BJ’s Restaurant and Brewhouse Famous Pizookie Pizza Cookies
These giant cookies are freshly baked, hot out of the oven, rich and delicious topped with two scoops of vanilla bean ice cream. Choose Brown Butter Chocolate Chip, Chocolate Chip, Chocolate Chunk, White Chocolate Macadamia Nut, Oatmeal Raisin Walnut, Peanut Butter or Oreo. I have also included a pizookie recipe for chocolate chip that is a bit different.
Brown Butter Chocolate Chip
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons unsalted butter, divided
1/3 cup sugar
1/2 cup dark brown sugar, packed
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 cup chocolate chips
In a large bowl, combine flour, baking soda and salt; set aside.
Melt 10 tablespoons butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Remove from heat; strain through cheesecloth or fine sieve.
Stir in remaining 4 tablespoons butter until completely melted. Whisk in sugars and vanilla until well combined. Whisk in egg and egg yolk until well combined. Add flour mixture, beating just until incorporated. Gently fold in chocolate chips.
Divide mixture into prepared skillet(s). (This recipe calls for a larger skillet or 2 smaller ones) Place into oven and bake until edges are golden brown but center is still moist, about 12-15 minutes.
Chocolate Chip
½ cup butter, softened
½ cup sugar
½ cup light brown sugar, packed
1 teaspoon vanilla extract
1 egg, beaten
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup semi-sweet chocolate chips**
Chocolate Chunk
2 1/2 tablespoons butter, softened
1/4 cup light brown sugar, packed
1 tablespoon beaten egg
1/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/3 cup semi-sweet chocolate chunks
White Chocolate Macadamia Nut
2 1/2 tablespoons butter, softened
1/4 cup light brown sugar, packed
1 tablespoon beaten egg
1/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/4 teaspoon baking soda
3 tablespoons white chocolate chunks (or chips)
3 tablespoons chopped macadamia nuts
Peanut Butter
1 1/2 tablespoons butter, softened
3 tablespoons creamy peanut butter***
1/4 cup light brown sugar, packed
1 tablespoon beaten egg
1/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/4 teaspoon baking soda
2 tablespoon unsalted peanuts
Oatmeal Raisin Walnut**
2 1/2 tablespoons butter, softened
1/4 cup light brown sugar, packed
1 tablespoon beaten egg
1/4 teaspoon vanilla extract
5 tablespoons all-purpose flour
1/4 cup rolled oats
1/4 teaspoon baking soda
1/8 teaspoon ground cinnamon
3 tablespoons raisins
1 tablespoon chopped walnuts
**Substitute dried cranberries and pecans for something a bit different
**Omit the nuts and substitute dried blueberries or cherries for the raisins
Oreo:
1 cup flour
1/8 cup cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup butter
½ cup sugar
1 egg
1/8 cup light corn syrup
1.5 ounces chocolate (1.5 baking squares), melted and cooled
1 teaspoon vanilla
10 Oreo cookies, crushed
4 ounces semi-sweet chocolate chips
Preheat oven to 350. Butter the pan you will be using OR spray with non-stick spray. (My preference is shortening or butter) Use larger pans if doubling the recipes.
For each recipe:
Cream butter and sugar(s) until light; beat in egg(s) and vanilla extract. Mix well. Add any corn syrup; mix well.
Whisk dry ingredients; gradually add to creamed mixture until just combined.
Fold in any chocolate chips, chunks, raisins, crushed Oreos – press into prepared pan.
Bake in preheated oven until done – some will take longer than others to bake depending on the ingredients used and the size of your pan.
If you want a gooey center in your pizookie – bake slightly less. Watch for “brown-ness” with some of the batches – if getting too brown “tent” the pan with foil for the remaining baking time.
Serve right from the pan – topped with scoops of vanilla (or your choice) ice cream.
Enjoy!
**Use chips of your choice for variation.
***Chunky or extra-chunky peanut butter for variation.
Now this pizookie chocolate chip cookie recipe is a bit different but it is very good. You will be able to make 10 to 12 pizookies and the best part of it is – YOU CAN FORM INTO INDIVIDUAL PIZOOKIES AND WRAP IN WAXED PAPER TO FREEZE AND BAKE AT A LATER DATE. All you have to do is adjust the baking time for the frozen dough.
2 Cups butter - (4 sticks)- room temperature (a must!)
1½ cup sugar
2 cups light brown sugar, firmly packed
4 eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
5½ cups all-purpose flour
K1 ½ - 2 teaspoons salt
2 teaspoons baking soda
1 small package French Vanilla Instant Pudding Mix (4-serving size
1 bag milk chocolate chips (can use flavor of choice)
Cream butter and sugars until light and fluffy; beat in eggs – one at a time – mixing well after each addition; mix in extracts.
Whisk dry ingredients; gradually add to creamed mixture - combining well.
Press/shape pizookies; press chips into dough – sometimes fewer is better!
Bake 10 – 15 minutes – remove immediately from the oven when they begin to brown.
Best served warm with a scoop of ice cream and a drizzle of syrup on top – butterscotch, chocolate……
get the kids involved - let them press in their favorite candies - M & M’s, rolos, etc.
Enjoy!