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Chocolate Chip & Toffee Skillet Cookie (Pizookie)

A warm, gooey, cookie that’s mixed and baked in one pan, then served just out of the oven with vanilla ice cream. Add or swap your favorite ingredients to make it your own!

a skillet cookie with one piece removed and placed on a black plate next to the pan

What is a pizookie?

A pizookie is the same thing as a skillet cookie, where one large cookie is just slightly under-baked in a cast iron skillet. It’s usually served warm, just out of the oven, with a big scoop of ice cream in middle. Serve this pizookie recipe with several spoons and let everyone dig in!

It can also be completely baked, cut into “slices” in the shape of pizza, and served individually with ice cream or just by itself.

The appeal for making a skillet cookie at home is partly because it’s easier to make than traditional cookies. This skillet cookie recipe is actually mixed right in the cast iron pan, making it even easier! Plus there’s no dropping the dough onto a sheet pan in batches, it’s simply baked all at once.

a closeup of a pizookie with one slice cut out

When was the pizookie invented?

The pizookie was invented in 1978 by BJ’s Restaurant & Brewery. I used to work for a payroll company and there was a location close by that my friend Jill and I used to hit up for lunch. We always shared a pizookie – it was our favorite and we couldn’t resist a warm and gooey skillet cookie! If memory serves, I believe it was their macadamia nut version that we used to get, as well as the chocolate chip, depending on what we were in the mood for (we’d usually share one). They also have white chocolate but we usually skipped it as neither of us are fans.

In any case, if you happen to live near a BJ’s Restaurant or happen upon one, don’t miss giving one a try. In the meantime, make this one at home; you won’t be disappointed!

a closeup of a skillet cookie

Ingredients in Chocolate Chip & Toffee Skillet Cookie

The ingredients in this recipe are the same as regular chocolate chip cookies but with changes in the ingredient amounts. None of these ingredients should be changed or omitted, as they’re all essential to the success of the recipe. Having said that, if you’d prefer to serve a chocolate chip skillet cookie without the toffee chips, feel free to omit them and double the amount of chocolate chips.

  • butter
  • sugar
  • brown sugar
  • vanilla extract
  • an egg
  • flour
  • baking soda
  • salt
  • chocolate chips
  • toffee pieces
a skillet cookie in a cast iron pan just out of the oven with one piece removed

How do you make a pizookie from scratch?

You’ll need an 8-inch cast iron skillet for this recipe. If you only have a 10 or 12-inch skillet, double the recipe and add about 5 minutes baking time.

To make this easy pizookie, start by melting the butter in the cast iron skillet, then whisk in the white and brown sugar off heat. Let the pan cool for about 5 minutes and whisk in the egg (that’s important as you don’t want the egg to scramble).

Next just mix in the flour, baking soda, and salt, then stir in the chocolate chips and toffee pieces. This is all done in the same pan, which means less dishes, which means less cleanup!

All that’s left is to bake your skillet cookie until it’s just slightly underdone. It should be golden brown but still soft in the middle. This is what makes it more of a pizookie – rich, gooey, and perfect when served with ice cream.

How do you reheat a skillet cookie?

If you’ve already enjoyed most of the pizookie, put the leftovers in an airtight container in the refrigerator, then reheat in the microwave when you’re ready for more. If you bake it in advance for enjoying later, allow it to cool fully, cover it, and refrigerate. When you’re ready to serve, reheat in a 350F oven for 5-7 minutes, or until it’s just heated through.

a skillet cookie in a cast iron pan just out of the oven with one piece removed

Tips for making skillet cookies

  • Make sure to use a cast iron skillet. That’s what gives the pizookie the crispy edges that are incredible with the slightly gooey center. You can use a cast iron pan for other desserts as well, like this Apple Tarte Tatin or these Skillet Brownies.
  • Use real butter. I repeat, use real butter! It won’t turn out the same with anything else and, in some cases, won’t turn out at all.
  • Don’t skip the step where you allow the pan to cool for at least 5 minutes. The pan can still be warm but shouldn’t be hot, otherwise your egg will scramble and ruin the batch.
  • When you add the egg, add it directly on top and immediately whisk it into the butter and sugar mixture.

Skillet Cookie Variations:

  • Feel free to skip the toffee pieces and go for all chocolate chips
  • Replace the chocolate chips and toffee with a cup of chopped Resses peanut butter cups or Rolos – both are really good!
  • Use all M&M’s – especially if you’re making this for the kids
  • Add chopped pecans or macadamia nuts
  • Add a little warmed hot fudge, salted caramel, or melted peanut butter to the top of the pizookie just before serving
a skillet cookie with one piece removed and placed on a black plate next to the pan

Chocolate Chip & Toffee Skillet Cookie (Pizookie)

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 22 minutes
Additional Time: 5 minutes
Total Time: 32 minutes

A pizookie is a slightly underbaked, gooey, chocolate lovers dream. If you've never had one, you're in for a real treat!


  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tsp pure vanilla extract
  • 1 egg, room temperature
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp coarse salt
  • 1/2 cup chocolate chips
  • 1/2 cup toffee pieces (or just use all chocolate chips if you prefer)
  • Vanilla ice cream, for serving


  1. Preheat the oven to 350F.
  2. Melt the butter in an 8-inch cast iron skillet set over medium-low heat. Stir in the granulated sugar, brown sugar, and vanilla, then remove the pan from the heat. Let it rest for about 5 minutes until it's no longer hot, just warm.
  3. Add the egg and whisk it into the mixture. Add the flour, baking soda, and salt, and stir into the mixture until it's fully incorporated and smooth. Stir in the chocolate chips and toffee pieces.
  4. Place the skillet in the oven for 15–20 minutes or until it's golden brown but still slightly soft (it should be just slightly underdone).
  5. Serve immediately with ice cream.


If you use a skillet larger than 8 inches in diameter, double the recipe and increase the cooking time by about 5 minutes.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 851Total Fat: 41gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 139mgSodium: 374mgCarbohydrates: 117gFiber: 3gSugar: 78gProtein: 8g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo
Latest posts by Kristy Bernardo (see all)

Linda Guzman

Thursday 5th of July 2012


the hungry mum

Saturday 5th of May 2012

LOve this idea - anything that reduces on washing up is OK by me. I also love using hyphens in my writing - helps you pin different thoughts together without pesky full-stops! Wish we could buy toffee pieces in Australia...

the wicked noodle

Sunday 6th of May 2012

Exactly! :-)


Sunday 29th of April 2012

cooking a gigantic cookie in a skillet? I'm in! great post!

the wicked noodle

Monday 30th of April 2012

Thanks, Patrick!


Saturday 28th of April 2012

Oh, my gosh. There are cookies, and there are cookies...this is a COOKIE! Love it.

the wicked noodle

Monday 30th of April 2012

Right?!! :-) And I'm a sucker for ANY cookie!

Jenn and Seth (@HomeSkilletCook)

Thursday 26th of April 2012

oh man i totally need to try this sometime! looks awesome!

the wicked noodle

Monday 30th of April 2012

Thanks, J&S!

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