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

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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

230 Comments

  1. Do you need a whole recipe of vanilla buttercream ?

    Thanks

    1. If you want quite a lot of frosting. If not, halving the recipe is plenty.

  2. 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!

    1. Annie, you’re not alone. I did the same with a sugar cookie years ago…

  3. 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!!

  4. I’m not sure about taste yet- I’m bringing it to a friends house but it was def easy, quick & looks good. My only issue was the cooking time. I took mine out 6 min early and it still looks VERY browned. Dark brown for the first two inches into the pan, so I’m glad I peeked & would take it out earlier next time. Thanks for the fun twist on a pizza gathering!

  5. Help!! I baked you ccc last weekend and now I’ve been asked to make chocolate chip cookie wedding cake. Help!! Which recipe should I use? I’m so excited for them and love the idea but I want to bless them.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Diana, If you need a big recipe this Chocolate Chip Cookie Layer Cake would be so much fun for a wedding! For something smaller you really can’t go wrong with either this recipe or the Chocolate Chip Cookie Cake.

  6. Hi! My kids and I made this last night and it was delish! We just put 1/4 less brown sugar so it’s less sweet and we baked it for 16 minutes. Thank you for the recipe! I was wondering what would adding maple syrup to the dough and how much do you think I can add. I read in some blogs that adding maple syrup keeps give the cookie a subtle, caramelized flavor, as well as long-lasting chewiness and softness

  7. Brandi Crawley says:

    Can the cookie be moved to a separate dish after cooking?? Like a big serving platter??

    1. Stephanie @ Sally's Baking Addiction says:

      I don’t see why not! I would carefully place your serving dish on top of the cookie in the pizza pan and invert the whole thing so the cookie comes out in one piece on the platter. Enjoy!

  8. I only have a 16 inch pizza pan. Do I make more cookie dough or does it only spread so much on the pan.

  9. 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.

  10. I made this and it was SO delicious! Its such a great idea for birthdays. Do you have a gluten/dairy free recipe by any chance?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Rehanna, thanks so much for your positive feedback! We haven’t tested this recipe with gluten free flour, but do know some readers have had success using 1:1 gluten free flour substitutes (like Cup4Cup). Here are all of our gluten free recipes and vegan recipes!

  11. 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.

  12. Easy & delicious.

  13. What is the size of the pizza pan?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Summer, we used a 12-inch pizza pan.

  14. 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

  15. Hello. If I do not have cornstarch, is there an alternative or can I leave it out?

    1. Trina @ Sally's Baking Addiction says:

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

      1. Thank you!

  16. 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!

  17. Can this recipe be frozen?

    1. Lexi @ Sally's Baking Addiction says:

      Sure can! See recipe notes for details.

  18. 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.

  19. 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.

  20. 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!

  21. 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!!

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

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