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Giant Stuffed Skillet Cookie (Pizookie)

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A giant chocolate chip cookie baked in a cast-iron skillet with a molten chocolate-hazelnut spread center, served warm with vanilla ice cream.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, melted
  • 1 cup (200 g) brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (170 g) chocolate chips
  • ½ cup (150 g) chocolate-hazelnut spread
  • Vanilla ice cream, for serving
  • Extra chocolate chips, for topping

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a round oven-safe skillet.
  2. Add the melted butter, brown sugar, and granulated sugar to a large bowl. Mix until smooth.
  3. Add the egg and vanilla extract, then mix until fully combined.
  4. Add the flour, baking soda, and salt. Fold with a silicone spatula until a thick cookie dough forms.
  5. Fold in the chocolate chips, reserving a few for the top.
  6. Press about half of the cookie dough into the skillet, creating a thick, even layer.
  7. Spoon the chocolate-hazelnut spread into the center, keeping it slightly away from the edges.
  8. Cover completely with the remaining cookie dough and gently seal the edges. Sprinkle with extra chocolate chips.
  9. Bake for about 20–25 minutes, until the edges are golden brown while the center remains soft and gooey.
  10. Let it cool slightly, then serve warm with a scoop of vanilla ice cream.

Notes

  • Do not overbake; center should still jiggle slightly when removed from oven.
  • Let cool for 5 minutes before serving to prevent burns and allow filling to set.
  • Use room temperature egg to prevent the butter mixture from seizing.
  • Keep chocolate-hazelnut spread centered and seal edges completely to prevent leaking.
  • Use an oven thermometer to ensure accurate temperature.

Nutrition

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