Chocolate Chip Pizza Cookies

Today I bring to you heaven on earth in the form of a recipe. It’s an ooey gooey chocolate chip cookie that requires a scoop of ice cream and a spoon. You can switch out the chocolate chips for anything you like and you can save all or even portions of the dough in the refrigerator until you want to bake (you may need to let the dough sit at room temperature so it’s more easy to press into the pan). You don’t have to go out to a restaurant to enjoy a delightfully mouthwatering pizza cookie. In fact, making it at home lets you customize it just the way you like it. AND you can make as much or as little as you want so you don’t have to worry about sharing with another dessert lover. Do you love me or hate me??

I used the Lodge 14-ounce mini cast iron servers* for these pizza cookies.

Recipe Rundown
Taste: I don’t really need to describe how magical a giant and slightly underbaked chocolate chip cookie topped with a scoop of ice cream tastes, do I?
Texture: You can bake the pizza cookie for as long as you like, less time for more ooey gooey action, more time for more chewy action.
Ease: Super easy. If you want, make the dough ahead of time, refrigerate it, and pull it out a little before you want to bake the pizza cookies.
Appearance: I love how the ice cream begins to melt and little creamy rivers make their way over the top of the pizza cookie.
Pros: Easy, customizable, and absolutely additively delicious.
Cons: None.
Would I make this again? Yes.

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Chocolate Chip Pizza Cookies

Yield: About 3 pizza cookies

Ingredients:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 tablespoon milk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
Vanilla ice cream, for serving

Directions:

Preheat the oven to 400 degrees F. Spray three 6-inch pie plates or cast iron servers with nonstick cooking spray.

In a small bowl combine the flour, baking soda, baking powder, and salt.

With an electric mixer on medium-high speed, beat the butter, granulated sugar, and brown sugar until light and smooth. Beat in the egg, milk, and vanilla. On low speed gradually add the flour mixture and beat until combined. Fold in the chocolate chips with a rubber spatula.

Press the dough into the prepared pie plates. Bake for about 15 minutes, or until the edges are slightly browned but the inside is still gooey, or until desired doneness. Let cool for five minutes before serving with vanilla ice cream.

Recipe by Tessa of Handle the Heat

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12 Responses to “Chocolate Chip Pizza Cookies”

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    1
    tijuana (po' man meals) — February 1, 2013 at 12:21 pm

    i LOVE cookie skillets! i have a similar recipe for it as well. our family can not get enough of it! that scoop of ice cream is mandatory! :)

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    Diane @ Vintage Zest — February 1, 2013 at 12:41 pm

    Oh these look divine! In fact, these look better than the ones at the restaurant.

    I don’t have a little skillet like that, so is there another piece of cookware that could replicate it? Or do you know where I could get one, because it looks so yummy in the dish. :)

    • Tessa replied: — February 2nd, 2013 @ 3:47 pm

      Hi Diane! I got my little skillets at Sur la Table and they also have miniature pie tins there. Otherwise you could use anything else that is similarly shaped – even large ramekins would work (though you may need to add some minutes to the baking time since the cookie dough would be packed in deeper area with less surface space).

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    Sarah — February 1, 2013 at 2:17 pm

    Those look absolutely delicious!
    My love for chocolate chip cookies combined with the appearance of a pizza – is there anything more I need? It’s great :) Since it’s weekend, I will most likely make them tomorrow.
    But I always have problems with your measurements….How much exactly is 1/2, 1 and 2 cups? Where I live we don’t have those measurements and I often have some troubles with using the right amount. Any help?

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    Stacey — February 1, 2013 at 2:30 pm

    Oh, love-hate thing going on here. Looks so heavenly. Where did you get the pans? (Clearly, the love side is pushing out the “I really shouldn’t” side.)!

    • Tessa replied: — February 2nd, 2013 @ 3:49 pm

      I got them at Sur la Table!

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    Naomi — February 2, 2013 at 11:39 am

    This looks amazing. I have a couple questions…
    How much, if at all, does this recipe differ from a standard chocolate-chip cookie dough?
    I don’t have any mini-pie-plates or mini-cast-iron dishes. Would I get the same effect if I use a mini-stoneware (corningware) casserole dish?
    Thanks!

    • Tessa replied: — February 2nd, 2013 @ 3:50 pm

      It differs slightly from most chocolate chip cookie recipes (notice the milk in the ingredients). You could use anything similarly shaped – just be mindful of the baking time (something deeper may require more time).

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    Caroline @ chocolate & carrots — February 4, 2013 at 10:39 am

    Magical is right. I can’t even imagine how delicious these are!

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    Jasmine — August 13, 2013 at 6:08 am

    Wow – so by pizza cookies do you mean like cookie cakes? It’ll make three cookie cakes?!

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    Jasmine — August 13, 2013 at 6:09 am

    Also, can I bake it in a pan, that you would do for a cake?
    And is there a replacement for brown sugar?

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