20 Delicious Cookies Pizza Recipes for Sweet Lovers

Baking just got more exciting! If you love the chewy goodness of cookies and the fun shape of pizza, you’re in for a treat. We’ve gathered 20 irresistible cookie pizza recipes that combine your favorite desserts into one delightful creation. Perfect for parties, family nights, or satisfying your sweet tooth, these recipes are sure to become new favorites. Get ready to preheat your oven and dive into deliciousness!

Chocolate Chip Cookie Pizza with Marshmallow Topping

Drop everything for this game-changing dessert mashup. Imagine your favorite chewy chocolate chip cookie transformed into a giant pizza crust, then piled high with toasted marshmallow goodness. This is the ultimate shareable treat that’ll have everyone fighting for the last slice.

Ingredients

• 1 cup softened unsalted butter
• ¾ cup packed light brown sugar
• ½ cup granulated white sugar
• 2 large farm-fresh eggs
• 1 teaspoon pure vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 2 cups semi-sweet chocolate chips
• 3 cups mini marshmallows

Instructions

1. Preheat your oven to 350°F and line a 12-inch pizza pan with parchment paper.
2. Beat the softened unsalted butter, packed light brown sugar, and granulated white sugar in a large bowl for 2 minutes until fluffy and pale.
3. Add the 2 large farm-fresh eggs one at a time, beating well after each addition.
4. Mix in 1 teaspoon pure vanilla extract until fully incorporated.
5. Whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon fine sea salt in a separate bowl.
6. Gradually add the dry ingredients to the wet mixture, mixing just until combined—don’t overmix.
7. Fold in 2 cups semi-sweet chocolate chips evenly throughout the dough.
8. Press the cookie dough into an even layer on the prepared pizza pan, creating a slight rim around the edges.
9. Bake for 18-20 minutes until the edges are golden brown and the center appears set.
10. Remove from oven and immediately cover the surface with 3 cups mini marshmallows.
11. Return to the oven for 2-3 minutes until marshmallows are puffed and lightly toasted.
12. Let cool completely on the pan before slicing into wedges.

Marvel at that perfect contrast—crisp-edged cookie base meets gooey marshmallow topping with melty chocolate pockets throughout. Serve warm with vanilla ice cream dripping over each wedge, or slice cold for that satisfying chewy texture. Either way, it’s pure dessert magic that disappears faster than you can say “more please.”

Peanut Butter Cookie Pizza Drizzled with Chocolate

Heads up, dessert lovers—this peanut butter cookie pizza is about to become your new obsession. Imagine chewy peanut butter cookie dough pressed into a pizza pan, baked until golden, then drizzled with melted chocolate for the ultimate sweet-and-salty treat. Skip the boring cookies and make this shareable showstopper instead.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large farm-fresh egg
• 1 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup semi-sweet chocolate chips
• 1 teaspoon coconut oil

Instructions

1. Preheat your oven to 350°F and lightly grease a 12-inch pizza pan.
2. In a large mixing bowl, beat the creamy peanut butter and softened unsalted butter with an electric mixer on medium speed for 1 minute until smooth and creamy.
3. Add the packed light brown sugar and granulated sugar, then beat for 2 more minutes until fluffy.
4. Crack in the farm-fresh egg and pour in the pure vanilla extract, then mix just until combined.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Tip: Don’t overmix—stop as soon as the flour disappears to keep the cookie tender.
7. Press the dough evenly into the greased pizza pan, creating a 1/4-inch thick circle.
8. Bake for 12–14 minutes, or until the edges are lightly golden and the center looks set. Tip: For a chewier cookie, pull it out when the center still appears slightly soft—it will firm up as it cools.
9. Let the cookie pizza cool completely on the pan for 30 minutes.
10. In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil.
11. Microwave in 20-second intervals, stirring between each, until the chocolate is fully melted and smooth. Tip: Stirring frequently prevents the chocolate from seizing and ensures a silky drizzle.
12. Drizzle the melted chocolate over the cooled cookie pizza in zigzag patterns.
13. Allow the chocolate to set at room temperature for 15 minutes before slicing.

Let each slice deliver a perfect balance of chewy peanut butter base and rich chocolate drizzle. The cookie stays soft in the center with slightly crisp edges, while the coconut oil in the chocolate keeps it glossy and easy to slice. Serve it warm with a scoop of vanilla ice cream for a next-level dessert pizza experience.

