Pizza Hut Hot Cookie Dough Copycat - How to make pizza hut style chocolate chip cookie dough at home!
In this Cookie Dough recipe, the centre of the Cookie remains gooey, while the edges are crispy.
It’s great for eating right out of the tin while it’s still warm. What a way to end a long day! It's also great enjoyed with a group of friends or family. YUM!
Why not try the Air Fryer Chocolate Chip Cookie Dough which can be made with or without an Egg or our 2 minute Microwave Cookie Dough?
Recipe updated after retesting - with process pictures, more butter, less flour and less baking time. (2022)
PIZZA HUT HOT COOKIE DOUGH COPYCAT
This ooey gooey cookie dough recipe is melty in the middle and crispy on the edges.
It is delicious topped with ice cream and is completely irresistible!
Plus it's easy to make & comes together in one bowl and is ready to eat in under 30 minutes
The Pizza Hut cookie dough is famous and and I have been making it at home for a long time now.
This is basically a giant slightly under cooked cookie eaten straight out of the oven, topped with ice cream.
Who else loves the combination of a warm chocolate chip cookie with ice cream? It's beyond heavenly.
PLUS..This is a one bowl and baking tin job which makes cleaning up easy too!
INGREDIENTS IN PIZZA HUT HOT COOKIE DOUGH COPYCAT
Before we dive in let's talk about what you need to make this recipe:
Butter
I use Salted Butter in this recipe but Unsalted also works. Just add a good pinch of Salt.
Light Brown Sugar and Caster Sugar
For crispy edges and a soft center.
Plain Flour
You can use Self Raising if that is all you have.
Vanilla & Egg
1 Egg is needed just to bring everything together.
Salt
A pinch elevates the flavour of the Cookie Dough.
Chocolate Chips
You can use any you like - Chopped chocolate, chips or chunks. Even M&Ms work.
HOW TO MAKE PIZZA HUT COOKIE DOUGH
This recipe is very easy to make, but here are some pics to help with the step by step process:
Preheat the oven to 180C/Gas Mark 4. Grease and line a 20cm tin.
Gather your ingredients.
The butter should be at room temperature. Mine had melted slightly! Oops.
Cream together Butter & Sugars
The first step in making this Pizza Hut Cookie Dough is to cream together the butter and sugars until the mixture is light and fluffy.
You can do this in a stand mixer or in a large bowl with a wooden spoon or hand held mixer.
Add Vanilla & Egg
Next, add the vanilla & egg and beat again until the mixture comes together. Make sure you scrape the sides down first.
Add Plain Flour, Baking Powder and Salt
Add the dry ingredients on top of the wet ingredients.
Stir them together gently then beat until everything is combined and there are no lumps.
Add Chocolate Chips
Add chocolate chips and stir by hand until the chocolate chips are evenly distributed throughout the batter.
Spread batter into lined tin
Next, spread the batter into the lined tin.
I recommend using a very lightly greased spatula or spoon but you can just spread with a wooden spoon if you prefer.
Sprinkle additional chocolate chips on top
Add a few extra chocolate chips on top of the batter if you like.
Bake
Bake for 13 -18 minutes, or until the sides are just browning/set and the middle is still slightly jiggly.
Serve
Let the cookie cool for 5 minutes before you serve it! Dollop on some Ice Cream and dig in.
FAQ'S FOR THE BEST PIZZA HUT HOT COOKIE DOUGH
Should the Batter be wet?
As you can see, the batter for this cookie dough is soft but spreadable.
If you find your batter doesn't have the consistency above, add a little milk until it reaches the desired consistency.
I recommend using a very lightly greased spatula or spoon but you can just spread with a wooden spoon if you prefer.
Can this be made in a Cast Iron Pan?
Absolutely!
You can make this cookie dough in a 20 cm round tin, or in 4-6 small ramekins to serve individually or a 20 cm cast iron pan.
The edges will be crispier in a cast iron. SO delicious!
Changing the tin size
The baking time will depend on the depth of your tin/pan.
The wider the tin, the shorter the cooking time because the depth of batter will be a lot less.
Keep an eye on the batter and when the edges begin to become golden and crispy, it will be OK to remove it from the oven.
The center will remain slightly gooey but that is how it is supposed to be!
How to eat it
This is a dessert best enjoyed right away, but if you have leftovers you can store in an airtight container and microwave to enjoy another night.
Or you can save some of the cookie dough to make fresh another night.
Storage/Freezing
Let the cookie dough cool completely and store it in an airtight container in the fridge for 3-5 days.
It also keeps in the freezer for up to two months.
If freezing for a while, I would wrap the cookie dough in plastic wrap before placing in an airtight box.
Can I double the recipe?
Yes, you can double it and bake it in two 20cm tins.
Can I halve the recipe?
If you want a smaller serving you absolutely can halve the recipe and bake it in a smaller tin.
