Cast Iron Skillet Cookie (Pizookie)
This post may contain affiliate links. Please read our disclosure policy.
Guys… It’s finally here, the ultimate Cast Iron Skillet Cookie.
This Chocolate Chip Cookie Skillet (aka Pizookie) is gooey in the center and perfectly crisp around the edges. It’s slightly underbaked, just the way a skillet cookie should be, and is loaded with two kinds of chocolate chips. This dreamy skillet cookie is best enjoyed fresh from the oven, so just grab a spoon, add a scoop of vanilla ice cream, and dig in. Trust me, zero regrets. 🍪🍨
If you love this cookie skillet, you may also love my Oatmeal Raisin Chocolate Chip Cookie Skillet or Brown Butter Snickerdoodle Cookie Skillet.
- No mixer or chilling required! You don’t need a mixer of any kind and don’t have to chill the dough! Just pour batter into the skillet & bake!
- Taste decadent: This cookie has the most delicious warm and gooey center with crisp edges!
- Brown butter > butter: It’s made with browned butter, which, yes, is an extra step, but it’s SO WORTH IT (trust me!)
- Crisp edges: The cast iron helps to create those irresistible golden-brown crispy edges while keeping the center nice and chewy!
- Perfect for a date night in! Cozy up with this cookie skillet, a spoon, a blanket, and a movie for the perfect night in!
Table Talk with Tawnie
Did you ever try that Pizookie from BJ’s Restaurant?? That is what inspired this recipe for me! Ahhh the memories of getting one in high school and college with my friends! I digress… so think Pizza and Cookie…in one deep dish skillet. Warm, gooey, brown butter cookie with vanilla bean ice cream melting over the top. The contrast of warm and cold is just to die for. My version is simple to make (use my how to brown butter post as a guide if you’re new to browning butter!) and get your spoons ready because you’ll be standing over the counter eating it right out of the skillet!
- All-purpose flour: As always, it’s essential to make sure you’re using the spoon and level method to measure your flour when baking (you can also use a kitchen scale to weigh your ingredients).
- Brown sugar: You can use either light or dark brown sugar. Just like my chocolate chip cookie recipe, I use more brown sugar than granulated white because it results in a more moist, soft and chewy dessert.
- Butter: Make sure to use unsalted butter and visit this post on how to brown butter for an easy tutorial.
- Granulated sugar: Any granulated white sugar works well in this skillet cookie.
- Chocolate: I recommend using a mix of milk chocolate chips to stir into the batter, and then topping the skillet cookie with semi-sweet chocolate chunks or these super cookie chips (my recent favorites)! For chocolate chunks, I simply buy a chocolate bar and cut it into chunks.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Brown the butter🧈
Follow the instructions in my post on How to Brown Butter. Then pour into a large bowl and let cool for 5-10 minutes.
Mix wet & dry ingredients separately
Whisk together the dry ingredients a medium size bowl. Then once the butter is cool, whisk in the rest of the wet ingredients.
Combine wet & dry
Combine the wet and dry ingredients. Then add the chocolate chips and mix to combine.
Bake
Spread batter into a greased skillet evenly using a rubber spatula. Top with chocolate chunks and bake for ~15-17 minutes.
Let cool & enjoy!!
Expert Tips
- Remove brown butter: Do not let butter cool in the pan, as it will continue to brown and possibly burn.
- Spoon and level flour: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.
- Room temperature ingredients: Make sure to let your egg and milk come to room temperature before mixing with the rest of the wet ingredients.
- Don’t over-mix: Be careful not to over-mix. Mix the wet and dry ingredients just until no flour streaks remain, then gently fold in the chocolate chips.
- Don’t over-bake: The cookie skillet will set up more in the cast iron once it’s done so I would pull out a little early to be safe.
Which cast iron should I use?
Any cast iron will work for this recipe. Personally, I recommend using a LODGE 10″ Cast Iron Skillet. It was the PERFECT size for this recipe – not too big, not too small! You can use a 12″ cast iron skillet if you prefer, just know that this is going to create a thinner cookie and you’ll need to decrease the bake time.
Variations / Substitutions
- Add nuts: Add in 1 cup chopped pecans, macadamia nuts or walnuts if you’re feeling nutty and craving a crunch!
- Switch up the chocolate: Try adding in white chocolate chips, butterscotch chips, M&Ms, or even chopped up peanut butter cups.
- Make it even more decadent: Take it to the next level and serve with a drizzle of hot fudge or caramel sauce. If it’s someone’s birthday, add frosting and sprinkles!
- Gluten-free: Swap the all-purpose flour for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Storage Tips
- Let the skillet completely cool then cover it tightly with foil or transfer slices to an airtight container. Store at room temperature for up to 2 days. The cookie will stay soft, especially in the center.
- For longer storage, place slices in an airtight container and refrigerate for up to 5 days. The cookie will firm up slightly in the fridge, but reheats beautifully.