Oreo Cookie Pizza with Cream Cheese Frosting

Every dessert craving gets demolished with this epic Oreo cookie pizza. Transform classic cookies into a shareable masterpiece that delivers pure indulgence in every slice. Get ready for the ultimate sweet treat that’s perfect for parties or late-night cravings.

Ingredients

– 1 package (14.3 oz) Oreo cookies, crushed into fine crumbs
– 6 tablespoons unsalted butter, melted until golden
– 8 ounces cream cheese, softened to room temperature
– 1 cup powdered sugar, sifted for silkiness
– 1 teaspoon pure vanilla extract, fragrant and aromatic
– 1 cup heavy whipping cream, chilled to perfection
– 1/4 cup mini chocolate chips, for decorative sprinkling
– 1/4 cup rainbow sprinkles, colorful and vibrant

Instructions

1. Preheat your oven to 350°F and line a 12-inch pizza pan with parchment paper.
2. Place all Oreo cookies in a food processor and pulse until you achieve fine, uniform crumbs.
3. Pour the melted unsalted butter over the Oreo crumbs and mix thoroughly until the mixture resembles wet sand.
4. Press the Oreo-butter mixture firmly into the prepared pizza pan, creating an even crust about 1/4-inch thick.
5. Bake the crust for 10 minutes at 350°F until slightly firm to the touch.
6. Transfer the baked crust to a wire rack and cool completely, about 30 minutes.
7. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
8. Gradually add the sifted powdered sugar to the cream cheese, beating until fully incorporated and lump-free.
9. Mix in the pure vanilla extract until the fragrance permeates the mixture.
10. In a separate chilled bowl, whip the heavy whipping cream on high speed until stiff peaks form.
11. Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining the airy texture.
12. Spread the cream cheese frosting evenly over the cooled Oreo crust, leaving a 1/2-inch border.
13. Sprinkle the mini chocolate chips and rainbow sprinkles generously over the frosting surface.
14. Refrigerate the assembled pizza for at least 2 hours until the frosting sets firmly.
15. Use a sharp pizza cutter to slice into 8 even wedges for serving.

Outrageously creamy meets satisfyingly crunchy in every bite. The cool, velvety frosting contrasts beautifully with the crisp cookie base, while chocolate chips add extra texture. Serve chilled with extra sprinkles for maximum visual appeal at your next gathering.

Snickerdoodle Cookie Pizza with Cinnamon Glaze

TikTok’s newest obsession just landed in your kitchen. Transform classic cookie vibes into a shareable pizza masterpiece that delivers that iconic cinnamon-sugar crunch in every slice. This snickerdoodle cookie pizza with cinnamon glaze will have your crew fighting for the last piece.

Ingredients

– 2 cups all-purpose flour
– 1 teaspoon cream of tartar
– ½ teaspoon baking soda
– ¼ teaspoon fine sea salt
– ½ cup unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– ¼ cup light brown sugar, packed
– 1 large farm-fresh egg
– 1 teaspoon pure vanilla extract
– 2 tablespoons granulated sugar for rolling
– 2 teaspoons ground cinnamon for rolling
– 1 cup powdered sugar for glaze
– 2 tablespoons whole milk for glaze
– ½ teaspoon ground cinnamon for glaze

Instructions

1. Preheat your oven to 350°F and line a 12-inch pizza pan with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 teaspoon cream of tartar, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt in a medium bowl.
3. Cream ½ cup softened unsalted butter, ¾ cup granulated sugar, and ¼ cup packed light brown sugar in a large bowl until light and fluffy, about 2 minutes.
4. Beat in 1 large farm-fresh egg and 1 teaspoon pure vanilla extract until fully incorporated.
5. Gradually mix the dry ingredients into the wet ingredients until just combined—don’t overmix.
6. Combine 2 tablespoons granulated sugar and 2 teaspoons ground cinnamon in a small bowl for the rolling mixture.
7. Press the cookie dough evenly across the prepared pizza pan, creating a ¼-inch thick circle.
8. Sprinkle the entire surface generously with the cinnamon-sugar mixture.
9. Bake for 12-15 minutes until the edges are golden brown but the center still appears slightly soft.
10. Cool the cookie pizza completely on the pan for at least 30 minutes before glazing.
11. Whisk together 1 cup powdered sugar, 2 tablespoons whole milk, and ½ teaspoon ground cinnamon until smooth for the glaze.
12. Drizzle the cinnamon glaze in a zigzag pattern across the cooled cookie pizza.

