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 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.
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
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!
- Make the cookie dough.
- Press the cookie dough into a pizza pan.
- Bake and let cool.
- Decorate.
- Enjoy!
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:
- Pipe frosting (use chocolate buttercream or vanilla buttercream)
- Dollop with whipped cream and sprinkles
- Drizzle with salted caramel or chocolate ganache
- Write a message (happy birthday!) with a piping tip and frosting
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, chocolate chip cookie cake, or cookie dough frosted cookie cups 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.
More No Chill Cookie Recipes
- Giant Chocolate Chip Cookies
- Lace Cookies
- Black and White Cookies
- Peanut Butter Cookie Sandwiches— just like Nutter Butters!
- Mini M&M Cookies
- Coconut Macaroons
Chocolate Chip Cookie Pizza
- 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
- 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.
Notes
- 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.
- 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!
- 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.
- 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.
- 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
I always use a baking sheet for this recipe… it tastes really good.
★★★★★
Hi Sally! I love the recipes on your website. You explain everything so well. My question is about the pizza pan in the first few pictures of the column. It doesn’t look like the 2 two you have links for. It appears to have a circular middle with wider edges fit easier handling. Can you tell me where to find that pan? Thank you!
Hi Deegie! I do not have that pan anymore because it broke since the time I used it in these pictures– so that’s why I don’t recommend it. 🙂 It was over a decade old though. The brand is Smart Living.
Hi! This recipe looks delicious. I’m trying to make it dairy free. Do you know if it would work if I exchanged the butter for coconut oil and the milk for soy milk? Or do you have suggestions for better alternatives? Thank you in advance!
Hi Aleiza, Non dairy milk would definitely work. Coconut oil should work in place of the butter, obviously the flavor will be different. Or you can try a a vegan buttery stick such as the Earth Balance brand in place of butter. Let us know if you give it a try!
Mine ended up having that baking soda taste and I added exactly what the recipe asked for. This is very upsetting.
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Hi can I make this without egg
Hi Anu, we haven’t tried any egg substitutes with this recipe. Let us know if you do!
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!
★★★★★
If I wanted to make this double Chocolate how much cocoa would you add?
Hi! I was wondering if this can be made in a 9 inch pizza pan or aluminum foil pan?
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?
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!
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!!
This looks fantastic!! Is it better to slice while still warm or when it is cooled? How long will leftovers last in the freezer?
Hi Deb, we recommend allowing the cookie to cool before slicing. Leftovers will stay well in the freezer for up to three months. Enjoy!
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 !
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!
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!
Either should be fine, as long as it’s tightly wrapped! We love to use Press n Seal for storing baked goods.
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.
Can this recipe be frozen?
Sure can! See recipe notes for details.
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!
★★★★★
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!!
★★★★★
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
Easy & delicious.
★★★★★
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.
★★★★
Can I bake this in a quiche/tart porcelain dish instead of a pizza pan? Looks great!
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.
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.
I would use the cast iron skillet so the pizza can hold its shape a bit better.
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!!
★★★★★
I always use a baking sheet for this recipe… it tastes really good.
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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!
★★★★★
Can you use a disposable pizza pan (like a foil pizza pan) or should it be a metal one?
I can’t see why not!
what size does the pizza pan need to be?
I recommend a 12-inch pizza pan.
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?
Hi Shelsee- absolutely! Or you could try my chocolate chip cookie layer cake 🙂
Hello! What does the cornstarch add for the recipe? Thanks!
Hi Katie! Cornstarch adds extra chewiness- if you don’t have any on hand, simply leave it out. No other changes needed!
Can I cut the cookie dough before I bake it?
★★★★★
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.
Is it possible to make this without the cornstarch? Thanks!
Hi Melissa, Definitely! Simply omit the cornstarch- no other changes needed.
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?
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.
I’d like to add heath pieces to this recipe. Any tips on how to do this without ruining the cookie pizza? Thank you!
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!
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.
★★★★★
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!
★★★★★
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