20 Decadent Cookies Pizza Recipes Irresistible

Who says you have to choose between cookies and pizza? Not us! Dive into these 20 Decadent Cookies Pizza Recipes that blend the best of both worlds—chewy, gooey, and downright irresistible. Whether you’re craving a sweet treat for movie night or a showstopping dessert for your next gathering, these creative twists will have everyone reaching for seconds. Ready to bake your way to happiness? Let’s get started!

Chocolate Chip Cookie Pizza

Chocolate Chip Cookie Pizza

This playful twist on classic chocolate chip cookies bakes up into a giant, shareable dessert that’s perfect for slicing into wedges—just like pizza!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups semisweet chocolate chips
• 1/4 cup rainbow sprinkles (optional)

Instructions:

1. Preheat oven to 375°F. Grease a 12-inch round pizza pan or line with parchment paper.
2. In a large bowl, beat softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until fluffy. Add eggs and 1 tsp vanilla, mixing until combined.
3. Whisk together 2 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl. Gradually stir into the wet ingredients until just combined. Fold in chocolate chips.
4. Press dough evenly into the prepared pan (it’ll be thick—use damp hands to help). Sprinkle with rainbow sprinkles, if using.
5. Bake for 18–20 minutes until edges are golden but center is still slightly soft. Let cool 10 minutes before slicing.

The magic here? The edges stay chewy while the center stays gloriously gooey—just like your favorite cookie, but bigger and better for sharing.

Tip: For extra fun, drizzle with melted chocolate or serve warm with vanilla ice cream ‘sauce.’

S’mores Cookie Pizza

This gooey, crispy S’mores Cookie Pizza brings campfire nostalgia to your kitchen with minimal effort—perfect for sharing (or not!).

Ingredients:

• 1 (16.5 oz) tube refrigerated chocolate chip cookie dough (or homemade equivalent)
• 1 cup mini marshmallows
• 1/2 cup milk chocolate chips
• 1/4 cup graham cracker crumbs
• 1 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F. Press cookie dough into a 12-inch greased pizza pan, forming an even layer. Bake for 15–18 minutes until edges are golden.
2. Immediately sprinkle chocolate chips evenly over the hot crust, then top with mini marshmallows. Return to the oven for 2–3 minutes until marshmallows puff slightly.
3. Drizzle melted butter over the top and sprinkle with graham cracker crumbs. Let cool for 5 minutes before slicing.

The magic here? The cookie stays chewy beneath the toasted marshmallow layer, just like a classic s’more—but with zero campfire required.

Tip: For extra crunch, mix graham cracker crumbs into the cookie dough before baking.

Peanut Butter Cup Cookie Pizza

This decadent dessert combines chewy cookie crust, creamy peanut butter, and melty chocolate—just like your favorite candy, but in irresistible pizza form!

Ingredients:

• 1 (16.5 oz) tube refrigerated chocolate chip cookie dough
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1 tbsp milk
• 1 cup mini peanut butter cups, halved
• 1/4 cup semi-sweet chocolate chips
• 1 tsp coconut oil (or vegetable oil)

Instructions:

1. Preheat oven to 350°F. Press cookie dough into a 12-inch greased pizza pan, flattening evenly. Bake for 12–15 minutes until edges are golden. Cool completely.
2. Make peanut butter glaze: Whisk together peanut butter, powdered sugar, and milk until smooth. Spread over cooled crust.
3. Top with peanut butter cups, pressing them lightly into the glaze.
4. Melt chocolate chips and oil in a microwave-safe bowl in 30-second bursts, stirring until smooth. Drizzle over pizza.
5. Let set for 10 minutes before slicing.

The magic here? The warm cookie base softens the peanut butter cups just enough to mimic that perfect candy-bar bite.

Tip: For extra crunch, sprinkle chopped peanuts over the chocolate drizzle before it sets.

