Peanut Butter Oatmeal Chocolate Chip Pizookie

I got some oatmeal in the mail last week. Hell to the yeah. Thanks, Quaker! ❤️


I don’t eat oatmeal in its classic preparation all that often (I really should) but I always have it on hand to make my favorite granola. I also went through a brief overnight oats phase which was fun. While trying to decide what to make with my stash, I found myself headed towards the cookie neighborhood and finally decided on a pizookie – that aggressively delicious cookie in pizza form topped with ice cream.

I’ll always associate the pizookie with someone very dear to me. This is his favorite dessert and I wish he was around to try this version. I think he would’ve really liked it because this turned out capital-y Yummers, yo.

I followed this awesome and super simple recipe, because peanut butter + chocolate is a no brainer, with only very slight changes. This recipe will yield two 7-inch pizookies or 20 cookies and to make, I used:

1 1/4 cups spelt flour

1 t baking soda

a scant pinch of salt

1 cup Quaker old fashioned rolled oats

1/2 cup softened salted butter

1/2 cup brown sugar

1/2 cup sugar

1/2 cup creamy peanut butter

1 egg

1 t vanilla

1/2 cup semi-sweet chocolate chips plus extra for studding (more on this later)

vanilla ice cream

A handful of mini Hershey’s Kisses for garnish


1. Preheat the oven to 175 C/350 F. Combine the flour, baking soda, salt, and rolled oats in a medium bowl. Set aside.


2. In a large bowl, cream the softened butter and sugars until light and fluffy. You’ll also notice that the mixture turns pale and forms ridges as you get there.


3. Add peanut butter, egg, vanilla and mix well. Stir in chocolate chips.


4. Add the dry ingredients into this bowl and mix gently until you see no traces of flour. Hello, cookie dough!


5. Half this dough was the perfect amount for a 7-inch pizookie. I pressed it as evenly as possible onto my pan making sure to leave about half an inch around the perimeter – this cookie will spread. It will also rise so make sure the dough isn’t higher than your pan.


When I bake chocolate chip cookies, I find that a lot of the chips get lost in the cookie dough which is a shame because the cookies look so much more appealing when they’re front and center. So I like to very deliberately stud my cookie with extra chocolate chips before they hit the oven.


I baked the remaining half of this cookie dough as regular cookies and they got studded, too.


6. Pop the pizookie into the preheated oven and bake until golden brown and an inserted toothpick comes out clean. Mine took 17 minutes.


The cookies took 12 minutes.


This view makes me so happy.


7. When the pizookie has cooled somewhat but is still warm, top with vanilla ice cream. I had some mini Hershey’s Kisses lying around so I used those to garnish.



Can we pretend we’re not seeing boobs right now? Okay, thanks. I didn’t have to look at this for long anyway. The cold ice cream was starting to melt on the warm pizookie and I dug right in.


Chewy and slightly crusty outside, super moist inside. Warm and cold. Gooey chocolate on a peanut butter backdrop. This is. A puddle. Of bliss.

I haven’t had many pizookies but I like how this cookie turned out pretty sturdy thanks to the spelt flour and rolled oats. A softer cookie would’ve started to disintegrate (crumble? har har) with the melting ice cream and I would have had cookie soup, which doesn’t sound all that bad really, but the bite and chew on this cookie made this so much more enjoyable.

So the next time you find yourself thinking of heading out to a restaurant for a pizookie, try making it at home! It’s easy, second-to-none delicious, and the satisfaction will make you wanna rock on with your bad self.


Fun Food Fact: Oatmeal cookies are the number 1 non-cereal usage for oatmeal.


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