Here’s the magic: that soft, chewy center contrasts perfectly with the crisp edges and crackly cinnamon-sugar topping. Serve it warm with vanilla ice cream melting into the crevices, or slice it into wedges for the ultimate game-day dessert that disappears faster than you can say “snickerdoodle.”

Red Velvet Cookie Pizza with Cream Cheese Drizzle

Haven’t you been scrolling for that perfect showstopper dessert? This red velvet cookie pizza delivers drama with every slice—think chewy crimson base, tangy cream cheese drizzle, and serious wow factor. Grab your apron and let’s bake some magic.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar, fine and sparkling
• 3/4 cup light brown sugar, packed with molasses warmth
• 2 large farm-fresh eggs, beaten until frothy
• 1 tsp pure vanilla extract, aromatic and sweet
• 2 1/4 cups all-purpose flour, spooned and leveled
• 1/3 cup rich cocoa powder, Dutch-processed for depth
• 1 tsp baking soda, fresh and bubbly
• 1/2 tsp fine sea salt
• 1 tbsp vibrant red food gel (not liquid!)
• 4 oz full-fat cream cheese, chilled and firm
• 1 cup powdered sugar, sifted to silky smoothness
• 2 tbsp heavy cream, cold and luxurious

Instructions

1. Preheat your oven to 350°F and line a 12-inch pizza pan with parchment paper.
2. Beat the softened unsalted butter, granulated sugar, and light brown sugar in a stand mixer on medium speed for 3 full minutes until pale and fluffy.
3. Scrape down the bowl, then add the farm-fresh eggs and pure vanilla extract; mix just until combined.
4. In a separate bowl, whisk the all-purpose flour, rich cocoa powder, baking soda, and fine sea salt.
5. Gradually add the dry ingredients to the wet, mixing on low until a thick dough forms.
6. Fold in the vibrant red food gel until the dough is uniformly crimson—no streaks! (Tip: Use a spatula to avoid staining your hands.)
7. Press the dough evenly onto the prepared pizza pan, creating a 1/4-inch thick circle with slightly raised edges.
8. Bake for 12–14 minutes at 350°F until the center is puffed and the edges are firm. (Tip: The center will look soft but sets as it cools—don’t overbake!)
9. Cool the cookie pizza completely on the pan for 1 hour before topping.
10. While cooling, whip the full-fat cream cheese, sifted powdered sugar, and heavy cream with a hand mixer until smooth and drizzle-able.
11. Transfer the cream cheese drizzle to a piping bag or zip-top bag with a corner snipped off.
12. Pipe zigzags or swirls generously over the cooled cookie base. (Tip: Chill the drizzle for 10 minutes if it’s too runny.)
13. Slice into wedges and serve immediately.

Crave that contrast? The cookie base stays chewy and cocoa-kissed, while the cream cheese drizzle adds a cool, tangy finish. Try topping slices with fresh berries or a scoop of vanilla ice cream for a next-level dessert pizza moment.

S’mores Cookie Pizza with Toasted Marshmallows

Craving that campfire magic without the fire pit? This s’mores cookie pizza delivers all the gooey, chocolatey goodness in sliceable form. Get ready to transform classic ingredients into the ultimate shareable dessert that’ll have everyone grabbing seconds.

Ingredients

– 1 cup creamy salted butter, softened to room temperature
– ¾ cup light brown sugar, packed for rich sweetness
– ½ cup granulated white sugar
– 2 large farm-fresh eggs
– 1 teaspoon pure vanilla extract
– 2 ¼ cups all-purpose flour, spooned and leveled
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 cup semi-sweet chocolate chips
– 1 cup milk chocolate chunks
– 1 cup mini marshmallows
– 4 full-sized graham crackers, roughly crushed
– ½ cup chocolate bar pieces, broken into shards

