The Pizookie! - baking cookie dough in a skillet until it's golden brown and crispy on the edges, then topping it with scoops of vanilla ice cream while it's still warm for a gooey, indulgent dessert experience that combines the best flavors of chocolate chip cookies and texture of brownies.
1 ½cupschocolate chipssemi-sweet or milk chocolate
2cupsvanilla ice creamoptional for serving
Instructions
Preheat oven to 325 degrees F.
In a 10 or 12 inch cast iron skillet, melt butter over medium heat stirring often, until it starts to bubble and is completely melted. Turn heat to low and add sugar and brown sugar, stirring well, until the mixture is well combined.
Remove from the heat and let the mixture cool for 10 minutes.
Stir in the eggs and vanilla.
Stir in flour, baking soda, and salt.
Add 1 cup of the chocolate chips and stir to combine. Smooth the top of the cookie in the pan. Sprinkle the rest of the chocolate chips on top of the cookie so that they just rest on the top and look pretty.
Bake at 325 degrees F. for 25 to 35 minutes or until the edges are golden brown. The center of the skillet cookie will have a crust but will still be gooey underneath; the edges will be crisp. The smaller pan will cook for more time and a larger skillet will cook for less time.
Top with vanilla ice cream and eat while still warm.
Notes
You can use milk chocolate or semi-sweet chocolate chips for this recipe or even peanut butter chips, white chocolate chips, or M&M candies or you can use a combination of any of these kinds of things. They are all delicious and it's fun to stir in your own combinations. You have a lot of flexibility when it comes to what you are adding in to your skillet cookie.
You can bake the pizookie an additional 5-10 minutes if you like the center less gooey. No issues there. The edge will be a little crustier but while it's still warm the edge will still be soft.