Pizzookies are little individual servings filled with warm gooey chocolate cookie and ice cream.  We love topping our Pizzookie with chocolate and/or caramel sauce for a knock-your-socks-off dessert that’s fancy enough for company and easy enough for a casual family treat. They can be made with 100% store-bought short cuts, or you can make any part of them with homemade recipes, we’ll provide links for all the options but they are just as delicious either way!  Scroll past recipe card for step-by-step photos and some more tips. 

baked Pizzookie


Individual servings of warm chocolate chip cookie with ice cream on top.


  • Chocolate Chip Cookie Dough homemade or store bought
  • Vanilla Ice cream homemade or store bought
  • Chocolate sauce homemade or store bought
  • Caramel Sauce homemade or store bought


  • Preheat oven to 350. Fill desired amount of ramekins (or any sort of individual sized oven safe serving vessels) a little bit more than half way with cookie dough.
  • Bake for about 12-14 minutes or until golden around the edges but still soft in the middle.
  • Remove from oven and allow to cool about 5 minutes. Top with a scoop of vanilla ice cream and drizzle with chocolate, or caramel or both!
Author: Our Best Bites
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Why a Pizzookie?

This dessert is for the end of the week and you’re dead tired and so very grateful for the weekend, something you can delight in while you watch all the shows you DVRed during the week.  I’ve made them with homemade cookie dough, I’ve made them with the cookie dough from Papa Murphy’s, and I’ve made them with the good ol‘ refrigerator cookie dough from the grocery store. Quite honestly? I like the dough I don’t have to make the best. These are so easy and so AMAZING that any extra effort, either in preparation or cleanup, seems to take away from their deliciousness. That being said, they’re pretty specatular taken up a knotch with homemade caramel, ice cream and fudge, so make them easy, or make them complicated, either way they’re fantastic!  We love making these for company as well because it’s easy to prep all the ramekins with dough and just keep them in the fridge.  Pop them in the oven as you’re finishing dinner and they’ll be warm and ready to go!

How to Make a Pizzookie

You can absolutely use a tub of store-bought cookie dough or make your ownIf you want to only make 2-4 pizzookies, I recommend making this easy dough from our giant cookie since it makes a smaller amount.

Chocolate Chip cookie dough

When you order a Pizzookie at a restaurant, it often comes in a mini skillet.  There are a lot of options, styles and sizes of those available on Amazon.  We often bust out the mini cast iron skillet when making one for a special occasion, or if we’re going to share, but most times we love using ramekins because they’re so easy to serve in and you don’t end up with a hot handle you have to watch out for.  There is however something fun about eating out of a skillet.  So, either way!

Fill with cookie dough

You’ll want to fill up your ramekin, or skillet, a little more than half way with cookie dough.

cookie dough in ramekins
Bake them in the oven till the cookie dough is puffed and set on the edges but remember you want the inside super soft so don’t over-bake!
baked pizzookie

Top your Pizzookie with Ice Cream!

Let them cool for about 5 minutes (you want them warm, but not screaming hot) and then you’ll be ready to scoop ice cream over the top and drizzle chocolate or caramel (or both!) over the top.
baked cookie in ramekin
The BEST part about a pizzookie is that bite of warm cookie with the cold ice cream melting into it.
baked Pizzookie
baked pizzookie recipeThis is an absolute family favorite (often requested at birthdays) in our home and I bet it will be in yours, too!  If you make these, share a photo on Instagram and tag @Kate_OurBestBites and @Sara_OurBestBites so we can see!

Here are some recipes you might like to use with your Pizzookies!

Homemade Cookie Dough
Homemade Vanilla Ice Cream
Homemade Hot Fudge Sauce
Homemade Caramel

woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. LOVE pizookies!!! A quick tip… I use disposable pot pie tins (or disposable muffin tins cut into individual cups for the littles) instead of ramekins. They are perfect for little fingers because the tins are cool enough to handle after about 30 seconds to a minutes, but the cookies stay warm. Yummy, gooey, warm cookie, no burnt fingers! It also makes them the absolute perfect dessert if you’re on vacation at a vacation home where there is an oven but no ramekins!

  2. Try making a hole in the center. your ice cream fits inside and it is positively scrumptious.

  3. I’m a long time follower, but haven’t commented in awhile. Just wondering if I could make this in a pie pan? How long would I bake It? Thank you…

  4. Are the centers done enough for an immune suppressed person to not have to worry about raw egg issues? These sound fantastic!

  5. Made these tonight after dinner. Raves all around. Daughter said they were fancy, “like better than in a restaurant.” Success!

  6. I made 5 ramekins the first time and they worked great. I made them for a bigger group (15 pizookies in an oven at the same time) and they are taking a long time to bake. Usual? Does it matter if the ramekins touch? Thank you sooooo much! Best recipe

    1. It’s probably just because you have more of them in the oven. Doesn’t really matter if they touch as long as the cookies don’t puff out the top and get stuck together 🙂

  7. My sister sent me this link because I have the ramekins. I had been using them for guests who smoke because, being a non-smoker, I have no ashtrays. In fact, I was thinking of giving them away because I couldn’t think of another use for them. My sister saw the link on one of her embroidery forums and sent it to me, then called me. I can hardly wait to try the recipe!

  8. I was wondering how gooey the centers of yours are when you make them? Or maybe I should ask it this way: how far in from the edges is yours set like a normal cookie? I’ve never had a pizzookie before making it tonight and was surprised when it was all gooey inside except for the very, very edge crust. Is that normal or did I under bake mine?

    1. Sounds like yours could’ve used a few more minutes–I like mine to be crispy on the outside but gooey on the inside. Really, it’s just a matter of personal taste, so keep ’em in a little longer next time. 🙂

  9. This has become my go to dessert when Ive forgotten to plan dessert. It’s always a huge hit, thanks!

  10. I plan to make these soon, but I was wondering.. do I need to butter the ramekins before adding the dough & can I use custard cups instead of ramekins?

  11. Hi Kate, love your site. Everything so far has been fantastic and easy. I LOVE the cookie pie recipe because the cookie mix is so simple. Any thoughts on if the dough from that recipe would work for these pizookies?

  12. I was looking for a dessert for this evenings meal and of course popped on here first and saw these. I made 14 of them for my family and the 10 teenage boys we have right now and they were gobbled up quickly. If teenage boy love them you know they must be good. Some even asked for the recipe. 🙂

  13. I just found your blog and I can’t wait to try this! When I make cookie dough I do a double-batch then stick the extra in a gallon size freezer bag and pop it in the freezer. It’s perfect for cravings like this, or unexpected guests 🙂

  14. Oh I have soo missed the pizookies from Oregano’s. Thank you so much. Now if only I had some ramekins!

  15. Kate, you told me once that these would win the heart of any girl. Tonight, I’m putting you to the test. They do look amazing though. If they don’t work on her, I may just eat one myself.

  16. My husband and I tried these last week and we are totally addicted now. We have seriously eaten them like 5 of the last 6 days. Amazingly delicious! Thank you for posting such great stuff.

  17. this is hands down the most glorious thing i've ever seen! I've been dying to find a recipe for this as i had it for dessert at a restaurant in NY…except it came with a tiny vanilla milkshake to pour inside….i've been dreaming of it since! so easy! 🙂