Damn Delicious

Brown Butter Chocolate Chip Cookie Skillet (“Pizookie”)

Brown Butter Chocolate Chip Cookie Skillet (“Pizookie”) - No need to go to BJ's anymore for your pizookie cravings!

No need to go to BJ’s – you can make this brown butter pizookie right at home, and it tastes 100000x better!

Brown Butter Chocolate Chip Cookie Skillet (“Pizookie”) - No need to go to BJ's anymore for your pizookie cravings!

When it comes to my cooking, Jason doesn’t make a lot of requests. He usually eats all the “blog food” and has never complained about it. If anything, he’s raving about it, even though it involves his least favorite foods – like quinoa and whole wheat. Yeah, he’s a keeper.

Brown Butter Chocolate Chip Cookie Skillet (“Pizookie”) - No need to go to BJ's anymore for your pizookie cravings!

But the other night, he asked if BJ’s was the only restaurant that sells the pizookie, a piping hot cookie skillet topped with ice cream. I looked to him and said, “You know you could ask me to make it. Not just make it but make it without taking pictures so you could actually have it piping hot from the oven.” Then he said, “But I want you to blog about it!”

That made my heart melt.

Brown Butter Chocolate Chip Cookie Skillet (“Pizookie”) - No need to go to BJ's anymore for your pizookie cravings!

So I made two cookie skillets. One for Jason so he could have it right out of the oven and a second for photographic purposes. And both skillets were epic. Using a simple cookie batter with browned butter and Scharffen Berger chocolate CHUNKS, we remained quiet and devoured our individual skillets like there was no tomorrow.

Brown Butter Chocolate Chip Cookie Skillet (“Pizookie”)

No need to go to BJ’s anymore for your pizookie cravings!

15 minutes15 minutes


  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 14 tablespoons unsalted butter, divided
  • 1/3 cup sugar
  • 1/2 cup dark brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 cup chocolate chips
  • Ice cream, for serving


  1. Preheat oven to 375 degrees F. Lightly coat 2 5-inch cast iron skillets with nonstick spray.
  2. In a large bowl, combine flour, baking soda and salt; set aside.
  3. Melt 10 tablespoons butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Remove from heat; strain through cheesecloth or fine sieve.
  4. Stir in remaining 4 tablespoons butter until completely melted. Whisk in sugars and vanilla until well combined. Whisk in egg and egg yolk until well combined. Add flour mixture, beating just until incorporated. Gently fold in chocolate chips.
  5. Divide mixture into the prepared skillets. Place into oven and bake until edges are golden brown but center is still moist, about 12-15 minutes.
  6. Serve immediately, topped with ice cream, if desired.

Adapted from America’s Test Kitchen.

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  1. Rated 5 out of 5

    These were insanely good! I made them in 5.5 mini pie dishes. I made the dough in the morning & filled the pie dishes, chilled them  in the fridge until ready to bake. I took them out of the fridge 30 minutes prior to baking to bring them closer to room temperature. Everyone loved them, but I recommend much smaller dishes for portions. Perhaps ramekins. Loved this though and would make again. 

  2. Rated 5 out of 5

    So good!! I didn’t have the small skillets so I made it in a round cake pan for 15 minutes like someone else said. Worked out perfect. I had also just run out of vanilla extract so I used two teaspoons of bourbon instead. Actually came out really good with the slight bourbon flavor. And we happened to have bourbon pecan ice cream to pair it with.

  3. Rated 5 out of 5

    Thanks for sharing this recipe, it looks great! What are your thoughts about range hoods? I’m trying to decide if I should get one.

  4. Hi, do you have the measurements for the ingredients for this if you only want to make one instead of two servings? Should I just cut your measurements in half?

  5. Do you know a recipe for the BJ’s sausage rice they serve on the breakfast buffet?

  6. Wow!  This was absolutely perfect and delicious! Followed recipe exactly except I had to use a 10in cast iron skillet because we don’t have 5in. I cooked it for 20mins and then let it sit out of oven for 20 mins before we dug in. Whole family loved it!  Thanks!  

  7. This was absolutely delicious! I didn’t have skillets in the right size, but I saved the tins that my Pizza Hut Chocolate Chip Cookie came in (yes, I’m weird like that, don’t judge me) so I was able to make this in those.

    The brown butter was a genius touch!

  8. I just made this and m and mine was crumbly and tasted like scrambled eggs. I don’t know what happened!

  9. I have made this several times and it is delicious! Just wondering if anyone has tried putting it in the fridge overnight and baking the next day, if so can you let me know how it turned out?

  10. Oh Mylanta! ❤️ ❤️ ❤️ Looks stunning and I bet it simply melts in the mouth – mumma mia!

  11. Hi! I love all your recipes! I’m currently waiting for my pizzokie to be finished but my batter was brown and the cookie looks brown. I’m not quite sure what went wrong, as it doesn’t look like the photo. Even before I added the chips it was a dark brown. Hopefully I can fix it next time. 

  12. didn’t seem to work for me! turned out very crumbly
    i think i followed instructions very well too!

    • I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. So I must ask – did you follow the recipe exactly as written without any substitutions?

