This chocolate chip cookie pizza is like instant satisfaction: quick to prepare, generously packed with chocolate chips, and always a party hit. With no chilling or individual shaping and barely any cooling, it’s the easiest way to enjoy a big, fresh-baked cookie.
I originally published this recipe in 2016 and have since added new photos and more success tips.
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 Chocolate Chip Cookie Pizza
- Soft and chewy with crisp, buttery edges and oodles of melty chocolate chips
- Simple to make, a perfect beginner baking recipe
- Quick—no cookie dough chilling (just like shortbread cookies)
- Easy to serve and feeds a crowd
- Great for birthday celebrations
- Fun to decorate with frosting
- Customizable—add sprinkles, white chocolate chips, or colorful candy-coated chocolates for extra cookie pizza pizzazz!
This recipe also joins 30+ others in my collection of Quick Dessert Recipes—ready in 1 hour or less!
One reader, Stephanie, commented: “This was fabulous! We’ve been running the gauntlet to find a recipe that wasn’t too soft (cake-like) or too hard (crispy/crumby) over the past several years. This has a new home in our ‘keeper’ recipes. Thanks! ★★★★★“
One reader, Nicole, commented: “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! ★★★★★“
This Is the Quickest Way to Cookies
Homemade chocolate chip cookie pizza is quick and easy, so 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 these giant chocolate chip cookies, either.)
We’re simply making the cookie dough and pressing it onto 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.
Grab these ingredients:
The steps are super simple, including creaming butter and sugars together. You’ll use both white granulated and brown sugar in this recipe. Make sure to start with proper room-temperature butter. If you’re just starting your baking journey, I recommend watching this video tutorial on how to cream butter and sugar.
The dough is thick and a bit sticky:
Press the dough onto a greased 12-inch pizza pan. A 12-inch pan or larger works best—avoid anything smaller. Shape the dough into a flat disc about ¾ inch thick, keeping it centered and away from the edges of the pan.
Again—no need to refrigerate the dough before baking! This is a great recipe for baking with kids if they’re in need of a fun project, especially one that delivers instant gratification. (Have you ever tried to bake cookies with a child and then had to tell them they would have to wait 3 hours before they’d be able to eat one? I see you.)
Cookie Pizza Decoration Ideas
Once the cookie pizza has cooled, 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) and add sprinkles
- Dollop with fresh whipped cream
- Drizzle with salted caramel or chocolate ganache
- Write a message with a piping tip and frosting
- Serve with a scoop of ice cream
- Or use it as a base for a fruit pizza
More No-Chill Cookie Recipes
- Giant Chocolate Chip Cookies
- Lace Cookies
- Shortbread Cookies
- Peanut Butter Cookie Sandwiches (just like Nutter Butters!)
- Mini M&M Cookies
- Chocolate Chip Cookie Bark
- Coconut Macaroons
- Snickerdoodles
Chocolate Chip Cookie Pizza
- Prep Time: 10 minutes
- Cook Time: 22 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! Decorate with buttercream, sprinkles, whipped cream, and/or serve with ice cream.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons cornstarch (aka cornflour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 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
- optional for serving: ice cream, vanilla buttercream, sprinkles
Instructions
- Preheat oven to 350°F (177°C). Lightly grease your 12-inch or larger pizza pan. (No smaller than 12 inches.)
- 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 paddle attachment, beat the softened butter and both sugars together on medium speed until creamy and smooth, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients and beat on low speed until combined. With the mixer running on low, add the chocolate chips. Dough will be thick, soft, and sticky.
- Transfer the cookie dough to the pizza pan and flatten out with your fingers until it’s around 3/4 inch thick. You do not want it to reach the edges of the pan; keep it thick and centered.
- Bake for 20–24 minutes or until puffed and lightly browned on top. Do not over-bake.
- Allow the cookie pizza to cool on the pan set on a cooling rack before garnishing/slicing. While the cookie pizza is still warm, I like to press a few chocolate chips into the top. This is optional and only for looks.
- 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 plastic wrap and chill for up to 3 days in the refrigerator, or wrap the dough in a layer of plastic wrap followed by a layer of aluminum foil and freeze for up to 3 months. If freezing, thaw overnight in the refrigerator before continuing with the next step.
- Special Tools (affiliate links): 12-inch Pizza Pan | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack
- 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 try my chewy chocolate chip cookies dough instead. Same bake time, same oven temperature. Be warned that the cookie pizza spreads quite a bit, so I recommend refrigerating the shaped cookie dough on the pizza pan for at least 30 minutes before baking.
- Birthday Cookie Cake: Feel free to add sprinkles! Beat in 1/2 cup (80g) of sprinkles with the chocolate chips. Do not use nonpareils (the little balls) because they bleed their color. They’re perfect for sprinkling on top before or after baking, though.
Reader Comments and Reviews
My mom asked me to make a giant peanutbutter cookie and I would love to surprise her with one! How could I incorporate peanutbutter in this batter and what ratio would you recommend?
Hi Sasha! It would take some testing to add peanut butter to this recipe. You may enjoy this recipe for one large peanut butter cookie!
I’ve never had luck,with any cookie containing cornstarch. The consistency is just not like we like. I assume I can omit it in here? Please advise
Hi Susie, yes you can skip it with no other changes.
How can you convert this to an eggless cookie? I have a grandson highly allergic to eggs.
Thank you!
