Cookies and Cream Pizookie

5 from 1 vote

Cookies and Cream Pizookie

This 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.

Prep Time10

Cook Time15

Chill1

Total Time1 25

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: 6-in pizookies

Calories: 766kcal

Author: Nicole Durham

Cost: Recipe $3.27 / Serving $1.10

Equipment

Ingredients

½ cup unsalted butter, softened ($0.99)
½ cup brown sugar ($0.22)
¼ cup granulated sugar ($0.18)
2 teaspoons vanilla extract ($0.06)
1 large egg ($0.15)
1 ½ cups all-purpose flour ($0.20)
½ teaspoon salt ($0.01)
½ teaspoon baking powder ($0.02)
2 cups Oreo cookies, chopped ($1.44)

US Customary - Metric

Instructions

Cream the base. In a bowl, cream together the butter, brown sugar, granulated sugar, vanilla extract, and egg until light and fluffy.
Add dry ingredients. Mix in the flour, salt, and baking powder until fully combined.
Fold in cookies. Gently fold in the chopped Oreos until evenly distributed.
Chill the dough. Cover and refrigerate for about 1 hour.
Preheat and prep. Preheat the oven to 350°F and grease 3 small ramekins or mini skillets.
Bake the pizookies. Divide the dough evenly between the prepared dishes. Bake for 10 to 20 minutes, until the edges are set and the centers look soft but no longer glossy.
Rest and serve. Remove from the oven and let rest for 10 minutes. Top with a scoop of vanilla ice cream and serve warm.

Notes

Pan size. Baking time varies based on ramekin or skillet size. Smaller pans bake faster.
Texture tip. Do not overbake. The center should remain soft for a true pizookie texture.
Cookie choice. Any Oreo variety works well.
Make ahead. Dough can be prepared up to 2 days in advance and stored covered in the refrigerator.
Safety. Use caution when handling hot cast iron or ramekins.
Campfire option. Can be cooked over indirect heat in a covered skillet with foil to help distribute heat evenly.

Nutrition