat in an oven or skillet before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 393 kcal
% 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.
User Reviews
Overall Rating
5
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