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Cozy Giant Pizookie Skillet Cookie Recipe with Vanilla Bean Ice Cream Perfect for Sharing

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A warm, indulgent giant cookie baked in a cast iron skillet with a crispy edge and gooey center, served with creamy vanilla bean ice cream. Perfect for sharing and comforting dessert moments.

Ingredients

Scale
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups (270g) chocolate chips or chunks
  • Vanilla bean ice cream, for serving

Instructions

  1. Preheat your oven to 350°F (175°C). Place your 10-inch cast iron skillet in the oven while it heats to warm it up slightly.
  2. In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter with granulated sugar and brown sugar using a hand mixer or stand mixer until light and fluffy, about 3 minutes.
  4. Add two large eggs, one at a time, beating well after each addition. Stir in pure vanilla extract until the batter is smooth and shiny.
  5. Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Be careful not to overmix.
  6. Fold in chocolate chips or chunks using a spatula, ensuring even distribution.
  7. Carefully remove the hot skillet from the oven using oven mitts and grease it lightly with butter or non-stick spray.
  8. Press the cookie dough evenly into the skillet, spreading it out to the edges.
  9. Bake for 20-25 minutes, or until the edges are golden brown and the center looks just set but still soft. A toothpick inserted near the center should come out with a few moist crumbs.
  10. Remove from oven and let the pizookie cool for 5 minutes to keep it gooey but firm enough to scoop.
  11. Serve warm with generous scoops of vanilla bean ice cream on top.

Notes

For a more gooey center, reduce baking time by 1-2 minutes and watch closely. Avoid overmixing the dough to keep cookies tender. Cast iron skillet is recommended for best texture but any oven-safe skillet can be used. Dough can be prepared up to 24 hours ahead and refrigerated. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Nutrition

Keywords: pizookie, skillet cookie, giant cookie, vanilla bean ice cream, dessert, comfort food, easy dessert, chocolate chip cookie

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