Snickerdoodle Cookie Pizza

This playful twist on classic snickerdoodles bakes up as a giant, shareable cookie pizza with a soft center and crispy edges—perfect for slicing into wedges and serving with a scoop of ice cream.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 1/2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tbsp granulated sugar (for topping)
• 2 tsp ground cinnamon (for topping)

Instructions:

1. Preheat oven to 350°F. Grease a 12-inch round pizza pan or line with parchment paper.
2. In a large bowl, beat butter and 1 1/2 cups sugar until fluffy. Add eggs and vanilla, mixing until combined.
3. In a separate bowl, whisk flour, cream of tartar, baking soda, and salt. Gradually add to wet ingredients, mixing just until no dry streaks remain.
4. Press dough evenly into prepared pan (it will be thick—use slightly damp hands to prevent sticking).
5. Mix remaining 2 tbsp sugar and cinnamon in a small bowl. Sprinkle evenly over dough.
6. Bake for 18–22 minutes until edges are golden but center still looks slightly soft. Cool in pan for 10 minutes before slicing.

The cream of tartar gives this cookie pizza its signature snickerdoodle tang, while the cinnamon-sugar topping crackles into a sweet, spiced crust.

Tip: For extra gooeyness, underbake by 1–2 minutes and serve warm with caramel drizzle.

Oreo Cookie Pizza

This decadent Oreo cookie pizza is a crowd-pleasing dessert that combines a chewy cookie base with creamy frosting and extra crunch—perfect for game day or birthday parties!

Ingredients:

• 1 (14.3 oz) package Oreo cookies, divided
• 5 tbsp unsalted butter, melted
• 1 (8 oz) package cream cheese, softened
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 1 cup heavy whipping cream
• 1/2 cup mini chocolate chips

Instructions:

1. Prep crust: Crush 24 Oreos into fine crumbs (reserve 4 whole cookies for topping). Mix crumbs with melted butter until combined. Press firmly into a 12-inch pizza pan. Freeze for 10 minutes.
2. Make filling: Beat cream cheese, sugar, and vanilla with a mixer until smooth. In a separate bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.
3. Assemble: Spread filling over chilled crust. Top with mini chocolate chips and crumble reserved Oreos over the top.
4. Chill: Refrigerate for at least 2 hours before slicing.

The magic here? The cookie base stays firm yet chewy, while the whipped filling keeps it light—no baking required!

Tip: For a fun twist, drizzle with melted white chocolate or add rainbow sprinkles before serving.

Red Velvet Cookie Pizza

This Red Velvet Cookie Pizza is a showstopping dessert that combines the rich flavor of red velvet with a chewy cookie base and creamy frosting—perfect for sharing (or not!).

• 1 box (15.25 oz) red velvet cake mix
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 (8 oz) package cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 cup mini chocolate chips
• 1/4 cup rainbow sprinkles (optional)

1. Preheat oven to 350°F. Line a 12-inch pizza pan with parchment paper.
2. In a bowl, mix the red velvet cake mix, softened butter, egg, and 1 tsp vanilla extract until a thick dough forms. Press evenly into the pan, leaving a slight border.
3. Bake for 12–14 minutes until the edges are set but the center is slightly soft. Cool completely.
4. Beat the softened cream cheese and 1/4 cup powdered sugar until smooth. Spread over the cooled cookie base.
5. Scatter mini chocolate chips and rainbow sprinkles (if using) over the frosting. Slice into wedges and serve.

The contrast of the fudgy cookie, tangy cream cheese frosting, and crunchy toppings makes this dessert irresistible. For clean slices, chill the pizza for 20 minutes before cutting!

Tip: Swap the chocolate chips for white chocolate or crushed strawberries for a fun twist.

White Chocolate Raspberry Cookie Pizza

This decadent dessert combines chewy cookie crust, tart raspberry jam, and creamy white chocolate for a showstopping treat that’s easier to make than it looks!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup seedless raspberry jam
• 1 cup white chocolate chips
• 1/4 cup fresh raspberries (for garnish)

Instructions:

1. Preheat oven to 375°F. Line a 12-inch pizza pan or baking sheet with parchment paper.
2. In a large bowl, beat 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until fluffy. Add 2 eggs and 1 tsp vanilla extract; mix until combined.
3. Whisk together 2 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Gradually add to wet ingredients, mixing just until combined.
4. Press dough evenly onto prepared pan, forming a 10-inch circle with slightly raised edges. Bake for 12–14 minutes until edges are golden.
5. Cool for 5 minutes, then spread 1/2 cup raspberry jam over the warm crust. Sprinkle 1 cup white chocolate chips on top—the residual heat will soften them slightly.
6. Garnish with 1/4 cup fresh raspberries. Slice into wedges and serve warm or at room temperature.

