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Chocolate Peanut Butter Cazookie or Pizookie


Cazookie vs pizookie?  Whats the difference?  Not much really.  From what I have seen the cazookies are just smaller than pizookies, so I guess technically this one I have pictured is more likely a cazookie because that is a small, about 3 inch skillet pan.  If I had used my larger 10 inch skillet, I would have called it a pizookie.

Basically, you make your favorite cookie dough and put it in a skillet or a ramekin or something similar... a lot of restaurants serve them in six inch aluminum baking pans.  Then you bake it at 350 until its golden, but not quite fully cooked so it's still a little bit gooey.  (Time is determined by the size of the pan.)  When it comes out of the oven, don't wait to serve it.  Scoop some ice cream over the top and drizzle with your favorite sauces, (both the hot fudge and caramel posted here work terrifically), then dig in.

Leftover cookie dough can be frozen and used another day or refrigerated and used more quickly.

The above cazookie was made using a dough I found on pinterest.  It's from Sally's Baking Addiction.  I love her site!  The only change we made to her original recipe was to drop the additional cup of chocolate chips from the bottom of her recipe and double the peanut butter chips instead to 2 cups.  The following recipe includes those changes:

Ingredients:
1 cup + 1 Tbsp all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
8 ounces semi-sweet chocolate, chopped (to be melted)
2 large eggs
1 tsp vanilla extract
5 Tbsp butter, softened to room temperature
3/4 cup light brown sugar
1/4 cup granulated sugar
2 cups peanut butter chips

Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.

Melt the chocolate in the microwave for about 1 minute. Stir. Continue to melt in 30 second increments until fully melted and smooth. Set aside.

In a small bowl, whisk the eggs and vanilla. Set aside.

With an electric or stand mixer with paddle attachment, beat the butter until smooth and creamy – about 1 minute. Beat in the sugars, scraping down the sides every 10 seconds or so. The mixture will be granular.

Mix in the beaten egg/vanilla until incorporated. Add the melted chocolate in a steady stream and beat until combined.

Add the dry ingredients on slow speed. Fold in the peanut butter chips.

Chill dough for at least 30 minutes.

We made them in three inch skillets and ramekins and they took about 15 minutes to cook at 350. (We filled about half with cookie dough... the dough will rise while it cooks.)  If you use a smaller ramekin then it will take less time.

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