remember pazookie? {mint chip ice cream and chocolate cookie}

I have très fond memories of pazookie.  The treat (pizza + cookie for those who may be confused, e.g., my husband) instantly reminds me of being in Southern California on an epic road trip right after high school graduation.  John Mayer’s first CD blasted in the background while my besties and I contemplated our upcoming college lives.  So when I found myself pondering the ideal compliment to a new batch of mint chip ice cream, a giant cookie sliced like a pizza immediately popped into my mind (along with a verse of “Why Georgia”).

 {I realize I am a self-proclaimed snob when it comes to baking mixes and purchasing this mix is a tad hypocritical.  However, after recently spending nearly two days making white chocolate raspberry swirl ice cream I needed something easy and fast.  After all, I had pazookie on my mind.  And “Your Body is a Wonderland”.}


{To make the pazookie, I used this recipe for double chocolate chunk cookies.}


{To turn this cookie dough into pazookie glory, pour into a buttered cast iron pan and bake at 350° for 30 minutes.  It should be soft in the center but will firm up nicely when cooling in the pan.}

{The pazookie is best served warm and topped with a giant scoop of ice cream.  Cozy up on the couch during a summertime thunderstorm and enjoy the blissful dessert.  Don’t judge me when I go for seconds.}

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