Pizookie

5 from 14 votes

This Pizookie is the ultimate treat—warm, gooey cookie dough packed with Reese’s, chocolate chips, and M&M’s, all baked in a deep-dish skillet for a delicious dessert!

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Keyword: Pizookie

Servings: servings

Author: Chelsea Lords

Cost: $6.91

Equipment

Cast-iron pan or 9-inch cake pan

Ingredients

8 tablespoons unsalted butter 1/2 cup, at room temperature
1/2 cup granulated sugar
1/4 cup + 1 tablespoon light brown sugar lightly packed
1 large egg at room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
10 to 12 miniature Reese’s cups unwrapped and cut in half
1/2 cup milk chocolate chips
1/2 cup M&M’s candies peanut butter or regular, 2 small packages
Ice cream optional topping
Hot fudge sauce optional topping

US - Metric

Instructions

Preheat oven to 350°F. Lightly grease or spray a 9-inch cast-iron skillet or 9-inch cake pan. Set aside.
In a medium bowl, cream room-temperature butter (see note 1), granulated sugar, and brown sugar for about 2–3 minutes. Add in egg and vanilla. Mix until combined.
In a separate bowl, stir together flour (see note 2), baking soda, baking powder, and salt. Add dry ingredients to the wet and mix until a dough forms. Do not overmix.
Divide the dough in half. Press one half into the bottom of the skillet or cake pan and layer halved Reese’s cups on top.
To the remaining cookie dough, add the milk chocolate chips and peanut butter M&M’s. Stir to combine, then press that remaining cookie dough on top of the Reese's cups and smooth the dough into 1 even layer. The Reese’s cups should be covered with dough.
Bake for 20–25 minutes until the edges are light golden brown, keeping the center slightly soft for a perfect Pizookie.
Serve immediately with ice cream and hot fudge if desired.

Notes

Note 1: Use room-temperature butter. If it’s too soft or melted, the edges may burn before the center bakes properly.

Note 2: When measuring flour for this recipe, spoon flour into the measuring cup and level it off with a table knife. Pressing the measuring cup into the flour container can lead to using too much.

Storage: This Pizookie is best fresh, warm, and gooey. For leftovers, cool completely, cover tightly, and store at room temperature for up to 2 days. Reheat for a just-baked feel!

Nutrition