Chocolate Chip & Heath Bar Crunch Pizookie
The brilliant creation of the “pizookie” was originally added to a BJ’s Restaurant menu, and from my research, dated back to 1978. I’ve seen recipes float around over the years, but I had never created my own. Sometimes I shy away from baking because it’s so precise and I love the creativity and spontaneity of cooking. I was challenged by Hestan to create my own version in one of their skillets and I’m so glad I decided to take it on. This is a recipe the whole family loved (inhaled) and we’ll definitely be making it on repeat in our household.
The idea of merging a concept of making a deep-dish type of pizza in a skillet, using cookie dough and a few scoops of vanilla ice cream on top is nothing short of genius. So, as I cannot take credit for contributing this brilliant concept to the world, I did create my own version using all my favorite ingredients. In this Chocolate Chip & Heath Bar Crunch Pizookie, I combined milk and dark chocolate chips, along with heath bar pieces to create my ideal cookie bite! Adding some flaky Maldon sea salt to the top when it’s fresh and warm out of the oven is definitely a must. The salt contrast brings out even more flavor and this pizookie recipe is, as my dad would have said “to die for”.
There are lots of variations in this recipe that you could make to create your own perfect pizookie. Since baking is so precise, you could keep the measurements of the ingredients the same, but change the type of chocolate chips, or substitute nuts for heath bar if you prefer. One thing is for sure, do not skip the vanilla ice cream on top, it is absolute perfection! Scoop some vanilla ice cream on top while it is still warm and grab a few spoons…Yum!
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Course
Dessert
Cuisine
American
Servings
8 servings
Ingredients
Cooking spray
1 cup (2 sticks) salted butter, softened at room temp for a few hours
1 cup brown sugar
¾ cup white sugar
2 eggs at room temp
3 cups AP flour
1 tsp. baking soda
½ tsp. baking powder
1 tsp. kosher salt
1 cup milk chocolate chips
1 cup dark chocolate chips
½ cup Heath bar crunch pieces
Maldon Sea Salt
For serving: vanilla ice cream and/or chocolate sauce
Instructions
1. Grease a 10” skillet and preheat oven to 375F.
2. In a stand mixer, combine softened butter, brown sugar, white sugar for about 2 minutes. Add the eggs and mix another 1-2 minutes until combined.
3. In a separate bowl, combine the dry ingredients; AP flour, baking soda, baking powder and kosher salt, stir to combine.
4. With mixer on low, slowly add the dry ingredients to the wet ingredients and mix until combined, about 3-4 minutes, don’t over mix.
5. Remove the bowl from the mixer and add the chocolate chips and heath bar pieces, fold in by hand.
6. Add the dough to the skillet and spread to even it out in the pan.
7. Place in on the middle rack and bake for 25 minutes, it will continue to cook while you’re resting it. Sprinkle some Maldon Sea Salt while it’s still warm.
8. Rest it at least 30 mins. and top with vanilla ice cream or a drizzle of chocolate sauce. Enjoy!
Notes
Feel free to substitute different kinds of chocolate chips to make it your own, just keep the measurements the same.