But seriously, why do any other desserts exist?
Part pizza part cookie all pizookie (I love saying that out loud) all magnificent. Chocolate chip cookie pizza isn’t anything new or groundbreaking, but it certainly deserves a spot on our dessert tables and certainly will be the forerunner for any and every party I bake for this summer. Because it feeds a crowd and because it’s a freaking pizza that is a cookie!!!
I’ve baked 3 of them within the past few weeks. Twice to test things out on a couple different pizza pans and one this weekend. We celebrated my niece’s birthday over the weekend–by camping in the backyard heck yeah– and I made a cookie pizza complete with rainbow sprinkles and candles for the birthday girl. Served it all sliced up on paper plates with milk for dipping. The milk was all Kevin’s idea and while I wanted to serve the slices with vanilla ice cream (keep scrolling!), I’ve gotta hand it to him– they’re the perfect shape for dunking right into your cup of milk.
Kevin takes milk and cookies very seriously. He literally sprinted inside to get the milk faster than he’s ever run before. Love that man.
I’m excited to share this chocolate chip cookie pizza recipe with you today because it’s bringing an older recipe back to life. These soft chocolate chip cookies, published almost 4 YEARS AGO OMG, hold a very special place in my heart. They’re incredibly soft in the centers and all around the edges thanks in major part to the cornstarch and higher ratio of brown sugar to white sugar. But the bonus is that you can keep the cookies in the oven just a few minutes longer to obtain that crispier edge– all while the centers remain soft. Cookie miracles, they are.
And the same goes for a cookie pizza too. You can bake just a few minutes longer for a crispier slice o’ cookie!
Using this cookie dough to make a cookie pizza is 99.9% easier than using it to make cookies. It cuts down on about 2 hours of your time because (1) you don’t have to chill the cookie dough and (2) you don’t have to roll any individual cookies. All you do is make the cookie dough and press onto a pizza 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.
So yes, a pizza pan is the quickest way to get your chocolate chip cookie fix. Who knew! Unless you bought baked chocolate chip cookies from the Wegman’s bakery and if so, I will never ever judge you because they are the best chocolate chip cookies on the planet. Wegmans bakery, WHAT is your secret!!
There were 12 of us on Saturday night and only 1 slice leftover. It was the perfect ending to our BBQ because a slice dunked in milk was big enough to satisfy, but not quite as filling as a sugarbomb piece of birthday cake.
Ice cream, chocolate syrup, and sprinkles may tell a different story however.
Chocolate Chip Cookie Pizza
- 2 cups (250g) all-purpose flour
- 2 teaspoons cornstarch (aka cornflour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks or 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
- Preheat oven to 350°F (177°C). Lightly grease your pizza pan.
- 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 a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract, then mix on high until combined.
- Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the chocolate chips. Dough will be thick and soft.
- Transfer the cookie dough to the pizza pan and flatten out with your fingers or a rubber spatula until the edges reach the sides (or just about to the sides).
- Bake for 22-25 minutes or until puffed and lightly browned on top. If you want the cookie pizza a little crispier on the edges, bake for a couple extra minutes. Allow the cookie pizza to cool on the pan set on a wire rack before slicing. Cover leftovers and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Make ahead tip: Prepare cookie dough through step 4. Cover dough tightly with aluminum foil or plastic wrap and chill for up to 3 days in the refrigerator or freezer for up to 3 months in the freezer. If freezing, thaw in the refrigerator before continuing with the next step.
Right after I take the cookie pizza out of the oven, I press a few chocolate chips into the top while it's still warm. This is really just for looks. And extra chocolate!
I mix in about 2/3 cup (127g) of sprinkles with the chocolate chips for the birthday version pictured below. Be sure not to mix nonpareils (the little balls) into the cookie dough because they may bleed their color. They're perfect for sprinkling on top before or after baking though.
Did you make a recipe?
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.
For a denser, chewier chocolate chip cookie pizza you can use my chewy chocolate chunk cookie dough instead. Same bake time, same oven temperature. The result is definitely a richer tasting cookie pizza, but I find the pizza spreads and thins out more because of the melted butter and, as a result, the slices aren’t as compact.
Happy birthday, Trinity!
This post contains affiliate links.