The Ultimate Chocolate Chip Pizookie

Pile on the ice cream, grab a spoon and dig into this skillet pizza cookie. Filled with chocolate chips and baked until molten, this pizookie is sure to be your new favourite sweet treat!

There’s a lot of rainy days in the UK, and on those days, I always seem to want cookies. They just go perfectly together, like sponge and frosting, Ben and Jerry, rum and coke, peanut butter and jelly... cookies and rainy days.

But sometimes, you need more than just a cookie. You need a pizookie.

Pizza... cookie... Pizookie. geddit?

This tasty skillet baked treat is like the cookie of all cookies. It’s best served warm with ice cream. Because, why not? and is filled with chocolate chips and chunks. Watch the ice cream melt before devouring it.

We had ours with salted caramel ice cream and it was just the best thing ever. And I mean ever.

This treat is also easily made gluten free, by swapping out plain flour for gluten free plain flour. You keep the same delicious cookie taste. I’ve made it both ways and you don't lose any flavour or texture and the rise is still the same!

Did I mention you only use one bowl as well? Magic!

It also makes for a great center piece for a dinner. Pull this little tasty treat fresh out your oven, pile on the ice cream and dig in!

Or if you're like me, grab your bowl full of cookie and ice cream and a blanket, and cuddle up on the sofa in front of the fire on a rainy day. You really don't need an excuse to bake this.

I promise not to judge when you go back for seconds. We've all done it.

Skillet Pizza Cookie 

Serves up to 10 (or 5 very generous portions, I don't judge)

Ingredients:
125g unsalted butter, room temperature
150g soft brown sugar
100g caster sugar
2 eggs
2 tsp vanilla extract
200g plain flour (to make gluten free, swap for gluten free plain flour)
1 tsp baking powder
1/4 tsp bicarbonate of soda (baking soda)
250 - 300g chocolate chips or chunks

Directions:

1. Preheat the oven to 180C/Gas Mark 4 and ready your skillet!
2. Put the butter and sugars in a bowl together, and using an electric mixer, beat for 3 minutes until light and fluffy. Gradually beat in the eggs, followed by vanilla extract. 
3. Sieve in the flour, baking powder, bicarbonate of soda and beat until just combined. Be careful not to over mix. 
4. Stir in by hand the chips/chunks. Then spoon out into a 20-22cm ovenproof frying pan (like a skillet) or a cake tin.  
5. Bake for 25-30 minutes, but check after 25 minutes to see consistency. the shorter time will have a softer, gooey centre. The longer you cook it for the firmer it will be. 
6. Cool for a few minutes before serving with ice cream of your choosing or on it's own with a nice cold glass of milk!

Adapted from Good Food.

Have you baked a pizookie? How do you get through your rainy days?