Made with flour, brown sugar, butter, vanilla, and milk chocolate chips, this chocolate chip cookie pizza is soft, chewy, and ridiculously easy.
So here’s how this all started: I was making cookies. Or, well—I was planning to make cookies. I had the dough mixed, the oven preheated, and the baking sheets lined… and then I hit a wall. Mentally. Physically. Emotionally. The idea of scooping 24 balls of dough felt like a personal attack.
So I didn’t.
Instead, I grabbed a pizza pan (because it was clean—unlike literally everything else in my kitchen), pressed the entire blob of cookie dough into it, and popped it in the oven. No plan. No expectations. Just survival.
What came out was… kind of amazing? It baked into this giant, soft-in-the-middle, golden-on-the-edges cookie that I sliced like a pizza and served like a hero. My family didn’t even question it. One kid asked if we could have it every week. And honestly? We kinda do now.
Why You’ll Love This Chocolate Chip Cookie Pizza Recipe?
There’s something about cutting dessert into wedges that makes it feel more festive, don’t you think? Like, suddenly it’s a thing. Not just a snack—an occasion.
But also? It’s practical. You skip all the scooping and batch baking. One pan. One bake. Done. And it tastes exactly like your favorite cookie: chewy in the center, just crisp enough around the edges, packed with melty chocolate chips. But bigger. More dramatic. More fun.
It’s the kind of dessert that feels casual but still gets people excited. I’ve brought it to potlucks. Made it for birthdays. Even served it after a dinner party once because I forgot to buy ice cream and panicked. No one complained.
Ingredient Notes:
If you’ve ever made chocolate chip cookies, you already know this list by heart. And if not? You’ll be shocked how normal this is.
-
Flour (2 cups): Just regular ol’ all-purpose. Not self-rising. Not almond.
-
Cornstarch (2 tsp): I know, it sounds like something you’d use to starch a shirt, but it actually makes the cookie softer. And trust me—it works.
-
Baking soda (1 tsp): This helps the cookie rise, just enough to make it puffy but not cakey.
-
Kosher salt (½ tsp): A little salty contrast is what keeps the sweet from being too sweet.
-
Butter (12 tbsp, salted): Soften it first. If you forget (as I often do), a few seconds in the microwave works. Just don’t melt it completely.
-
Light brown sugar (½ cup) + white sugar (½ cup): The combo gives you that soft-chewy middle and crisp edge.
-
Egg (1): No need to overthink it. Large, regular egg.
-
Vanilla (2 tsp): I know it’s expensive. I still say don’t skip it.
-
Milk chocolate chips (1 cup): Or semi-sweet. Or chopped chocolate bars from the back of your snack drawer. No judgment.
How To Make Chocolate Chip Cookie Pizza?
This is for those of us who love the taste of cookies but hate cookie trays.
Step 1: Get your oven going.
Preheat it to 350°F. Grease a 12-inch pizza pan—or really any round-ish pan—and slap a piece of parchment paper in the bottom if you’ve got it. Makes cleanup easier. If not, butter it like your life depends on it.
Step 2: Dry stuff first.
In a bowl, whisk together flour, cornstarch, baking soda, and salt. Set that aside.
Step 3: Cream the butter and sugars.
In another bowl (yeah, I know—two bowls), beat the softened butter with both sugars. You want it fluffy and light, which takes about 2-3 minutes if you’re using a mixer. If you’re using elbow grease and a wooden spoon? I salute you.
Step 4: Add the egg and vanilla.
Mix those in until smooth. It should look a little glossy and smell like cookie dough, which is always a good sign.
Step 5: Bring it together.
Add your dry ingredients to the wet and mix until just combined. Don’t overdo it—this dough likes to be left alone. Stir in those chocolate chips like you’re folding in little nuggets of joy.
Step 6: Press it in.
Dump the dough into your prepared pan. Use your hands or a spatula to press it evenly to the edges. You can lick the spatula. I won’t tell.
Want To Save This Recipe?
