Easy Chocolate Chip Cookie Pizza

This Easy Chocolate Chip Cookie Pizza is a sweet twist on a dessert classic that combines the soft, chewy texture of a cookie with the fun presentation of a pizza. It starts with a buttery, golden crust and gets layered with gooey caramel, melted chocolate chips, and a hint of flaky sea salt for the perfect finishing touch.

Why You’ll Love This Recipe

I love how this dessert brings all the comfort of a homemade cookie but with a shareable, pizza-style presentation that’s ideal for parties, family nights, or any time I want to wow guests with minimal effort. It’s easy to make, customizable, and satisfies every sweet craving with one bite. The warm cookie base, rich caramel, and melty chocolate create a dessert that’s as fun as it is delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust:
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
2 tsp pure vanilla extract
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt

For the Topping:
1 cup semi-sweet chocolate chips (plus extra for garnish)
½ cup caramel sauce (store-bought or homemade), warmed slightly
Flaky sea salt (optional, for finishing)

Directions

Preheat & Prep:
I preheat the oven to 350°F (175°C) and lightly grease a 12-inch round pizza pan or a rimmed baking sheet. When using a standard sheet pan, I like to line it with parchment paper for easier removal.

Make the Dough:
In a large bowl, I cream the softened butter, granulated sugar, and brown sugar until smooth and fluffy, which usually takes about 2–3 minutes. Then I beat in the eggs one at a time and stir in the vanilla extract.

Combine Dry Ingredients:
I whisk together the flour, baking powder, and salt in a separate bowl. Gradually, I add the dry mixture to the wet ingredients, mixing on low speed just until everything is combined. I’m careful not to overmix the dough.

Form the Crust:
Using my hands or the back of a spoon, I press the dough evenly into the prepared pan, working from the center outward. I form an even ¼-inch thick layer and gently create a slightly thicker edge around the outside, just like a pizza crust.

Bake the Base:
I bake the cookie crust for 12–15 minutes, just until the edges are golden and the center is set but still soft. I let it cool slightly while I get the toppings ready.

Add the Sweet Layers:
While the cookie base is still warm, I drizzle the caramel sauce evenly across the surface. Then I sprinkle chocolate chips generously over the top. The heat from the cookie gently melts the chips into a luscious, glossy layer.

Finish & Slice:
For a little extra flair, I sometimes sprinkle flaky sea salt over the top. Once it cools completely on a wire rack, I slice it into wedges using a sharp knife or pizza cutter.

Servings and timing

This recipe makes about 10 to 12 slices of cookie pizza. It takes approximately 15 minutes to prep and another 12–15 minutes to bake, with a cooling time of around 20–30 minutes before slicing.

Variations

• Peanut Butter Twist: I swap half the chocolate chips with peanut butter chips for a nutty spin.

• Nut Lover’s Version: I sprinkle chopped pecans or walnuts over the melted chocolate.

• White Chocolate Raspberry: I use white chocolate chips and drizzle raspberry sauce instead of caramel.

• S’mores Style: I sprinkle mini marshmallows and crushed graham crackers over the chocolate layer before it cools.

• Holiday Edition: I add festive sprinkles or crushed peppermint candies on top depending on the season.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze individual slices for up to 2 months. When I want to reheat a slice, I pop it in the microwave for about 10–15 seconds to bring back that warm, gooey texture.

FAQs

What’s the best way to keep the cookie base from getting too hard?

I make sure not to overbake the cookie base. It should be just set in the center when removed from the oven. Letting it cool in the pan helps retain moisture.

Can I make this recipe ahead of time?

Yes, I often make the cookie base a day ahead. Once cooled, I wrap it tightly, then add toppings right before serving for the freshest taste.

Can I use store-bought cookie dough?

Absolutely. If I’m in a hurry, I use a good-quality refrigerated cookie dough and press it into the pan as directed. It still turns out delicious.

How do I make this recipe gluten-free?

I replace the all-purpose flour with a 1:1 gluten-free baking blend. I’ve found that it works well with no noticeable difference in taste or texture.

Can I serve this warm?

Definitely. I love serving it slightly warm so the chocolate stays melty and the caramel gooey. Just be sure it’s not too hot when slicing.

Conclusion

This Easy Chocolate Chip Cookie Pizza is one of those crowd-pleasing desserts I keep coming back to. It’s fast, flexible, and always a hit whether I’m making it for a casual night in or a festive celebration. With its buttery crust, sweet toppings, and endless customization options, it’s a treat that never disappoints.

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