Deep Dish Peanut Butter Cookies & Chocolate Ice Cream “Pizookie Style”

It all began with the easiest cookie recipe that I’ve ever seen. 3 ingredients. Mix. Bake. Done. Talk about your minimalistic cookie recipes.

No creaming the butter. No folding or gently mixing. No gradually incorporating the flour. No flour at all actually. As easy as 1, 2, 3! I just had to make these cookies to find out if they were any good or not.

Twenty minutes after pulling out the mixing bowl we were already sampling the first batch. Simply delicious.

It should have been no surprise that they were good. The recipe came from BakeWise by Shirley Corriher. Over the past year I find myself turning to her book again and again to help understand principles behind recipes and to discover new techniques.

My first thought after making the cookies, is that they would be perfect as a deep dish cookie with chocolate ice cream, “a la pizookie” for all those BJ’s Pizza patrons. Bake the dough in a ramekin then while it is still warm, add a scoop or two of chocolate ice cream.

Usually we’ll try to avoid using the oven in the heat of summer, but these cookies only take about 9 minutes to bake. Slightly Warm Kitchen vs Ice Cream on a Warm Cookie. Cookie wins all day, everyday. You can always do like we do and grab a blackberry mojito pop from the freezer while making the cookies to compensate for the heat.

Several notes about the recipe:

1. It is Gluten-Free. Personally, no offense intended towards our near and dear gluten-free friends, that doesn’t matter much to us. We eat almost everything. However, it is great to have GF recipes in the repertoire for those social occasions when you need it and is great news to those who do have  GF needs in consumption.
2. The peanut butter you use matters. Since there are only a few ingredients, minor variances in each have a bigger impact on the outcome. Different peanut butters will be more dry or moist. They all taste good, just the texture is a little different and you might need to adjust the peanut butter amount for your favorite peanut butter.
3. Shirley calls for extra-chunky peanut butter. We don’t have extra crunchy peanut butter. Since it is nice to have the textures of the peanut pieces, we rough chop  unsalted roasted peanuts and add them to our recipe, but you can make the recipe with the extra-chunky and leave out the chopped peanuts. Just up the amount you use a little vs the creamy peanut butter amount.
4. Salt. Your peanut butter may be saltier than ours, but we like a little pinch in the dough. Take it or leave it, your choice.
5. Damn. With the chopped peanuts and salt, we are up to 5 ingredients for the recipe. Oh well.


And last, but not least… here are a few other deep dish cookie delights ’cause pizookies rule!

Chocolate Chunk Cookies w/ Vanilla Ice Cream by White on Rice Couple (us!)
Snickerdoodle Cookies a la Mode w/ Sauteed Apples by White on Rice Couple (us!)
Deep Dish Milky Way Cookies by Cookies and Cups60 Second Chocolate Chip Cookie A la Mode by Picky Palate{single serving} deep dish chocolate chip cookie by SophieDeep Dish Oatmeal Peanut Butter & Jelly Cookies by The Domestic Rebel

5 from 1 vote
Deep Dish Peanut Butter Cookies w/ Chocolate Ice Cream
Total Time
20 mins

Adapted from Shirley Corriher's BakeWise. You can use chunky peanut butter instead of the creamy combined with the chopped peanuts, but we like to have slightly bigger chunks of peanuts. If using salted, roasted peanuts, leave out the 1/2 teaspoon of salt in recipe. Usually we halve the recipe if it is for just a few people.

