Pizookie

While we were visiting cousins in Frisco, Texas, we were introduced to the Pizookie. They were telling us about this awesome cookie cooked in an iron skilled, served warm and dripping with ice cream. Okay, I’m game.

I did a little research and found this concoction originated at BJ’s Restaurant and Brewhouse. Off to Pinterest to look for some recipes. What I found is that you can use any type of cookie dough you like and top with your favorite ice cream. Some used refrigerated cookie dough, some were made from a box dough, some used homemade dough. My wheels started spinning; peanut butter cookies, snickerdoodles, pumpkin snickerdoodles, mocha brownie, chocolate chip? The options are endless. Since I already had all the ingredients to make chocolate chip from scratch, I got to work.

I used my basic chocolate chip cookie dough recipe but switched out chocolate chips for butterscotch. Enjoy and let me know what cookie dough you would use to make yours!

Note: Since it is just me and Bill and we have to be somewhat mindful of our calorie intake, I cut this recipe in half and made it in a 6″ iron skillet. I calculated each slice was still equivalent to 3 cookies! Make sure you have some milk on hand. This is very rich and you will need something to cut the sweetness. But it is SOOOO Good!

Ingredients

3/4 cup butter flavored Crisco
1 1/4 cup 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 bag butterscotch chips
1 cup chopped walnuts

4 Tbsp. salted butter
1 tsp cinnamon
1/4 cup sugar

Directions

Heat oven to 375

Cream sugar, shortening and milk until smooth and creamy. Add vanilla and stir to combine. Beat egg into creamed mixture.

In a separate bowl, combine flour, salt and soda and stir together. Gradually add to creamed mixture, beating until combined.

Stir in, by hand, chips and nuts.

Combine cinnamon and sugar in a small bowl.

Place butter in a 12″ iron skillet then put the skillet in the heated oven and let the butter melt. Once the butter has melted, remove from the oven. Add the cinnamon sugar to the melted butter and evenly distribute across the bottom of the skillet. Next, add the cookie dough and pat it down to cover the bottom of the skillet.

Bake for 25-30 minutes. Pizookie edges should be crispy and the center soft, but cooked through. Insert a toothpick and if it comes out clean the pizookie is done. If not, continue to cook for another 2-3 minutes.

Cool for about 10-15 minutes.

You can now add your favorite toppings; ice cream, hot fudge, sprinkles. Let your imagination go wild.