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.
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!
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.
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:
More No-Chill Cookie Recipes
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.
- 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
- Preheat oven to 350°F (177°C). Lightly grease your 12-inch 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 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 until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients and beat on low until combined. With the mixer running on low speed, 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 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.
- 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 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.
