October is National Cookie Month, so what better way to celebrate than with an at-home pizookie? Thank you, BJ's Brewhouse, for introducing me to one of the best cookies in a skillet with ice cream dessert. When BJ's came to Waco a few months ago, we all jumped for joy because we finally had access to the amazingly delicious treat.
As much as I love to eat their pizookies, I love re-creating them at home. Thanks to the wonderful worldwide web, other bloggers have expressed the same enjoyment I have for making pizookies at home.
For those of you who have never had a BJ's pizookie, first off, you're missing out; it is a deep-dish cookie baked in a skillet, just like a deep-dish pizza would be, but with scoops of ice cream on top. They come in several flavors, but I will always love the classic chocolate chip with vanilla ice cream combination.
There are two methods to making a pizookie. One uses premade cookie dough, the other homemade cookie dough.
If you're impatient and just want your dessert right away, I suggest using the premade cookie dough, but if you want to create a dessert from scratch, then make your own.
Here is a great copycat pizookie recipe. Simply melt four to six tablespoons of butter in a cast-iron skillet (the recipe calls for an entire stick, but you can cut back if you want to). Then, add the rest of the ingredients to make the dough: granulated sugar, brown sugar, vanilla extract, an egg, all-purpose flour, baking soda, salt and chocolate chips. It's your typical chocolate chip cookie recipe, just reduced to the size of a skillet.
Now bake the pizookie in the oven at 350 degrees for at least 15 minutes. The key to making a cookie cake is to make sure it is completely cooked; the dough is thicker in the skillet than when you make individual cookies. Having butter on the bottom of the skillet will make the pizookie crispy and golden (just the way I like it).
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SHOW ME HOW
Top the cookie with two scoops of vanilla ice cream and dive in for the perfect warm and comforting bite of ice cream and cookie.