Eggless Chocolate Chip Skillet Cookie with two black plates and dessert spoons in the background.

Easy Eggless Pizookie Recipe Highlights

We’re cookie lovers around here, so I am very excited to share today’s recipe: Eggless Chocolate Chip Skillet Cookie. It’s also known as Pizookie, which is essentially a big cookie pizza that’s warm, gooey, and usually topped with ice cream and chocolate chips.

What is better than a warm, soft, chewy, gooey humongous cookie? Dessert perfection!

This easy eggless skillet cookie boasts crispy edges and a chewy center, thanks to your cast iron skillet.

The beauty of this recipe is that no need to scoop or roll out dozens of cookies, and no waiting to bake multiple batches. Just one giant cookie, that you can dig right into.

Serve your skillet cookie in neat slices topped with ice cream or whipped cream, or just grab a spoon and dig in with your loved ones. There’s really no wrong way to do this.

Eggless Chocolate Chip Skillet Cookie over a kitchen towel.

Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

ingredients needed to make an Eggless Chocolate Chip Skillet Cookie.

Ingredients Notes & Substitutions

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

  • All-purpose flour: Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour.
  • Baking powder & Baking soda: Make sure they’re not expired or too old.
  • Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
  • Cornstarch: You can substitute for potato starch 1:1.
  • Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
  • Cream cheese: Make sure you use the full-fat version that comes in blocks.
  • Sugars: For this recipe, you will need Regular white granulated sugar o caster sugar, and brown sugar.
  • Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
  • Semisweet chocolate chips or chunks: You can also use dark chocolate if you prefer. 

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

  • In a medium mixing bowl, whisk together the dry ingredients.
dry ingredients to make Eggless Chocolate Chip Skillet Cookie in a bowl.
  • Cream together unsalted butter and cream cheese until smooth. Then, add the granulated sugar and light brown sugar. Scrape down the sides and bottom of the bowl as needed. And then add the vanilla extract and beat until combined.
  • Reduce speed to low and gradually beat in flour mixture until combined. Then, beat in chocolate chips until evenly distributed.
  • Butter an oven-safe skillet.
buttered cast-iron skillet.
  • Using a rubber spatula or wooden spoon, spread the cookie dough evenly into the prepared skillet. Then sprinkle it with the sea salt and more chocolate chip on top, if desired.
  • Bake until it’s puffed, barely cooked in the center, and browned on the sides.
Baked Eggless Chocolate Chip Skillet Cookie.

Recipe Tips

Don’t overbake! The edges should be browned and crisp while the middle is soft and gooey.

Use another pan. If you don’t have a cast-iron skillet, use a regular oven-safe skillet, or a pie plate. A springform pan would also work!

Make individual portions. To do so, simply divide the cookie dough evenly among mini cast-iron dishes, gratin pans, or ramekins. Make sure you keep a close eye on the baking time. Adjust the time down for smaller or shallower dishes and add more time for more dough or deeper dishes.

Variations

This is my go-to classic skillet chocolate chip cookie but the sky is the limit when it comes to customizing this easy recipe. Here are some ideas:

  • Add 1 cup M&Ms or any other favorite candy like Snickers or Reese’s to the dough.
  • Add 1 cup of chopped nuts.
  • Substitute the semi-sweet chocolate for white chips, peanut butter chips, butterscotch chips, or any combination you like.
  • Add 1 cup of crushed pretzels, potato chips, or candied bacon. 
  • Add 1 cup of mini marshmallows. 

Adapt This Recipe to Other Food Allergies

This recipe is egg-free and nut-free, but you can certainly adapt it to other food allergies.

Gluten-Free

Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Dairy-Free

To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of regular butter, use vegan butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter, and Violife Just Like Cream Cheese Original.

a Eggless Chocolate Chip Skillet Cookie with ice cream on top.

Frequently Asked Questions

Is it possible to use self-rising flour instead of all-purpose? and leave out the salt and baking powder? 

Yes, you can use self-rising. Make sure you leave out the baking powder and salt called in the recipe.

The recipe calls for unsalted butter, but can I use salted butter instead?

Yes, you can! Just omit the extra salt called in the recipe.

What kind of skillet do I need to make this recipe?

You want anything from 9 to 12 inches in diameter. Make sure you are using an oven-safe skillet. When making skillet cookies, I always use my 10-inch cast-iron skillet. The baking time will vary depending on the size of your skillet. If your skillet is smaller, it will take a little more time. If your skillet is larger, it will take a little less time.

I don’t have a cast-iron skillet; can I still make this recipe?

Yes, you can! The cast-iron skillet helps to make the edges crispy, but you can use any cake pan or springform and adjust the baking time accordingly.

How can I substitute cream cheese? 

You can substitute cream cheese for an equal amount of cottage cheese. 

a spoon scooping Eggless Chocolate Chip Skillet Cookie.

Storing

Cover leftovers and store them at room temperature for up to 3 days, or in the refrigerator for up to 5 days. 

Freeze

Prepare cookie dough following the recipe instructions through step 5. Form a disk, wrap it with plastic wrap, and then tightly with aluminum foil. Freeze for up to 3 months in the freezer. When ready to bake, thaw in the refrigerator before continuing with the next step.

