I don't remember when I first heard about the pazookie, but clearly it has stuck with me, because it is just about one of my favorite desserts now. It is a cookie the size of a pizza (almost), very soft in the middle, served with several scoops of ice cream on top (basically the most divine dessert out there). The ice cream on top starts to melt, because the cookie is straight out of the oven, and as it melts, it runs into the cracks and holes left by your spoon, making it a gooey, chocolatey, ice creamy mess that will make your tongue sing!
I debated on how to add the peanut butter when I came up with this recipe. I don't love peanut butter cookies, because the peanut butter generally makes the cookie crumbly and kind of dry, so instead, I made a delicious chocolate chip cookie, and put a peanut butter chocolate filling in between two layers of the cookie dough. That way the cookie dough is not compromised, but you still get the peanut butter goodness.
It is just about the most decadent, delicious dessert that you could possibly want. Also, it is great for an intimate gather of friends or family, because it only serves a few (in this case, six). I am not going to pretend that this is a super healthy dessert, but it is one of the most delicious desserts that you could possibly have! Make it and you definitely won't regret it.
Ingredients
Cookie Dough:
- 12 Tbsp unsalted, softened butter (1 1/2 sticks)*
- 1/2 cup white sugar*
- 1/2 cup brown sugar*
- 1 tsp vanilla extract
- 2 smallish eggs*
- 1 3/4 cup flour*
- 1 tsp baking soda
- 1 tsp salt
Filling:
- 1/2 cup creamy peanut butter (you can even make your own!)
- 1/4 cup powdered sugar*
- 3/4 cups chocolate chips* (divided)
Topping:
- Large granule or flaky sea salt for sprinkling
- 1/4 cup chocolate chips*
*Creative Green Living recommends purchasing these ingredients as organic where available to avoid GMOs, pervasive pesticides and/or questionable farming practices.
Directions
Prep your tools and make the Cookie Dough:
STEP 1
Preheat your oven to 375°F.STEP 2
Grease a 10" cast iron skillet well with butter or coconut oil.STEP 3
In a stand mixer, beat your butter and sugars together, then add the vanilla and eggs. Turn the mixer off.STEP 4
Add your flour, baking soda, and salt all at once. Mix until the ingredients have just come together.Make the peanut butter filling:
In a medium sized bowl, combine the peanut butter, powdered sugar and 1/2 cup of the chocolate chips.Assemble and Baking the Pazookie:
STEP 1
Take 1/2 of the cookie dough, and lay it down in a smooth layer over the bottom of your greased cast iron skillet. Sprinkle it evenly with 1/4 cup of chocolate chips.STEP 2
Now carefully spread the peanut butter/chocolate chip mixture in an even layer over the first layer of cookie dough.STEP 3
Carefully spread the second half of the cookie dough over the top of the peanut butter layer. Top with chocolate chips. For best results, push the chocolate chips into the dough, pointy side down, in nice, even rows, about an inch apart across the entire top of the cookie.STEP 4
Carefully spread the second half of the cookie dough over the top of the peanut butter layer. Top with chocolate chips. For best results, push the chocolate chips into the dough, pointy side down, in nice, even rows, about an inch apart across the entire top of the cookie.STEP 5
Sprinkle with a light dash of sea salt.STEP 6
Bake in the hot oven for 15-20 minutes. Keep a close eye on it as you approach the 15 minute mark, and possibly put foil over the top, if the edges are starting to get too dark. Once the center looks set, just as the it loses the shiny and wet look, remove it from the oven. You want the center to be very soft, and almost cookie-dough like.STEP 7
As soon as you pull it out of the oven, scoop several large balls of organic vanilla ice cream and put them on top of the pazookie. Serve immediately! Serves 6.
Enjoy!
Peanut Butter Stuffed Chocolate Chip Pazookie
Yield: 6
Prep time: 35 MinCook time: 20 MinTotal time: 55 Min
It is just about the most decadent, delicious dessert that you could possibly want. Also, it is great for an intimate gather of friends or family, because it only serves a few (in this case, six). I am not going to pretend that this is a super healthy dessert, but it is one of the most delicious desserts that you could possibly have! Make it and you definitely won't regret it.
Ingredients
Cookie Dough:
- 12 Tbsp unsalted, softened butter (1 1/2 sticks)*
- 1/2 cup white sugar*
- 1/2 cup brown sugar*
- 1 tsp vanilla extract
- 2 smallish eggs*
- 1 3/4 cup flour*
- 1 tsp baking soda
- 1 tsp salt
Filling:
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar*
- 3/4 cups chocolate chips* (divided)
Topping:
- Large granule or flaky sea salt for sprinkling
- 1/4 cup chocolate chips*
Instructions
Prep your tools and make the Cookie Dough:
- Preheat your oven to 375°F.
- Grease a 10" cast iron skillet well with butter or coconut oil.
- In a stand mixer, beat your butter and sugars together, then add the vanilla and eggs. Turn the mixer off.
- Add your flour, baking soda, and salt all at once. Mix until the ingredients have just come together.
Make the peanut butter filling:
- In a medium sized bowl, combine the peanut butter, powdered sugar and 1/2 cup of the chocolate chips.
Assemble and Baking the Pazookie:
- Take 1/2 of the cookie dough, and lay it down in a smooth layer over the bottom of your greased cast iron skillet. Sprinkle it evenly with 1/4 cup of chocolate chips.
- Now carefully spread the peanut butter/chocolate chip mixture in an even layer over the first layer of cookie dough.
- Carefully spread the second half of the cookie dough over the top of the peanut butter layer. Top with chocolate chips. For best results, push the chocolate chips into the dough, pointy side down, in nice, even rows, about an inch apart across the entire top of the cookie.
- Carefully spread the second half of the cookie dough over the top of the peanut butter layer. Top with chocolate chips. For best results, push the chocolate chips into the dough, pointy side down, in nice, even rows, about an inch apart across the entire top of the cookie.
- Sprinkle with a light dash of sea salt.
- Bake in the hot oven for 15-20 minutes. Keep a close eye on it as you approach the 15 minute mark, and possibly put foil over the top, if the edges are starting to get too dark. Once the center looks set, just as the it loses the shiny and wet look, remove it from the oven. You want the center to be very soft, and almost cookie-dough like.
- As soon as you pull it out of the oven, scoop several large balls of organic vanilla ice cream and put them on top of the pazookie. Serve immediately! Serves 6.
Nutrition Facts
Calories
1147.45Fat (grams)
76.30Sat. Fat (grams)
28.51Carbs (grams)
103.39Fiber (grams)
7.60Net carbs
95.79Sugar (grams)
57.56Protein (grams)
26.20Sodium (milligrams)
930.80Cholesterol (grams)
123.06
About the Author:
Landen runs Measure and Whisk, a cooking blog with a focus on real food. She is a firm believer that quality is superior to quantity, and prefers small amounts of good food over large quantities of cheap food. Deeply disappointed in cheap bacon, she prefers to buy $6 bacon less frequently. Because of this, she typically cooks vegetarian meals for her family.
Her blog also features photos of her baby, Fox, and suggestions on how to live an eco-friendly and minimalist life, both in and out of the kitchen. Follow her on Pinterest and Instagram for beautiful food photos and pictures of baby Fox.
Her blog also features photos of her baby, Fox, and suggestions on how to live an eco-friendly and minimalist life, both in and out of the kitchen. Follow her on Pinterest and Instagram for beautiful food photos and pictures of baby Fox.
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