Chocolate Chip Pizza Cookies are surprisingly easy for the magical taste they have. Such a warm, delicious treat with refreshing ice cream on top!
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.
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.
Would I make this again? Yes.
How to make Chocolate Chip Pizza Cookies
Yield: About 3 pizza cookies
Prep Time: 5 minutes
Cook: 25 minutes
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
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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