  13. We made this & loved it! Thanks for all your recipes!’ 

  14. I don’t like the pizzookies at BJs because they are never done. They told me they soft bake them. How can I make this so they are actually done in the middle?

  15. I usually never comment..but this recipe was DELICIOUS!! I did not have a cheese cloth so i just used a strainer and I do not a skillet so i just used 2 6-inch baking pans but i think i will divide it into 3 next time. Overall loved it! Thank you 🙂

  16. What If u do not have cheesecloth or a sieve?

  17. I almost never leave comments, but HOLY COW this was good! My nieces come over one night every summer for “Niece Night”, where we always make new recipes for fun. We made this in one big skillet and dove in with four spoons. Thanks for sharing this awesomeness!!!!

  18. We tried this in a pyrex glass pie pan and baked for 15 minutes and it was PERFECT. Made one last night and making another one today for some friends. It is amazing!

  19. Can i leave the extra mixture in the freezer, and just prepare it again on the next day? Great recipie btw! 🙂

    • That sounds like a great idea but unfortunately, without having tried it myself, I cannot answer this with certainty. Please use your best judgment.

  20. I made this last night, I used a 10 inch cast iron skillet, I was delicious and was more than enough for my family of four. thank you for posting the recipe

  21. This dessert looks like heaven! I must try it! Thank you so much for this recipe! It actually seems easier than I thought! I will try it at Sunday because I want to taste the pleasure of all of the preparation! Thank you again!Elm Park Carpet Cleaning Ltd.

  22. Absolutely love this site and have “Paprika-ed” a ton of the recipes to try! lol This one looks so amazing and quite impressive to serve to company! Thanks for your wonderful site!! 🙂

  23. Can I use two of those gift set cast iron 5″ skillets? I’ve noticed they aren’t super deep, will the cookie overflow in the pan?

  24. How can I adopt this to make in one 12″ skillet? Just bake longer?

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  29. I made this tonight and it was SO yummy! My 6 yo said, “this is even better than BJ’s, mom!” Thanks for yet another great recipe!

  30. about cleaning the skillet: you really shouldn’t wash them; just wipe them out and reoil them.
    will last forever and ever!

  31. Could I possibly used Potato flour instead of regular flour, or some kind of gluten free flour?

  32. Hi! This looks awesome! Can I do them in ramekins?

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  34. I saw this in Pinterest and thought it would tast amazing and tomorrow I will try it!! Me and my friend at going to make them!! We live to bake and your blog is awesome!!

  35. I was wondering if you can prep the cookie batter the night before and refridgerate over night and cook the next day… is it a batter or more like cookie dough??

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  37. Looks SO good! I grew up close to a bj’s and since moving away I’ve wanted a pizookie so many times. Do you know if a 6.5″ skillet would work as well?

    • Yes, absolutely. You may have to adjust baking time a little bit though since this is a larger skillet than what was used in the recipe.

      • I used a larger skillet and a pie tin of two different sizes and they came out great, however the chocolate chips and the finished product could have been a little more melted. Don’t know how to accomplish that. Regardless, my family devoured both of them. Thanks for the recipe of this fabulous restaurant dessert to make at home.

  38. What size skillet do you recommend?

  39. Where can I buy a good skillet like the one you used? This looks perfect!

  40. I am speechless and drooling.

  41. Just made this for my boyfriend and his roommate, it’s absolutely amazing. “Flavor exploding out of my head” “My tongue is having a party!” Thank you for sharing this recipe 🙂

  42. Pretty nice post. I just stumbled upon your blog and wanted to say that I’ve really enjoyed browsing your blog posts.
    After all I’ll be subscribing to your feed and I hope you write again soon!

    • is there a way to make this without using a skillet.

      • Pam, if you don’t want to use a skillet, I would advise to use another cookie recipe that is not catered to the skillet method.

      • this is actually the same cookie recipe as America’s Test Kitchen’s classic chocolate chip cookie. It wasn’t necessarily intended for a skillet, and it works great in normal cookie form. I intend to try it in a skillet now, but it’s the best chocolate chip cookie recipe I’ve ever used, so definitely give it a try baking in either format.

        • I usually make this in a ramekin for individual serving. I buy the refrigerated cookie dough. Spray or dot the ramekins with margarine or butter, place 1 or 2 cookie dough on each, then place them on a cookie sheet. Bake at 400 degrees for 14 minutes.  Serve immediately with icecream on top.

  43. Right now it seems like WordPress is the top blogging platform available right now.
    (from what I’ve read) Is that what you’re using on your blog?

  44. Awww Jason definitely sounds like the guy for you! 🙂 The “But I want you to blog about it” line was priceless! Haha! Now about this recipe… This makes me seriously reconsider my New Year’s resolutions. Lol! It looks insanely good. I pinned it and hope I get to make it sooner than later! 🙂

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  47. I always have trouble getting my cast iron pans clean after this, how do you clean yours?

    • I’ve never had any trouble – I usually soak and clean it immediately.

    • The easiest way to clean and season cast iron skillet is to sprinkle about a teaspoon of salt in it, and about a quarter-size drizzle of vegetable oil. Wad up a paper towel and rub it around. Voila! Clean and seasoned skillet!

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