Instructions

1. Preheat your oven to 350°F and line a 12-inch pizza pan with parchment paper.
2. Cream together the softened salted butter, packed light brown sugar, and granulated white sugar in a large mixing bowl for exactly 2 minutes until light and fluffy.
3. Beat in the farm-fresh eggs one at a time, then mix in the pure vanilla extract until fully incorporated.
4. Whisk together the all-purpose flour, baking soda, and fine sea salt in a separate bowl.
5. Gradually add the dry ingredients to the wet mixture, mixing just until no white streaks remain.
6. Fold in the semi-sweet chocolate chips and milk chocolate chunks until evenly distributed.
7. Press the cookie dough evenly across the prepared pizza pan, creating a ½-inch thick circle.
8. Bake at 350°F for 15-18 minutes until the edges are golden brown but the center still appears slightly soft.
9. Immediately sprinkle the mini marshmallows, crushed graham crackers, and chocolate bar pieces over the hot cookie base.
10. Return to the oven for 3-4 minutes until the marshmallows puff and develop golden spots.
11. Let cool on the pan for 30 minutes before slicing with a pizza cutter.

Keep this beauty slightly warm for maximum goo factor—the chocolate stays melty while the graham crackers add that essential crunch. Serve it pizza-style with wedges for sharing, or top with vanilla ice cream for an epic à la mode moment that turns every bite into a campfire celebration.

Lemon Sugar Cookie Pizza with Berry Compote

Satisfy your sweet tooth cravings with this showstopping dessert that transforms classic sugar cookies into a shareable pizza masterpiece. Tangy lemon zest cuts through the buttery sweetness, while a vibrant berry compote adds juicy bursts of flavor in every slice.

Ingredients

– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 cup softened unsalted butter
– 2 large farm-fresh eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon finely grated lemon zest
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon fine sea salt
– 2 cups mixed fresh berries (strawberries, raspberries, blueberries)
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1 tablespoon freshly squeezed lemon juice
– 8 ounces softened cream cheese
– 1/2 cup powdered sugar
– 1 teaspoon pure vanilla extract
– Fresh mint leaves for garnish

Instructions

1. Preheat your oven to 350°F and line a 12-inch pizza pan with parchment paper. 2. In a large mixing bowl, cream together 1 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes. 3. Beat in 2 large farm-fresh eggs one at a time until fully incorporated. 4. Mix in 2 tablespoons freshly squeezed lemon juice, 1 tablespoon finely grated lemon zest, and 1 teaspoon pure vanilla extract. 5. In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon fine sea salt. 6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined—don’t overmix. 7. Press the cookie dough evenly across the prepared pizza pan, creating a 1/4-inch thick circle. 8. Bake for 15-18 minutes until the edges turn golden brown and the center feels set. 9. While the cookie bakes, combine 2 cups mixed fresh berries, 1/4 cup granulated sugar, 1 tablespoon cornstarch, and 1 tablespoon freshly squeezed lemon juice in a saucepan. 10. Cook the berry mixture over medium heat for 8-10 minutes, stirring frequently, until the berries break down and the compote thickens. 11. In another bowl, beat 8 ounces softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon pure vanilla extract until smooth. 12. Let the baked cookie crust cool completely on the pan, about 30 minutes. 13. Spread the cream cheese mixture evenly over the cooled cookie crust. 14. Spoon the cooled berry compote over the cream cheese layer, leaving a 1-inch border. 15. Garnish with fresh mint leaves and slice into wedges. Perfectly balanced between chewy cookie crust and creamy toppings, this dessert pizza delivers bright citrus notes against sweet-tart berries. Serve it warm for gooey perfection or chilled for clean slices that hold their shape beautifully at parties.

Double Chocolate Cookie Pizza with Raspberry Sauce

Rethink everything you know about cookies. This double chocolate cookie pizza smashes dessert boundaries with its chewy base, melty pools of chocolate, and vibrant raspberry sauce that cuts through the richness perfectly.