Servings: 8 -10 Servings
  • 2 cups (520g) Creamy Peanut Butter
  • 1 cup (150g) unsalted Roasted Peanuts, rough chopped
  • 1 cup (220g) packed Brown Sugar
  • 2 large Eggs
  • 1/2 teaspoon coarse Kosher Salt or Sea Salt
  • Chocolate Ice Cream
  1. Preheat oven to 350°F
  2. In a large bowl, mix together all ingredients until well mixed.
  3. Spoon and spread dough into ramekins or tartlet pans until dough is about 1/2" thick. (can be more or less to preference, just adjust baking times as needed). Dough will not spread as it bakes, so make sure to spread the dough in evenly before baking.
  4. Put ramekins or pans on a sheet pan and place in oven. Bake for about 9 minutes, or until edges are just starting to turn light golden (barely darker than dough's original color).
  5. Allow to cool for 10 minutes, then add ice cream and serve immediately.
{ 22 comments… read them below or add one }
  1. Jennifer

    Hi there I am fairly new to your blog and I tried this scrumptous dessert and followed the recipe exactly how it is…. We absolutly LOVED it my husband and son were even more in love with me after that:) Thanks so much for this amazing recipe it will be a regular in my kitchen!

  2. joey @ 80 Breakfasts

    This looks divine!! I love the concept of “pizookies” and shared a recipe in a local magazine over here that I write for…a warm cookie and ice cream is really a match made in heaven! And with peanut butter!! YUM!

  3. Joannie

    These sound amazing! I’ve been in the mood for PB cookies. Perfect timing!

  4. JulieD

    Love this!! I think Curtis would love this since he loves pb cookies!!

  5. Jen @ Jen's Favorite Cookies

    This looks like such an amazing dessert! I can’t wait to try it for myself!

  6. Tracy {Pale Yellow}

    A warm cookie and cold ice cream sound wonderful and this rainy, end of summer day! Quick question – what brand of peanut butter did you recommend? Thanks!

  7. jenjenk

    holy crap. amazing.

  8. Shut Up & Cook

    Are you kidding me?!?

    This looks unreal.

    Sign me up!

  9. @alisonlewis

    Deep Dish Peanut Butter Cookies & Chocolate Ice Cream via @WhiteOnRice

  10. Gerry @ Foodness Gracious

    This is terrible ( in a good way ) I just made Picky Palates 60 second cookie last night and now I find these amazing peanut butter babies!! So I figure when these are in the oven I can keep making the 60 sec cookie to pass the time! Eeeesh, roll me out…

  11. Andi


    That looks BEYOND amazing! 🙂

  12. Diane, A Broad

    I remember pizookies from my dorm days — people would always order one or two for floor parties. What a great way to bring back the good ol’ days!

    1. White on Rice Couple

      The dorms were my first initiation to pizookies too with the all too often “pizookie runs”. Good times! Pizookies always remind of those days too.

  13. Katrina @ Warm Vanilla Sugar

    This sounds so freaking tasty!!

  14. Devon | the food bitch blog

    Looooove PB cookies with minimal ingredients. So easy & so delicious.

  15. Jackie

    This sounds delicious, but also deadly to those of us with nut allergies. I know I could substitute chocolate chunks for the peanuts, but is there any “substitute” for peanut butter? It would be lovely to have such a simple recipe for those times when you just want some fresh-baked cookies to go with your ice cream!

    1. elizabeth

      Hi, you can use Sunbutter in this recipe, I have used it for GF ‘peanutbutter’ cookies with great success. It is made with sunflower seeds and is pretty darn delicious!

    2. White on Rice Couple

      Hi Jackie,
      You might have to rule this cookie out, however you can make pizookies out of just about any cookie recipe. Check out the links at the end of the post there might be something which catches your eye. I’ll keep a look out for other simple cookie recipes, and if they work well and are delicious we’ll write a post on them later.

      1. Jackie

        Thanks! I look forward to it!

  16. @CaterhamHill

    Deep Dish Peanut Butter Cookies & Chocolate Ice Cream “Pizookie Style”

  17. Averie @ Averie Cooks

    I love flourless PB cookies – Naturally GF and full of just robust PB flavor (and brown sugar) – always a winner. These are gorgeous!

  18. j3nn

    This sounds scrumptious! I’ve been into peanut butter everything lately. Pair it with ice cream and I think that’s about the best I could ask out of life. 🙂

Leave a Reply