What’s the Project? This chocolate salted caramel pizookie recipe is one of the best desserts you’ll ever eat! A warm chocolate cookie, not quite baked completely, topped with vanilla ice cream and drizzled with salt then sprinkled with caramel. It will make you drool!
This week I decided that it’s time to try to eat a little healthier. And then on a whim I made this. Healthier just isn’t going to happen in my world.
I like my treats and I like baking WAY too much.
But on the plus side, I just had a few bites of this and then moved on with my life. The other good news is that just a few bites of this amazing Chocolate Salted Caramel Pizookie Recipe will leave you very happy. It’s gooey, it’s decadent and it tastes amazing!
And then the ice cream gets all melty and yummy!
This pizookie recipe is made using my favorite chocolate cookie recipe used as a base, baked till it’s just warm and gooey inside and then topped with ice cream and homemade caramel sauce. Sprinkle a little salt on and you’ve got heaven. You’ve got to eat it while it’s hot:
I don’t need to convince you, do I? You want to make this. I know you do.
Chocolate Salted Caramel Pizookie Recipe:
Baking Time: 11 minutes Prep Time: 10 minutes Makes: 4 Pizookies
- 1/2 C butter, softened
- 1/2 C white sugar
- 1/2 C brown sugar
- 1/4 C cocoa
- 1 egg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 1 1/4 C flour
- 1 C chocolate chips
Preheat oven to 350 degrees.
Mix ingredients just like you would to make cookies. Mix till well combined.
Grab 4 ramekins. (If you don’t have ramekins, any small oven-safe bowl will work.)
*Note, this can also be made as a skillet cookie. If you want to cook it in a skillet you will need to raise the baking time to about 16-20 minutes.)
Fill each ramekin about half way with cookie dough.
Place in oven on a cookie sheet and bake 11-14 minutes. Sides should be getting crispy but the center should still be soft and gooey.
Remove from oven and sprinkle with salt (optional) top with ice cream, drizzle with caramel (see recipe below) and serve immediately.
- 1 C Sugar
- 6 Tbsp butter (at room temperature)
- 1/2 C Heavy Cream (at room temperature)
Read through all of these instructions before you begin so that you are prepared because you need to move fast.
Pour sugar into a pot on the stove and begin to cook over medium-high heat.
As the sugar starts to melt it will clump into little sugar rocks. Begin to whisk it at this time. Keep whisking and it will start to melt into a liquid. If the sugar gets stuck inside your whisk, switch to a spoon for a while.
Keep whisking and stirring until the temperature reaches 350 degrees or it’s a nice, deep amber color.
Then, stir in your butter. Once that is fully incorporated, add your heavy cream and mix that in. Keep mixing until you can get all of the lumps out.
Let this sit for about 10 minutes or so to set up.
Now eat up! This chocolate caramel pizookie is about as good as it gets.
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Lisa Richardson says
Hi Amber! I have a question…did you maybe leave out the addition of an egg? I made it last night with the ingredients listed and told my husband it wasn’t like any cookie dough I’d ever seen. I went ahead and tried baking it thinking maybe it would somehow magically come together. After 10 minutes nothing magic had happened so I took it out, dumped it back in the bowl and added an egg…there ya’ go, that’s more like. 😉 Once that little kink got worked out it was yummy! 🙂
Oh my word! Yes! Thank you for catching that and letting me know!
Lisa Richardson says
Yay!!! Now everyone can enjoy the yumminess!!!
Tried this tonight and it never really “cooked” like a cookie. The batter was very dry. Is there something missing from the recipe ingredient list? Like eggs? It was still good, though!
Um whoops! Yes. Got that fixed!
Yay! Thanks! 🙂
Hello¡ It looks delicious, thanks for sharing your recipe.
I would like to share with you a variation in your caramel procedure.
Mix together water and sugar but do not whisk, do not even stir, until it reaches the appropriate temperature, then move your pot out of the heat, pour in the butter and whisk, add then the cream and whisk it well; this way you may not find lumps in your caramel.
I hope it helps
Wanda Mulley says
I want to tell you that I downloaded a copy of your e-book How To Make Money Doing What You Love book and shared it with another friend/blogger. We used it as a sort of challenge and had homework assignments etc. We both want to say THANK YOU for spelling it out so that two very amateur beginner bloggers could understand and follow the process – we both wish we had seen this before we actually started our blogs 🙂 it is now our blog Bible. xxoo Wanda
Oh I love to hear that!
Wanda Mulley says
You had me with caramel….It’s pure evil 🙂 lol but I LOVE IT – of all the recipes I’ve seen this week – this is the one I am going to make!!