- To reheat, warm individual slices in the microwave for 15–25 seconds to bring back that soft, gooey texture.
shop this post
Buy Now → 
Buy Now → 
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ingredients
- 8 Tbsp. unsalted butter
- 1¼ cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 large egg (room temperature)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 Tbsp. milk
- 1 tsp. vanilla extract
- 1/2 cup milk chocolate chips
- 4 oz. semi-sweet chocolate chunks or super cookie chips
- 1 Tbsp. softened butter (to grease cast iron)
- Maldon flaky sea salt (for garnish)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat: Preheat oven to 350°F. Lightly butter a 10-inch cast iron skillet with softened butter.1 Tbsp. softened butter
- Brown the butter: See my blog post on How to Brown Butter. Then pour into a large bowl and let cool for 5-10 minutes.Start Timer8 Tbsp. unsalted butter
- Whisk dry ingredients: While the butter cools, whisk together the flour, baking powder, baking soda and salt in a medium size bowl.1¼ cup all-purpose flour, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. sea salt
- Add remaining wet ingredients: Once the browned butter has cooled, whisk in the egg, brown sugar, granulated sugar, vanilla extract and milk.1 large egg, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 Tbsp. milk, 1 tsp. vanilla extract
- Combine ingredients: Stir dry ingredients into wet and gently combine.
- Add chocolate chips: Gently fold in the milk chocolate chips and combine.1/2 cup milk chocolate chips
- Spread into skillet: Spread batter into the skillet evenly using a rubber spatula. Top with chocolate chunks or super cookie chips.4 oz. semi-sweet chocolate chunks or super cookie chips
- Bake: Bake for ~15-17 minutes or until edges are slightly browned. Oven times may vary. Start Timer
- Let cool and enjoy: Sprinkle a little Maldon flaky salt and let cool for a few minutes before digging in, if you can wait! Serve with vanilla bean ice cream and enjoy.Maldon flaky sea salt
Notes
- Remove brown butter: Do not let butter cool in the pan, as it will continue to brown and possibly burn.
- Don’t over-bake: The cookie skillet will set up more in the cast iron once it’s done so I would pull out a little early to be safe.
- Store: Let the skillet completely cool then cover it tightly with foil or transfer slices to an airtight container. Store at room temperature for up to 2 days. The cookie will stay soft, especially in the center.
- For longer storage, place slices in an airtight container and refrigerate for up to 5 days. The cookie will firm up slightly in the fridge, but reheats beautifully.
- Reheat: Warm individual slices in the microwave for 15–25 seconds to bring back that soft, gooey texture.
- This recipe was updated with new photos in January 2026 (same recipe, new photos!).
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
What is 16 tablespoons of butter in grams?
I wouldn’t want to mess up the recipe 🥲
Hello! This recipe calls for 8 Tbsp (1/2 cup) which is 113 grams.
The recipe alone encourages me to try this. I LOVE that the ingredients are listed with each numerical instruction. I have challenges reading recipes when everything is all in a couple of paragraphs. I am analytical and need things enumerated and a narrative or I spend time breaking down the recipe I am trying to decipher. Making this for the weekend. Will keep you posted. Already had one disaster pazookie from another website. If this is a go I will return.
Excited to hear what you think Karen 🙂 thank you!
Waiting in anticipation right now. Tye browned butter threw me for a moment but instructions were clear. I appreciate how the amounts of each ingredient is listed in the instructions so you don’t have to go back and forth to figure out how much you need.
Thank you so much Joe! Hope you love it!
This is awesome! Perfect for National Chocolate Chip Cookie Day! Thanks for all your great recipes.
Beautiful! Thank you so much 🙂 Now I am craving one!
This recipe was PERFECTION! It came out perfectly and tasted amazing. The brown butter gave it such a good flavor. This was my first time browning butter, so thank you for the detailed instructions!
yayyy! I am so glad you loved it and another YAY for making brown butter!! It really elevates baked goods. You’ll really like these chocolate chip blondies with brown butter https://krollskorner.com/recipes/desserts/chocolate-chip-blondies/ if you liked this recipe too! 🙂 thank youuu!!!
You probably mentioned this but I did not see it. I do realize some butter is softened for greasing the pan; however, are the milk, eggs and any other ingredients to be at room temperature? I do want to make your recipe and I would appreciate your response before I attempt to make this cookie recipe. Thank you in advance.
Hello! No it’s not necessary 🙂 I hope you love this recipe!
This is a great recipe. So easy and so good! Made it last night and it’s already almost gone (less than 24 hours later). Amazing with a scoop of ice cream.
Love the photo! Looks great. Thank you sooo so much!
Hi! I would love to try this. But I can’t find a cast iron skillet like that here where I live. Would the normal cake pan work for this?
I have not made it in a cake pan so I am not sure, I am so sorry!!
This recipe looks SO good! I’d like to make it for my husband’s birthday. I only have a 12 inch pan. Do you think it will turn ok or should I increase the quantity a bit? Thanks!
Hi Melody! Thank you SO much! I’ve only ever made it on our 10 inch pan, but I think the 12 inch would turn out just fine. I hope he loves it, thank you!! xo, Tawnie
I just want to say how much I appreciate all the work and effort you put into your recipes for us.
THANK YOU
Sue.
You are so kind and made my day! You are so welcome, thank you!! xo, Tawnie