Valentine’s Day is only three days away. If you haven’t planned a dessert yet, there’s still time. This warm, gooey, chocolatey Red Velvet Pizookie is a quick and romantic treat for two. Finish it with a scoop of vanilla bean ice cream for an indulgent finish that’s perfect to share.
What makes this pizookie especially easy is that it starts with a boxed cake mix, so you can pull it together in minutes. Run to the store for a red velvet cake mix, chocolate chips, and ice cream, and you’ll have the dessert ready by the time the oven preheats. Whether you stay in for dinner or come home after dining out, this quick skillet dessert lets you create a cozy, restaurant-quality ending to your evening.
If you have leftover dough, store it in an airtight container in the refrigerator for 7 to 10 days to enjoy warm treats throughout the week. Alternatively, scoop the remaining dough into balls, place them on a greased baking sheet, and bake for 9–10 minutes to make individual cookies. Kids will love a warm cookie topped with ice cream as a special surprise.
If red velvet isn’t your preference, you can make a classic chocolate chip pizookie or a double chocolate version for a different flavor profile.
Red Velvet Pizookie
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Ingredients
- 1 cup (226 g) butter, (2 sticks)
- 2 large eggs
- 15.25 oz (432 g) box Red Velvet Cake Mix
- 1 cup (120 g) all-purpose flour, (stir, spoon & level)
- 1 cup (170 g) white chocolate chips
- 1 cup (170 g) semi-sweet chocolate chips
- Vanilla Bean Ice Cream
Instructions
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Preheat oven to 350°F (175°C).
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In a stand mixer bowl, cream the butter until light and fluffy. Add the eggs and mix until combined, scraping the bowl as needed.
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Slowly add the red velvet cake mix and the flour, mixing until incorporated. Fold in both white and semi-sweet chocolate chips.
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Press the dough into the bottom of a greased cast iron skillet or an 8-inch round cake pan. Bake 9–10 minutes, until the edges are set but the center remains soft and gooey.
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Serve warm topped with vanilla bean ice cream.
Notes
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