If dessert had a mascot, this Buckeye PB Oreo Pizzookie would wear foam fingers and chant “more chocolate, please.” I mean, who decided peanut butter and Oreos shouldn’t get married and have a giant warm cookie baby? I whip this up when I need something dramatic but achievable — warm, gooey, and ridiculous enough to make adults act like kids. The kitchen fills with a toasty peanut-butter aroma, chocolate starts whispering from the skillet, and you’ll hear that satisfying crackle when you dig a spoon into the edge. This recipe borrows the best parts of a skillet cookie and a sundae, and yes, it’s forgiving: little spills, uneven edges, or a rogue Oreo only make it more charming.
Quick Facts
- Yield: Serves 6–8
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Why This Recipe is Awesome
This Buckeye PB Oreo Pizzookie hits every comfort-food note: warm, chewy center, slightly crisp edges, pockets of melty chocolate, and that nutty peanut-butter tang. It’s silly, over-the-top, and easy enough to throw together between email checks. Plus, it’s so good that it solves arguments about dessert choices — cookie or pizza? Yes. It’s also forgiving: it tolerates quick substitutions and sloppy stirring. Who doesn’t love a dessert that practically smiles at you straight from the pan?
Ingredients
For the Main Dish:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp fine salt
- 3/4 cup semi-sweet chocolate chips
- 10–12 regular Oreos, roughly chopped
- 2 tbsp crunchy peanut butter or chopped peanuts (for topping)
For the Sauce / Garnish (if applicable):
- 1/4 cup heavy cream (or coconut cream for dairy-free) and 2 oz chopped chocolate — warm together to drizzle
- Vanilla ice cream or whipped cream, optional
How I Make It
Step 1:
Preheat the oven to 350°F and grease a 10-inch ovenproof skillet or a round baking dish. In a large bowl, cream together the softened butter and peanut butter with the brown and granulated sugar until fluffy — about 2 minutes with a hand mixer or a little elbow grease by hand. You’ll smell that warm, toasty peanut aroma right away; it’s the smell that makes you forgive anything that follows.
Step 2:
Beat in the egg and vanilla until glossy. Stir the dry ingredients — flour, baking powder, and salt — into the wet mixture until just combined. Don’t overmix; stop when you no longer see streaks of flour. Overworking the dough makes the cookie chewy in an unpleasant way.
Step 3:
Fold in the chocolate chips and chopped Oreos, leaving a few chunks to press on top for that Instagram-worthy look. The batter will be thick and slightly grainy from the brown sugar — that texture gives you the chewy center and caramelized edges. Scrape the dough into the prepared skillet and press it out with a spatula so it reaches the edges.
Step 4:
Bake at 350°F for about 18–22 minutes. You want **golden, set edges** and a slightly soft, jiggly center — it will firm as it cools. If you like a crisper cookie, add 2–3 minutes; for ultra-gooey, pull it at 18. The top should look shiny where the chocolate chips melted and have little browned spots along the rim.
Step 5:
While the pizzookie rests 5 minutes, warm the cream and chopped chocolate until smooth and glossy for a drizzle. Dollop with ice cream, sprinkle the top with crunchy peanut butter or peanuts, and spoon the chocolate drizzle over the surface. Serve straight from the skillet — the contrast of hot cookie and cold ice cream feels dramatic in the best way.
Pro Tips
- Use room-temperature egg and butter so they combine smoothly; cold ingredients produce lumpy batter.
- If you don’t have a skillet, a 9- or 10-inch round baking pan works fine — adjust bake time by a couple of minutes.
- For extra peanut-butter punch, swirl 2 tbsp of peanut butter on top before baking and lightly press it into the dough.
- To avoid burnt edges, check the pizzookie at the low end of the bake window and rotate the pan halfway through if your oven runs hot.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap peanut butter for almond or sunflower seed butter for a nut-free option; flavor shifts to a milder, nuttier profile.
- Use dairy-free butter and coconut cream to make it vegan/dairy-free — texture stays rich but flavor leans coconutty.
- For gluten-free, replace the flour with a 1:1 gluten-free flour blend; expect slightly crumblier edges.
- Swap semi-sweet chips for milk or dark chocolate to tweak sweetness and intensity.
Variations & Tips
- Turns spicy: add 1/4 tsp cinnamon + a pinch of cayenne for a warm, surprising kick.
- Kids’ version: fold in mini M&Ms with the Oreos for a colorful party cookie.
- Double-chocolate: use cocoa in the dough (substitute 2 tbsp flour for unsweetened cocoa) for a deeper chocolate base.
- Salted caramel twist: drizzle salted caramel instead of chocolate for a sweet-salty finish.
- Single-serve: portion dough into ramekins for individual pizzookies — reduce bake time to about 12–15 minutes.
- Creative twist: press halved peanut-butter cups on top before baking for pockets of molten candy surprise.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Mix the dough and refrigerate it in an airtight container for up to 24 hours. Bring it to room temperature a bit before baking, then bake as directed. You can also bake ahead and reheat single slices in a warm oven or microwave — a quick 10–15 seconds in the microwave revives the gooey center.
- Can I double the recipe?
- Sure thing. Use two skillets or a larger shallow pan and watch the bake times; a thicker pan will need a few extra minutes. Rotate pans midway to ensure even browning.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil as a swap. Expect a slightly denser texture and less caramelized edges.
- How do I know it’s done?
- Look for golden, slightly crisp edges and a glossy, slightly jiggly center. The top will show melted chocolate patches and light browning. It firms as it cools, so err on the underbaked side if you like gooey.
- What if I don’t have ingredient X?
- No Oreos? Use another crunchy cookie like Biscoff or chocolate wafers. No brown sugar? Mix granulated sugar with a tablespoon of molasses per cup to mimic flavor and moisture.
How I Like to Serve It
I serve this warm from the skillet with a scoop of cold vanilla ice cream and an espresso or a cold milk. It makes a dramatic finish for a weeknight date or an easy show-stopper at potlucks — watch people hover around the pan. In summer, swap ice cream for cold whipped cream; in winter, add a drizzle of hot caramel and call it holiday-worthy.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days. Reheat briefly to revive gooeyness.
- This is a dessert — no meat temps needed. If adding nuts or mix-ins, toast them first for extra flavor.
Final Thoughts
Closing: Now go impress someone — or just yourself — with this ridiculously good Buckeye PB Oreo Pizzookie!