The Cookie Pizza is a simple, classic and fun birthday or Holiday treat that everyone loves! After all, who doesn’t like cookies or pizza?! 😉
Have you ever had a slice of a Cookie Pizza before?
Also, do you even know what a Cookie Pizza is?!
There’s a few different types of cookie forms (beyond a regular ‘ole cookie), so let’s clear this up. These are my interpretations of the differences between some desserts that are similar to the Cookie Pizza…
- Cookie Cake: A very thick, giant cookie. Ideally almost as thick as a cake, resembling a cake. They need to be baked in a round cake pan, and can be frosted around the edges or on top with designs. You can cut these into slices just like cake slices.
- Cookie Skillet: Made in a cast iron skillet, Cookie Skillets are thicker like a cookie cake but they aren’t flat across the top. Instead, you’ll have a crust around the edges that’s taller and they’ll be sunken in the middle, like a deep dish pizza. You can spoon servings out onto a plate, and serve it warm with ice cream on top.
- Cookie Pizza AKA a GIANT Cookie! Thin, flat, and round. Just like your favorite cookie, but huge! You can slice these, just like pizza’s.
Did you ever grow up going to a Mall that had a certain cookie chain that sold Cookie Pizza’s, mostly for birthday parties or Holiday’s? Cause I sure did!
Cookie Pizza’s also hold a special place in my heart. Every year for Valentine’s Day my Mom makes a heart-shaped Cookie Pizza with pink and red M&M’s for my Dad.
It’s the sweetest. So, naturally I was thinking about sharing a Pizza Cookie recipe around Valentine’s Day this year and I couldn’t go another year without a Pizza Cookie recipe on Mile High Mitts!
So now that you know what a Cookie Pizza is, let’s talk about making one!
They’re actually incredibly easy to make.
If you can make homemade cookies, then you can make a Cookie Pizza. I promise!
After all, this Cookie Pizza is based off of my gluten-free Chocolate Chip Cookie recipe. But, instead of making 18 cookies, you take all of your dough and make ONE giant Pizza Cookie!
The gist is this: Once you have your dough formed, you dump it out onto a 15″ round sheet pan or stone pizza pan. Gently push the dough together and push it down onto the pan, to form one large, thin, cookie.
Just like forming a pizza crust. The more you work with the dough the easier it will be to form it into the right shape. You can use a rolling pin if you prefer, but I like to use my hands to have more control over it and make sure it ends up in one even, round cookie shape.
You want to spread it out thin enough that it almost covers the entire pan, but leave about 2 inches of room around the edge of the entire pan showing, as it will spread a little bit as it bakes in the oven.
Then you’ll bake it in the oven for 15-18 minutes, or till the edges of the cookie has set and it’s baked through but the center looks a little undone.
The center may have also puffed up a bit, just like a regular cookie. As it cools it will settle down, leaving the middle of the Cookie Pizza a little more soft and dough-y (and delicious!!!).
A few other tips…
You can easily make this recipe dairy-free with the use of coconut oil or a dairy-free butter alternative, and dairy-free chocolate chips.
For sprinkles, be sure to use classic jimmies so the color doesn’t spread weird into the cookie dough.
I wouldn’t recommend trying to change the sugar content (to things like maple syrup or honey) as the Cookie Pizza may spread incorrectly then. Coconut sugar could work in place of white and brown sugar though, if you prefer, but it will not be as sweet then.
Last but not least: Ya gotta make some frosting and frost around the edge of this Cookie Pizza for some real birthday or Holiday pizzazz! I used a half recipe of this Best Buttercream Frosting.
Good news, if you’re looking for a shortcut you can use whatever kind of frosting you like. Go ahead and pick up a jar from the store, or even a jar of dairy-free frosting if you need to.
Then, you can frost around the edges however you like. I recommend using a piping bag and piping tips, and going for simple swirls around the edges.
This tutorial has some great tips about how to use a piping bag, piping tips, and basic piping for cupcakes, but instead of doing large cupcake swirls you can do smaller swirls around the edges of the Cookie Pizza. Practice a few on a flat plate first, and then move onto the cookie!
And don’t forget to add a “Happy Birthday _____” in the middle with your frosting if this is for a birthday party!
The best part about a Cookie Pizza is that you can change the colors of the sprinkles and frosting to fit any Holiday (or birthday party theme) you like!
You can also switch from chocolate chips to colorful M&M’s for even more of a festive treat… the options are endless!
A Cookie Pizza is a classic, sweet, festive, chocolate chip cookie in giant cookie form, with a little frosting, that no one can resist. My 4 year-old son is already asking for one for his next birthday party and I can’t wait. Hopefully this recipe makes its way to some of your celebrations too! 🙂
If you need some other Cookie recipes check out my gluten-free Snickerdoodles, Oatmeal Chocolate Chip Cookies, and Chocolate Breakfast Cookies!
And don’t forget, if you want to make your own vanilla buttercream frosting I recommend this recipe!
- 1/2 cup butter, softened (or coconut oil, for dairy-free)
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups gluten-free all purpose flour
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips (dairy-free, if necessary)
- 2-3 tbsp sprinkles (jimmies)
To begin, preheat your oven to 350 and spray a round 15" pizza pan with no stick spray (or use a stone pan).
In a large mixing bowl, add your butter and sugars and cream them together with a hand mixer for a couple minutes. Add in your egg and vanilla and lightly blend it together again.
In a separate mixing bowl, add your dry ingredients and stir them together (flour, cornstarch, baking soda and salt).
Pour your dry ingredients into your wet ingredients and stir/fold them together till you have one consistent, thick cookie dough. Add your chocolate chips and sprinkles and fold them into your batter.
Dump your cookie dough onto your pan and gently work the dough and spread it out into one, thin, even layer, leaving 2 inches of pan showing all around the edge (as the cookie pizza will spread while it bakes). You can press extra chocolate chips and sprinkles on top of the dough prior to baking too, for an extra pretty cookie pizza.
Bake in the oven for 15-18 minutes, or till the edges are set and the middle looks a little underdone. The middle may also be a little raised, but should settle down as it cools.
Remove, and let cool entirely.
Frost around the edges, and add extra sprinkles on top of the frosting. Slice, and serve! Devour.
*The Cookie Pizza slices taste the best within the first 3 days. After that they begin to dry out.
*The calorie count is for the Cookie Pizza slices alone, without frosting. It’s also calculated for 10 slices, although my pictures show 8 large slices.
Sherry Gilmore says
Well have made this a few times with king Author flour. I let it cool a couple hours. Add cream cheese as my frosting then fresh strawberries, blueberries, and kiwi. This is one of are favor desserts
Are there any different measurements for a 1:1 flour?
Chelsea Green says
Could I prepare this ahead of time?
Chelsea Green says
Hi Isabelle. Yes, I think the day before would be just fine. I wouldn’t do it much before that though or it’ll dry out more.
Can I use a cake pan, specifically a heart shaped one!? Thinking of doing this for Valentine’s Day!
Chelsea Green says
Yeah, Liz, I think that would work just fine, as long as your pan is close to the size of a pizza pan. I would spread the dough out to close to the edges of the pan (and then it’ll spread a little more in the oven). Love the idea! Hope you enjoy it.