Chocolate Chip Pizookie Made Straight in the Pan

Well isn’t this just sweet. A big fat abnormal chocolate chip cookie in a deep pan with a mountain of icecream. Since that glorious day at BJs a few years ago where I discovered this outrageous cookie, I have been making these so often that I don’t know what to do with myself. Before, I would just make a regular old-fashioned chocolate chip cookie and immediately top it with icecream, and I was happy with that.  But we need to give this cookie a lot more credit. Because we’re not making it the traditional way. Because I’m rebellious like that.Chocolate Chip Pizookie

A Pizookie should be simple and not time-consuming. It’s against the Pizookie law. So, we’re not getting our hand mixer out for this monster of all monster cookies. We are literally, and I mean literally dumping in all the ingredients STRAIGHT in the pan and throwing in some light elbow grease. Pretty self-explanatory. And for once, you don’t get to lick off any leftover batter because there is no mixing bowl involved in this one-pan affair!

Chocolate Chip Pizookie

If you’re more into visuals, check out how I make this!

 

4.4 from 7 reviews
Chocolate Chip Pizookie Made Straight in the Pan
 
Author:
Recipe type: Dessert
Serves: 1 9 inch pizookie
Ingredients
  • 5 tbsp melted unsalted butter
  • ⅓ cup dark brown sugar (I like the caramel notes of dark brown but if you use light brown, use ½ cup)
  • ¼ cup white sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1¼ cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup semi-sweet chocolate chips
Instructions
  1. Pour melted butter straight in a 9 inch pan.
  2. Preheat oven to 375 degrees F.
  3. In a 9 inch pan, pour melted butter along with the sugars and combine with a spatula or wooden spoon.
  4. Add the egg, vanilla extract and mix.
  5. Next, dump all the dry ingredients and mix until incorporated.
  6. Fold in chocolate chips and spread the batter smooth. The cookie dough will be sticky so I use a piece of parchment paper to push the dough to the edge of the pan.
  7. Bake the Pizookie at 375 degrees F for 10 -12 minutes or until lightly golden brown around the edges but a bit under baked in the center.
  8. Top with vanilla icecream and a nice drizzle of melted chocolate and enjoy!
 

38 comments

  1. I am in love with big, giant skillet cookies! They are just so warm and gooey and delicious. Yum!

    1. Izza -Rookie With a Cookie

      I know right! Especially when you don’t need any equipment to make it.

  2. If you really want to go all-out, do it in cast iron…

    1. Cast-iron would be fantastic for this too!

  3. Just found this gem of recipe online! Could’nt resist and started instantly. Had some trouble measuring sugar and flour (coming from germany I don’t have any cup/tbs at home – I just ordered some online a second ago… lol) but now the giant cookie is about to get baked. Can’t wait for it!
    Thank you for this recipe!

    1. Thank you so much for trying out, Seireen! I hope you check out more of my stuff on here or YouTube!:D

  4. I’m just diying to try this very soon!!!

    1. Yes, Maihum! Please do try and let me know how they turn out. Everyone who tried it so far has loved it:)

  5. Can we use salted butter?

    1. Hi Lexus, you can definitely use salted butter. Just don’t add the salt that my recipe calls for. I hope it turns out great!:)

  6. How long did you bake it for?

    1. Just 10-12 minutes (that works for my oven). You just want to get the edges golden brown and the center still a little undone and fudgy. Let me know how it turns out:)

  7. Hi there,

    I work at BJ’s Brewhouse in Coral Springs, FL. Pizookies are my favorite reason about working there as a server lol. This tasted amazing when I made it, I usually just buy the raw ones from work and make them myself at home but….this is so much easier!

    You should definitely try to make the other flavors at home and give the recipes lol.

    Alexis (:

    1. Hi Alexis! So glad you loved this. I would normally make a regular cookie and top that with icecream until i thought of just dumping everything right into the pan! I’m definitely going to try their other flavors:)

  8. I want to thank you for this recipe and the nice video and directions. We made this while visiting our grandmother and she has an efficiency apartment with very limited kitchen equipment so baking is usually out of the question. We were able to make these and it was a really fun activity for my 4 and 6 year old, and everyone enjoyed the giant cookies.

    1. You’re most welcome, Carrie! I’m so glad you all enjoyed it. Thanks so much for leaving a comment:) I hope you get a chance to try some of my other stuff as well.

  9. Trying it out tonight … uldate took a little longer than expected to cook ..not sure why . Maybe bc I used a glass pan?

    1. Hi Susan, the pan you use and your oven would determine the baking time. For me 10-12 was perfect because I wasn’t fully cooking it. How long did you bake it for? Did you you cook it completely?

  10. I’m thinking this could be a fun vacation desert. How long do you think it would take to bake if I used mini pie plates instead (might be a little weird for 12 of us to share the same plate). 😛 A muffin tin would be easier to find but I think the size is all wrong.

    1. Hi Jennifer! In a mini pie plate, I’d give it about 7 to 8 minutes. Really you just want to make sure the edges are firm and the still a little gooey. Hope this helps:) It’s delicious!

      1. That does!! Thank you so much! I can’t wait! 🙂

  11. Hi, this recipe is so fab..would like to make it but haven’t got brown sugar…is it necessary? Or can I use white

    1. Hi Atty! Brown sugar is necessary to get the cookie moist and take on that familiar brown color. The molasses in brown sugar adds a nice note to the cookie, so unfortunately the result would not be the same without it.

  12. You should do this in a mixing bowl, do not be deceived by these instructions. I tried it out both ways and mixing bowl worked much better

    1. The whole point is to dump everything right into the pan. None is better than the other; I’m in it for the convenience

  13. I doubled the recipe exactly and made two of these,one only with chocolate chips and other with pecans and chocolate chip as well.. It was DECADENT.. thank you..

    1. Pecan is a wonderful addition! Thank you for letting me know and I hope you try other desserts I have on my blog:)

  14. My grandson found your recipe about 7 months ago and we’ve made it quite a few times. It’s so easy and very delicious. And a lot of fun to make. I’m making 3 for his younger brothers birthday. Can I prepare it and bake it later.
    Sunflwr

    1. Hi Jackie, You absolutely can make this ahead of time! Thank you so much for commenting:) i have made tons of other quick desserts. I hope you get to try them out with the little ones.

      1. Thanks for your reply. Looking forward to trying your other recipes.

  15. Hey there! I made your Pizookie and it was delicious, but way too much leftover. I was wondering what the ingredients or measurements would be for say a 6 inch version of this recipe. If you can please help me with that? Thank you.

    1. Hi Vahe, you can just do half the recipe:) The pizookie might be a bit thinner so make sure to bake accordingly..

  16. Heather Sutherland

    do you have to use a cast iron skillet for this?
    what is the difference between a cast iron skillet and a regular skillet?

    1. The beauty of the cast iron skillet is that it retains heat and so ends up crisping up whatever you are cooking. It’s my favorite pan to use when searing meat. But for this dessert, any skillet works:)

    2. Cast iron conducts heat a lot better, so it’s great for searing meat and then slowcooking its done specially steaks.

  17. Hi, can you say how many people this will serve?

  18. I am making Pizookie for a whole class and I am going to use this recipe because it is great and super easy thanks!!!:)

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