Hi Kay, We haven’t tested this recipe with any egg substitutes but let us know if you try any. If you are interested here are all of our egg free recipes.
Quick question regarding the pizza pan choc. cookie.. My pizza pan has holes in the base to allow air .. it gives a crisper base to a pizza… thoughts to use for the cookie recipe.. thinking a shorter cooking time? Do you think it will be suitable? If I use then put on another cookie sheet then I will need to add cooking time.. Thoughts?
Hi Diane, we don’t recommend it—the bottom of the dough will get pretty crispy using that pan. You could use a baking sheet instead!
Do you think I could easily swap gluten free flour for the AP flour with the same success?
Hi Amanda, we haven’t tested that so we’re unsure of the results. Let us know if you do give it a try!
Use Bobs Red Mill all in one GF flour. Works perfect right out of the bag.
My pizza pan has holes. Can I still use it for this recipe?
Hi Mary Lou, we don’t recommend it—the bottom of the dough will get pretty crispy using that pan. You could use a baking sheet instead!
Hi could I use wholewheat flour instead or almond flour?
This cookie pizza recipe looks wonderful!!! Can you bake it in a large cake pan as well?
I’ll be trying this soon! Thanks!
Hi Carolyn, a 12-inch or larger cake pan should work, or you could also use a large baking sheet. If you have a smaller 9-inch pan, we’d follow the baking time and instructions for this chocolate chip cookie cake!
Any thoughts about using a 15 inch pizza pan? Those are much easier to come by than the 12 inch size…
Hi Anna, you can use a 15-inch pan. You’ll just have more space around the rim. Press the dough into a 3/4-inch thick disc.
I had an assessment cooking that I forgot about and here I am the day ahead trying to look for the perfect snack I can make in 1 hr and I came across this website. It was a miracle. Easy recipe as well. Tastes delicious this website was awesome help and I am most certainly using this website as a source for all my future recipes.
We love this recipe. But mine was a little dry. Fell apart. What should I do?
Hi Darlene, we’re happy to help troubleshoot. Do you have an oven thermometer? Dry cookies/cookie pizzas like this can often be over baked. 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.
This was diabolically easy to make. Its in the oven and i haven’t tried it yet, but im sure it will be delicious!!!!!!!!!!!!!!!!!!!!!!! My friend and i baked up a storm making this. It was fun. Thank you Salley
I love you sally thanks for bringing joy into my life with all of your amazing recipes
Very quick to through together, really good! Really hit the spot on this cold winters eve. Husband and I both enjoyed with a glass of milk.
This was so easy and so good! I’ll be making this for last minute company from now on!
My family and I LOVE this recipe! It’s often requested for birthdays!
Can M&Ms be substituted for the chocolate chips? Thank you!
Hi Melinda, absolutely! Same amount.
Hi Sally! If I wanted to add a birthday message with frosting on this, what would you recommend? Thanks!
Hi Jenna, We love to write on this cookie pizza with chocolate buttercream (it would be similar to how we decorate the edges of this chocolate chip cookie cake). But you can use any flavor that you like!
Wondering if I can use a pizza stone instead of a pan?
Hi Linda, we’d recommend using a large cookie sheet instead, if you don’t have a pizza pan.
If I use a pizza pan that has aerating holes, do I need to alter the cooking time?
Hi Elizabeth, If you use it the bottom of your cookie may get crispier. It would be a safer bet to use a cookie sheet instead.
Would this work with a cast iron pizza pan? Any changes to baking temp or time? Thank you!
Hi Juliet, you can use a cast iron skillet here!
I’ve baked this many times for many birthdays, etc. It is always delicious and well received. I need to make it for my daughter’s graduation party and wondering if I can double it and bake in a half sheet pan. Any idea on how long that would take to bake? Thank you for all your amazing recipes!
Hi Stephanie, we’re unsure of the exact bake time for that size pan, so keep a very close eye on it!
This cookie was perfection!
I made a rich cocoa-y frosting that I trimmed the cookie with & wrote the birthday guy’s name with. Everyone loved it!
Turned out great! I used coconut sugar rather than granulated, so there was a slight caramel flavour. Still Chewy, still delicious!
Hi there! For four six-inch cast iron pans, should I double the recipe or would the quantities here work (just less cookie). Any recommended changes to bake times? Thank you!
Hi Emily, this should work for your smaller skillets, or you could 1.5x for slightly thicker cookies. Enjoy!
My family loved these!!!! This is my go-to!!! Thank you!
Fantastic. I switched the sugars around in error and made it in a 12″ round and it was perfect. Thanks for the awesome recipe.
You can’t go wrong! I doubled the recipe to fit a rectangle cookie sheet 13×18 and accidentally left out one egg. It still came out great, just a little crispier, which some folks preferred.
Hello, I am wanting to make a Reeses peanut butter cookie pizza, but I am not sure if I need to substitute any thing?
Hi Beck, You can use chopped peanut butter cups in place of the chocolate chips without making any other changes. Enjoy!
I made this but modified it to be vegan for my family. I used a flax egg (1 tablespoon of flax meal with 2.5 tablespoons of warm water) instead of the egg and then I used vegan butter. I also cut back on the sugar a bit. It was absolutely perfect! Thanks for the recipe!
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.
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.
Thanks. I found a 14” without holes. I’m debating if I should use this recipe or double the 9” cookie cake recipe.
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?
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!