I’ve devoted a lot of this week to researching recipes that epitomize the celebration of love. I know, it’s a tough life in this food bloggers life, but I do the dirty work so you don’t have to. You can thank me later.
I think there’s one recipe that my family requests from me more than any other combined.
Yes, they are loaded with 2 cups of milk chocolate chips. Yes, they are ridiculously easy to make, and much better than any store bought cookie. Yes, I’ve considered selling them.
Seriously. I could make some serious money with these. My oldest son, Boobie, has taken them to family gatherings, brought them to school and work, and shared them with friends and they honestly offer money for a batch of those cookies.
Needless to say, that’s my go-to cookie recipe for anything, and then I adapt it as needed.
Last year I made these Coconut Cherry Kiss Cookies that were phenomenal. I’d planned to share them for Valentine’s Day, but I fell behind so I shared them a few days later. Well, let me tell you, those cherry chips were delicious and I’ve daydreamed about them since. Unfortunately, they are hard to find and seem to be a seasonal item. That’s why a few days ago when I found them again, I snatched up a few packages and immediately knew what I wanted to do with them.
Cherry chips. Chocolate. Cookie. Ice cream.
The result? It’s all the best things in the world and perfect to share with your love for Valentine’s Day. Of course I used my usual chocolate chip cookie recipe, with a few tweaks here and there. Just drop a big scoop of your favorite ice cream on top, and eat straight from the cute little skillet. I served mine with black cherry ice cream, because cherries! The hubster got a scoop of chocolate brownie on his and both were drizzled with chocolate syrup.
I also added a few other chips to the cookie, in addition to the cherry chips. Chop up a bit of almonds for a little crunch and you’re good to go. No cookie scoop to measure out 2 dozen cookies or 2-4 batches of cookies going in and out of the oven. No sir! Just two cute little skillets full of cookie goodness delivered in 10-12 minutes flat. Of course, you can always switch up the ingredients. If cherries aren’t your thing, just keep the chocolate in there or add in some other delicious goodies. Get creative!
You can thank me now.
Cherry Chip Pizookie Ingredients:
- 1/2 cup butter, softened to room temperature
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 teaspoon butter (to coat the skillet)
- 3/4 cup cherry chips
- 1/4 cup milk chocolate chips
- 1/4 cup vanilla chips
- 1/4 cup chopped almonds
- chocolate syrup (to drizzle)
- ice cream (to serve)
Preheat the oven to 350 degrees.
In a mixing bowl, cream the butter and sugars together.
Add the egg and vanilla and mix until combined.
In a separate mixing bowl, combine the flour, baking soda, cream of tartar, salt and cinnamon.
Once combined, slowly pour the dry ingredients into the bowl with the sugar mixture while mixing on low.
Heat 1/2 teaspoon butter over two mini skillets like these Mini 5-inch Skillets from Lodge*. Make sure to spread the melted butter all over the bottoms and sides of the skillets.
Roll your batter in one big ball, then split it in half and place each half on one skillet.
Add in your toppings, splitting them all in half over each skillet, and simply fold it in with a spatula or roll it in using your hands.
The chips will already begin to melt, since the pan is a bit warm. No worries though, these babies aren’t about perfection at all.
Pop both skillets in the oven and set the timer for 10-12 minutes, or until the cookies are golden on the edges and still soft in the center.
Let cool for a few minutes, drop some ice cream on those bad boys, drizzle some chocolate over the top and serve with a couple of spoons and napkins so everyone can dig in.
So what do you think, ever tried a pizookie?
*Contains an affiliate link.