The magic here? The jam seeps into the warm cookie base, creating pockets of fruity sweetness against the crisp edges and melty chocolate.

Tip: For cleaner slices, chill the cookie pizza for 15 minutes before cutting—the white chocolate will firm up nicely.

Lemon Glazed Cookie Pizza

This playful twist on a classic cookie is like a sunny dessert pizza—chewy, citrusy, and topped with a glossy glaze that hardens just enough to crack with each bite.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 ½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 tbsp lemon zest
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp poppy seeds (optional)

Instructions

1. Preheat oven to 350°F. Line a 12-inch pizza pan or baking sheet with parchment paper.
2. In a large bowl, beat 1 cup (2 sticks) softened butter and 1 cup granulated sugar until fluffy. Mix in 1 large egg and 1 tsp vanilla extract.
3. Whisk together 2 ½ cups flour, ½ tsp baking powder, ½ tsp salt, and 1 tbsp lemon zest. Gradually add to the butter mixture until combined.
4. Press dough evenly onto the prepared pan, forming a 10-inch circle. Bake for 18–20 minutes until edges are lightly golden. Cool completely.
5. Whisk 1 cup powdered sugar and 2 tbsp lemon juice until smooth. Drizzle over the cooled cookie and sprinkle with 1 tsp poppy seeds (if using). Let glaze set before slicing into wedges.

The magic here? The cookie stays soft like a giant snickerdoodle, while the tart glaze adds a candy-like crunch. Perfect for sharing (or not!).

Tip: For extra zing, add a pinch of turmeric to the glaze—it boosts the sunny color without altering flavor.

Funfetti Cookie Pizza

This playful dessert combines the best of sugar cookies and birthday cake—perfect for celebrations or just brightening up a weekday treat!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 2 large eggs
• 1 tbsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup rainbow sprinkles (plus extra for topping)
• 1 cup vanilla frosting

Instructions:

1. Preheat oven to 350°F. Line a 12-inch pizza pan or baking sheet with parchment paper.
2. In a large bowl, beat 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until fluffy. Add 2 eggs and 1 tbsp vanilla extract; mix until smooth.
3. Whisk together 2 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl. Gradually stir into the wet ingredients. Fold in 1/2 cup rainbow sprinkles.
4. Press dough evenly into the prepared pan (about 1/2-inch thick). Bake for 18–20 minutes until edges are lightly golden. Let cool completely.
5. Spread 1 cup vanilla frosting over the cooled cookie. Top with extra sprinkles, slice into wedges, and serve!

The magic here? The cookie stays soft and chewy while the sprinkles add a festive crunch—no slicing cake required!

Tip: For a gooier center, underbake by 1–2 minutes. The cookie will firm up as it cools.

Caramel Apple Cookie Pizza

This playful twist on dessert pizza combines chewy cookie dough, tart apples, and gooey caramel for a treat that’s as fun to make as it is to eat.

Ingredients:

• 1 (16.5 oz) tube refrigerated sugar cookie dough
• 2 medium Granny Smith apples, thinly sliced
• 1/2 cup caramel sauce, plus extra for drizzling
• 1/4 cup packed light brown sugar
• 1 tsp ground cinnamon
• 1/2 cup chopped pecans
• 1/2 cup vanilla ice cream (optional, for serving)

Instructions:

1. Preheat oven to 350°F. Press cookie dough into a 12-inch greased pizza pan, shaping an even crust slightly thicker at the edges.
2. Bake for 15–18 minutes until golden. Let cool slightly (5 minutes).
3. While crust bakes, toss apple slices with brown sugar and 1 tsp cinnamon.
4. Spread 1/2 cup caramel sauce over warm crust. Arrange apples in a single layer, then sprinkle with pecans.
5. Bake another 10 minutes until apples soften. Drizzle with extra caramel.
6. Slice and serve warm with ice cream if desired.

