Easy Eggless Pizookie Recipe Highlights
We’re cookie lovers around here, so I am very excited to share today’s recipe: Eggless Chocolate Chip Skillet Cookie. It’s also known as Pizookie, which is essentially a big cookie pizza that’s warm, gooey, and usually topped with ice cream and chocolate chips. What is better than a warm, soft, chewy, gooey humongous cookie? Dessert perfection! This easy eggless skillet cookie boasts crispy edges and a chewy center, thanks to your cast iron skillet. The beauty of this recipe is that no need to scoop or roll out dozens of cookies, and no waiting to bake multiple batches. Just one giant cookie, that you can dig right into. Serve your skillet cookie in neat slices topped with ice cream or whipped cream, or just grab a spoon and dig in with your loved ones. There’s really no wrong way to do this.
Cream together unsalted butter and cream cheese until smooth. Then, add the granulated sugar and light brown sugar. Scrape down the sides and bottom of the bowl as needed. And then add the vanilla extract and beat until combined.
Reduce speed to low and gradually beat in flour mixture until combined. Then, beat in chocolate chips until evenly distributed.
Butter an oven-safe skillet.
Using a rubber spatula or wooden spoon, spread the cookie dough evenly into the prepared skillet. Then sprinkle it with the sea salt and more chocolate chip on top, if desired.
Bake until it’s puffed, barely cooked in the center, and browned on the sides.
All-purpose flour: Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour.Baking powder & Baking soda: Make sure they’re not expired or too old.Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.Cornstarch: You can substitute for potato starch 1:1. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.Cream cheese: Make sure you use the full-fat version that comes in blocks.Sugars: For this recipe, you will need Regular white granulated sugar o caster sugar, and brown sugar.Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!Semisweet chocolate chips or chunks: You can also use dark chocolate if you prefer.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
In a medium mixing bowl, whisk together the dry ingredients.
Use another pan. If you don’t have a cast-iron skillet, use a regular oven-safe skillet, or a pie plate. A springform pan would also work! Make individual portions. To do so, simply divide the cookie dough evenly among mini cast-iron dishes, gratin pans, or ramekins. Make sure you keep a close eye on the baking time. Adjust the time down for smaller or shallower dishes and add more time for more dough or deeper dishes.
Add 1 cup M&Ms or any other favorite candy like Snickers or Reese’s to the dough.Add 1 cup of chopped nuts.Substitute the semi-sweet chocolate for white chips, peanut butter chips, butterscotch chips, or any combination you like.Add 1 cup of crushed pretzels, potato chips, or candied bacon. Add 1 cup of mini marshmallows.
Gluten-Free
Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Dairy-Free
To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of regular butter, use vegan butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter, and Violife Just Like Cream Cheese Original.
More Recipes You’ll Love!
Best Eggless CheesecakeEasy Eggless Lemon BarsEasy Eggless Key Lime PieEasy Eggless Pecan PieEasy Mango Panna Cottamore recipes…
If you prefer the classic chocolate chip cookies check out my recipe for The Best Eggless Chocolate Chip Cookies!
Freeze
Prepare cookie dough following the recipe instructions through step 5. Form a disk, wrap it with plastic wrap, and then tightly with aluminum foil. Freeze for up to 3 months in the freezer. When ready to bake, thaw in the refrigerator before continuing with the next step.
Make-Ahead
Prepare cookie dough following the recipe instructions through step 5. Form a disk, wrap it with plastic wrap, and then tightly with aluminum foil. Chill for up to 3 days in the refrigerator. When ready to bake, remove from the refrigerator and continue with the next step.
Reheat A Skillet Cookie
Cover the skillet cookie with aluminum paper and bake for about 5 minutes. If you want to reheat an individual portion, transfer your portion to a microwave-safe plate and cover and microwave for about 15-20 seconds.
[popout_newsletter] Originally posted in May 2020, the post content was edited to add more helpful information, with no change to the recipe in July 2022.