Cooking Time
I have made this recipe so many times and the variation in baking time is so wide here because it depends how you like it but also because baking time depends on your oven - some run hotter then others and it can vary by a few minutes if your oven has been on for a couple of hours beforehand. I.e. if you have been using it for other recipes through the day.
VARIATIONS
So this cookie dough is a basic cookie dough recipe which is adaptable to your taste.
Want a salted caramel version? Add caramel pieces instead and add some caramel over the top.
If you prefer white chocolate, add that instead and perhaps add a cranberry/raspberry sauce on top.
Basically, add whatever your heart desires.
To make a Pizookie version, bake for a little longer.
MORE COOKIE DOUGH RECIPES:
2 Minute Microwave Cookie Dough
Air Fryer Chocolate Chip Cookie Dough
Nutella Triple Chocolate Cookie Dough
**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
Pizza Hut Hot Cookie Dough Copy Cat
Pizza Hut Hot Cookie Dough Copycat - How to make pizza hut style chocolate chip cookie dough at home!
In this Cookie Dough recipe, the centre of the Cookie remains gooey, while the edges are crispy.
It’s great for eating right out of the tin while it’s still warm. What a way to end a long day!
Ingredients
- 110 g Butter
- 50 g Caster Sugar see notes
- 100 g Light Brown Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 150 g Plain Flour
- 1 tsp Baking Powder
- Pinch Salt
- 150 g Milk Chocolate Chips
Instructions
-
Preheat oven to gas mark 4/180 C.
-
Ceam together the butter and sugars until the mixture is light and fluffy.
You can do this in a stand mixer or in a large bowl with a wooden spoon or hand held mixer.
-
Next, add the vanilla & egg and beat again until the mixture is homogenous.
-
Add the Flour, Baking Powder and Salt. Stir together until everything is combined and there are no lumps.
-
Add chocolate chips and stir by hand until the chocolate chips are evenly distributed throughout the batter.
-
Next, spread the batter into the lined tin. I recommend using a very lightly greased spatula or spoon.
-
Add a few extra chocolate chips on top of the batter if you like.
-
Bake for 13 - 18 minutes, or until the sides are just browning/set and the middle is still slightly jiggly.
-
Let the cookie cool for 5 minutes before you serve it! Dollop on some Ice Cream and dig in.
Recipe Notes
FAQ's to help make the BEST Pizza Hut Cookie Dough
Sugar
There is a lot of sugar in this recipe and it is a sweet cookie dough. If you prefer a less sweet cookie reduce the sugar by up to a half.
Should the Batter be wet?
As you can see, the batter for this cookie dough is soft but spreadable.
If you find your batter doesn't have the consistency above, add a little milk until it reaches the desired consistency.
I recommend using a very lightly greased spatula or spoon but you can just spread with a wooden spoon if you prefer.
Can this be made in a Cast Iron Pan?
Absolutely!
You can make this cookie dough in a 20 cm round tin, or in 4-6 small ramekins to serve individually or a 20 cm cast iron pan
The edges will be crispier in a cast iron. SO delicious!
Changing the tin size
The baking time will depend on the depth of your tin/pan.
The wider the tin, the shorter the cooking time because the depth of batter will be a lot less.
Keep an eye on the batter and when the edges begin to become golden and crispy, it will be OK to remove it from the oven.
The center will remain slightly gooey but that is how it is supposed to be!
How to eat it
This is a dessert best enjoyed right away, but if you have leftovers you can store in an airtight container and microwave to enjoy another night.
Or you can save some of the cookie dough to make fresh another night.
Storage/Freezing
Let the cookie dough cool completely and store it in an airtight container in the fridge for 3-5 days.
It also keeps in the freezer for up to two months.
If freezing for a while, I would wrap the cookie dough in plastic wrap before placing in an airtight box.
Cooking Time
I have made this recipe so many times and the variation in baking time is so wide here because it depends how you like it but also because baking time depends on your oven - some run hotter then others and it can vary by a few minutes if your oven has been on for a couple of hours beforehand. I.e. if you have been using it for other recipes through the day.
Variations
So this cookie dough is a basic cookie dough recipe which is adaptable to your taste.
Want a salted caramel version? Add caramel pieces instead and add some caramel over the top.
If you prefer white chocolate, add that instead and perhaps add a cranberry/raspberry sauce on top.
Basically, add whatever your heart desires.
To make a Pizookie version, bake for a little longer.
Can I double the recipe?
Yes, you can double it and bake it in two 20cm tins.
Can I halve the recipe?
If you want a smaller serving you absolutely can halve the recipe and bake it in a smaller tin.
Fareh says
Hi
This looks yumm
But for it have one that has less ingredients
Thanks
Safira says
Hi Fareh,
I am unsure what the question is?
Are you asking if we have a recipe for the cookie dough with less ingredients?
