Chocolate Chip Pizookie (Cookie Pizza!)

Chocolate Chip Cookie Pizza with mountains of warm melted chocolate chips and cookie dough baked in a deep dish cast iron skillet and topped with ice cream and chocolate.

Fresh baked cookies may be the perfect dessert and this cookie pizza takes cookies to the next level. If you love this pizookie you’ll love these cookies on the site including Peanut Butter Blossoms, Turtle Cookies and Hershey’s Kiss Cookies.

Chocolate Chip Pizookie Chocolate Chip Pizookie Recipe

Chocolate Chip Pizookie may sound like a made up name but the concept of pizza shaped deep dish skillet cookies should make you and your guests smile with excitement as soon as you see the skillet come out of the oven golden brown. The perfect deep dish cookie pizza to help you and your friends with your game day celebrations. Then we top it with ice cream, whipped cream and hot fudge sauce to take a giant chocolate chip cookie recipe to the next level.

The idea of the giant cookie pizza comes from a restaurant called BJ’s Brewery and the name is also bj’s restaurants idea, this is officially the BJ’s Pizookie Copycat recipe and I’m happy to say even though we aren’t near one of their restaurants anymore it totally fits the copycat role and if you order it when you go to BJ’s you will love it.

This cookie is crispy on the outside, fully cooked yet still molten on the inside and with a scoop of ice cream you will not regret the extra cooking time you waited instead of just baking a batch of normal cookies.

The idea being this Chocolate Caramel Pizookie is that it’s basically like a molten cookie for a crowd. By using a cast iron skillet you also retain a lot of the heat when it comes out of the oven so even if your crowd finishes eating pizza at different times the Chocolate Caramel Pizookie will stay perfectly warm (just keep it covered with a piece of foil) for 15-20 minutes.

Chocolate Chip Cookie Pizza

There are a few ways you can customize this Chocolate Caramel Pizookie to your needs:

  • Cookie Dough: If you like the unbaked chocolate chip cookie dough flavor, cook for 20 minutes uncovered. The outside will be crisp and the inside will be undercooked like a warm chocolate sauce.
  • Chocolate Chunk: Add 4 kinds of chocolate chips including white chocolate, milk chocolate, semi-sweet chocolate and dark chocolate to make this pizza cookie the ultimate chocolate experience.
  • Chocolate Peanut: Add a layer of peanut butter to the middle of the cookie dough. Or, add ½ cup peanut butter and about ¼ cup powdered sugar together and add that to the middle so it tastes like the filling of a Reese’s peanut butter cup.
  • Chocolate Caramel: If you want to pump up the caramel filling get 2 cups of caramels and a couple of tablespoons of heavy cream and melt them in the microwave together. Then put half the cookie dough on the bottom layer, pour over the cooled caramel sauce and the rest of the cookie dough. Refrigerate again until you need to bake and the caramel layer will stay in the middle as long as you sealed all around the poured caramel.
  • Experiment with different flavors. Want to pump up the holiday flavors? Add in some chocolate with mint filling and top with crushed candy canes for a peppermint take on this Chocolate Caramel Pizookie.
  • Oatmeal Raisin: Ditch the caramels and add in more chocolate, nuts or raisins. Oats and cinnamon with some raisins and boom awesome oatmeal raisin skillet (please top this with cinnamon ice cream)

BJ's Chocolate Chip Pizookie

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Chocolate Caramel Pizookie (Cookie Pizza!)

Chocolate Chip Cookie Pizza with warm melted chocolate chips, caramel and cookie dough baked in a cast iron skillet and topped with ice cream.
Yield 16 servings
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 cup unsalted butter , softened
  • 1 cup sugar
  • 1/2 cup brown sugar , packed
  • 1 tablespoon vanilla
  • 2 large eggs
  • 2 3/4 cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • ½ cup milk chocolate chips
  • 1/2 cup chocolate covered caramel candies


  • Preheat the oven to 350 degrees and spray a 10 inch cast iron skillet with baking spray.
  • Cream the butter, sugar and brown sugar on high in your stand mixer until pale and fluffy (2-3 minutes).
  • Add in the vanilla and eggs and combine on medium speed until fully incorporated.
  • Add in the flour, baking soda, and salt until just combined then fold in the chocolates.
  • Put half the cookie dough into your cast iron skillet, sprinkle in the chocolate covered caramels then cover with the rest of the cookie dough and bake for 20 minutes, covered with foil, then uncover and bake for an additional 10 minutes.


Calories: 367kcal | Carbohydrates: 46g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 163mg | Potassium: 111mg | Fiber: 1g | Sugar: 27g | Vitamin A: 410IU | Calcium: 32mg | Iron: 1.9mg
Keyword: Chocolate Chip Pizookie

Pictures of Chocolate Chip Pizookie

This post is sponsored by Nestle.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I had to bake this for AT LEAST twice as long as the recipe called for because it was SO thick. I think half the amount of batter would be better?

    1. Absolutely! You can use an 8-9? round pan, an 8-9? pie plate, or in 4-6 small ramekins to serve individually. The edges might not get as crispy but it will still be delicious! Enjoy!

  2. Way to much vanilla. It had a medicine like taste. Other than that it was good. I would use a tsp. Vanilla next time not whole tablespoon

  3. You mention sea salt in the intro but not in the ingredients…just wondering where you use it? I love sea salt!

  4. I agree with everyone….this looks amazing…I was going to print it, but when it set up , the picture was of a pepperoni pizza….could you change that? thanks

    1. Thanks for letting me know. Not sure how it got switched but I fixed it. Fingers crossed it stays that way. 🙂

  5. Yes! I’m supposed to bring a dessert for a new year’s eve party we’re going to (just a small gathering), and I think this will be perfect to bring. Thanks for the recipe.

  6. I’ve been a pizookie fan for soooooo long, and this version looks perfect!! I’m totally going to have to make this for the kids and I 🙂

  7. This looks incredible, and so simple to make. I love how you shared ways to customize the recipe to our liking.