Can I use store-bought cookie dough for a pizookie?

Yes. Store-bought chocolate chip cookie dough can work for a pizookie, but the baking time may be different from this homemade recipe. Follow the package guidance and watch the edges and center closely rather than using this recipe’s baking time as an exact substitute.

Can I make the pizookie dough ahead of time?

Yes. Prepare the cookie dough, cover it well, and refrigerate it until you are ready to bake. Let the dough soften enough to spread evenly in the skillet before baking. If the dough is still cold, it may take a little longer to bake, so use the appearance of the edges and center as your guide.

Easy Pizookie Recipe (Chocolate Chip Skillet Cookie)

Description

This easy homemade pizookie bakes in a 10-inch skillet with lightly golden edges, a soft center, and plenty of chocolate chips. Serve it warm on its own or with vanilla ice cream.

Ingredients

Scale

1/2 cup (113 g) unsalted butter, melted and slightly cooled
1/2 cup (110 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/3 cups (160 g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (170 g) semi-sweet chocolate chips, divided
Vanilla ice cream, optional, for serving

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Instructions

Preheat the oven to 350°F. Lightly grease a 10-inch oven-safe skillet.
In a large bowl, whisk the melted and slightly cooled butter, brown sugar, and granulated sugar until smooth.
Add the egg and vanilla extract and whisk until fully combined.
Add the flour, baking soda, and salt. Stir just until no dry streaks remain.
Fold in most of the chocolate chips, reserving a few for the top.
Spread the cookie dough evenly in the skillet, making sure the thickness is fairly consistent from the center to the edges. Sprinkle the reserved chocolate chips over the top.
Bake for 18 to 22 minutes, checking toward the lower end of the range. The edges should look set and lightly golden, while the center should still look soft but not wet or liquid.
Remove the skillet from the oven and let the pizookie rest for about 10 minutes. Serve warm, with vanilla ice cream if desired.

Notes

Measure the flour carefully to avoid a dry cookie.
Do not overmix the dough once the flour is added.
A smaller skillet will make the dough thicker and may require more baking time.
A larger skillet will make the cookie thinner and may bake faster.
The center will continue to set as the pizookie rests in the hot skillet.
Vanilla ice cream is optional and is not part of the core recipe formula.

Prep Time: 10 minutes
Rest Time: 10 minutes
Cook Time: 22 minutes (start checking at 18 minutes)
Category: Dessert
Method: Baking
Cuisine: American