The magic here? The cookie base stays soft under the caramel, while the apples add a refreshing crunch—no fork required!

Tip: For neat slices, chill the pizza for 10 minutes before cutting.

Pumpkin Spice Cookie Pizza

This playful twist on classic pumpkin cookies bakes up into a shareable dessert pizza with a spiced cream cheese drizzle—perfect for slicing and serving at your next cozy gathering.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup canned pumpkin puree
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tbsp milk
• 1/4 tsp cinnamon (for garnish)

Instructions

1. Preheat oven to 350°F. Line a 12-inch pizza pan with parchment paper.
2. Beat butter, 3/4 cup granulated sugar, and 1/2 cup brown sugar until fluffy. Mix in egg, 1 tsp vanilla, and pumpkin puree.
3. Whisk together flour, baking soda, 1/2 tsp salt, and pumpkin pie spice. Gradually add to wet ingredients until just combined.
4. Spread dough onto prepared pan into a 10-inch circle (edges will be thick). Bake for 18–20 minutes until set but still soft. Cool completely.
5. Beat cream cheese, powdered sugar, milk, and remaining 1/4 tsp cinnamon until smooth. Drizzle over cookie and slice into wedges.

The magic here? The cookie stays gloriously chewy while the tangy glaze cuts through the warmth of all those spices—no frosting overload!

Tip: For clean slices, chill the baked cookie for 15 minutes before adding the glaze.

Banana Split Cookie Pizza

This playful dessert mashup combines the best of a chewy cookie, gooey banana split toppings, and a fun pizza-shaped presentation—perfect for sharing (or not!).

Ingredients:

• 1 (16.5 oz) tube refrigerated sugar cookie dough
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 medium bananas, sliced
• 1 cup fresh strawberries, sliced
• 1/2 cup crushed pineapple, drained
• 1/2 cup hot fudge sauce, warmed
• 1/4 cup maraschino cherries, halved
• 1/4 cup chopped peanuts

Instructions:

1. Preheat oven to 350°F. Press cookie dough into a 12-inch circle on a parchment-lined pizza pan. Bake for 15–18 minutes until golden at the edges. Cool completely.
2. Beat cream cheese, 1/4 cup powdered sugar, and 1 tsp vanilla until smooth. Spread over cooled cookie crust.
3. Arrange banana slices, strawberry slices, and crushed pineapple over cream cheese layer. Drizzle with 1/2 cup warm fudge sauce.
4. Top with maraschino cherries and chopped peanuts. Slice into wedges and serve immediately.

The magic here? The warm cookie base softens just enough to mimic a deep-dish crust while holding up to all those nostalgic banana split flavors.

Tip: For a neater slice, chill the assembled pizza for 15 minutes before cutting.

Nutella Stuffed Cookie Pizza

This gooey, shareable dessert combines the best of cookies and pizza—with a melty Nutella surprise in every slice!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup Nutella, chilled

Instructions:

1. Preheat oven to 375°F. Line a 12-inch pizza pan with parchment paper.
2. In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy. Add eggs and vanilla extract, mixing until combined.
3. Whisk together flour, baking soda, and salt in a separate bowl. Gradually stir into the wet ingredients, then fold in chocolate chips.
4. Press 2/3 of the dough onto the pan into a 10-inch circle. Drop teaspoonfuls of chilled Nutella evenly over the dough, leaving a 1-inch border. Crumble remaining dough over the Nutella, sealing the edges.
5. Bake for 18–20 minutes until edges are golden but center is slightly soft. Cool for 10 minutes before slicing.

The magic here? Chilling the Nutella keeps it from oozing out during baking, creating pockets of rich hazelnut goodness in every bite.

Tip: Serve warm with vanilla ice cream for an extra-indulgent twist!

