I first heard the term “Pizookie” at a restaurant and wondered what the heck it meant. When the waitress came over she explained that it was a Pizza Cookie and was a chocolate chip cookie in a small cast iron skillet, then topped with ice cream. That was heaven to my ears and figured if they could make it in a small cast iron skillet, I could certainly make one in a large cast iron skillet!
Why You’ll Love This – That One Thing
My wife was the first person to ever teach me that while chocolate chip cookies are amazing, adding just the right amount of butterscotch chips will transform the experience from awesome to OUT OF THIS WORLD. Our Pizookie has that secret ingredient – butterscotch chips – that we hope you will try. We still absolutely have chocolate chips in ours and a smaller amount of butterscotch chips.
Ingredients You’ll Need – Quick Snapshot
Here are the ingredients you will need (see quantities below):
- Light Brown Sugar – The foundation for all chocolate chip cookies
- Milk – We used 2%
- Vanilla – Since I was a kid, I always take a sniff of the vanilla!
- Butter Flavor Crisco Shortening – This is actually their recipe with a twist
- Egg – My kids just love cracking the eggs
- All-Purpose Flour – The key dry ingredient
- Salt – We still like using coarse salt in our recipes
- Baking Soda – Don’t mistake this for baking powder!
- Nestle Toll House Semi-Sweet Chocolate Chips – We do a heaping cup
- Butterscotch Chips – Our secret ingredient!
- Vanilla Ice Cream – To make the perfect hot/cold mixture
I had so much fun making this with my daughter, Decklyn. Follow these simple steps and enjoy the hot/cold mixture of the warm cookie with the cool vanilla ice cream all in one bite.
Mix the ingredients in separate bowls, then combine and add the Nestle Toll House chocolate chips and butterscotch chips.
Press the cookie dough mixture evenly into a. greased cast iron skillet
Cook for 25-30 minutes until edges are golden brown…then watch out because the kids will come running!
Chocolate Butterscotch Chip Pizookie
- 3/4 cup Butter Flavor Crisco Shortening
- 1 1/4 cups firmly packed light brown sugar
- 2 tbsp milk
- 1 tbsp vanilla
- 1 egg
- 1 3/4 cups all purpose flour
- 1 tsp salt
- 3/4 tsp baking soda
- 1 cup Nestle Toll House semi-sweet chocolate chips
- 1/2 cup Nestle Toll House butterscotch chips
- 1/2 galloon vanilla ice cream
- Preheat oven to 325 degrees.
- In a medium bowl, combine 3/4 cup Butter Flavor Crisco Shortening, 1 1/4 cups firmly packed light brown sugar, 2 tablespoons milk, 1 tablespoon vanilla. Beat on medium speed with mixer until well blended.
- Beat in 1 egg.
- In a separate small bowl, combine 1 3/4 cups all-purpose flour, 1 teaspoon salt, 3/4 teaspoon baking soda.
- Mix into creamed mixture until blended. We did one half of the flour mixture, then the second half.
- Stir in 1 cup chocolate chips and 1/2 cup butterscotch chips.
- Grease (or spray) the ~12-inch cast iron skillet.
- Dumb the entire bowl into the skillet and press it around the skillet with the back of a spoon, ensuring it is evenly distributed around the skillet. You might even try using your fingertips.
- Bake the skillet for 25 – 30 minutes or until the edges are golden brown.
- Let sit for 3-5 minutes.
- Cut into pizza triangles and top with a scoop of vanilla ice cream.