What do you call it: a pizookie or skillet cookie?
When I think of a pizookie, I think of the giant, thin pizza cookies with white and bright, tongue-staining blue icing from the bakery section of Sam’s Club and hoping that once cut, I’d be able to snag the piece with the most icing. So for a warm, thick enough to sink my fork into cookie served in a skillet that’s still hot from the oven, it’s a skillet cookie to me.
Whichever side you fall on, after you try this pizookie skillet (could that be the best of both worlds?), there will be one thing that everyone can agree on: there’s NO WAY this is dairy-free, gluten-free, and healthier!
But it is, believe it or not! Which is why I’m going to be dramatic here – you need to make this immediately. Like seriously, as soon as you can. The texture of this rich, ooey gooey cookie is the ultimate fusion of chewy and melt in your mouth soft. Combined with the velvety pools of smooth, silky chocolate in every bite, it almost tastes too good to be true.
Even so, the best part of this cookie isn’t the fudgy, tender middle, pockets of chocolate, or even eating it straight from the skillet when it’s still warm from the oven (which is a MUST) – but the fact that it’s made with common ingredients that you likely have in your kitchen right now. Which means you can make this indulgent, dream come true of a cookie skillet whenever you want, no matter how last minute it may be!
Ooey Gooey Chocolate Chunk Skillet Cookie
Ingredients
- 5 TBSP (70 g) vegan butter or oil, room temperature: coconut, walnut, almond
- 2 TBSP stevia brown sugar*
- 2 eggs, room temperature*
- ½ tsp. vanilla
- 1 ¾ C (215 g) flour: AP, GF, WW
- ½ tsp. baking soda
- ¼ tsp. cinnamon
- Sprinkle of nutmeg
- Sprinkle of sea salt
- 60 g chocolate chunks* dairy-free
Instructions
- Preheat the oven to 325°F
- Cream the butter and brown sugar together – if you’re using oil, do steps 2 and 3 at once
- Add the eggs and vanilla
- In a separate bowl, combine the dry ingredients, then incorporate it into the wet ingredients
- Fold the chocolate chunks in
- Spread the cookie dough into a prepped skillet (we used one that was ~8” across) and bake for 14-17 minutes – take it out when it’s undercooked otherwise with how well cast iron holds heat, it’ll keep cooking and possibly dry out
Notes
- *Butter or oil: I’ve used butter, oil, and a combination of both and all variations turn out amazing so it’s very flexible in that aspect – if you’re wanting a healthier cookie, oil is the better option as it has minimal ingredients and is higher in monounsaturated and polyunsaturated fats (the “good” fats)
- *Room temperature: the temperature impacts the texture and how cakey, flaky, crispy, or dense the cookie turns out, so it’s very important to allow the eggs and fat (oil or butter) to come to room temperature
- *Stevia brown sugar: date sugar, brown sugar, or another sweetener can be used in place
- *Chocolate chunks: the best allergen-friendly chocolate, in my opinion, is Enjoy Life
Don’t limit yourself to just chocolate chips; swap them out for other mix-ins such as butterscotch or caramel chips, white chocolate chips, or pretzels and M&M’s for a kitchen sink skillet cookie!
This dessert hits the *sweet* spot so keep it in mind for your next date night, movie marathon, or cozy, relaxing night in! And if you’re a chocolate lover like my husband, you’ll drool over this Double Chocolate Skillet Cookie!
If interested, the macronutrients are below. They are kept separate at the very end of each recipe blog so that this can remain a safe, positive space for all as not everyone wishes to see the nutritional information.
Macros (per serving, based on 4 servings): 53.7 C | 25.3 F | 9.4 P
Macros for the whole recipe: 215 C | 101 F | 37.6 P
The macros for recipes are also available on MyFitnessPal. Simply search the name of the recipe followed by “ – SUNutrition” (so for this recipe, search “Ooey Gooey Chocolate Chunk Skillet Cookie – SUNutrition”).
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