Raspberry Cheesecake Cookie Pizza

This dreamy dessert combines a buttery cookie crust with creamy cheesecake topping and fresh raspberries—perfect for sharing (or not!).

Ingredients:

• 1 (16.5 oz) tube refrigerated sugar cookie dough
• 1 (8 oz) package cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 2 tbsp raspberry jam
• 1/4 cup white chocolate chips, melted (optional)

Instructions:

1. Preheat oven to 350°F. Press cookie dough into a 12-inch greased pizza pan, baking for 12-15 minutes until golden. Cool completely.
2. Beat cream cheese, 1/4 cup sugar, and 1 tsp vanilla until smooth. Spread over cooled crust.
3. Arrange raspberries on top. Warm 2 tbsp jam in the microwave for 15 seconds, then drizzle over berries.
4. Drizzle with melted white chocolate (if using) and chill for 1 hour before slicing.

The magic here? The jam glaze locks in the berries’ juiciness while keeping that cookie crust crisp. Serve chilled for the best texture contrast!

Tip: Swap raspberries for strawberries or blackberries in season—just adjust jam flavors to match.

Toffee Crunch Cookie Pizza

This dessert mashup combines chewy cookie dough with buttery toffee bits and a drizzle of chocolate—perfect for sharing (or not!).

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup milk chocolate chips
• 1/2 cup toffee bits
• 1/4 cup melted chocolate (for drizzling)

Instructions:

1. Preheat oven to 375°F. Line a 12-inch pizza pan with parchment paper.
2. In a large bowl, cream together 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until fluffy. Beat in 2 eggs and 1 tsp vanilla.
3. Whisk together 2 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt; gradually mix into wet ingredients. Fold in 1 cup chocolate chips.
4. Press dough evenly into the prepared pan. Sprinkle 1/2 cup toffee bits on top. Bake for 18–20 minutes until edges are golden (center will be soft).
5. Cool for 10 minutes, then drizzle with 1/4 cup melted chocolate. Slice into wedges while warm.

The magic here? The cookie stays soft in the center while the toffee adds a caramelized crunch. Serve it warm for gooey chocolate pockets!

Tip: Swap milk chocolate for dark chocolate chips if you prefer a richer flavor.

Cinnamon Roll Cookie Pizza

This playful mashup combines the gooey sweetness of cinnamon rolls with the crisp, shareable fun of a cookie pizza—perfect for brunch or dessert!

Ingredients:

• 1 (16.5 oz) tube refrigerated sugar cookie dough
• 4 tbsp unsalted butter, melted
• 1/3 cup packed light brown sugar
• 1 tbsp ground cinnamon
• 1/2 cup powdered sugar
• 1 tbsp milk
• 1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Press cookie dough into a 12-inch circle on a parchment-lined pizza pan, smoothing edges.
2. Brush dough with 2 tbsp melted butter. Mix brown sugar and cinnamon in a bowl, then sprinkle evenly over the butter.
3. Bake for 15–18 minutes until edges are golden. Cool for 5 minutes.
4. Whisk powdered sugar, remaining 2 tbsp melted butter, milk, and vanilla until smooth. Drizzle over warm pizza.

The magic here? The cookie base stays chewy while the cinnamon swirl caramelizes into crackly ribbons. Cut into wedges and watch it disappear!

Tip: For extra flair, sprinkle chopped pecans over the cinnamon sugar before baking.

Strawberry Shortcake Cookie Pizza

This playful twist on classic strawberry shortcake turns a buttery sugar cookie into a shareable dessert pizza—perfect for summer gatherings or a sweet weekend treat!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups fresh strawberries, sliced
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Line a 12-inch pizza pan or baking sheet with parchment.
2. Beat softened butter and 3/4 cup granulated sugar until fluffy. Mix in egg and 2 tsp vanilla extract.
3. Whisk together flour, baking powder, and 1/4 tsp salt. Gradually add to butter mixture until combined.
4. Press dough into a 10-inch circle on the pan. Bake 18–20 minutes until edges are golden. Cool completely.
5. Whip heavy cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla to stiff peaks. Spread over cooled cookie.
6. Top with sliced strawberries. Slice and serve immediately.

