In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and salt together until creamy, about 1 minute. Add the vanilla, followed by the powdered sugar, mixing until fluffy.

Spoon teaspoon-sized dollops of the frosting onto a wax paper-lined plate. Freeze for at least 30 minutes.

Preheat the oven to 350ºF and grease a 10-inch cast iron skillet.

In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined; set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter until smooth. Add in both sugars and mix on high for 3 minutes until light and fluffy. Add the eggs one at a time, mixing well after each addition until combined. Add the vanilla and red food coloring. Then stir in the pudding mix.

With mixer set on low speed, slowly add the flour mixture into the wet mixture until everything has been incorporated. Stir in the white chocolate chips.

Press half of the dough into the skillet. Place the frozen frosting dollops evenly over the dough. Cover with the remaining dough by pressing portions of dough between your palms, then piecing them together on top of the frosting dollops. Make sure all of the frosting is covered.

Bake for 28-30 minutes, or until the edges are set and the center looks glossy and not quite done. Pizookie will continue to bake as it cools. Immediately press more white chocolate chips into the top of the pizookie.

Wait at least 30 minutes before slicing into the cookie.* Slice and serve with a scoop of ice cream!