I’m in Austin, the land of barbecue, in town for a wedding. Everywhere you turn, there’s smoke in the air, brisket resting on butcher paper, and people gathered around fire and food. It’s the kind of place that reminds you grilling isn’t just a way to cook, it’s a way to connect.
For me, that connection goes back to my grandfather. Every summer, like clockwork, he stands just outside the kitchen door, manning the grill. It doesn’t matter how hot it is; he’s out there flipping skirt steak, chicken breasts, hot dogs, hamburgers, and chicken sausages. The doors swing open and closed as we carry plates in and out, but he stays planted at the fire, fully in his element.
He taught me to love the open flame—the way it crackles, the way it transforms simple ingredients, the way a perfect char adds depth you just can’t replicate indoors. There is something almost instinctive about how he grills. No timers, no thermometers, just experience, smell, and sound.
Now, somehow, I’ve become the grill master in our family. And every time I light the grill, I think of him. The rhythm feels familiar. It’s less about cooking and more about carrying something forward.
While grilling often leans savory— steaks, burgers, vegetables— there’s something unexpectedly fun about turning the grill into a dessert oven.
And that’s where the grilled pizookie—pizza-sized cookie—comes in. It’s the dessert you didn’t know your grill needed.
Grilled Pizookie
1 cup butter or margarine (2 sticks), softened
1 cup brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2¼ cups flour
2 cups chocolate chips
1 cup chopped walnuts (optional)
Preheat grill to 350°F.
- In a large mixing bowl, cream together the butter and both sugars until light and fluffy.
- Beat in the eggs and vanilla until smooth.
- With the mixer on medium speed, add the baking soda.
- Then mix in the flour, about ½ cup at a time, until fully incorporated.
- Stir in the chocolate chips and walnuts (if using).
- Melt 2 tablespoons of butter in a cast iron pan. Once melted, turn off the flame and press the cookie dough evenly into the pan.
- Place the pan directly on the grill grates, close the lid, and bake for 15-20 minutes.
Note: Keep a close eye on the grill temperature—consistency is key. If it starts running hot, you can turn the grill off and let the residual heat finish the baking with the lid closed.
Marissa Wojcik is the founder of the Jewish baking blog North Shore to South Bay (northshoretosouthbay.com), in which she shares her modern and updated versions of beloved Jewish classics. She is also the author of Modern Jewish Breads, available on Amazon.
