This chocolate chip cookie pizza is like instant satisfaction: quick to prepare, generously packed with chocolate chips, and always a party hit. With no chilling or individual shaping and barely any cooling, it’s the easiest way to enjoy a big, fresh-baked cookie.
Chocolate chip cookie pizza isn’t anything new or groundbreakin, but it certainly deserves a spot on our dessert tables. Why? It feeds a crowd, uses my soft chocolate chip cookies dough as the base, and is one giant cookie in pizza form!
You’ll save lots of time by using my soft chocolate chip cookied dough to make today’s cookie pizza instead of individual cookies. There’s no dough chilling or rolling the cookie dough into individual balls. (You don’t need to chill the dough for my choclate chip cookies bars, choclate chips cake, or these giant choclate chip cookies, either.)
We’re simply making the cookie dough and pressing it onto a pan. And since the cookie pizza is a thin layer, it takes a short amount of time to bake and a short amount of time to cool.
Grab these ingredients:
The steps are super simple, including creaming butter and sugars together. You’ll use both white granulated and brown sugar in this recipe. Make sure to start with proper room-temperature butter.
The dough is thick and a bit sticky:
Press the dough onto a greased 12-inch pizza pan. A 12-inch pan or larger works best—avoid anything smaller. Shape the dough into a flat disc about ¾ inch thick, keeping it centered and away from the edges of the pan.
Again—no need to refrigerate the dough before baking! This is a great recipe for baking with kids if they’re in need of a fun project, especially one that delivers instant gratification. (Have you ever tried to bake cookies with a child and then had to tell them they would have to wait 3 hours before they’d be able to eat one? I see you.)
Once the cookie pizza has cooled, have fun decorating it! You have total creative control here—just like a chocolate chip cookies cake, but even bigger. 🙂 Here are a few ways I love to decorate cookie pizzas
Chocolate Chip Cookie Pizza
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour
- Yield: serves 10-14
Description
Easier than rolling individual cookies and no cookie dough chilling. Chocolate chip cookie pizza is perfect for sharing! Decorate with buttercream, sprinkles,whipped cream, and/or serve with ice cream.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 teaspoons cornstarch (aka cornflour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cup (225g) semi-sweet chocolate chips
- optional for serving: ice cream, vanilla buttercream, sprinkles
Instructions
- Preheat oven to 350°F (177°C). Lightly grease your 12-inch or larger pizza pan. (No smaller than 12 inches.)
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy and smooth, about 3 minutes.Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients and beat on low speed until combined. With the mixer running on low, add the chocolate chips. Dough will be thick, soft, and sticky.
- Transfer the cookie dough to the pizza pan and flatten out with your fingers until it’s around 3/4 inch thick. You do not want it to reach the edges of the pan; keep it thick and centered.
- Bake for 20–24 minutes or until puffed and lightly browned on top. Do not over-bake.
- Allow the cookie pizza to cool on the pan set on a cooling rack before garnishing/slicing. While the cookie pizza is still warm, I like to press a few chocolate chips into the top. This is optional and only for looks.
- Cover leftovers and store at room temperature for 2–3 days or in the refrigerator for up to 5 days.