Hold onto your hats, cookie lovers! We’re about to take those warm, gooey chocolate chip cookies you adore and crank them up to eleven. How? By transforming them into a sizzling skillet sensation – a Pizookie! This beauty combines the crispy edges of a pizza with the melty, doughy center of a cookie, creating a dessert guaranteed to disappear faster than you can say “comfort food.” The best part? It’s ridiculously easy to throw together. So skip the cookie aisle and preheat your oven because we’re about to bake up some pure, sugary happiness!
Step By Step Instructions
Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease an oven-safe skillet with butter or cooking spray. Remember, consider the overall sweetness you’re looking for. If you prefer using milk chocolate or very sweet mix-ins, you can reduce sugar in the dough to avoid an overly sweet pizookie. To freeze: Cool completely and wrap the Pizookie tightly in plastic wrap or aluminum foil, or place it in a freezer-safe container. Freeze for 2-3 months. When ready to enjoy, thaw overnight in the refrigerator or at room temperature. Reheat in the oven at 350°F (175°C) for 10-15 minutes until heated. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator. I used my favorite skillet for this recipe, but you can use any oven-safe 10 to 12″ skillet. Mix Dry Ingredients: In a large mixing bowl, whisk together 2½ cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of baking powder, and 1 teaspoon of baking soda until well combined. Cream The Butter and Sugar: In another bowl or stand mixer, beat together 16 tablespoons (2 sticks) of melted unsalted butter, 1½ cups of packed light brown sugar, and ¼ cup of granulated sugar until light and fluffy. Then add 2 large eggs, one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract, 1 teaspoon of espresso powder, and ½ teaspoon of cinnamon until evenly incorporated. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until a thick dough forms. Fold in 1 cup each of semisweet chocolate chips and chopped chocolate until evenly distributed throughout the dough. Transfer to Skillet: Press the cookie dough evenly into the prepared skillet, spreading it out to cover the bottom. Bake: Place the skillet in the preheated oven and bake for about 20-25 minutes, or until the edges are golden brown and the center is set. The cookies will continue to cook slightly after removing from the oven, so it’s okay if they seem slightly underdone. Cool and Serve: Allow the skillet cookie to cool in the skillet for about 10-15 minutes before slicing into wedges or squares. Serve warm with a scoop of vanilla ice cream for an extra treat, if desired.
