Chocolate Chip Cookie Pizza

Perfect for sharing, homemade chocolate chip cookie pizza is studded with chocolate chips, simple to prepare, and the ultimate crowd pleaser. It’s part pizza, part cookie, and 100% delicious!

chocolate chip cookie pizza in a pizza pan

Chocolate chip cookie pizza isn’t anything new or groundbreaking, 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! Part pizza, part cookie, all pizookie (!!), all magnificent.

slices of chocolate chip cookie pizza

Why You’ll Love This Chocolate Chip Cookie Pizza

  • Simple to make
  • Soft and chewy centers
  • Crisp, buttery edges
  • Fun to decorate
  • Quick– no cookie dough chilling
  • Feeds a crowd
  • Easy to serve
  • Great for birthdays

chocolate chip cookie dough in a glass bowl

Overview: Chocolate Chip Cookie Pizza

Today’s chocolate chip cookie pizza comes together quickly and easily using pantry basics. This is a fun recipe to get kids involved with, too!

  1. Make the cookie dough.
  2. Press the cookie dough into a pizza pan.
  3. Bake and let cool.
  4. Decorate.
  5. Enjoy!

chocolate chip cookie dough pressed into pizza pan

Cookie Pizza Decoration Ideas

Once the cookie pizza has cooled completely, have fun decorating it! You have total creative control here– just like a chocolate chip cookie cake, but even bigger. 🙂 Here are a few ways I love to decorate cookie pizzas:

sliced chocolate chip cookie pizza

This is The Quickest Way to Cookies

Homemade chocolate chip cookie pizza is quick and easy– it’s a great dessert to make when pressed for time. Only one hour stands between you and homemade cookies (in pizza form)! You’ll save lots of time by using my soft chocolate chip cookies 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 chocolate chip cookie bars or chocolate chip cookie cake either.) We’re simply making the cookie dough and pressing it into 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.

slices of chocolate chip cookie pizza with scoops of vanilla icing, chocolate sauce, and sprinkles on black plates with a fork

More No Chill Cookie Recipes

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sliced chocolate chip cookie pizza

Chocolate Chip Cookie Pizza

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: serves 10-14
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Easier than rolling individual cookies and no cookie dough chilling. Chocolate chip cookie pizza is perfect for sharing!


Ingredients

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 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

Instructions

  1. Preheat oven to 350°F (177°C). Lightly grease your pizza pan.
  2. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
  3. 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.
  4. 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.
  5. 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).
  6. 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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Just for Fun: 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!
  3. Chewy Chocolate Chip Cookies Dough: For a denser, chewier chocolate chip cookie pizza you can use my chewy chocolate chip cookies 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.
  4. Birthday Cookie Cake: 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.
  5. Special Tools: 12-inch pizza pan (one with a lip so there’s no spill over the edges– I like this aluminum pizza pan and this aluminized steel pizza pan)

Keywords: cookie pizza, chocolate chip cookie pizza

chocolate chip cookie pizza with candles

88 Comments

  1. OMG! Used this recipe to make the base for my daughter’s chocolate chip cookie dough ice cream cake. I used a springform pan for the base so I could build the cake on top – this recipe is insanely delicious! Had a bit extra so baked off the extra batter as a ‘test’. Did not last very long, and had to stop my family from devouring the second cookie pizza! Thank you so much. This recipe is going in my family cookbook for sure!

    1. This sounds absolutely delicious! Do you mind telling me how you made this cake? I would love to try it. My family loves ice cream cakes!
      I just made Sally’s Ice Cream Loaf Cake and it was a big hit! How do I do it with a springform pan?

      Thank You,
      Pat K

  2. Made this for my son’s birthday and it was a hit even with my mother who is not a real dessert person. Everyone really enjoyed it because it wasn’t too sweet like most cookies. This was super easy to make and shape.

  3. I’d like to add heath pieces to this recipe. Any tips on how to do this without ruining the cookie pizza? Thank you!

    1. Hi Stacy, You can add Heath pieces in place of some of the chocolate chips. As long as the total amount of add-ins is equal to one and a quarter cups it will be great!

  4. Tonya Waters says:

    Does you cookie pizza pan have tiny holes in it? Mine does.
    Would it be ok to use this pizza pan or should I use a cookie sheet instead?

    1. Hi Tonya, Mine does not have holes. If you use it the bottom of your cookie may get crispier. If you wish to keep it soft you can certainly try to bake it on a cookie sheet.

  5. Is it possible to make this without the cornstarch? Thanks!

    1. Hi Melissa, Definitely! Simply omit the cornstarch- no other changes needed.

  6. Can I cut the cookie dough before I bake it?

    1. Hi Deborah- I don’t recommend it. The slices will lose their shape as they bake- it’s best to cut this cookie pizza after baking.

  7. Hello! What does the cornstarch add for the recipe? Thanks!

    1. Hi Katie! Cornstarch adds extra chewiness- if you don’t have any on hand, simply leave it out. No other changes needed!

  8. Shelsee Ybanez says:

    Hi, it’s my boyfriend graduation and he loves chocolate chip cookies. I was thinking on layering it. Do you think it will work if I do like a layered chocolate chip pizza?

    1. Hi Shelsee- absolutely! Or you could try my chocolate chip cookie layer cake 🙂

  9. what size does the pizza pan need to be?

