This homemade pizookie recipe is packed with chocolate chips, oats, pecans, and butter—all baked to golden gooey perfection in a cast iron skillet.
I have a confession. This entire recipe was born out of… stress baking.
It was one of those chaotic weeks—like, laundry everywhere, my inbox was a dumpster fire, and my kid asked for cookies five minutes before bedtime like she hadn’t already had two popsicles and a granola bar. I just needed something. Something warm, cozy, sweet—and let’s be real, easy. The kind of dessert that doesn’t make you wash five different bowls or require “room temperature eggs” because I never, ever plan that far ahead.
And that’s when I remembered: the pizookie.
You know, the restaurant-style skillet cookie that shows up sizzling and melty and topped with a scoop of vanilla ice cream that’s already halfway down the sides by the time it hits your table? Yeah. That one. This homemade pizookie recipe is basically that, but better—because you don’t have to put on pants to get it.
And let me tell you—this thing has saved more than one emotionally unraveling evening over here.
Why You’ll Love This Homemade Pizookie Recipe?
There’s something deeply satisfying about digging a spoon into the center of a still-warm cookie. Especially when it’s the size of a small plate. It’s not just dessert—it’s a moment. And honestly? It’s not even trying to be perfect. That’s why I love it.
This recipe walks the line between chewy and crispy in the best way. The outside edge gets that golden, toasty crunch, while the middle stays soft, just underbaked enough to melt in your mouth. Chocolate chips pool in every bite. The oats add this slightly nutty chew that makes it feel, dare I say, substantial. And the pecans? Toasty and buttery and, yeah, they’re optional—but if you skip them, don’t blame me when you feel like something’s missing.
What really makes it magic though? It’s baked in a cast iron skillet. Which means it kind of forces you to eat it warm. Preferably with ice cream. Preferably with friends. Or, you know… a really good Netflix lineup and zero plans to share.
Ingredient Notes:
Let’s be honest—these are ingredients I usually have on hand because they’re the same ones I use to stress-bake regular cookies. But together, they’re the dream team.
-
Flour – Just basic all-purpose. Nothing fancy. Gets the job done.
-
Rolled oats – I like the texture. It’s subtle, but it gives the cookie some chew. Plus it makes me feel like this could pass for breakfast.
-
Baking soda – Helps it puff and not turn into a skillet-shaped brick.
-
Cinnamon – I didn’t use to add this, but now I can’t not. It adds just a hint of warmth and makes the whole house smell like you tried.
-
Salt – If you leave it out, the sweetness falls flat. And if you’re using salted butter, maybe just cut it back a bit. But don’t skip it entirely.
-
Butter – Softened, not melted. This is the good stuff. Go full-fat or go home.
-
White sugar + Brown sugar – Brown sugar gives it chew. White sugar brings the crunch. You need both. Don’t argue with science.
-
Eggs – These hold it all together and make it cookie-like instead of crumble mess.
-
Vanilla extract – Always. And if you accidentally double it? Honestly, better.
-
Chocolate chips – The soul of the pizookie. Use the good ones.
-
Pecans – Optional, technically, but highly recommended. They’re the plot twist you didn’t know you needed.
How To Make Homemade Pizookie?
Step 1: Preheat and Grease Your Skillet
Set your oven to 350°F. If your cast iron skillet is seasoned like mine (read: has seen things), you’re probably good. But I usually rub it with a bit of butter or spray it anyway because, well, trust issues.
Step 2: Mix the Dry Stuff
In one bowl, whisk together the flour, oats, baking soda, cinnamon, and salt. Try not to spill half of it on the counter like I did last week.
Step 3: Cream Butter and Sugars
In another bowl—your big mixing bowl—beat the butter with the brown and white sugars until light and fluffy. Like, actually take the full three minutes. It matters.
Want To Save This Recipe?
Step 4: Eggs and Vanilla
Add the eggs one at a time, mixing after each. Then throw in the vanilla. It’s fine if you eyeball it. Honestly, I always do.
