Mini Pizookies

Pizookies, also known as deep dish or skillet cookies, are a super delicious treat that originated at the restaurant BJ’s in California. You can also find them at other restaurants, like Oregano’s. They are a warm, gooey cookie served hot with ice cream on top, and they are to die for. They are also expensive to buy, which is unfair because they are so tantalizingly good that you will crave them for the rest of your life. I wanted to find a pizookie recipe that I could make quickly, and that wasn’t so big that I needed to split it. What I created has become a standby treat that I pretty much always keep in my kitchen and bake when I have bad days, an itch for chocolate, or do not want to put the time and effort into making a whole batch of chocolate chip cookies.

The secret: Ramekins, adjusted bake times, and a plastic bag if you make this for less than four people. I frequently just make it for myself and freeze the rest. You can check the recipe notes for how to defrost and use leftover frozen dough. It is simpler and faster than you think (as in if it takes you more than 2 minutes, you’re doing it wrong). If you don’t have any ramekins, you should get some because they are a MUST for sauces, small portion sizes, and small baked goods like these ones. The original recipe I found and adjusted to make this came from spendwithpennies.com.

Mini Pizookies

Deep dish, individually portioned cookies served a la mode with ice cream. A perfect quick pick-me-up!

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Prep Time 8 minutes mins

Cook Time 22 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 4 people

Equipment

• 1-4 ramekins

Ingredients

  

• ⅓ cup butter
• ⅓ cup brown sugar
• ¼ cup sugar
• 1 egg yolk
• ½ cup + 2 Tbs flour
• 1 tsp vanilla
• ¼ tsp baking soda
• ½ cup chocolate chips

Instructions

 

• Preheat oven to 350 ℉ and lightly grease 1-4 ramekins (depending on how many pizookies you want today). Set the ramekins on a baking sheet.
  
• In a mug or small microwave safe bowl, melt the butter.
• In a medium bowl, combine the sugars with the melted butter.
• Add in the yolk, stirring quickly to incorporate. You will see the batter turn lighter in color when it has been stirred enough.
• Add flour, vanilla, and baking soda, stirring until combined. Then stir in the chocolate chips and divide the dough into four equal-ish sections. Spread the dough in the ramekins until about ¼ inch away from the rim. Top with a few more chocolate chips if you wish.
  
• Bake for 18-22 mins or until edges are crispy and center is just set. If you're unsure when to pull it out, try to underbake rather than overbake.
• Top with a scoop of ice cream and serve.

Notes

Saving for Later

If you do not want to eat/serve all four pizookies now, section them off and put whatever you will not use today in a ziplock bag in the freezer. You can follow regular baking instructions with fewer cookies and they will turn out the same. Cookies stored in the freezer can last up to 3 months. To defrost, microwave the dough in a microwave-safe container for 30 seconds and then press into a greased ramekin and bake as normal.

Ramekin Size

This recipe’s serving size is written for 3-inch ramekins. It will make fewer cookies in larger ramekin/pan sizes, but will bake for the same amount of time at the same temperature. The largest container I recommend using is 6 inches in diameter.

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