It’s the Holidays so I’m in full on baking mode. My kitchen is a disaster 24/7 and I’ve probably gained a bajillion pounds but it’s all worth it in the name of festivity!! When Wayfair asked me to share a Holiday Cookie recipe on their blog I knew just the one.
Behold — White Chocolate Cranberry Pizookie. Wait what you don’t know what a Pizookie is? It’s only the BEST way to eat a cookie — warm, gooey, straight out of the pan and topped with ice cream.
I took a pretty typical White Chocolate Chip Cookie Recipe and made it my own by adding fresh cranberry. Quinn loves to help me cook so he was spinning away with this one. He didn’t even complain when we put berries in! I love these stainless steel mixing bowls and whisk.
CAN YOU EVEN BELIEVE IT? Looks so good.
Once you’re done mixing together the ingredients you’ll stick it in to a cast iron pan. I love this one — it’s only gotten better with time. You’ll cook it at a high heat for a low amount of time so it comes out cooked but gooey and amazing and all the wonderful things.
Scoop your favorite ice cream over top and watch it melt to perfection. Wanna hear the best part? Grab a fork and dig in…right out of the pan! No extra dishes and because it’s a Pizookie and designed to eat that way — you don’t have to feel guilty for going to town 😉
WHITE CHOCOLATE CRANBERRY PIZOOKIE
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) butter or margarine, softened
- 3/4 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) White Chocolate Chips
- 1/4 cup fresh cranberries
PREHEAT oven to 370° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and cranberries. Drop in to a well greased cast iron pan, spread evenly.