A cookies and cream pizookie is an Oreo skillet cookie you won't be able to resist. Perfect for individual sized desserts and a scoop of cold vanilla ice cream on top.
We love Oreos, cookies, and all things sweet (doesn't everybody?) But one of our favorite desserts comes from a local restaurant called BJ's. There they have the best homemade sodas and pizookies. While going out isn't always an option, staying in and making our own tasty desserts can be.
For Christmas this past year my husband bought me a lot of cast iron bakeware and I just knew I wanted to use the mini skillets for pizookies! Personal sized skillet cookies are such a decadent dessert and one we can all agree on.
These oreo pizookies were perfect. Make dough before dinner and chill it in the fridge so that when it's time to prep dessert it's just a simple bake time away. Adding a scoop of vanilla ice cream really does help to make it perfect, but the cookies are also fabulous on their own.
🥘 Ingredients
- Butter
- Brown sugar
- Granulated sugar
- Vanilla
- Egg
- Salt
- Baking powder
- Flour
- Oreo cookies
🍽 Equipment Needed
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- Electric Mixer
- Mixing Bowls
- Mini cast iron skillets
- Measuring Cups
- Measuring Spoons
🔪 Instructions
Check out how to make cookies and cream pizookie with these simple step-by-step instructions:
Cream together the butter, sugars, vanilla, and egg in a bowl until fluffy.
Add the flour, salt, baking powder, and mix until combined.
Fold in the Oreo cookies.
Cover the bowl and let chill in the fridge for 1 hour.
Preheat oven to 350 degrees F and grease 3 6.5" skillets.
Divide the dough between the cast iron skillets and bake for 10-20 minutes as specified on recipe card notes.
Remove from oven and rest 10 minutes.
Top with vanilla ice cream and serve.
🍴 Recipe Tips
Making this cookies n cream pizookie is fast and easy if you don't mind waiting for the dough to chill. While you don't have to chill the dough, I find that the flavors are always better in slow chilled cookie dough because they have longer to concentrate.
You can use any variety of Oreo cookies depending on what you have on hand or are looking for. Their Java chip ones or mint Oreos would taste fabulous in this recipe.
As the cookies bake, they will puff up slightly so it's important not to get them too full or there won't be room for ice cream without it sliding off the top of the cookie.
The cookies should look done around the edges and still be soft but not glossy in the center once finished baking.
And as always, be careful with the hot cast iron pans. They retain heat very well and should be handled with care and safety.
💭 FAQs
Yes, you can prep the dough for this oreo pizookie recipe and keep it covered in the fridge up to 2 days in advance. You can also bake the Oreo pizookies and after they've cooled, keep them well covered at room temperature for up to 3 days. Pizookies are better when warm and fresh from the oven so you might want to reheat or bake before serving.
Yes, you can cook these skillet cookies over a campfire. Keep it out of direct heat and cook until the edges look set and the cookie looks mostly firmed. Covering the tops with foil for a few minutes can help to distribute the heat and cook more evenly around the tops of the cookies.
More great recipes to try
- Zucchini Carrot Oatmeal Muffins
- Cake Mix Blueberry Muffins
- Heaven Berry Fluff Salad
- Easy Easter Bunny Biscuits
- Cheesy Salsa Chicken and Rice Bake
- Banana Nut Bagels
📖 Recipe
Oreo Pizookie
Equipment
- Mini cast iron skillets
Ingredients
- ½ cup unsalted butter, softened ($0.75)
- ½ cup brown sugar ($0.18)
- ¼ cup granulated sugar ($0.06)
- 2 teaspoon vanilla ($0.04)
- 1 egg ($0.08)
- ½ teaspoon salt ($0.05)
- ½ teaspoon baking powder ($0.01)
- 1 ½ cups flour ($0.12)
- 2 cups chopped Oreos (about 10-12 cookies) ($0.48)
Instructions
- In a bowl, cream together the butter, sugars, vanilla, and egg until fluffy.
- Mix in the flour, salt, and baking powder until well mixed.
- Fold in the chopped Oreos.
- Cover bowl and chill for about 1 hour in the fridge.
- Preheat your oven to 350 degrees F and grease 3 small ramekins or skillets. *See notes on sizes.
- Divide the dough between the skillets and bake for 10-20 minutes as specified in notes. The tops should look a little unfinished, but not glossy while the edges should look set.
- Remove from oven and let rest 10 minutes.
- Top with a scoop of vanilla ice cream and serve.
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