Cate’s Pizzokie

We had little hands in the kitchen with us this afternoon to whip up a Pizzokie (Pizza-Cookie) for a class project!  Easy enough for your little ones to make on their own (or with a little help!) and pretty enough to entertain with.  Slightly underbake if you want a gooier center.  Top with ice cream and whipped cream for a delicious dessert!

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Cate’s Pizzokie

Course: Desserts
Keyword: Gluten Free
Author: Denise


  • 1 cup unsalted butter room temperature⁣
  • 3/4 cup granulated sugar⁣
  • 3/4 cup packed brown sugar⁣
  • 2 eggs room temperature ⁣
  • 1 tsp vanilla extract⁣
  • 2 1/4 cups flour we substitute gluten free flour blend⁣
  • 1 tsp baking soda⁣
  • 1 tsp salt⁣
  • 12 oz semi sweet chocolate chips⁣

To Serve:

  • Vanilla ice cream
  • Whipped cream


  • Preheat oven to 350 degrees.⁣
  • Make sure butter and eggs are at room temperature.  You don’t want melted butter from the microwave, just softened to the touch.⁣
  • Combine butter and sugars with mixer or food processor until they form a nice whipped mixture.  Add 1 egg at a time and continue to mix.  Add vanilla extract and mix.⁣
  • In a separate bowl, combine flour, baking soda and salt.  Slowly add dry mixture to wet mixture until well combined.  Add chocolate chips and combine slowly.  Be sure to not overmix.⁣
  • Lightly oil cast iron pan (or other oven-safe pan) with 1 Tbsp vegetable or canola oil and a paper towel.  Spread oil in a thin layer around inside of pan.  Gently press dough into pan, trying to create an even layer with consistent thickness.  (Pro tip: If the cookie dough is sticking to your hands, simply spray your hand with nonstick spray, making the process so easy!)
  • Cook 20-25 minutes or until lightly browned.⁣ Use cook time on the lower end for a gooey center!
  • Top with ice cream and whipped cream.
  • Enjoy!
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