Step 5: Add the Dry Mix
Pour your dry ingredients into the wet and stir just until combined. It’s gonna be thick and glorious.
Step 6: Chocolate + Pecans
Fold in the chocolate chips and pecans. Taste test the dough at your own risk. (Not because of raw eggs. Because you might not stop.)
Step 7: Into the Skillet
Scoop that chunky dough into your skillet and press it in evenly with your hands or the back of a spoon. No need to get fancy. Imperfect edges make it more lovable.
Step 8: Bake It
Bake for 35–40 minutes. You want the top golden and set, and the edges just starting to pull away from the pan. The center should still look a little soft. That’s the sweet spot.
Step 9: Cool… Kind Of
Let it cool for 10–15 minutes. Or don’t. Grab some spoons, drop a scoop of ice cream in the middle, and just go for it.
Storage Options:
If—if—there are leftovers, wrap the skillet in foil or move slices to a container. It’ll keep on the counter for a couple days. After that, fridge it. Microwave a slice for 10–15 seconds and boom: instant comfort.
I’ve also frozen it. Not the whole thing—just slices wrapped individually. It’s like having a dessert emergency kit in the freezer.
Variations and Substitutions:
-
No pecans? Leave ‘em out. Add more chocolate. Or pretzels. Or chopped peanut butter cups.
-
Wanna be extra? Drizzle caramel on the dough before baking. Life-changing.
-
Mini versions? Use ramekins or little skillets for individual servings. Just bake 15–18 mins.
-
Feeling fall-ish? Add a pinch of nutmeg or some white chocolate chips with the cinnamon.
What to Serve with Homemade Pizookie?
-
Vanilla ice cream. Always. Like, this is non-negotiable.
-
Salted caramel drizzle. Optional, but magical.
-
Espresso shot. Pour it on top. It’s like affogato meets cookie and it’s wild.
-
Whipped cream + crushed pretzels. Try it once. Thank me later.
-
A blanket and your favorite show. The ideal pairing.
Frequently Asked Questions:
Can I use quick oats instead of rolled?
Sure, but the texture’s a little softer. Still good, just not as chewy.
No cast iron skillet?
Use a 9-inch cake pan. You won’t get the same crisp edges, but it’ll still be delish.
Make-ahead friendly?
Totally. You can make the dough, press it into the skillet, cover, and chill it for up to 24 hours before baking.
And that’s it. This Homemade Pizookie Recipe is messy, melty, ridiculously good, and honestly, kind of the cure-all for life’s chaos. Whether you’re making it for a birthday, a breakup, or just because it’s Wednesday and you survived work—this skillet cookie shows up.
If you try it, tell me how it goes. Did you add M&M’s? Eat it straight from the pan? Serve it for dinner and pretend it was a casserole? I wanna hear all the details.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Homemade Pizookie Recipe
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ½ cup packed light brown sugar
- ½ cup plus 2 tablespoons granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 12-ounce bag semisweet chocolate chips
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a well-seasoned 10-inch cast iron skillet.
- Combine dry ingredients: In a medium mixing bowl, whisk together the flour, rolled oats, baking soda, ground cinnamon, and salt. Set aside.
- Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 3 to 5 minutes.
- Incorporate eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and continue to mix until fully incorporated.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
- Fold in chocolate and nuts: Using a spatula, gently fold in the semisweet chocolate chips and chopped pecans until evenly distributed throughout the dough.
- Transfer to skillet: Spoon the cookie dough into the prepared skillet and use your hands or a spatula to press it into an even layer.
- Bake: Place the skillet in the preheated oven and bake for 35 to 40 minutes, or until the top is firm to the touch and the edges have begun to pull away from the sides.
- Cool and serve: Allow the cookie to cool in the skillet for approximately 10 to 15 minutes. Run a spatula gently around the edges to loosen it. Carefully invert onto a cutting board, then again onto a serving platter. Slice and serve warm, optionally topped with ice cream or sauce.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
