What's better than a chocolate chip cookie? How about a giant chocolate chip pizookie!
Chocolate Pecan Skillet Cookie Recipe photo by Taste of Home

Straight out of the oven and topped with vanilla ice cream, the pizookie is an enormous, showstopping chocolate chip cookie creation. Whether you’re looking to whip up something new for a party or just want to impress your family with a larger-than-life, ultra-shareable cookie, this pizookie recipe is for you. And yes, the name comes from making a pizza-size cookie!

Pizookie Ingredients

  • Butter
  • Sugar
  • Packed brown sugar
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Kosher salt
  • 60% cacao bittersweet chocolate baking chips
  • Chopped pecans, toasted
  • Vanilla ice cream, optional


Step 1: Prep the skillet

Preheat your oven to 350° F. In a 12-inch cast-iron skillet, melt the butter in the oven as it preheats.

Step 2: Combine the sugars

As the oven preheats, stir together the sugar and brown sugar in a large bowl. It doesn’t matter whether you use light or dark brown sugar. When the butter is almost melted, remove the skillet from the oven and swirl the butter until it’s completely melted. Stir the melted butter into the sugar mixture, and set the skillet aside.

Step 3: Mix the wet and dry ingredients

Beat the eggs and vanilla into the sugar mixture. In another bowl, whisk the flour, baking soda and salt together. Gradually beat the dry ingredients into the sugar mixture.

Editor’s Tip:Make sure your eggs are room temperature before adding them. Not only do they mix into the batter more easily, but they’ll also help the dough rise more. If you forgot to grab the eggs from the fridge in advance, just put them in a bowl of warm water for 10 to 15 minutes.

Step 4: Add the chocolate

Stir in the chocolate chips and nuts. Spread the mixture into the buttered skillet.

Step 5: Bake it up

Bake until a toothpick inserted into the center comes out with moist crumbs and the top is golden brown, or about 35 to 40 minutes. It’s better to underbake the pizookie than overbake, as the heat from the skillet will continue to bake the cookie. Plus, you can’t go wrong with a molten, gooey center.

Serve the pizookie warm, and top with vanilla ice cream, caramel sauce, hot fudge or extra chocolate chips—the possibilities are endless!

Pizookie Variations

Mix up the pizookie by adding in other sweet options. Try replacing the chocolate chips with an equal quantity of M&M’s or chocolate chunks. Or up the ante by gently folding in 1½ cup fresh raspberries after mixing in the chocolate chips and pecans. Substituting dried cherries or butterscotch chips for the pecans works well, too.

Pizookie Tips

Melt the butter

Unlike the majority of cookie recipes, we’re not creaming together the butter and sugar for a pizookie. Instead, we’re melting the butter in the skillet as it heats up. That’s because melted butter creates a chewier, denser pizookie—ideal for loading up with toppings before digging in.

Can I make a nondairy pizookie?

For a dairy-free option, substitute shortening or a nondairy margarine for the butter.

Can I make a smaller pizookie?

If you’d rather not make a giant cookie, you can prepare the cookie in four six-inch cast-iron skillets. Just brush the skillets with melted butter before adding the dough. Bake for 25 to 30 minutes.

Watch how to Make Chocolate Pecan Skillet Cookie

Chocolate Pecan Skillet Cookie

Bake up the ultimate shareable cookie. For variety, swap out the chocolate chips for an equal quantity of M&M's or chocolate chunks. Or go super fancy by mixing the chocolate chips and pecans into the dough, then gently folding in 1-1/2 cups fresh raspberries. —James Schend, Pleasant Prairie, Wisconsin
Chocolate Pecan Skillet Cookie Recipe photo by Taste of Home
Total Time

Prep: 15 min. Bake: 35 min.


12 servings


  • 1 cup butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup 60% cacao bittersweet chocolate baking chips
  • 1 cup chopped pecans, toasted
  • Vanilla ice cream, optional


  1. Preheat oven to 350°. In a 12-in. cast-iron skillet, heat butter in oven as it preheats. Meanwhile, in a large bowl, stir together sugar and brown sugar. When butter is almost melted, remove skillet from oven and swirl butter until completely melted. Stir butter into sugar mixture; set skillet aside.
  2. Beat eggs and vanilla into sugar mixture. In another bowl, whisk together flour, baking soda and salt; gradually beat into sugar mixture. Stir in chocolate chips and pecans. Spread mixture into buttered skillet.
  3. Bake until toothpick inserted in center comes out with moist crumbs and top is golden brown, 35-40 minutes. Serve warm, with vanilla ice cream if desired.

Nutrition Facts

1 serving: 528 calories, 27g fat (13g saturated fat), 72mg cholesterol, 378mg sodium, 69g carbohydrate (43g sugars, 3g fiber), 6g protein.