There’s nothing quite like the warm, gooey center of a freshly baked Pizookie paired with its crisp, golden edges. This indulgent dessert combines the best of a cookie and a pie, offering a rich, buttery flavor with hints of vanilla and chocolate. In just 20 minutes of prep and 30 minutes of baking, you’ll have a treat that’s perfect for sharing or savoring solo. The cooling time lets the flavors meld, creating a dessert that’s as comforting as it is irresistible.
Each bite delivers a symphony of textures—soft, chewy, and slightly crunchy—while the melty chocolate chunks add a decadent surprise. With 8 generous servings, it’s ideal for gatherings or a cozy night in. The Pizookie’s rich aroma and luscious taste make it a crowd-pleaser every time.
What You’ll Need for the Perfect Pizookie
- ¾ cup (170 g) unsalted butter
- ¾ cup (150 g) light brown sugar (firmly packed; a blend of light and dark brown sugar works well)
- ⅔ cup (135 g) granulated sugar
- 1 large egg (room temperature preferred)
- 1 large egg yolk (adds richness)
- 1 teaspoon vanilla extract (pure vanilla for best flavor)
- 2 cups (250 g) all-purpose flour (measured correctly for best texture)
- ½ teaspoon baking powder
- ¾ teaspoon table salt
- 6 oz (170 g) coarsely chopped semisweet or dark chocolate (or 1 heaping cup chocolate chips)
- Vanilla ice cream (for serving, optional but highly recommended)
Step-by-Step Guide to Making Your Pizookie
- Brown the Butter:
- Place butter in a skillet (use a cast iron skillet if baking in it later).
- Cook over medium heat until melted, then continue cooking while stirring constantly.
- Watch for golden brown flecks forming in the butter, then immediately remove from heat. Stir for a few seconds, then let cool in the pan for 30 minutes.
- Preheat Oven:
- While butter cools, preheat oven to 350°F (175°C).
- Mix Wet Ingredients:
- Once butter is cool, add brown sugar, granulated sugar, egg, egg yolk, and vanilla extract. Stir until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix into the wet ingredients until dough is cohesive (it may seem dry at first but will come together).
- Add Chocolate:
- Stir in chopped chocolate or chocolate chips until evenly distributed.
- Flatten the surface of the dough with a spatula or the back of a spoon.
- Bake:
- Transfer dough to preheated oven and bake for 28–30 minutes, or until the cookie is baked through (edges should be golden).
- Cool and Serve:
- Allow to cool for 10–15 minutes, then top with vanilla ice cream and serve warm. Enjoy!
Perfect Pairings: Toppings and Serving Ideas
While vanilla ice cream is a classic topping for a Pizookie, don’t hesitate to get creative! Try adding a drizzle of caramel or chocolate sauce for extra indulgence. Fresh berries, whipped cream, or even a sprinkle of sea salt can elevate the flavors. For a fun twist, serve with a side of warm Nutella or peanut butter for dipping.
Storage and Reheating Tips
If you have leftovers (unlikely, but possible!), store the Pizookie in an airtight container at room temperature for up to 2 days. To reheat, pop it in the oven at 300°F (150°C) for 5-10 minutes until warm and gooey again. Avoid microwaving, as it can make the cookie soggy.
Recipe Variations to Try
Switch up the chocolate by using milk chocolate, white chocolate, or even a mix of all three. For a nutty twist, add ½ cup of chopped walnuts or pecans to the dough. If you’re a fan of texture, toss in some toffee bits or pretzel pieces. Feeling adventurous? Swap the vanilla ice cream for salted caramel or mint chocolate chip.
Time-Saving Hacks
To speed up the process, skip browning the butter and use melted butter instead—it’ll still taste delicious! You can also prepare the dough ahead of time and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for 10 minutes before flattening and baking.
Equipment Tips for Success
If you don’t have a cast iron skillet, a 9-inch round cake pan or oven-safe skillet works just as well. For easy cleanup, line the pan with parchment paper. A sturdy spatula or the back of a spoon is perfect for flattening the dough evenly before baking.
Pizookie
Ingredients
- ¾ cup unsalted butter
- ¾ cup light brown sugar or a blend of light and dark brown sugar, firmly packed
- ⅔ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon table salt
- 6 oz coarsely chopped semisweet or dark chocolate or 1 heaping cup chocolate chips
- Vanilla ice cream for serving
Instructions
- To Brown the Butter: Place butter in skillet (if baking in a cast iron skillet you can brown the butter directly in the same skillet you’ll be baking in) and cook over medium heat until butter is melted.
- Once melted, continue to cook while constantly stirring as butter sizzles and pops. Once butter begins to brown (you’ll see golden brown flecks forming and floating in the pan) immediately remove from heat. Continue to stir for several seconds, then allow butter to cool (in the pan) for 30 minutes before proceeding.
- Making the Pizookie: While butter cools, preheat oven to 350F (175C).
- Once butter is no longer warm to the touch, add sugars, egg, egg yolk, and vanilla extract and stir well to combine.
- In a separate bowl, whisk together flour, baking powder, and salt, then gradually stir into the butter mixture until dough is cohesive and completely combined (dough can seem a bit dry and crumbly, so be gradual with adding the flour and stir until it comes together).
- Stir in chocolate and flatten the surface of the cookie with a spatula or the back of a spoon.
- Transfer to 350F (175C) preheated oven and bake for 28-30 minutes or until cookie is baked through.
- Allow to cool for 10-15 minutes before topping with ice cream and serving still warm. Enjoy!