The magic here? The cookie stays soft like shortcake but holds its shape for easy slicing—no forks required!

Tip: For extra sparkle, sprinkle the strawberries with a pinch of sugar 10 minutes before assembling to draw out their juices.

Double Chocolate Cookie Pizza

This decadent dessert combines the best of chewy cookies and rich chocolate in a fun, shareable pizza shape—perfect for slicing into gooey wedges.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup white chocolate chips (optional, for topping)

Instructions:

1. Preheat oven to 375°F. Grease a 12-inch pizza pan or line a baking sheet with parchment.
2. In a large bowl, cream together 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until fluffy. Beat in 2 eggs and 1 tsp vanilla.
3. Whisk together 2 1/4 cups flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt. Gradually mix into wet ingredients.
4. Fold in 1 cup semi-sweet chocolate chips. Press dough evenly into prepared pan (it’ll be thin).
5. Bake for 15–18 minutes until edges are set but center is slightly soft. Immediately sprinkle with white chocolate chips if using.
6. Cool for 10 minutes before slicing into wedges.

The magic here? A crisp edge with a fudgy middle—just like your favorite cookie, but extra dramatic for serving.

Tip: For a molten center, underbake by 1–2 minutes and serve warm with ice cream.

Maple Bacon Cookie Pizza

This sweet-and-savory dessert mashup combines chewy cookie dough, smoky bacon, and rich maple glaze for a crowd-pleasing treat that’s as fun to make as it is to eat.

Ingredients

• 1 (16.5 oz) tube refrigerated sugar cookie dough
• 6 slices thick-cut bacon, cooked crispy and crumbled
• 1/4 cup pure maple syrup
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/4 tsp flaky sea salt

Instructions

1. Preheat oven to 350°F. Press cookie dough into a 12-inch circle on a parchment-lined pizza pan, smoothing edges. Bake for 15-18 minutes until golden at the edges. Let cool completely.
2. Whisk together maple syrup, powdered sugar, and vanilla extract until smooth. Drizzle evenly over cooled cookie crust.
3. Sprinkle crumbled bacon over glaze, then finish with flaky sea salt. Slice into wedges and serve immediately.

The magic here? The warm cookie base soaks up just enough maple glaze to stay soft, while the bacon adds a salty crunch in every bite.

Tip: For extra caramelized flavor, brush bacon with 1 tbsp maple syrup before baking.

Pecan Pie Cookie Pizza

This playful twist on pecan pie combines gooey caramel goodness with a chewy cookie crust—perfect for sharing (or not!).

Ingredients

• 1 (16.5 oz) tube refrigerated sugar cookie dough
• 1 cup chopped pecans
• 1/2 cup packed light brown sugar
• 1/4 cup unsalted butter, melted
• 1/4 cup light corn syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt
• Vanilla ice cream (optional, for serving)

Instructions

1. Preheat oven to 350°F. Press cookie dough evenly into a 12-inch greased pizza pan, building up edges slightly. Bake for 15 minutes until lightly golden.
2. Meanwhile, whisk together 1/2 cup brown sugar, melted butter, 1/4 cup corn syrup, 1 tsp vanilla, 1/2 tsp cinnamon, and pinch of salt in a bowl. Fold in pecans.
3. Spread pecan mixture over warm cookie crust. Bake 12–14 minutes until bubbling at the edges. Cool 20 minutes before slicing.

The magic? The cookie base stays soft beneath the crackly caramel layer—like a giant pecan pie thumbprint cookie. Serve warm with ice cream for maximum indulgence.

Tip: For neat slices, run a knife under hot water and wipe dry between cuts.

Conclusion

With 20 decadent cookie pizza recipes, there’s something here for every sweet tooth! Whether you’re baking for a crowd or treating yourself, these irresistible creations are sure to delight. Don’t forget to try your favorites, leave a comment sharing which one you loved most, and pin this roundup for your next baking adventure. Happy baking!