This super easy Tropical Pizookie recipe is loaded with macadamia nuts, coconut, and two types of chocolate chips. It is made in an 8” skillet, has great texture, and is perfect for two! This post is sponsored by MacFarms® but all thoughts and opinions are my own.
This loaded tropical pizookie is a small batch take, on my Big Island Cookies. The recipe has been scaled way down and baked into one single giant cookie in a cast iron skillet. It is an easy dessert you can whip up quickly for an intimate date night at home.
What is a Pizookie?
I was introduced to the concept of a “Pizookie” during my first visit to BJ’s Restaurant and Brewhouse. Pizookie is a “pizza” + “cookie” combination, typically baked to order in a skillet or a small cake pan and served warm with a gigantic scoop of vanilla ice cream.
They come in so many different flavors and combinations, you could go in and order a different pizookie every night of the week. Or master this recipe and create your own flavor variations for every month of the year.
Making the Pizookie from scratch by hand
What you’ll need
Here are all the ingredients you’ll need to make this loaded tropical pizookie. The ingredient list and quantities are also presented in the printable recipe card at the end of this post.
- You will notice all the typical ingredients for a chewy chocolate chip cookie.
- The addition of instant espresso powder, coconut and macadamia nuts makes this pizookie tropical! If you don’t have instant espresso powder, use very finely ground coffee.
- And load them up with two types of chocolate chips: semisweet and white chocolate chips. (I used white chocolate wafers here but chips will also work)
Step by step instructions
What I love most about this recipe is that it is super easy to make, no mixer, no chilling, no shaping required. I mixed all the ingredients by hand with a whisk and a spatula. You could use an electric mixer if you want, but know that a mixer is not required at all.
- Add granulated sugar and brown sugar to the melted and cooled butter.
- Beat with a whisk until creamy and light in color.
- Add the egg yolk and vanilla.
- Continue beating with a whisk until creamy and fluffy.
- Sift in flour, baking soda, baking powder, sprinkle in the salt and espresso powder.
- Mix until the cookie dough comes together. You can switch to a spatula in this step.
- Add both types of chocolate chips, macadamia nuts and coconut flakes.
- Stir to distribute evenly.
- Press the cookie dough into a buttered 8” cast iron skillet and bake for about 20 minutes at 350°F.
What if I don’t have a cast iron skillet?
My cast iron skillet is tapered, with the opening at 8” and the bottom at 7”, so the best substitution would be a 7” round cake pan. You could also substitute slightly larger or smaller size pan:
- If you use an 8” round cake pan, the cookie will be thinner and will bake faster.
- If you use a 6” round cake pan, the cookie will be thicker and may take a bit longer to cook through.
- To make chocolate flavored pizookie, replace 2 tablespoons of flour with 2 tablespoon of cocoa powder.
- Try using brown butter in your cookie base. If using brown butter, simply make brown butter from the 2 oz of unsalted butter called for in the recipe. Then add in 2 – 3 teaspoons of sour cream to make up for the water that cooks off as you brown the butter.
- Try different types of chocolate chips, peanut butter chips, butterscotch chips, etc.
How to serve the pizookie
A Pizookie is best when served slightly warm with a heaping scoop of ice cream. Go over the top with extra toppings like:
- Adding a drizzle of dulce de leche or salted caramel over your ice cream.
- Adding whipped cream and fresh strawberries or strawberry compote for a strawberry shortcake twist.
- Top it off with toasted marshmallow and hot fudge or chocolate sauce for a s’mores twist.
I’d be surprised if you have any leftovers since this pizookie recipe only makes enough for a few servings. But if you happen to have leftovers, you can wrap it in plastic wrap and store at room temperature for up to 3 days.
A big thanks to our partner, MacFarms, for allowing me to create this recipe for you guys. I use their Baker’s Pack for all my baking needs! Use code “wildwildwhisk” for 15% off at MacFarms online store.
Small batch recipes perfect for Valentine’s Day
- Lemon Dutch Baby for Two
- Mini Chocolate Cake
- Mini Strawberry Cake
- Mini Red Velvet Cake
- Mini Lemon Bundt Cakes
- 2 oz unsalted butter (melted)
- ¼ cup brown sugar (lightly packed, 48 g)
- 2 tablespoon granulated sugar (24 g)
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- ½ cup + 1 tablespoon all-purpose flour (75 g)
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ⅛ teaspoon baking powder
- 1 teaspoon instant espresso powder
- ¼ cup semisweet chocolate chips (41 g)
- ¼ cup white chocolate chips (40 g)
- ¼ cup macadamia nut (35 g)
- ¼ cup unsweetened coconut flake (15 g)
- Extra melted butter for the skillet
- Melt butter in the microwave for about 30 seconds. Let it cool for 10 minutes.
- Preheat the oven to 350°F.
- Add brown sugar, granulated sugar and melted butter to a small mixing bowl and beat with a whisk for 2 minutes until lightened in color. Add the egg yolk and vanilla extract, and continue beating for another 2 minutes.
- Sift in the flour, baking soda, and baking powder. Sprinkle in the salt and espresso powder. Mix until the cookie dough comes together. Stir in the chocolate chips, macadamia nuts and coconut flakes.
- Brush an 8” round skillet with some extra melted butter and transfer the cookie dough into the skillet, even out the top.
- Bake for 20 minutes until the top and edges look golden brown and crisp.
- You can substitute instant espresso powder with very finely ground coffee.
- You can use chocolate chips, chocolate wafers or chocolate chunks in this recipe. All variations will work.
- If you don’t have a small cast iron skillet, use a round cake pan between 6” to 8”. The ideal substitution size is a 7” cake pan.
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