Cookie batter is baked in a skillet for the best pizookie (AKA pizza cookie) ever.
Okay. So there is this place called Oregano’s. It’s an Italian, pizzeria kind of place (btw they have the BEST gluten free thin crust pizza). They have these awesome looking pizza cookies, but they are not gluten free. Gooey chocolate… Melting ice cream…
So here is my vision of a pizookie. Which is known by many, many names. Not really, only like 3.
2. Skillet cookie
3. Pizza cookie (which really is a pizookie, but this takes more effort to say.)
But, honestly, who cares? It’s a PIZOOKIE.
And you probably have all the ingredients in your pantry or fridge: butter, sugar, egg yolk, gf flour, cocoa powder, baking powder, xanthan gum.
And if your not gluten free, just use regular all purpose flour and omit the xanthan gum. Easy as 1, 2, 3!!!! *Happy dancing*
And you may be thinking, “I don’t have a mini skillet!” (Or your not, depending if you have one.) Well, simply double the recipe and use a 9×9 circle pan. Which means you have more cookie to eat, or to share with your friends.
And here’s one last photo:
Gluten free Chocolate Pizookie
4 tablespoons butter, softened, plus a little for greasing
3 tablespoons white sugar
2 egg yolks
1/4 cup gf all purpose flour
1 tablespoon cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon xanthan gum
3 tablespoons chocolate chips, divided
- Preheat oven to 350 degrees. Grease a 5 inch cast iron skillet with butter. If you don’t have one, double the recipe and you can use a 9×9 circle pan.
- Cream the 4 tablespoons butter and sugar together in a bowl with a spoon. Add egg yolks. Once mixed well, add flour, cocoa powder, baking soda, and xanthan gum. Mix until well combined. The dough will be sticky and not as firm as regular dough.
- Add 2 tablespoons chocolate chips. Spoon the batter into the prepared skillet. Bake for 10-12 minutes, until the too is firm but the inside is still nice and soft. -Eva