If there’s one dessert I could eat on repeat, it’s this homemade Mini Chocolate Chip Pizookie. It’s everything I love about a warm chocolate chip cookie — gooey, golden, and loaded with melty chips — but baked in a skillet for that extra cozy, straight-from-the-oven vibe. This one’s perfect for sharing, but no judgment if you grab a spoon and keep it all to yourself.
What makes this version extra fun is the use of mini chocolate chips. They melt into every little bite and give you that nostalgic, bakery-style cookie feel with a soft, rich center and golden, slightly crisp edges. Topped with a scoop of vanilla ice cream? Absolute perfection.
Ingredients
Serves 2–4 | 6- to 8-inch oven-safe skillet
- 6 tbsp unsalted butter, softened
- 1/3 cup brown sugar **
- 2 tbsp granulated sugar. **
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1/2 cup + 2 tbsp all-purpose flour (about 75g)
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup mini chocolate chips
- Optional: vanilla ice cream for topping
**I used these two sugar-free substitutes (for brown sugar) (for white sugar), and it turned out great. You can cut back if you substitute, as the alternatives are often times a lot sweeter.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease your skillet with butter or nonstick spray.
- In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Mix in the egg yolk and vanilla extract.
- Stir in the flour, baking soda, and salt until a soft dough forms.
- Fold in the mini chocolate chips.
- Press the dough evenly into your skillet.
- Bake for about 25 minutes, or until the edges are golden and the center is still soft. Check for doneness around 25 minutes. May need more time
- Serve warm, straight from the skillet, with a scoop of vanilla ice cream on top.
Tips for the Perfect Pizookie
- Use mini chocolate chips for that even melt throughout the cookie.
- Keep the center slightly underbaked for maximum gooeyness — it will continue to cook in the skillet as it rests.
- Want to prep ahead? Make the dough and store it in the fridge up to 24 hours before baking.
- You can double the recipe and bake it in a 10-inch skillet to serve more people!
Frequently Asked Questions
Can I use regular chocolate chips instead of mini?
Yes! Regular chips work just fine, but mini chips melt more evenly and give that classic pizookie texture.
Do I need a cast iron skillet?
Nope! Any oven-safe skillet or even a small baking dish will work — just adjust bake time as needed.
Can I make this dairy-free?
You can substitute plant-based butter and dairy-free chocolate chips. Just keep an eye on the texture while baking.
How do I store leftovers?
If you somehow have leftovers, cover and store them at room temperature for 1–2 days. Reheat briefly in the microwave for that fresh-baked feel.