Step 7: Bake.
Bake for 10–12 minutes, or until the edges are just starting to turn golden and the center looks set but soft. It’ll firm up as it cools, so don’t overbake unless you like crispy cookies (which, honestly, I sometimes do).
Step 8: Cool it.
Let the cookie pizza cool completely in the pan before slicing. Or don’t. It’s your kitchen.
Storage Options:
If you do have leftovers (which honestly feels like an achievement), wrap them in foil or toss them in an airtight container. They’ll keep on the counter for about 3–4 days. You can also refrigerate them, but they’ll firm up a bit—just reheat for 10–15 seconds in the microwave if you want that fresh-baked warmth again.
You can freeze slices, too. Wrap ‘em individually, label them if you’re organized (I’m not), and freeze for up to a month. Perfect for those “ugh, I need dessert right now” moments.
Variations and Substitutions:
This recipe’s a great blank canvas. You can totally freestyle it. Here’s how I’ve played around with it:
-
Different chips: Dark, white, butterscotch, peanut butter. Go wild.
-
Add-ins: Crushed pretzels, M&M’s, chopped nuts, leftover candy. Especially good post-Halloween.
-
Frosted cookie pizza: Let it cool, then spread frosting over it like you’re making a birthday cake.
-
Stuffed center: Press half the dough in the pan, layer on peanut butter or Nutella, top with the rest. It’s extra. In the best way.
-
Holiday version: Add red and green sprinkles, peppermint chips, or chopped chocolate Santas. You get the idea.
What to Serve with Chocolate Chip Cookie Pizza?
-
Vanilla ice cream: A no-brainer.
-
Cold milk: If you’re feeling nostalgic.
-
Coffee or espresso: Grown-up cookie moment.
-
Whipped cream + strawberries: If you’re trying to pass this off as a “light” dessert.
-
More cookie pizza: Honestly, who’s judging?
Frequently Asked Questions:
Can I make it ahead?
Totally. You can make the dough and chill it for up to 2 days before baking. Just let it soften a bit before pressing it into the pan.
Is it better warm or cooled?
Yes. (I mean… both. But warm with ice cream? Life-changing.)
Can I use unsalted butter?
Yep. Just add an extra pinch of salt to the dough.
So that’s my chocolate chip cookie pizza. Born from laziness. Loved for its simplicity. And honestly? It might be the most joy-per-square-inch dessert I’ve ever made.
Give it a try and let me know—did you go classic? Toss in Oreos? Slice it hot and eat it straight from the pan with a fork? I’m here for all your cookie pizza chaos. Let’s talk dessert.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Chip Cookie Pizza
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 12 tablespoons salted butter softened
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup milk chocolate chips
Instructions
Preheat the oven and prepare the baking dish
- Preheat your oven to 350°F (175°C). Lightly grease a 12-inch round pizza pan, cake pan, or baking dish with butter or neutral oil. Line the bottom with parchment paper to facilitate easy removal once baked.
Combine the dry ingredients
- In a medium mixing bowl, whisk together the flour, cornstarch, baking soda, and kosher salt until evenly incorporated. Set aside.
Cream the butter and sugars
- In a separate large mixing bowl, use an electric mixer to cream the softened butter with the light brown sugar and granulated sugar. Beat for 2 to 3 minutes until the mixture becomes light in color and fluffy in texture.
Incorporate egg and vanilla
- Add the egg and vanilla extract to the creamed mixture. Beat until the ingredients are thoroughly combined and smooth.
Integrate the dry ingredients
- Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined, taking care not to overmix. Gently fold in the milk chocolate chips using a spatula or wooden spoon.
Press the dough and bake
- Transfer the cookie dough to the prepared pan. Use clean hands or a spatula to press the dough evenly across the surface of the pan. For an enhanced presentation, press a few additional chocolate chips into the top of the dough before baking.
Bake and cool
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the center appears set but soft. Allow the cookie to cool completely in the pan before slicing into wedges and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