I have this recipe which has 6 main ingredients and we also have an eggless version and a version for mini versions of individual cookie dough. Hope that helps. Feel free to email me if you have any further questions. x
Chand says
Hi Safira,
could you share your eggless version for this cookie dough please.
Safira says
Hi Chandni,
I am so sorry for the delay in replying to you. I wanted to retest it with the egg replacement I had in mind before answering.
I mixed 1 tbsp of Oil and 2 tbsp of Water together and then added them to the batter in place of the Eggs in this recipe and it worked perfectly fine. Hope the helps. x
Sophia says
My mouth is drooling with this cookie dough skillet! This looks so delicious and decadent, can't wait to try it!
Safira says
I hope you enjoy it. 🙂
Harvey says
Can it also be eaten raw?
Safira says
Hi,
No it can't because of the eggs. 🙂
Alison says
My kids went crazy for this recipe! Can't go wrong with a melty chocolate chips cookie cake!
Safira says
The best!
Jessica says
I love the concept of a skillet cookie but haven't made one myself yet. This will be the first!
Safira says
I hope you love it as much as my kids do!
Anna says
Oh my! this looks like pure heaven to me! Massive fan of anything made with cookie dough, and this one looks like a keeper!
Safira says
Yay hope you love it!
Jessica Formicola says
I've tried others, but this is the BEST copycat recipe! We make it all the time and love it- thanks for sharing!
Safira says
Thanks so much Jessica. Glad you loved it!
Laura says
Hi can you freeze this once cooked? X
Safira says
I haven't tried it myself but I think it should be fine. I have frozen baked cookies before and then brought them up to room temperature and baked at 140 C/Gas Mark 1 for 10 - 15 minutes.
Rashida says
Hi lovely, my sister and I have literally just made this - omg, it’s delicious!
Quick Q - if I want to make it just for one person, how much do you think I’d need of each ingredient?
Thank you so much for sharing such an easy recipe; a novice baker like me is feeling pretty good right now! 😂
Safira says
Hi Rashida,
I am so glad you enjoyed it and glad you are feeling good! Thank you so much.
For just one person, I would try dividing by 4 and baking for the a little less time. I haven't tried it though, so I can't be sure. xx
Astha says
Hi can I make it without egg..?
Safira says
Hi Astha,
I haven't made it without egg, but you can try using the egg replacements mentioned here: https://www.thekitchenwhisperer.net/2014/07/31/egg-substitutes-cooking-baking/
Moz says
I’ve just tried out your recipe and this cookie dough is amazing! Made it in two 13cm diameter skillets. Still have plenty of dough left over so I will freeze it into discs for next time. Thank you so much.
Safira says
Glad you enjoyed it. So happy to hear. 🙂
Victoria Aitken says
I want to make this for my husband for Father's day dessert. He wants peabut butter, would I add as an additional ingredient or sub the butter? Thanks
Safira says
Hi,
I would add Reeses Peanut Butter Chips instead of choc chips or 2 tbsp Peanut Butter swirled into the mixture. Not in place of the butter though. In place of some of the chocolate. I haven't tried it though so can't be 100% sure it will work. x
Rachel says
Hi, want to try this. Can i just ask what type of butter do you need e.g salted, unsalted, cooking butter?
Thanks
Safira says
Hi Rachel,
I used Salted in this recipe. If you use unsalted, just add a good pinch of salt in with the flour. 🙂
stephanie allison says
Can I make this in the morning and store in fridge till I cook it in the evening or is there a time limit? thanks
Safira says
Hi Stephanie,
Yes you can. 🙂
Zoe says
Can I ask how big the ramekins should be?
Safira says
Add the mixture to 4 xs 6 cm, 2 x 14 cm 0r a 20cm ramekin. 🙂
LalaLand says
Hi, I have a lunch over my place for 6. How many does this serve?
Safira says
Hi,
It serves 4 - 6. x
Sufy says
We have this every weekend and love it. x
Safira says
So glad to hear it. Thankyou. 🙂
Bushra says
Thank you for sharing this great recipe! I just whipped it up now as a last minute dessert for my brother and wife who popped by .
I used dark brown sugar and caster as I didn’t have light brown at home . It was a bit more caramel -ly , I think that was the only difference. It was delicious!
Safira says
Hi Bushra,
Thankyou so much for the feedback and for the variation too. Caramel-y sounds yummy!
A S Patel says
The best recipe for cookie dough ever!!!!
Safira says
Thankyou. Glad you enjoyed it Arif!
Anna says
We made and loved this cookie dough. It made more than we wanted so we froze half as directed. How would you suggest defrosting and heating it?
Safira says
Hi Anna,
Great to hear that you loved it. Thankyou for your feedback.
To freeze, wrap in plastic or wax paper and transfer to a freezer bag. Store for for up to 3 months. To cook from frozen, reduce the temperature to 120 C and bake for 2 - 4 extra minutes. x