A cookie that’s shaped and sliced like a pizza, this delicious twist on dessert is fun for all ages!
As a kid, one of my favorite things to do was go to the mall with my sisters. Getting there required us to walk over two miles (each way) in the freezing Pennsylvania winter, but we didn’t mind because once we were there, we always had an absolute blast. Sometimes we’d wander through the shops and try on clothes, or hang out at the food court, or stop by the arcade. But the one thing we never failed to do was grab a free sample from the place that sold cookie pizzas. Oh my, how we loved that place! And to be honest, if we were at the mall long enough for the employee shift change, we’d even go back for seconds. Scandalous, I know.
Nowadays, indoor shopping malls aren’t exactly the hotbed of social activity they once were. And since I’m an adult with the means to make my own cookie pizza, I no longer have to rely on free samples to get my fix. This recipe takes the nostalgic flavor to a whole new level. The rich sweetness of chocolate combines with the creamy, nutty flavors of peanut butter and the golden, buttery goodness of salted caramel for an uber-indulgent treat. To top it off, the frosting beautifully echoes the peanut butter and salted caramel flavors, with a slight tang from the Greek yogurt. If they were handing out samples of this cookie pizza at the mall, I’d definitely be going back for thirds and fourths!
Sliced just like a pizza, it’s a great dessert to serve a crowd, since guests can just grab it and go. Plus, it’s festive for all occasions, whether it’s a big birthday bash or a simple dinner with friends.
Is This Chocolate Cookie Pizza With Salted Caramel-Peanut Butter-Greek Yogurt Frosting Healthy?
This cookie pizza calls for oat flour, making it gluten-free. The frosting also contains Greek yogurt, which is high in protein. However, this is still a dessert that’s high in fat, sugar, and calories. So it’s best to enjoy this dish as a fun treat on special occasions.
If you’d like to make this dairy-free, opt for a plant-based yogurt for the frosting and dairy-free chocolate chips. You could also make this fully vegan by following the aforementioned dairy-free swaps and substituting the honey with maple or agave syrup and the egg whites with a flax or chia egg (mix one tablespoon of ground flax or chia seeds with 3 tablespoons of warm water to make the equivalent of one egg).
How To Customize Your Cookie Pizza Toppings
Though this recipe calls for decorating the top of your cookie pizza with chocolate chips, there are lots of ways to customize. Instead, you could sprinkle chopped nuts on top for extra crunch. Or, you could sprinkle rainbow sprinkles on top for a burst of festive colors. To make it extra decadent, you could even top it with candy like M&M’s or mini Reese’s peanut butter cups. If you’d like to elevate the frosting, you could transfer it to a piping bag, and use a decorative tip to create fun designs. You could even write a message onto the top of the cookie pizza with icing.
How Do I Store Leftovers?
If you have any leftover cookie pizza, place it in an airtight container and store it in the fridge for up to 4 days. You can also freeze the leftovers. First, place the cookie in the freezer on a sheet pan to allow the frosting to freeze completely. Then wrap it tightly with plastic wrap or place it in an airtight container. Allow the cookie to thaw overnight in the fridge before serving it.
Serving Suggestions
This dish is intensely delicious on its own, but it can definitely be made even more decadent if you’d like. Try serving each slice with a dollop of Chocolate Whipped Cream or a drizzle of Salted Caramel Sauce. It’d also go great with a scoop of this Cookie Dough Banana Ice Cream on the side!
If you’re looking for a tea or coffee pairing to wash down your cookie pizza, I highly recommend making an Iced Latte, a Chai Latte, or following this recipe for How To Make Cold Foam.
Ingredients
- 1/2 cup peanut butter spread with salted caramel
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 egg whites
- 1/2 cup + 2 tablespoons gluten-free oat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup + 2 tablespoons cocoa powder
- 1/4 cup mini chocolate chips plus additional for sprinkling
For the frosting:
- 1/4 cup non-fat vanilla Greek yogurt
- 3 tablespoons peanut butter spread with salted caramel
- 2 teaspoons honey
Instructions
- Preheat the oven to 375°F and line a cookie sheet with parchment paper. Set aside.
- In a large bowl, beat the peanut butter spread, light brown sugar, and granulated sugar until light and fluffy. Add in the vanilla extract and egg whites and beat until well combined.
- In a large bowl, stir together the oat flour, baking powder, salt, and cocoa powder until well combined. Stir the flour mixture, along with the chocolate chips into the peanut butter mixture until well combined. The dough will be quite sticky.
- Roll the dough into a ball and place onto the prepared cookie sheet. Pat into a circle that is about 9 inches in diameter.
- Bake until the edges just feel set, about 15 minutes. Let cool on the pan.
- Once the cookie has cooled, mix together the frosting ingredients in a small bowl and spread on top of the cookie. Sprinkle with additional mini chocolate chips.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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