Browned Butter Mini Pizzookies (Deep-Dish Cookies)

Browned Butter Mini Pizzookies (Deep-Dish Cookies)


(2 votes) 5 2

Browned. Butter. Pizzookie. Warm gooey cookie dough topped with cool, creamy ice cream. A bite of pure heaven, I promise.

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Arlington, VA

Time needed

25 min preparation + 10 min cooking

Serving Size / Yield

6-8 pizzookies


  • 1 1/2 C. all purpose flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 C. brown sugar (or white sugar plus 1 tsp. molasses)
  • 1/2 C. (1 stick) unsalted butter, cut into 8 slices
  • 1 lg. egg, room temperature
  • 1 tsp. pure vanilla extract
  • 3/4 C. chocolate chips or 4.5-oz. bar, chopped
  • 1/3 C. pecans, lightly toasted and roughly chopped

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Preheat oven to 350 degrees. Mix flour, baking soda, and salt together in a medium bowl and set aside. Heat a pan on medium heat. Add butter slices and melt in pan. Stir continuously. Butter will foam up. After foam subsides, small brown flecks will start to appear in bottom of pan. Continue stirring, until butter has reached a nice brown color and has a nutty aroma. Remove from heat at this point. Don't heat it any more or it may burn. Add browned butter and sugar to your stand mixer bowl. Mix well. Add in egg and vanilla, and mix them in thoroughly. Slowly stir in the flour mixture. Finally, add and evenly distribute the chocolate chips by mixing. Scoop dough into individual ramekins. Sprinkle some pecans on top (they get toasty in the oven!). Bake for 8-10 minutes. Your pizzookies are ready when the edges are cooked, but the center is still gooey. Top with vanilla ice cream and gobble it up! If you want to make these as normal cookies, just roll them into about 24 1-inch balls and bake about 10-13 minutes until the edges are just set.

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