Chocolate Chunk Pizookie
This chocolate chunk Pizookie is a warm skillet cookie with golden edges, a soft center, and plenty of melted chocolate. Add a scoop of vanilla ice cream and grab a couple of spoons for an easy dessert to share.
The dough needs just 5 minutes of prep, followed by a short bake- just like my chocolate peanut butter cookies. Self-rising flour keeps the ingredient list simple, and there is no chilling or scooping individual cookies.
If you enjoy easy baked desserts like my cake mix blueberry cobbler, this is another one to keep handy. It makes two generous servings, so it is a lovely option for a shared dessert.
I've used my skillet for a lot of recipes, but never a sweet treat. So when I came across this TikTok viral recipe, I absolutely HAD to try it out.
Quick Look: Chocolate Chunk Pizookie
- 🔪 Prep time: 5 mins.
- ⏲️ Cook time: 18–20 mins, plus brief cooling.
- 👪 Servings: 2.
- 📋 Main ingredients: Self-rising flour, butter, brown sugar, granulated sugar, egg, vanilla extract, chocolate chunks.
- ♨️ Cooking method: Melt butter with sugars → cool → mix in egg and vanilla → add flour → spread in skillet → top with chocolate → bake.
- ⭐ Difficulty: Easy.
- 🥣 Best served: Warm, with vanilla ice cream and a drizzle of chocolate sauce or Dulce de Leche sauce on top.
Jump to:
What's So Great About the Recipe?
- There is no need to chill the dough, roll it into balls, or bake separate batches of cookies.
- Self-rising flour means you do not need to measure out a separate raising agent. It's what I used for my homemade biscuit dough recipe too.
- The warm cookie and cold ice cream give you a lovely mix of textures with very little extra effort.
Recipe Ingredients
Self-rising flour: This already contains a raising agent and salt. Use it as listed rather than swapping in plain flour on its own.
Butter: Forms the rich base of the cookie dough. It is melted with the sugars before the remaining ingredients are added.
Brown sugar + granulated sugar: Using two kinds of sugars lends the Pizookie a deeper, caramel-like flavor. I used this combination for my brown butter pumpkin Snickerdoodles too.
Egg: Binds the mixture. Let the warm butter-and-sugar mixture cool before adding it.
Vanilla extract: Rounds out the buttery cookie flavor.
Chocolate chunks: Use a chocolate you enjoy eating. Chopped chocolate gives you a mixture of smaller pieces and larger pockets of melted chocolate.
See recipe card for quantities.
Substitutions & Variations
- Use semisweet or dark chocolate chunks for a less sweet contrast, or milk chocolate for a sweeter cookie.
- Swap the chocolate chunks for chocolate chips if that is what you have. Chips generally hold their shape more than chopped chocolate.
- Add a small handful of chopped candied walnuts or pecans for a little crunch, keeping enough room in the skillet for the dough to rise.
- Finish with a light sprinkle of flaky salt after baking if you enjoy a sweet and salty dessert.
How to Make Chocolate Chunk Pizookie
Preheat the oven to 350°F. Use an oven-safe skillet, including an oven-safe handle, with enough room for the cookie dough to rise.
Step 1: Combine the butter and both sugars in the skillet. Heat gently on low, stirring until the butter has melted and the mixture is combined. Remove from the heat.
Step 2: Let the mixture cool so it is no longer hot, then transfer it to a mixing bowl. Add the egg and vanilla and stir until combined.
Step 3: Add the self-rising flour and begin folding it into the wet ingredients. Scrape around the bottom and sides of the bowl.
Step 4: Stop mixing as soon as the flour is incorporated and the dough looks uniform. Avoid beating or stirring it longer than needed.
Step 5: Transfer the dough back to the skillet and spread it into an even layer. Scatter the chocolate chunks over the top.
Step 6: Bake for 18–20 minutes, until the edges are golden and set and the center is soft but no longer wet batter. Let it cool slightly before adding ice cream and serving.
💭Top Tip
Take the pizookie out while the center is still soft, but set. The hot skillet continues cooking it after it leaves the oven, so waiting for the entire cookie to feel firm can leave the edges too dry.
