Partway through my freshman year of college, my roommate began bringing her car to campus so she could drive home a few weekends each month. Because her parents lived nearly 300 miles away, riding the train or public transportation took over twice as long as cruising down the freeway.
But on the weekends when she stayed in town, my roommate would sometimes drive the rest of us suite-mates out to dinner. We celebrated one girl’s birthday at Chevy’s, complete with the sombrero and serenade—the first time she had ever been!—and spent another random Friday night at the Elephant Bar sharing entrées family-style.
At the end of midterms one quarter, we decided to celebrate by heading down to BJ’s Restaurant and Brewhouse. Although I had never dined there, I had heard plenty of rumors about their infamous dessert, so I picked a healthy salad to save as much room as possible for it.
When the end of the meal arrived, we immediately ordered their most iconic treat, the chocolate chunk pizookie: a cross between a humongous cookie and a pizza (hence the name!), served warm in a small cake pan and topped with vanilla ice cream.
Pure bliss. I definitely ate more than my fair share that night… No surprises there!
But all of those buttery bites of cookie and indulgent ice cream can really add up, so BJ’s pizookies are something I only rarely indulge in. I have almost no self-control around either component, so combining the two is downright deadly!
Instead, I created my own skinny Rainbow Chocolate Chip Pizookies to celebrate and ring in the New Year! They have the same rich, creamy, chocolaty taste for a fraction of the fat and calories, so you can practically start your New Year’s Resolutions early. And oh my goodness, you guys… These pizookies are seriously addictive. In my family, we serve them with both spoons and forks. The spoons are for eating, and the forks are for warding off the other people’s spoons!
These start with one of my favorite things: chocolate! And of course, it’s even more irresistible when it’s colorful. I prefer mini M&Ms because their size ensures more chocolate in every bite. That’s always a good thing in my book!
We’ll bake the cookie dough in four small dishes. I used small pie plates, but small springform pans or large ramekins would also work. If you own neither, try shaping the cookie dough into four small circles (about 3” in diameter) on a parchment paper-lined baking sheet, and place them in bowls to serve instead.
Note: Each pizookie serves two people, so if you want to make individual servings instead, bake them into regular or jumbo muffin cups.
After removing them from the oven, wait a few minutes before adding the vanilla ice cream. You want the cookie to be warm, but not so hot that it immediately melts the entire ice cream scoop as soon as you set it down! Then top with chocolate syrup and dig in. (See the pictures below the recipe for a step-by-step process!)
These lighter Rainbow Chocolate Chip Pizookies just might be my favorite dessert of all time. Ice cream (my kryptonite!), warm buttery cookie, lots of melty chocolate, and extra chocolate sauce. Always extra chocolate sauce. It’s my idea of heaven!
Somehow, I don’t think I’ll want to share one of these on New Year’s Eve!
| Skinny Rainbow Chocolate Chip Pizookies | | Print |
- 1 c (120g) all-purpose flour (measured correctly)
- ¾ tsp (2g) baking powder
- ¾ tsp (1g) cornstarch
- ⅛ tsp (1g) salt
- 2 tbsp (28g) unsalted butter, melted
- 1 large egg, room temperature
- 2 tsp (10mL) vanilla extract
- ½ c (106g) light brown sugar
- 2 tbsp (28g) semisweet chocolate chips
- 2 tbsp (21g) miniature M&Ms
- 4 (½-cup) scoops light vanilla ice cream
- 4 tbsp chocolate syrup (light or sugar-free)
- Preheat the oven to 350°F, and lightly coat 4 small pie plates with nonstick cooking spray. Place the pie plates onto a baking sheet.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the brown sugar, smearing out any clumps along the side of the bowl. Add in the flour mixture, stirring just until incorporated. Fold in the chocolate chips and 1 tablespoon of mini M&Ms.
- Divide the cookie dough into the prepared pie plates. Press the remaining mini M&Ms into the tops. Bake at 350°F for 12-15 minutes. Cool for 5-10 minutes; then top each pizookie with 1 scoop of vanilla ice cream and 1 tablespoon of chocolate syrup. Serve immediately.
If you don’t own small pie plates, bake the pizookies in small springform pans or large ramekins instead. If you don’t have those either, line a baking sheet with parchment paper or a silicone baking mat. Divide the cookie dough into 4 portions, and shape each into a 3”-wide circle using a spoon and spatula on the prepared baking sheet. Bake as directed, and cool on the baking sheet for 5 minutes. Place the pizookies into bowls before topping with ice cream and chocolate syrup.
For individual servings, bake the cookie dough into jumbo or regular-sized muffin cups instead. The pizookies will be much deeper and not as wide.
If serving less than 8 people, cool the extra pizookies all the way to room temperature; then carefully pop them out of the baking vessels. Place them on a foil-lined baking sheet (don’t add the ice cream!), and set the baking sheet in the freezer for 1-2 hours. Once the pizookies are frozen, seal inside a zip-topped baggie with a paper towel placed in between each pizookie, squeeze out all of the air, and seal. Leave in the freezer for up to 3 months. Whenever you crave a pizookie, place the frozen one in a bowl, microwave on 30% power until unthawed and warm, and top with ice cream and chocolate syrup.
{low fat, low calorie}
More pizookie recipes from other food bloggers…
♥ Skillet Monster Pizookie by Chelsea’s Messy Apron
♥ Skinny Chocolate Chip Pizookie by Honey & Figs
♥ Triple Chocolate S’mores Pizookie by Roxana’s Home Baking
♥ Deep Dish Oatmeal Pizookie by White on Rice Couple
You had me at hello…I mean at pizookie. I NEED to make a variation of one of these. NEED.
Do it!!! Especially now that you’re at your dad’s and it’s actually ice cream weather! 😉
Looks awesome! I’ve never tried making a “pizookie” like this, but I’ll have to some time soon 🙂
Thank you so much June! I’d love to hear what you think if you try making pizookies!
Looks decadent and delicious. Can’t wait to try one of my own. YUM.
Thank you Amy! 🙂
I love the idea of personal sized pizookies rather than this HUGE pizookie glaring at me saying, “EAT ME!” 🙂
Those huge pizookies are WAY too tempting Beth!! I always want to hog it all… 😉
The flashback to your college days was fun and these cookies look amazing. What caught my ear was you talking about Elephant Bar. When my daughter and youngest granddaughter went to San Francisco a few years ago we discovered Elephant Bar. We enjoyed their food and staff so much we went there four nights in a row!
Thanks Rita! That’s such a fun story about going to the Elephant Bar four nights in a row! My family has a tendency to do that too when we’re on vacation. Our excuse is that it gives us more changes to try more options on the menu!
This looks incredible! I love the nutty blondie cookie thing from chilis too. I cave in everytime! This is something I can enjoy and not feel like I destroyed my diet 🙂
Thanks Kathleen! I’m obsessed with that and their brownie skillet too. They’re way too irresistible!
Hi Amy!
Can this recipe be halved?
I really appreciate your interest in this recipe of mine, Sue! The only issue with halving this recipe would be the egg. It’s not as easy to halve as the other ingredients! 😉 To make it a little easier, I’d recommend using 1 teaspoon of melted butter or coconut oil + 1 ½ tablespoons of milk (any type will work!) as your “half egg.”
I’d love to hear what you think of these pizookies if you try making them!