    1. I recommend a 12-inch pizza pan.

  10. Can you use a disposable pizza pan (like a foil pizza pan) or should it be a metal one?

    1. I can’t see why not!

  11. It tastes delicious!! Only problem (my problem) was I used a pizza pan with holes in it.‍♀️ Such a duh moment for me when I saw the dough in the bottom of the oven. I will try it again with a proper pan. I noticed this is the same cookie dough recipe that I use for cookies, except it’s chilled. So I knew it would be tasty!

  12. I plan to make this today! Can I just shape it into a big circle and place on a regular cookie sheet? I also have a cast iron skillet if you think that would work better.

    1. I would use the cast iron skillet so the pizza can hold its shape a bit better.

      1. Kristin Urness says:

        I made this for my son’s birthday since he isn’t a fan of cake. I didn’t have a pizza pan either, so I used a 10” round cast iron skillet like you suggested here. I put a light coating of butter on it before putting the batter in. I baked it for 26 minutes and it was absolutely perfect. Thank you!!

  13. Can I bake this in a quiche/tart porcelain dish instead of a pizza pan? Looks great!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sheryl, This recipe uses a 12 inch pan – if yours is that large then you can use it. The recipe for Chocolate Chip Cookie Cake uses a 9 inch cake or pie dish.

  14. Caroline Garrison says:

    I purchased the recommended pan for this recipe and it’s currently in the oven. I started to smell it and when I looked it has grown way over the edges and is dripping and burning on the floor of my oven. 🙁
    So I would recommend a bigger pan if you want to avoid this mess. Other than that the cookie seems to be browning nicely and is much puffier than in the picture.

  15. Easy & delicious.

  16. This is super nice! I put about 3/4 cup of chocolate chips in mine since I don’t really like a lot of chocolate chips in my cookies and it was perfect for me. This recipe was really tasty! Have this saved down and would make it again next time I’m craving for some cookies!!

    1. Rhonda Aubry says:

      I am making this cookie pizza tonight for grandson’s birthday party tomorrow…just noticed my pan was 15 in…can I not form dough all the way to the rim? Don’t have time to get another pan…any suggestions would else…thanks

  17. Fantastic recipe! I may never bake regular sized cookies again 😉 I’m usually baking with my kiddos who don’t understand the concept of having to chill dough, so being able to pop this big cookie in the oven right away was a definite plus. They also loved being able to mold the cookie into the pizza pan. I mean what kid doesn’t want to make a cookie pizza!

    One suggestion I have is maybe less baking time. I set the timer for 20 mins and checked it at 15, but it wasn’t quite ready. I think 18 probably would have been perfect. It was a little brown at 20, but nonetheless delicious, chewy and moist with crispy edges. This recipe is a keeper for sure!

  18. Can this recipe be frozen?

    1. Lexi @ Sally's Baking Addiction says:

      Sure can! See recipe notes for details.

  19. Theresa M McDaniel says:

    My granddaughter helped me make this today. We used chocolate chips and M& M it turned out great. No left overs after school the 6 grands did give me a sample. We will make this again.

  20. Kathleen Graceffa says:

    Question – thoughts about the baker’s expeirnce with a 12” pizza pan spill over ?

    Also how can I incorporate butterscotch and toffee bits? Curious about the amounts to use. Thanks !

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kathleen, the cookie doesn’t spread much, but we do recommend a pizza pan with a slight lip to catch any potential spill over. You can absolutely add butterscotch and toffee bits — remove some of the chocolate chips, keeping the total amount of add-ins to about 1 and 1/4 cup (225g). Yum!

      1. Kathleen Graceffa says:

        Thanks!!!
        I have to bake this tomorrow and decorate it on Saturday morning for a grad party (nephew getting Master’s.. he will be over the moon about this cookie pizza!). What would be the best way to keep it until I decorate it? Plastic wrap or tin foil? Thanks again!

      2. Lexi @ Sally's Baking Addiction says:

        Either should be fine, as long as it’s tightly wrapped! We love to use Press n Seal for storing baked goods.

  21. This looks fantastic!! Is it better to slice while still warm or when it is cooled? How long will leftovers last in the freezer?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Deb, we recommend allowing the cookie to cool before slicing. Leftovers will stay well in the freezer for up to three months. Enjoy!

  22. Holly Weaver says:

    So I need a double doozie chocolate chip cookie cake that will feed 20-25. Would this size work to make two of them sandwiched with buttercream or do I need to go up to a 16” pan? And if so will this recipe still work or should I add another half recipe to make it bigger, but not mess up the cooking process?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Holly, a few options for you: You can make the recipe twice, sandwiching them as you mention with buttercream. You can also double the recipe and use a 16 inch pan. Or, you might enjoy our chocolate chip cookie layer cake instead. Let us know what you try!

      1. Holly Weaver says:

        So now she wants a number cake with chocolate chip cookie instead of a normal round shape. So I’m gonna try this recipe with two layers and see how it goes. Wish me luck!!

  23. Hi! I was wondering if this can be made in a 9 inch pizza pan or aluminum foil pan?

  24. If I wanted to make this double Chocolate how much cocoa would you add?

  25. Lovely! We made ours Chicago deep dish style with a 9” springform cake pan. I reserved some batter and mixed it with red and a little green food coloring to make pepperoni balls I rolled and put on top before baking; they ended up looking perfectly pepperoni-colored after baking. A little too soft to eat as pizza slices (they might harden up after proper cooling) but very tasty!

  26. Hi can I make this without egg

    1. Lexi @ Sally's Baking Addiction says:

      Hi Anu, we haven’t tried any egg substitutes with this recipe. Let us know if you do!

  27. Mine ended up having that baking soda taste and I added exactly what the recipe asked for. This is very upsetting.

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×