There’s something irresistible about the combination of warm cookie dough and gooey caramel, especially when a hint of sea salt balances the sweetness. Our Salted Caramel Pizookie Recipe takes this indulgence to the next level by baking a giant, soft cookie right in a skillet. It’s the perfect dessert to share or savor all to yourself.
Originating from the idea of a cookie-pizza hybrid, the pizookie offers the best of both worlds—a crispy edge with a molten center. We’ve perfected this recipe to deliver rich caramel flavor with just the right amount of saltiness, making every bite a decadent experience. Whether you’re hosting a dinner party or craving a cozy treat, this pizookie is sure to impress.
Ingredients
To create the perfect Salted Caramel Pizookie, we need to gather ingredients for the cookie dough, the luscious salted caramel sauce, and the final toppings that bring it all together.
For the Cookie Dough
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (270g) semisweet chocolate chips
For the Salted Caramel Sauce
- 1 cup (200g) granulated sugar
- 6 tablespoons (90g) unsalted butter, cut into pieces
- 1/2 cup (120ml) heavy cream, warmed
- 1 teaspoon flaky sea salt (such as Maldon)
For Topping and Garnish
- 2 cups (about 4 scoops) vanilla ice cream
- Extra flaky sea salt, for sprinkling
- Optional: chopped toasted pecans or walnuts for crunch
| Ingredient Group | Important Notes |
|---|---|
| Cookie Dough | Use softened butter for easy creaming; do not overmix flour |
| Salted Caramel Sauce | Warm heavy cream to avoid seizing when added to caramel |
| Topping and Garnish | Ice cream should be slightly softened for easier scooping |
This precise arrangement ensures our Salted Caramel Pizookie will have a cookie base balancing crisp edges and a molten center with rich salted caramel notes and delightful textures.
Equipment Needed
Creating the perfect Salted Caramel Pizookie requires having the right tools on hand. Each piece of equipment ensures we get the exact texture, flavor, and presentation that makes this dessert stand out.
Essential Mixing Tools
- Large mixing bowl: For combining the cookie dough ingredients without spills.
- Electric mixer or hand mixer: To cream the butter and sugars smoothly.
- Measuring cups and spoons: To measure precise quantities of dry and wet ingredients ensuring consistency.
- Rubber spatula: For scraping down the sides of the bowl and folding in chocolate chips gently.
Baking and Sauce Preparation Items
- 9-inch cast iron skillet or oven-safe skillet: This is crucial for baking the pizookie to attain the ideal crispy edges and molten center.
- Medium saucepan: Used exclusively for preparing the rich salted caramel sauce.
- Wooden spoon or heatproof silicone spatula: For stirring the caramel sauce steadily to prevent burning.
Finishing and Serving Tools
- Ice cream scoop: To portion the vanilla ice cream neatly on top.
- Oven mitts: Essential for safely handling the hot skillet.
- Cooling rack: Allows the pizookie to cool slightly for perfect texture before serving.
| Equipment | Purpose | Notes |
|---|---|---|
| Large mixing bowl | Mix cookie dough ingredients | Use a bowl with high sides |
| Electric mixer | Cream butter and sugars smoothly | Hand or stand mixer works well |
| Measuring cups & spoons | Measure ingredients accurately | Vital for balanced flavors |
| Rubber spatula | Fold chocolate chips, scrape bowl sides | Flexible for thorough mixing |
| 9-inch cast iron skillet | Bake the pizookie to golden perfection | Retains heat evenly |
| Medium saucepan | Make salted caramel sauce | Heavy-bottomed to prevent burning |
| Wooden spoon | Stir caramel sauce gently | Heatproof for direct heat use |
| Ice cream scoop | Serve vanilla ice cream topping | Creates perfect scoops |
| Oven mitts | Safely remove hot skillet from oven | Always use for safety |
| Cooling rack | Rest pizookie to desired serving temp | Prevent sogginess |
With these tools ready, we ensure each step of the Salted Caramel Pizookie process is smooth and professional-looking—achieving that perfect balance of crisp, gooey, salty-sweet goodness.
Make-Ahead Instructions
To enjoy our Salted Caramel Pizookie with minimal wait, planning ahead is key. Follow these steps to prepare components in advance while maintaining the dessert’s rich textures and flavors.
Prepare the Cookie Dough Ahead
- Mix the cookie dough as instructed using softened unsalted butter, sugars, eggs, and dry ingredients.
- Shape the dough into a ball and flatten slightly.
- Wrap tightly in plastic wrap or place in an airtight container.
- Refrigerate for up to 3 days or freeze for up to 1 month.
Refrigerating the dough enhances the flavors and ensures the pizookie bakes with the perfect chewy center.