Make-Ahead

Prepare cookie dough following the recipe instructions through step 5. Form a disk, wrap it with plastic wrap, and then tightly with aluminum foil. Chill for up to 3 days in the refrigerator. When ready to bake, remove from the refrigerator and continue with the next step.

Reheat A Skillet Cookie

Cover the skillet cookie with aluminum paper and bake for about 5 minutes. If you want to reheat an individual portion, transfer your portion to a microwave-safe plate and cover and microwave for about 15-20 seconds.

a spoon with Eggless Chocolate Chip Skillet Cookie and ice cream.

More Recipes You’ll Love!

If you prefer the classic chocolate chip cookies check out my recipe for The Best Eggless Chocolate Chip Cookies!

❤️ Love what you see? Subscribe to Mommy’s Home Cooking email list, so you’ll never miss a recipe! Follow along on Instagram, Pinterest, and Facebook for more fun! 

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Eggless Chocolate Chip Skillet Cookie with two black plates and dessert spoons in the background..

Eggless Chocolate Chip Skillet Cookie

Oriana Romero
This Eggless Chocolate Chip Skillet Cookie is crispy around the edges and delightfully chewy in the center!  Easy to make and easier to eat.
4.30 from 10 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8

Ingredients
 

  • 2 ½ cups (350 g) all-purpose flour
  • 1 teaspoon baking power
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cornstarch
  • 1 cup (225 g) unsalted butter, softened
  • 3 oz (85 g) cream cheese, softened
  • ½ cup (100 g) granulated sugar
  • 1 cup (200 g) light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 ½ – 2 cups (300 – 400 g) semisweet chocolate chips or chunks

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

  • Preheat the oven to 350º F (180º C) and grease a 10 or 12-inch cast-iron skillet with butter.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch. Set the bowl aside.
  • In a stand mixer fitted with the paddle attachment, cream together unsalted butter and cream cheese until smooth. Add the granulated sugar and light brown sugar. Scrape down the sides and bottom of the bowl as needed. Then add the vanilla extract and beat until combined.
  • Reduce speed to low and gradually beat in flour mixture until combined.
  • Beat in chocolate chips until evenly distributed.
  • Using a rubber spatula or wooden spoon, spread the cookie dough evenly into prepared skillet. Then sprinkle it with the sea salt and more chocolate chip on top, if desired.
  • Bake the cookie skillet for 30 to 35 minutes, or until it’s puffed, barely cooked in the center, and browned on the sides. If you want the cookie skillet less chewy you can bake it a little longer, around 40 minutes.
  • Remove it from the oven and allow it to cool for 10 minutes.
  • You can scoop/slice and serve. Or serve topped with ice cream and a whole bunch of spoons so everyone can dig in together.
Oriana’s Notes
 
Store: Cover leftovers and store them at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Reheat: Cover the skillet cookie with aluminum paper and bake for about 5 minutes. If you want to reheat an individual portion, transfer your portion to a microwave-safe plate and cover and microwave for about 15-20 seconds.
Make-Ahead: Prepare cookie dough through step 5. Form a disk, wrap it with plastic wrap, and then tightly with aluminum foil. Chill for up to 3 days in the refrigerator. When ready to bake, remove from the refrigerator and continue with the next step.
Freeze: Prepare cookie dough through step 5. Form a disk, wrap it with plastic wrap, and then tightly with aluminum foil. Freeze for up to 3 months in the freezer. When ready to bake, thaw in the refrigerator before continuing with the next step.
Skillet: You want anything from 9 to 12 inches in diameter. Make sure you are using an oven-safe skillet. When making skillet cookies, I always use my 10-inch cast-iron skillet. The baking time will vary depending on the size of your skillet. If your skillet is smaller it will take a little more time. If your skillet is larger it will take a little less time.
Extra Recipe Tips:
  • Don’t overbake! The edges should be browned and crisp while the middle is soft and gooey.
  • If you don’t have a cast-iron skillet, use a regular oven-safe skillet, or a pie plate. A springform pan would also work!
  • Make individual portions. To do so, simply divide the cookie dough evenly among mini cast-iron dishes, gratin pans, or ramekins. Make sure you keep a close eye on the baking time. Adjust the time down for smaller or shallower dishes and add more time for more dough or deeper dishes.
 
If you prefer the classic version, check out my recipe for The Best Eggless Chocolate Chip Cookies!
 
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
 Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 669kcalCarbohydrates: 82gProtein: 6gFat: 36gSaturated Fat: 22gSugar: 48g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine American
Calories 669
Keyword chocolate cookies easy eggfree Eggless skillet

Originally posted in May 2020, the post content was edited to add more helpful information, with no change to the recipe in July 2022.

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4.30 from 10 votes (8 ratings without comment)

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12 Comments

  1. Could you make this a double chocolate by maybe reducing the flour by half a cup and putting in 1/2 cup cocoa powder?

  2. 5 stars
    Perfect recipe! Made it last weekend and all my friends loved it! Thank you for Perfect eggless recipes ❤