Go Back

Chocolate Chip Cookie Pizza

This delicious dessert combines the flavors of classic chocolate chip cookies in a fun, shareable pizza format that everyone will love.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
Wet Ingredients
  • ¾ cup unsalted butter, softened Use room temperature butter for a smoother batter.
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
Mix-ins
  • 1½ cups semi-sweet chocolate chips For a richer flavor, consider using dark chocolate chips.
  • 1½ cups candy-coated chocolates (like M&Ms) Can be substituted with other toppings.
Optional Toppings
  • 1 jar vanilla icing For decoration, if desired.
  • sprinkles For decoration, if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and spray a 12-inch pizza pan with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, salt, and baking soda.
  3. In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until smooth.
  4. Add the egg and vanilla extract, beating until incorporated.
  5. Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
  6. Stir in the chocolate chips and 1 cup of the candy-coated chocolates.
  7. Press the cookie dough evenly into the prepared pizza pan.
  8. Press the remaining ½ cup of candy-coated chocolates into the top of the cookie pizza.
Baking
  1. Bake for 20–24 minutes or until the edges are golden and the center is set.
  2. Remove from the oven and let it cool completely before slicing into wedges.
  3. Optionally, decorate with swirled vanilla icing and sprinkles.

Notes

To store leftover cookie pizza, wrap it in plastic wrap and place in an airtight container. It can be stored at room temperature for up to three days or refrigerated for a week.