Make Salted Caramel Sauce in Advance
- Prepare the caramel sauce as described using granulated sugar, butter, warmed heavy cream, and flaky sea salt.
- Let the sauce cool completely to room temperature.
- Transfer to a clean jar or airtight container.
- Store in the refrigerator for up to 1 week.
Warm gently before serving to regain that smooth pourable consistency.
Assembling Before Baking
- If dough is refrigerated, allow it to sit at room temperature for 20-30 minutes before baking to soften slightly.
- If frozen, thaw overnight in the refrigerator and then bring to room temperature.
- Spoon the dough into the skillet and add caramel drizzle just before baking for optimal gooey texture and flavor contrast.
| Make-Ahead Component | Storage Method | Max Storage Time | Notes |
|---|---|---|---|
| Cookie Dough (Refrigerated) | Airtight container/plastic wrap | 3 days | Enhances flavor and texture |
| Cookie Dough (Frozen) | Airtight freezer bag/container | 1 month | Thaw overnight before use |
| Salted Caramel Sauce | Airtight jar/container | 1 week | Warm before drizzling |
By preparing these elements ahead, we save time on busy days and guarantee a fresh, delicious Salted Caramel Pizookie every time. The careful chilling of dough results in even baking with edges crisped perfectly while the caramel keeps its luscious gooey charm.
Instructions
Follow these precise steps to create the perfect Salted Caramel Pizookie with a crispy edge, molten center, and luscious salted caramel drizzle.
Preparing the Cookie Dough
- Preheat the oven to 350°F (175°C) and grease a 9-inch cast iron skillet with butter or nonstick spray.
- In a large mixing bowl, cream together 1/2 cup softened unsalted butter, 1/4 cup granulated sugar, and 1/2 cup packed brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated.
- In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
- Fold in 3/4 cup semisweet chocolate chips with a rubber spatula for even distribution.
Baking the Pizookie
- Transfer the cookie dough ball into the prepared skillet, spreading it evenly but keeping it slightly mounded in the center.
- Bake in the preheated oven for 18-22 minutes until the edges are golden brown and the center looks soft and slightly underbaked.
- Remove the skillet from the oven and allow the pizookie to cool on a wire rack for 5 minutes to set the edges but retain a gooey center.
Making the Salted Caramel Sauce
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 1 cup |
| Unsalted butter | 6 tablespoons, cubed |
| Heavy cream (warmed) | 1/2 cup |
| Flaky sea salt | 1/2 teaspoon |
- In a medium saucepan over medium heat, melt the 1 cup granulated sugar by stirring constantly with a wooden spoon. The sugar will clump then dissolve into an amber liquid.
- Immediately whisk in 6 tablespoons cubed unsalted butter until melted and incorporated.
- Slowly drizzle in the 1/2 cup warmed heavy cream while whisking continuously; the mixture will bubble vigorously.
- Remove from heat, stir in 1/2 teaspoon flaky sea salt and set aside to cool slightly.
Assembling the Salted Caramel Pizookie
- Scoop softened vanilla ice cream generously over the warm pizookie in the cast iron skillet.
- Drizzle the warm salted caramel sauce evenly over the ice cream and pizookie.
- Optionally sprinkle with chopped toasted nuts for added texture.
- Serve immediately with a spoon to enjoy the melty combination of crispy edges, gooey caramel, and creamy ice cream in every bite.
Serving Suggestions
To fully enjoy our Salted Caramel Pizookie, we recommend serving it warm straight from the oven to highlight the gooey molten center and crispy edges. Follow these steps to create a memorable dessert experience:
- Scoop Vanilla Ice Cream Generously
Place two to three scoops of high-quality vanilla ice cream right on top of the hot pizookie. The cold cream melts slowly, contrasting beautifully with the warm cookie base.
- Drizzle Warm Salted Caramel Sauce
Pour a generous amount of our homemade warm salted caramel sauce across the ice cream and pizookie. The rich caramel flavor infused with sea salt enhances every bite with a perfect balance of sweet and salty.
- Add Optional Crunchy Toppings
Sprinkle chopped toasted nuts such as pecans or walnuts for an added crunchy texture that pairs well with the soft cookie and creamy ice cream.
- Serve With a Side of Fresh Fruit or Whipped Cream
For a lighter touch, add fresh berries or a dollop of lightly sweetened whipped cream on the side. This adds a refreshing contrast that complements the decadent pizookie.
Summary of Serving Components
| Component | Recommended Quantity | Notes |
|---|---|---|
| Vanilla Ice Cream | 2-3 large scoops | Soften slightly for easier scooping |
| Salted Caramel Sauce | 3-4 tablespoons | Warm to maximize gooey texture |
| Toasted Nuts | 1-2 tablespoons (optional) | Use pecans or walnuts for best flavor |
| Fresh Fruit | Handful of berries (optional) | Raspberries or strawberries work well |
| Whipped Cream | 2 tablespoons (optional) | Lightly sweetened with a hint of vanilla |
Tip: Serve the salted caramel pizookie immediately after assembly to keep the ice cream from melting completely and maintain the perfect texture contrast.
