Pizzookie is a weird word, I know. But essentially what this is, is a gooey, half-cooked chocolate chip cookie with ice cream on top of it. And you can add caramel and hot fudge as well, if you have it.
Apparently (according to the internet) pizzookies originated at a restaurant in Los Angeles called BJ’s Restaurant and Brewhouse. I’ve never been, but it seems they’re served in a small, personal-pan pizza sized dish, with ice cream. Pizza + cookie = Pizzookie.
But the internet and blog world have turned them into a make-at-home phenomenon for those of us who don’t live anywhere remotely near L.A. And at home, they’re typically made in small ramekins.
And they’re worth the VERY MINIMAL effort they require. Seriously. Get some cheap ramekins at Walmart. Do it!
It should also be noted you can really make this with any kind of cookie dough you like. You could do a sugar cookie pizzookie, an oatmeal raisin pizzookie…whatever you want, really. The principle and cooking steps are the same.
Pizzookies
*This can be as homemade (and time consuming) or as store-bought (and quick) as you want it to be. You can purchase refrigerated cookie dough, or make your own. You can purchase ice cream, or make your own. Same with the hot fudge and caramel sauce!
I don’t really have measurements for you, because it really depends on the size of your ramekin. You’ll figure it out quickly. 
Cookie Dough of your choice (can be homemade or store-bought refrigerated)
Ice cream (vanilla, or flavor your choice)
Hot fudge and caramel sauces (optional)
Directions
Preheat your oven to 350 degrees F
Fill as many ramekins as you’d like 1/2 way with cookie dough (I did give my ramekins a light spray with cooking spray, but that’s optional)
Bake for 12-14 minutes or until golden brown around the edges and still soft in the middle
Remove from oven and allow to cool for 5 minutes. Top with ice cream, hot fudge, and caramel. Serve immediately.
Enter sugar coma.
