Peppermint Mixed Chocolate Chip Skillet Pizookie
This seasonal twist on a chocolate chip cookie is made with peppermint and white chocolate chips and cooked in a skillet for a gooey pizookie.
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A “pizookie” is the term for a hybrid combination of a cookie and a pizza. While it really doesn’t have anything to do with pizza at all, its typically made in a cast-iron skillet and served with scoops of ice cream. I always cook these pizookies less than I would usually bake cookies so that the result is hot, gooey half-baked dough topped with ice cream. Throw a few spoons down on the table and let everyone go to town for a dessert that everyone can dig into.
Peppermint Mixed Chocolate Chip Skillet Pizookie
Table of contents
Key Ingredients in This Recipe
- Peppermint – Use candy canes in this recipe though the circular peppermint hard candies will also work. To crush them I unwrap the candy canes then add them to a resealable plastic bag. Then I wrap the bag in a towel and use the flat side of the mallet to crush the candy canes.
- Chocolate chips – Semi-sweet chocolate is a dark chocolate made up of a at least 35% cacao. Semi-sweet chocolate can be used interchangeably with bitter-sweet chocolate. Because of it’s strong chocolate flavor this is great for cookies. Use either high-quality chocolate chips or chop up chocolate bars.
- White chocolate chips – White baking chips typically don’t contain any cocoa butter though they still have a similar flavor to white chocolate. While both work in this recipe, the baking chips set hard again once they are melted whereas white chocolate remains soft.
How to Make Peppermint Mixed Chocolate Chip Skillet Pizookie
- Heat oven. Preheat oven to 375ºF.
- Beat butter and sugar. Then add eggs. In the bowl of a stand mixer beat the butter, sugar, brown sugar and vanilla until creamy. Add the egg, beating well until thoroughly combined.
- Sift the dry ingredients. In another large bowl, sift together the flour, salt and baking soda.
- Mix the dough. Slowly add the flour mixture until it has all been incorporated.
- Add the chocolate and peppermint. Stir in the chocolate chips and candy cane pieces with a wooden spoon until evenly distributed.
- Add dough to pans and bake. Spray the skillets with vegetable oil cooking spray then divide the dough between the skillets and spread the dough evenly. Bake until the edges are golden and the middle is still gooey, about 20 minutes.
- Assemble and serve. Remove from the oven and let sit for 5 minutes before topping with scoops of ice cream. Serve warm and eat it out of the skillet.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
- Miso Brown Butter Cookies
- Giant Gooey Chocolate Chip Walnut Cookies
- Chocolate Caramel Peanut Butter Pretzel Cookies
Peppermint Mixed Chocolate Chip Skillet Pizza Cookie
Equipment:
- 2 (6-inch) oven-proof skillets
Ingredients:
- ½ cup 1 stick butter, at room temperature
- ½ cup granulated sugar
- ½ packed cup dark brown sugar
- ½ teaspoon vanilla extract
- 1 large egg, at room temperature
- 1¼ cups all-purpose flour
- ½ teaspoon table salt
- ½ teaspoon baking soda
- ½ cup semi-sweet chocolate chips
- ¼ cup white chocolate chips
- 1/3 cup crushed candy cane pieces*
- Vegetable oil cooking spray
- Vanilla ice cream, for serving
Instructions:
- Preheat oven to 375ºF (190ºC).
- In the bowl of a stand mixer beat the butter, sugar, brown sugar and vanilla until creamy. Add the egg, beating well until thoroughly combined.
- In another large bowl, sift together the flour, salt and baking soda.
- Slowly add the flour mixture until it has all been incorporated. Stir in the chocolate chips and candy cane pieces with a wooden spoon until evenly distributed.
- Spray the skillets with vegetable oil cooking spray then divide the dough between the skillets and spread the dough evenly. Bake until the edges are golden and the middle is still gooey, about 20 minutes.
- Remove from the oven and let sit for 5 minutes before topping with scoops of ice cream. Serve warm and eat it out of the skillet.
DID YOU MAKE THIS?
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Yummy pizookie! I didn’t have a small enough cast iron so I used a dish for quiche. It look much longer to cook because the batter wasn’t split between two dishes. It was perfectly crispy on the outside and soft on the inside. Highly recommend for a winter-y treat!