With these serving suggestions, our Salted Caramel Pizookie transforms from a delicious dessert into an unforgettable treat for ourselves and our guests.
Storage Tips
To keep our Salted Caramel Pizookie fresh and flavorful, proper storage is essential. Here are detailed steps to ensure every bite stays as indulgent as when first baked.
Storing Baked Pizookies
- Allow the pizookie to cool completely at room temperature on a wire rack before storing. This prevents condensation and sogginess.
- Wrap the skillet or transfer the pizookie to an airtight container. Use plastic wrap or aluminum foil to tightly seal the dessert.
- Store at room temperature if consuming within 1 day. For longer storage, refrigerate for up to 3 days.
Reheating Instructions
- To revive the original warm, gooey texture, reheat the pizookie in a preheated 350°F oven for 8–10 minutes.
- Avoid microwaving as it can make the edges tough and dry.
- Add fresh vanilla ice cream and drizzle with reserved salted caramel sauce after warming for the best experience.
Storing Cookie Dough and Salted Caramel Sauce
| Item | Storage Method | Duration | Notes |
|---|---|---|---|
| Cookie dough | Refrigerated | Up to 3 days | Refrigeration enhances flavor and dough firmness. |
| Cookie dough | Frozen | Up to 1 month | Thaw overnight in refrigerator before baking. |
| Salted caramel sauce | Refrigerated | Up to 1 week | Warm gently before use, stirring to restore smoothness. |
Additional Tips
- Label all containers with dates to track freshness easily.
- If freezing the baked pizookie, wrap tightly in two layers of plastic wrap followed by foil, and consume within 1 month.
- Thaw frozen baked pizookie in refrigerator overnight before reheating.
By following these Storage Tips we maintain the perfect balance of the pizookie’s crispy edges and molten center alongside its rich salted caramel flavor.
Conclusion
This Salted Caramel Pizookie is a crowd-pleaser that brings together the best of warm cookie dough and rich caramel with just the right hint of salt. Whether you’re sharing it with friends or enjoying a quiet night in, it’s a dessert that never disappoints.
With simple ingredients and straightforward steps, we can create a bakery-quality treat right at home. Plus, the make-ahead tips and storage advice make it easy to enjoy whenever the craving strikes.
Give this recipe a try and watch how it quickly becomes a favorite in our dessert rotation. The balance of textures and flavors is truly irresistible.
Frequently Asked Questions
What is a Salted Caramel Pizookie?
A Salted Caramel Pizookie is a warm cookie-pizza hybrid dessert with a crispy edge and gooey center, topped with salted caramel sauce and vanilla ice cream, combining sweet and salty flavors for an indulgent treat.
What ingredients are needed for the cookie dough?
The cookie dough requires unsalted butter, granulated and brown sugars, eggs, vanilla extract, all-purpose flour, baking soda, salt, and semisweet chocolate chips.
How do I make the salted caramel sauce?
The sauce is made by melting granulated sugar, stirring in unsalted butter, then adding warmed heavy cream and flaky sea salt for that perfect balance of sweetness and saltiness.
What equipment do I need to make this dessert?
You’ll need a large mixing bowl, electric mixer, measuring cups and spoons, rubber spatula, 9-inch cast iron skillet, medium saucepan, ice cream scoop, oven mitts, and a cooling rack.
Can I prepare the dough and sauce ahead of time?
Yes, cookie dough can be refrigerated for up to 3 days or frozen for 1 month. Salted caramel sauce can be stored in the fridge for up to 1 week, helping you save prep time.
How long should I bake the pizookie?
Bake until the edges are golden and crispy but the center remains soft and gooey, usually about 15-18 minutes, depending on your oven and skillet.
How should I serve the Salted Caramel Pizookie?
Serve warm, straight from the oven, topped with 2-3 scoops of vanilla ice cream, drizzled with salted caramel sauce, and optionally topped with toasted nuts or fresh fruit.
What is the best way to store leftovers?
Store cooled pizookie in an airtight container at room temperature for 1 day or in the fridge for up to 3 days; reheat in the oven to keep the texture gooey and crispy.
Can I freeze the cookie dough?
Yes, wrap the dough tightly and freeze for up to 1 month; thaw in the fridge before baking for best texture and flavor.
Why use a cast iron skillet for baking?
A cast iron skillet ensures even heat distribution that creates crispy edges and a molten center, essential for the perfect pizookie texture.