Notes: It’s important to just slightly underbake the pizookies because they will continue to cook in the hot pie plates after removing them from the oven. The centers should still feel slightly soft and barely indent when you lightly touch them with your finger.

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}