Chocolate Chip Cookie Pizza

That easy recipe for classic chocolate chip cookie pizza! Makes a giant cookie pizza perfect for sharing. Recipe on

But seriously, why do any other desserts exist?

That easy recipe for classic chocolate chip cookie pizza! Makes a giant cookie pizza perfect for sharing. Recipe on

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.

Giant chocolate chip cookie pizza on

Giant chocolate chip cookie pizza on

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!!

That easy recipe for classic chocolate chip cookie pizza! Makes a giant cookie pizza perfect for sharing. Recipe on

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.

That easy recipe for classic chocolate chip cookie pizza! Makes a giant cookie pizza perfect for sharing. Recipe on

Ice cream, chocolate syrup, and sprinkles may tell a different story however.


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


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


  • 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


  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.


  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. 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.
  4. Special Tools: 12-inch pizza pan (one with a lip so there’s no spill over the edges– I like this one and this one)

Keywords: cookie pizza, chocolate chip cookie pizza

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!

Birthday chocolate chip cookie pizza on

Easy and quick homemade recipe for chocolate chip cookie pizza! Makes a giant cookie pizza perfect for sharing. Recipe on


      1. What is the difference between your “cc cookie pizza” and your “cc cookie cake”? Is it the thickness or texture? Thanks in advance for helping this confused baker!!

  1. This was fabulous! We’ve been running the gauntlet to find a recipe that wasn’t too soft (cake-like) or too hard (crispy/crumbly) over the past several years — this has a new home in our ‘keeper’ recipes – thanks!

  2. Hi! I’d like to make this recipe as a giant ice cream sandwich. Will this hold up do you think? I was concerned as it was a softer cookie but think it may work.

    1. I think it would work! The softer cookie will cut into neater pieces rather than a crunchy cookie that will crack 🙂

  3. Have made this cookie pizza four times now since discovering it recently. Comes out perfect every time! Thank you for an amazing yet super easy new fav to add to my collection!

    1. Hi Ellen, Yes you can double this recipe and then if there is leftover cookie dough you can make some individual cookies with it!

      1. Going to make this Saturday for my son’s 14th birthday. There will be 14 people! I have a 16 inch pizza pan though and was going to double the recipe and add the sprinkles. How much longer should I bake it? I’m really clueless when it comes to baking! How will I know it is done?how thick do I make it(level with pan edge)? Do I push it all the way to the edge or leave room (how much)?Wish me luck!

      2. Hi Danielle, You can double the recipe and use your 16 inch pan. If you look above in the post you can see my cookie dough in the pan before it’s baked – this should give you a good idea of what it looks like in the pan (just about to the edge and pretty even with the top!). I’m unsure of the exact bake time but watch it closely and remove it when its just very lightly browned on top.

  4. This was the perfect birthday cake for my grandson. He absolutely loves chocolate chip cookies. His favorite dessert.

  5. Sally,
    How does the extra egg yolk make a difference with the CC Cookie cake vs one egg in the CC pizza recipe?
    I made the “cake” this weekend and it did not disappoint!

    1. Hi Jo! This pizza is supposed to be a little thinner, flatter, and not as chewy and soft-baked style as the cookie cake. 🙂 So we don’t need the extra egg yolk.

    1. Hi Jody, Melted butter creates a chewier and more dense cookie (Like these: and here I wanted a bit softer texture throughout.

  6. Hi Sally!
    Could I take out the chocolate chips and just create a sugar cookie? Or does that change the recipe too much?
    Thank you

  7. I’m rating this recipe before i have actually eaten this. (Well, i ate a chunk that fell off when i was taking it out of the oven, and it was great!) I’m doing this because it’s fresh in my mind, and i’ll never go back and review it later…
    This was a little nerve wracking at first, because the dough was so thick. But, i got it into the pizza pan, and cooked it, for about 25 minutes. I did add the sprinkles, because it’s for Fern’s birthday. It really turned out well. It seemed too thin for the pizza pan, but it puffed up, it looks beautiful, and tastes good. Best of all, it’s quick to make!

  8. I’m using a Gluten Free recipe to fill a pizza pan for a big cookie birthday “cake”…
    is the cooking time the same?
    Can I put it on parchment paper to ensure no sticking?

    1. Hi Sandy, If you are using a recipe from a different author, then I’m unsure what the baking time would be. I suggest you go by sight and bake only until the top begins to turn very light brown. And yes, you should be able to line your pan with parchment paper if desired.

  9. I just wanted to say thank you for this recipe – I made 2 “cookie pizzas” at the request of my 9yo for his pizza-themed birthday party and they were PERFECT. Used your recipe as a base, covered with grated white candy coating, green sprinkles, globs of chocolate frosting for sausages and strawberry fruit leathers cut into circles for pepperioni. I wish I could attach a picture – they were adorable and delicious. A true win for this non-baker! I’m so grateful for your guidance.

  10. So the pie pan (or using some dish with edges) is definitely important. I used our pizza stone, and even though there was a solid 3-4 inches of room from the dough to the edge all the way around, it definitely leaked out all over the oven.

    Now I know why you chill cookie dough before baking: so the butter won’t melt out and the cookies don’t spread too much. I think using the pizza stone would be fine, *IF* you chill the dough first.

    I had a nice dark chocolate ganache whipped and ready to pipe, too. [Sad face] I’ll try again tonight.

  11. I just made this cookie using a dinosaur cake pan–which uses 1 box cake mix to fill. I doubled this recipe and used all except enough dough to make 6 large cookies. It turned out great. I greased and floured my pan well. Then cut parchment paper the shape of the dinosaur to fit the bottom of the pan and lightly sprayed the paper with non-stick spray. I am going to outline the dinosaur design in green and use yellow M&Ms on the point of the spikes on his back. Will use orange M&Ms for the eyes. Can’t wait to deliver this cookie! Thank you for sharing this recipe.

  12. 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!

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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