This post may contain affiliate links. Please read my disclosure policy.

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 1014 1x
  • 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

Scale
  • 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

Reader Questions and Reviews

  1. Hi! I am wondering if I can use a heart shaped cake pan (12”) to make this recipe? I’m making it for my boyfriend who hates cake, but I still really wanted it to be in a heart shape.

    1. Yes, definitely! If the cookie pizza ends up a different thickness then the bake time may be different so just keep your eye on it as it bakes.

    1. I have made 1 single layer cookie pizza and 4 double layer cookie pizzas with this recipe They turned out picture perfect every time. And they taste great. People come back wanting more every time.

  2. Hi,
    I was wondering if I can make this recipe in the Betty Crocker Pizza Maker.

    1. Hi Sarah, we haven’t tested it that way, but let us know if you do.

  3. I’m so excited to make my first ever cookie pizza and your recipes have never let me down! I need to serve 15-18. How can I still use one of your recipes and what size pan should I use? THANK YOU for being my go-to baking expert!

    1. Hi Amy, You can double the recipe and use a 16 inch pan. Happy baking!

      1. Thank you! Could I also make this in a square or rectangular shape? What size pan would you recommend for a double recipe?

  4. Hello! What if I wanted to make 2 of these and layer them as a cake… do you have any ideas on a good middle layer? Or does it sound completely bananas… thanks!

    1. Hi Annie, You can definitely do that and really any frosting would work as a filling. We love using chocolate peanut butter frosting when we make this chocolate chip cookie layer cake.

  5. This recipe is simply scrumptious! Everyone declared it the best dessert ever. Would definitely make again. My one gripe is that i have high cholesterol and, this contains lots of cholesterol. What are ingredient substitutes I could use?

    A very grateful, shreya gupta!

    Love from Shansha, India

    1. Hi Shreya, so glad you loved this recipe! We aren’t trained in low-cholesterol baking. Let us know if you try any substitutes!

  6. Hi, I want to half this recipe. How many eggs should I use ?

    1. Hi Falu, To halve an egg, you can crack it in a bowl, whisk to combine the yolk and white, measure it, then use half. Should be a couple Tbsp.

  7. Excited about trying recipe. My son is allergic to corn starch. Most chocolate chip cookie recipes don’t use corn starch. Why do you add corn starch? What’s the benefit? Do you know of a substitute I could use?

    1. Hi Robbie, Cornstarch adds extra chewiness- with an allergy, simply leave it out. No other changes needed!

  8. I wanted to thank you for this recipe! My son loves chocolate chip cookies, but there’s always a peanut and soy warning on store bought. It’s baking in the oven at this moment and smells lovely. If it turns out great, which I’m positive it will, I’ll be making another for his birthday next month with sprinkles and icing!

  9. If I don’t have a pizza pan, can I just use a regular cookie sheet and shape/roll it out in a circle?

  10. I made this and I’m not sure why it came out dry. I’ve made a pizza cookie before and didn’t have this problem but wanted to try Sally’s because I love her recipes. I even baked it 2 minutes less than her minimum time noted. I mixed and added ingredients just like recipe said to and mixing time
    Same as recipe. Any suggestions?

    1. Hi Jean, we’re happy to help troubleshoot. Do you have an oven thermometer? Dry cookies/cookie pizzas like this can often be over baked, but it sounds like additional time wasn’t the issue here. However, perhaps your oven is running a bit warmer than it reads, which could be causing the cookie to over bake and dry out. Be sure to spoon and level (or use a food scale) to measure your flour, as too much flour can also cause baked goods to dry out. Hope these tips are helpful for next time — thank you for making and trusting our recipes, Jean!

  11. I have a pizza pan that has holes in it (perforated to allow air to circulate during cooking for a crispier pizza base)…I wonder if this will affect the bake of the cookie.

    1. Hi Maggie! If you use it the bottom of your cookie may get crispier. If you wish to keep it soft you could try to bake it on a cookie sheet instead.

      1. Thanks. I found a 14” without holes. I’m debating if I should use this recipe or double the 9” cookie cake recipe.