We first experienced the deliciousness known as a “Pizookie” at BJ’s Brewhouse in Arizona over a decade ago. The concept is simple. Take your favorite chocolate chip cookie recipe, bake it in a cast iron skillet, top with ice cream, and dig in straight out of the skillet. It’s crunchy and caramelized around the edges, soft and gooey in the middle. Add vanilla ice cream that melts into all the nooks and crannies and you’ve got straight perfection.
I’ve been wanting a cast iron skillet for years, and finally found the perfect one! I’ve been so impressed by the Staub Brand from Zwilling because they make long-lasting, durable products at affordable prices. This cast iron skillet will be in our family for generations! Made in France, Staub cast iron products offer steady heat distribution and are exceptional for browning meat, making sauces, and using in the oven.
Cast iron can be intimidating, so I love that the Staub pieces are enameled and don’t require seasoning. They are easy to clean and extremely heavy duty. Check out all the amazing Staub product from Zwilling here.
For this recipe, I just halved one of my favorite chocolate chip cookie recipes. It makes the perfect amount of dough to fill a 10″ cast iron skillet. Simple recipes like this are great because they use pantry staples, so you’re ready to make them at any time.
½ cup butter
½ cup white sugar
½ cup brown sugar
1 tsp vanilla extract
½ tsp baking soda
¼ tsp cream of tartar
¼ tsp salt
1 ½ cups all-purpose flour
1 cup chocolate chips
Sea salt flakes (optional)
Begin by preheating your oven to 350 degrees F.
Combine butter and sugars in the bowl of a stand mixer. If butter is coming straight from the fridge, microwave for 15 seconds on high to soften. Mix for 3-4 minutes, scraping the sides of bowl, as needed. Add eggs and vanilla and mix another 1-2 minutes, until it’s light and fluffy.
Add flour, baking soda, cream of tartar and salt. Mix until just combined. Next, add the chocolate chips and mix on low until evenly distributed.
Spread dough into a 10” cast iron skillet. Sprinkle with sea salt (if desired). Then bake for 22-24 minutes until golden brown on the edges.
Let cool for about 10 minutes, then top with vanilla ice cream and eat right out of the skillet.
* If you don’t have a cast iron skillet, you can make a pizookie in an 8-9” round pan or pie pan. It won’t be as crusty around the edges, but will still be delicious! Just don’t use a nonstick pan because you may ruin the pan when you’re scraping the bottom with spoons.
Here are some of our favorite kitchen items from Staub!
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