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.
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.
Notes
Adjust baking times based on the size of your cast iron or ramekins.Chilled cookie dough often yields better flavor.Use your preferred Oreo cookie variety.Don't overfill the pans; cookies should be soft but not glossy in the center when done.Handle hot cast iron pans with care.You can prepare the dough in advance and store it covered in the fridge for up to 2 days.Campfire cooking is possible, but keep the skillet out of direct heat and cover with foil to help distribute heat evenly.