I’m so excited to share one of my all-time favorite dessert recipes with you today – the ooey, gooey Oreo Pizzokie knockoff.
It’s a warm, chocolatey cookie meets melty Oreo filling meets vanilla ice cream situation…and let me tell you, it’s absolute perfection.
Why You Will Love This Recipe
The contrast of that fresh-from-the-oven cookie with the cold vanilla ice cream is simply to die for. Every bite will have you wishing it would never end.
This is the type of dessert that brings people together. One skillet is placed in the middle of the table and suddenly everyone is gathered around scooping up mouthfuls of chocolatey goodness.
You can have this Oreo pizookie recipe ready to devour in less than an hour. I’m not kidding – it’s that quick and easy!
What is Oreo Pizookie?
Picture this – a large, chewy cookie baked in a cast-iron skillet to crispy, golden perfection. As soon as it comes out of the oven, pools of melty vanilla ice cream are scooped on top. With the first bite, the ice cream starts to melt into the valleys and crevices of the cookie below.The blend of warm cookies and cold creamy ice cream is sheer bliss! That’s how I’d describe Oreo pizookie
I chose to make mine in a cast-iron skillet instead of a pizza pan to get an evenly baked cookie from edge to edge. And let me tell you, it works like a charm!The cast iron heats thoroughly for a consistent, deliciously chewy texture throughout.The edges get crispy & the inside stays soft.
How to make Oreo Pizookie:
Combine flour, cocoa powder, baking soda and salt
Cream butter and sugar until light and fluffy. Add egg
Next add the vanilla, corn syrup and melted chocolate. Scrape the bowl down as needed
Gradually add the dry ingredients
Mix in the Oreo crumbs
Add the chocolate chips too…as if there wasn’t already enough chocolate
Press into a greased cast iron pan. We made two pans and did Oreo in half of each
Now it’s ready to go in the oven
Serve it in the pan…hot out of the oven. Add a big scoop of ice cream and dive in!
- Make sure your butter is nice and soft for an ultra-creamy, melt-in-your-mouth texture.
- For an extra gooey center, bake for 2-3 minutes less than the recipe states.
- Use high-quality cocoa powder for intensified chocolate flavor.
I recommend serving the Pizookie straight from the hot skillet you baked it in – right in the center of the table for everyone to dig into. Top it with a generous scoop of vanilla ice cream.
- Don’t have corn syrup? Honey or maple syrup will do the trick.
- Feel free to use dark chocolate chunks instead of semi-sweet – it’s all about your taste preference!
- Out of Oreos? Try chocolate sandwich cookies instead.
- A 9-inch cast-iron skillet or cake pan
- Stand mixer with paddle attachment
- Small and large mixing bowls
Can I make it gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free blend.
What if I don’t have a cast iron skillet?
No worries! A round pizza pan or cake pan will work too.
Do I have to use vanilla ice cream?
Nope, get creative with your favorite ice cream flavor – cookie dough, mint chip, coffee – sky’s the limit!
- 1 cup flour
- 1/8 cup cocoa powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1 cup butter
- 1/2 cup sugar
- 1 egg
- 1/8 cup light corn syrup
- 1.5 oz chocolate (1.5 baking squares), melted and cooled
- 1 tsp vanilla
- 10 Oreo cookies, crushed
- 4 oz semi sweet chocolate chips
- Preheat the oven to 350 degrees F.
- Spray a cake pan or cast iron pan with cooking spray.
- Because we make a Pizookie with half Oreo and half chocolate chip we used 2 cast iron pans.
- In a small bowl whisk together flour, baking soda, salt, and cocoa powder, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream sugar and butter.
- Add egg and continue mixing until light and fluffy.
- Mix in corn syrup, chocolate and vanilla.
- Gradually mix in the flour mixture on low speed, until just combined.
- Fold in the crushed Oreos and chocolate chips. Spread in an even layer in a 9-inch cake pan or cast iron pan.
- Bake for about 25 minutes.
- Bake slightly less if you want it really gooey in the center and a few minutes more if you don’t. After 20 minutes check to make sure it is not getting too brown.
- If it is getting too brown, simply tent the pan with foil for the remaining time it is in the oven.
- Serve right in the pan, hot with a couple scoops of vanilla ice cream.