Tips & Tricks to Nail the Recipe
- Let the butter-and-sugar mixture cool before adding the egg so the residual heat does not scramble it.
- Spoon the flour into the measuring cup and level it rather than packing it down. Too much flour can make the cookie dry. I realized this when I make my black forest cookies.
- Mix gently after adding the flour. Stop when there are no dry streaks left.
- Spread the dough evenly in the skillet so one side is not much thicker than the other.
- Begin checking at 18 minutes. The skillet size and material affect the baking time; a thinner layer cooks faster than a deep one.
- Set the hot skillet on a trivet and remember that its handle stays hot. Add ice cream only when you are ready to serve.
How to Serve Chocolate Chunk Pizookie
Serve the Pizookie warm with vanilla ice cream so it starts to melt into the chocolate and cookie- I do this when I make my pumpkin chocolate chip mug cake and single serve mug brownie.
For a shared dessert, bring the skillet to the table on a heatproof trivet and serve with spoons. You can also top the Pizookie with some Devonshire cream to make it extra indulgent.
Troubleshooting and FAQs
Not as a direct swap. Self-rising flour includes a raising agent and salt, while all-purpose flour does not. Use the self-rising flour listed in the card for this version.
Look for golden, set edges and a center that is soft but no longer looks like wet batter. It will firm up further as it rests in the hot skillet. If the center is still liquid, give it more time and check again.
It may have baked too long, contained too much flour, or been spread too thinly in a large skillet. Measure the flour lightly and start checking at the shorter end of the baking time.
Store the cooled cookie without ice cream in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm individual portions briefly in the microwave, or reheat gently in the oven. Add fresh ice cream after warming.
Yes. Let the baked cookie cool completely, divide it into portions, and wrap well before placing in a freezer-safe container. Freeze without ice cream for up to 2 months. Thaw before gently reheating.
More Easy Dessert Recipes
Looking for other recipes like this? Try these:
If you tried this chocolate chunk pizookie or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Chocolate Chunk Pizookie
Ingredients
- ¾ cup self rising flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup butter
- ½ cup chocolate chunks
Instructions
- In a skillet, combine butter and both the sugars. Cook on low heat until the sugars melt, then take off heat.
- Cool and transfer to a mixing bowl along with the egg and vanilla. Stir to combine.
- Add the self rising flour and stir to combine.
- Do not overmix. Stop stirring once the mixture looks uniform.
- Transfer to the skillet and top with chocolate chunks.
- Pop in the oven preheated at 350°F and bake for 18-20 minutes or until the edges look crispy and the centre still looks a bit gooey.
- Remove, allow to cool slightly and serve with vanilla ice cream.
Notes
- Use an oven-safe skillet with an oven-safe handle, preferably cast iron, to ensure even baking and beautifully golden edges.
- Melt the butter and sugars over low heat, stirring gently until combined. Avoid overheating the mixture, as the sugar can burn.
- Allow the melted butter and sugar mixture to cool slightly before adding the egg to prevent it from scrambling.
- Use self-rising flour for this recipe, as it already contains a raising agent and salt. Regular all-purpose flour cannot be substituted directly.
- Spoon the flour into your measuring cup and level it off rather than packing it down to avoid a dry, dense cookie.
- Stir the flour into the wet ingredients just until combined. Overmixing can make the pizookie tough instead of soft and tender.
- Spread the cookie dough evenly in the skillet so the edges and center bake consistently.
- Use chopped semisweet or dark chocolate for rich, melted chocolate pockets, or substitute milk chocolate chunks for a sweeter version.
- Add chopped walnuts, pecans, or a sprinkle of flaky sea salt for extra flavor and texture.
- Bake at 350°F for 18–20 minutes, or until the edges are golden and set while the center remains soft but no longer looks like wet batter.
- Avoid overbaking the pizookie, as it will continue to cook slightly in the hot skillet after being removed from the oven.
- Let the pizookie cool for a few minutes before serving with vanilla ice cream, chocolate sauce, or caramel sauce.
- Store leftovers without ice cream in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly before serving.
