Perfect pizookie entirely from scratch

Kelsey Phillip '25

Design Editor

Over spring break, I wanted to live out my Nara Smith moment and make something entirely from scratch. So, when I was thinking about how badly I wanted a Pizookie, I knew it was a sign, and I decided to make a chocolate chip skillet cookie topped with Biscoff flavored ice cream. So here is the recipe for you to do it yourself:

Ingredients for the Cookie: 

2 sticks (1 cup) of Salted Butter

1 ¼ Cup of Brown Sugar

1 Egg

1 Egg Yolk

¼ Cup of Sugar

1 teaspoon of Sea Salt

1 teaspoon of Vanilla Extract 

2 ¼ Cup of Flour 

1 teaspoon of Baking Soda

1 Cup of Chocolate Chips

Instructions: 

Start off by preheating the oven to 350 degrees. 

The recipe starts off by browning the butter in a pan at medium heat and letting it cool. Then, add it into a mixing bowl with the sugar, brown sugar and salt. Next, beat in the egg, egg yolk and vanilla into the sugar/butter mixture on low-to-medium speed.

In another bowl, mix the flour and baking soda together, then pour into the bowl with the egg/butter/sugar mixture ingredients and mix together on medium until combined into a dough. Then, add in chocolate chips.

*Tip: I use half a cup of semisweet chocolate and half a cup of milk chocolate for extra flavor, but you can use any chocolate chips you want. 

Place the dough into a cast iron skillet and pack down to make sure it all fits. Make sure that the chocolate chips are spread out. Let it chill in the fridge for at least an hour, but overnight is preferred.

Ingredients for the Ice Cream:

3 cups heavy cream

1 ¼ cups whole milk

1¼ cups sugar

1 ½ Tablespoons vanilla

16 Biscoff cookies roughly chopped

3/4 cup Biscoff Cookie Butter (Microwaved for 5-10 seconds)