Without a doubt, my daughter’s favorite dessert of all time is the deep dish style pizza cookies from Oregano’s. They are also referred to as Pizookie by BJ’s Restaurant and I’ve even heard them called Cookies A La Mode. Who cares what you call them, as long as you can get your hands on them. A warm, not completely baked cookie base that is topped with cool creamy ice cream. It may just be the ultimate dessert.
(Looking for the oven baked version of these? Click here!)
For quite some time I’ve made these at home using store bought cookie dough, following the directions from Our Best Bites. It works out great. But I do not always have cookie dough on hand and it seems to be getting harder and harder to find cookie dough that is completely nut free, so I figured it was time to make these from scratch. You can really use any cookie recipe – at the holidays we made them using my Levain Bakery Copycat Double Chocolate Chip Cookie recipe.
While any cookie recipe will probably work, I wanted to have a recipe that makes one single serving (granted, it’s generous enough that you can share if you are so inclined). And I wanted to be able to make them in the microwave. Here’s what we have…
Yum. Are you ready?
Hot Cookie A La Mode In The Microwave
This is pretty straight forward. You will need…
SINGLE SERVING DEEP DISH COOKIE A LA MODE
(Note – these are intended to be served with a scoop of ice cream on top, it’s a big part of what completes the dessert)
1.5 to 2 TBSP Melted Butter
1 TBSP Sugar
1 TBSP Brown Sugar
1/8 TSP Vanilla
1/4 Cup Flour (go with a scant 1/4 cup vs a generous 1/4 cup)
Sprinkle Of Salt If Desired
1/8 TSP Baking Powder
Chocolate Chips To Taste
Melt your butter in a microwave safe bowl. You can in make and cook these in one container, but I made mine in a measuring cup and cooked in a ramekin. I think mugs are a popular option for these microwavable desserts. After melting the butter, add in both sugars and vanilla and stir well.
Next add in your flour, salt and baking powder.
Stir to combine. Add in your chocolate chips – you can use as many or as few as you would like. Also feel free to add nuts or other mix ins.
Now it’s time to pop it into the microwave and cook. This is where there is a fair amount of variation. You could cook for as little as 40 seconds or as much as one minute and 20 seconds. This will depend on your microwave and what you want your cookie to be like. There are no eggs in this, so you are probably safe to go on the more undercooked side (my fave!).
These are best if they are immediately topped with ice cream and devoured. Yummy.
Hard to resist.
Are brownies more your style? Make sure to try the Brownie A La Anytime – just a minute in the microwave and you have warm brownie goodness ready to enjoy.
Njnnns says
My was awful
Chocolate Lover ^.^ says
Do you think you did anything wrong? If you did something different than the recipe, that might be the reason.
I hope you find a solution soon!
Chocolate Lover ^.^ says
Oh my god!
This was awesome!
Everyone loved it, but said it was sweet. I’m trying to lessen the sugar by a tsp or so. What do you think?
Other than that, it tasted amazing.
I’m so glad that it didn’t have an egg. I don’t know if it’s just me, but I don’t feel comfortable eating it if it comes out of the microwave, I just don’t like that feeling. I’ve been searching for an egg-less 1 serving cookie mug thing for so long, and I finally found your site, so I thank you!
I’m trying your brownie a la anytime next! 😉
~Chocolate Lover ^.^
Elyse says
These are absolutely delish! My fiancée came across your app and I happened to stumble upon his open iPad. Boy am I glad I did! (I think he is too 😀 )
Cookie Hunter says
This looks great! I simply MUST try it tonight. 🙂 just one quick question, how many calories do you suppose this recipe has? I’m currently trying to lose weight and I’m tracking my calorie intake. Do you have an estimate?
Christi says
Cookie Hunter, Sorry, no idea on the calories, the only time I really figure those out is for my muffin makeover or breakfast cookie type recipes, not on any of the indulgent ones. Maybe try plugging the ingredients in on one of the sites that figure them out?
SabrielN7 says
What size of ramekin are you using? 10 oz?
Marcia MCKinney says
I made these a couple weeks ago and they were great. Tonight I was thinking about oatmeal cookies made this way. Any suggestions on a recipe???
Garylene Porter says
What a luscious and fabulous idea.
This is great when you don’t want a big batch of cookies hanging
around the house whispering your name.
Amy says
I just made this, but maybe I did something wrong. When I mixed in the flour it was very dry, so I added some water. I cooked it, but it was very fluffy and a lot like a cake. Better luck next time
Sarah says
Just as a note, I did ended up doing it for about ~20 minutes at 350F in the toaster oven plus a five minute rest once out to get it to the right texture. This was probably a function of my choice of dish and that I used a toaster oven (not as heat efficient as a normal oven). Also, it was a bit crumbly, so if I would make this again I would use some sort of binder (part of a beaten egg, meringue powder, flax meal, etc.) to make it more gooey.
However, flavor was AMAZING and by far the best “single serving” baked good I’ve made yet.
Terri says
Loved this. Substituted unsweetened applesauce for butter and used trivia for white sugar and used whole wheat flour and felt better about nutrition but either way portion control is where it’s at. The whole wheat version was delicious. Put fat free whip cream on top and was in heaven. Thanks for the post.