Brown Butter Chocolate Chip Skillet Pizookie with Sea Salt Tips, FAQ & printable recipe

Tips for success

For the best texture, use a cast iron skillet if you have one—it conducts heat evenly and creates a wonderfully crisp crust.

If you don't have one, an 8-inch oven-safe skillet or cake pan will work, but adjust the baking time as needed. Let the pizookie cool for about 5 minutes before adding the ice cream, so it doesn't melt too quickly.

The brown butter can be made ahead and stored in the refrigerator for up to a week. Simply reheat it gently before using.

You can also freeze the unbaked dough in the skillet for up to 3 months, then bake directly from frozen, adding a few extra minutes to the baking time. This makes it easy to have a warm dessert ready anytime.

Variations

• Nutty Pizookie: Add 1/2 cup of toasted pecans or walnuts along with the chocolate chunks. The nuts add a crunchy texture and a toasty flavor that complements the brown butter beautifully.
• Peanut Butter Swirl: Drop spoonfuls of peanut butter over the dough and swirl it with a knife before baking. The peanut butter creates pockets of rich, salty flavor that pairs perfectly with the chocolate.
• S'mores Pizookie: Replace half of the chocolate chunks with mini marshmallows and graham cracker pieces. Press them into the dough and bake as directed. The marshmallows will toast and become gooey, creating a campfire-inspired dessert.
• Espresso Chocolate: Add 1 teaspoon of instant espresso powder to the dry ingredients. The espresso enhances the chocolate flavor and adds a subtle coffee note that makes the dessert more sophisticated.

Storage and make-ahead

Fridge

Store leftover pizookie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Freezer

Freeze the baked pizookie, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warm.

Reheat

Reheat individual slices in the microwave for 15-20 seconds, or place the whole skillet in a 350°F oven for 5-7 minutes until warm and gooey.

Store any leftover pizookie in an airtight container at room temperature for up to 2 days. To reheat, place it in a 350°F (175°C) oven for 5-7 minutes, or microwave individual portions for 15-20 seconds.

The texture will be softer than when first baked, but still delicious. For longer storage, wrap tightly and freeze for up to 3 months.

The pizookie dough can be prepared up to 2 days ahead and kept in the refrigerator, covered. When ready to bake, let it sit at room temperature for 15 minutes, then bake as directed. You can also freeze the unbaked dough in the skillet, well wrapped, for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time.

Serving ideas

Serve the pizookie warm, straight from the skillet, with a generous scoop of vanilla bean ice cream on top. The heat of the cookie will melt the ice cream slightly, creating a creamy sauce that mingles with the chocolate. For extra indulgence, drizzle with caramel sauce or sprinkle with extra sea salt just before serving.

This dessert is perfect for sharing—place the skillet in the center of the table with spoons and let everyone dig in.

It's also wonderful for a cozy night in, paired with a glass of cold milk or a strong cup of coffee. The contrast of textures and temperatures makes every bite exciting, from the crunchy edges to the gooey center.

Frequently asked questions

Recipe card

Brown Butter Chocolate Chip Skillet Pizookie with Sea Salt

Prep 15 minCook 18 minTotal 33 minServes 6

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup dark brown sugar
• 1/4 cup white sugar
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 150 g dark chocolate chunks
• flaky sea salt, for sprinkling, to taste
• vanilla bean ice cream, for serving

Instructions

1. Melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and then turns a deep amber color with a nutty aroma, about 3 to 4 minutes. Remove from heat and pour into a large mixing bowl to cool slightly.
2. Add the dark brown sugar and white sugar to the warm brown butter. Whisk vigorously until the mixture is thick, glossy, and well combined, about 1 minute. The mixture should look like a smooth paste.
3. Add the egg, egg yolk, and vanilla extract to the sugar-butter mixture. Whisk until fully incorporated and the batter is smooth and cohesive, about 30 seconds. The mixture may look slightly separated at first but will come together.
4. Add the flour and baking soda to the wet mixture. Use a rubber spatula to fold gently until just combined and no streaks of flour remain. The dough will be thick and slightly sticky.
5. Add the dark chocolate chunks to the dough and fold with the spatula until they are evenly distributed throughout. Reserve a few chunks to press on top before baking.
6. Lightly butter an 8-inch cast iron skillet. Transfer the dough into the skillet and press it into an even layer, smoothing the top with the spatula. Press the reserved chocolate chunks into the surface of the dough.
7. Preheat the oven to 350°F (175°C). Bake the pizookie for 18 minutes, until the edges are golden brown and crisp, and the center is set but still soft and slightly underdone. A toothpick inserted near the center should come out with moist crumbs.
8. Remove the skillet from the oven and immediately sprinkle the hot pizookie with flaky sea salt. The salt will cling to the surface and balance the sweetness.
9. Scoop two generous scoops of vanilla bean ice cream onto the warm pizookie. Let the ice cream begin to melt into the crevices of the cookie.
10. Scoop portions directly from the skillet with a large spoon, making sure to get some crisp edge and gooey center in each serving. Serve warm with extra ice cream if desired.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

480

Protein

6 g

Carbohydrates

58 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.