Family-Favorite Chocolate Chip Cookie Pizza

Okay, let’s be real. Some days are just…a lot. You know the ones. The kids are bouncing off the walls, my husband is off on another work trip, and the thought of making a “proper” dessert feels completely out of reach. Last Sunday was one of those. The boys were in that weird phase between being bored and starting a pillow war in the living room. I needed a distraction, and fast.

So, I pulled out the big guns: the Chocolate Chip Cookie Pizza.

This recipe is my saving grace. It’s been in my back pocket for years, ever since I saw a super complicated version online and thought, “Nope. Not happening.” I needed something faster, easier, and with less cleanup. So I tinkered. A little of this, a little of that, and this beautifully simple, ridiculously delicious treat was born. It’s our go-to for birthdays, movie nights, or just because it’s a Sunday and Mom needs a moment of peace.

The Time I Almost Ruined It

The first time I made this, I made a classic mistake. I thought, “It’s a giant cookie, it needs to be cooked through!” Big mistake. Huge. I left it in the oven until the whole thing was a deep golden brown. It came out looking perfect, but we practically needed a saw to cut through it. It was more like a cookie rock than a cookie pizza. We learned our lesson. pull it out when the edges are just golden and the center still looks a little soft. It will set up as it cools, I promise!

My Not-So-Secret Ingredients & Swaps

You know I’m not a stickler for brands, but for this, I do have some favorites that just work.

• Butter: I swear by Land O’Lakes salted butter. It gives the cookie the perfect flavor balance. And make sure it’s softened to room temperature, not melted! Melted butter will make your cookies greasy. Just leave it on the counter for an hour or so.
• Chocolate Chips: Look, Nestle Toll House is the classic for a reason. But if I’m feeling a little fancy, I’ll grab a bag of Ghirardelli semi-sweet chips. The bigger, richer chips make a huge difference.
• Toppings: This is where the kids go wild. We’ve done M&M’s, peanut butter cups, sprinkles, you name it. My 8-year-old’s favorite combo is mini chocolate chips and rainbow sprinkles. My 12-year-old, in his infinite pre-teen wisdom, prefers it with just a dusting of powdered sugar. More for us, I guess!

Tips From My Kitchen to Yours

After making this more times than I can count, I’ve learned a few things:

• Press it down! Use your fingers or the back of a spoon to press the dough evenly into your pizza pan. If you have a thin spot, it’ll burn. A little flour on your hands helps keep the dough from sticking.
• Don’t grease the pan. A non-stick pizza pan is your best friend here. The butter in the dough is enough to keep it from sticking.
• Let it cool. Completely. This is the hardest part. The cookie needs to cool in the pan for at least 30 minutes before you even think about cutting it. It firms up as it cools, and if you cut it too soon, you’ll have a crumbly mess.
• Frosting Shortcut: I use a simple store-bought vanilla frosting. Life’s too short. To make it spreadable, I scoop it into a bowl and whip it with a fork for a minute. Game changer.

When my husband gets home from a trip, I’ll warm up a slice for him in the microwave for about 15 seconds and top it with a scoop of vanilla bean ice cream. He says it’s the best welcome home gift ever. For me, it’s just the perfect, low effort way to make my whole family happy. Hope you love it as much as we do!

Chocolate Chip Cookie Pizza

Yields: 12 servings
Prep time: 15 minutes
Cook time: 18-20 minutes

Ingredients

• 1 cup (2 sticks) salted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups semi-sweet chocolate chips
• 1 tub (16 oz) vanilla frosting
• Sprinkles, extra chocolate chips, or candy for decorating

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
3. Beat in the vanilla extract and the eggs, one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix!
6. Stir in the chocolate chips by hand.
7. Press the dough evenly onto a 12-inch or 14-inch round, ungreased pizza pan, leaving a small border around the edge.
8. Bake for 18–20 minutes, or until the edges are golden brown and the center is set but still soft.
9. Let the cookie pizza cool completely in the pan on a wire rack. This is important!
10. Once cooled, spread the vanilla frosting over the top. Decorate with sprinkles or your favorite toppings. Slice and serve