Ingredients

– 1 ½ cups all-purpose flour
– ½ cup unsweetened cocoa powder
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– ¾ cup unsalted butter, softened to room temperature
– ¾ cup light brown sugar, packed
– ½ cup granulated sugar
– 1 large egg, farm-fresh and room temperature
– 1 teaspoon pure vanilla extract
– 1 cup semi-sweet chocolate chips
– ½ cup white chocolate chunks
– 2 cups fresh raspberries
– ¼ cup granulated sugar
– 1 tablespoon fresh lemon juice

Instructions

1. Preheat your oven to 350°F and line a 12-inch pizza pan with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon fine sea salt in a medium bowl.
3. Cream ¾ cup softened unsalted butter with ¾ cup packed light brown sugar and ½ cup granulated sugar in a large bowl until light and fluffy, about 2 minutes.
4. Beat in 1 large farm-fresh egg and 1 teaspoon pure vanilla extract until fully incorporated.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Fold in 1 cup semi-sweet chocolate chips and ½ cup white chocolate chunks until evenly distributed.
7. Press the cookie dough evenly across the prepared pizza pan, creating a ¼-inch thick circle.
8. Bake for 12-15 minutes until the edges are set but the center still appears slightly soft.
9. Cool the cookie pizza completely on the pan for 1 hour before slicing.
10. Combine 2 cups fresh raspberries, ¼ cup granulated sugar, and 1 tablespoon fresh lemon juice in a small saucepan over medium heat.
11. Cook the raspberry mixture for 5-7 minutes, mashing the berries with a spoon until broken down and saucy.
12. Strain the raspberry sauce through a fine-mesh sieve to remove seeds, then cool to room temperature.
13. Drizzle the cooled raspberry sauce over the sliced cookie pizza just before serving. Here’s the magic: that chewy, fudgy cookie base creates the perfect canvas for the tart raspberry sauce to cut through the double chocolate intensity. Serve it warm with vanilla ice cream melting into the cracks, or slice it cold for a portable dessert that feels downright luxurious.

Funfetti Cookie Pizza with Vanilla Buttercream

Whip up the ultimate party dessert that’s guaranteed to steal the show. This colorful Funfetti Cookie Pizza combines soft, chewy cookie base with fluffy vanilla buttercream—perfect for slicing and sharing with friends. Get ready for rainbow sprinkles in every bite!

Ingredients

– 2 cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 cup unsalted butter, softened at room temperature
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar
– 2 large farm-fresh eggs
– 2 teaspoons pure vanilla extract
– ½ cup rainbow sprinkles
– 4 cups powdered sugar
– ½ cup heavy whipping cream
– ¼ cup rainbow sprinkles for topping

Instructions

1. Preheat your oven to 350°F and line a 12-inch pizza pan with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon fine sea salt in a medium bowl.
3. Cream 1 cup softened unsalted butter with ¾ cup granulated sugar and ¾ cup packed light brown sugar using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 2 large farm-fresh eggs one at a time, then mix in 2 teaspoons pure vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
6. Fold in ½ cup rainbow sprinkles gently with a spatula to avoid color bleeding.
7. Press the cookie dough evenly into the prepared pizza pan, creating a ¼-inch thick circle.
8. Bake for 12-14 minutes until the edges are golden brown but the center still appears slightly soft.
9. Cool the cookie pizza completely on a wire rack for 1 hour before frosting.
10. Whip 1 cup softened unsalted butter with an electric mixer on high speed for 3 minutes until pale and creamy.
11. Gradually add 4 cups powdered sugar while mixing on low speed, then increase to high and beat for 2 minutes.
12. Pour in ½ cup heavy whipping cream and beat for 1 additional minute until the buttercream is light and spreadable.
13. Spread the vanilla buttercream evenly over the cooled cookie base using an offset spatula.
14. Sprinkle ¼ cup rainbow sprinkles generously over the buttercream while it’s still soft.

Unleash this vibrant dessert at your next gathering—the chewy cookie base provides the perfect contrast to the cloud-like buttercream. Each slice delivers a confetti explosion that’s both visually stunning and irresistibly sweet. Try cutting it into wedges for easy sharing or customize with extra toppings like chocolate drizzle or fresh berries for a personalized twist.

White Chocolate Macadamia Nut Cookie Pizza

Whip up your cookie game with this next-level dessert mashup that’s about to break the internet. Imagine chewy cookie dough baked into a giant pizza shape, loaded with creamy white chocolate chunks and buttery macadamia nuts. This is the shareable sweet treat your feed needs.

Ingredients

– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon fine sea salt
– 3/4 cup unsalted butter, softened to room temperature
– 3/4 cup light brown sugar, packed
– 1/2 cup granulated sugar
– 2 large farm-fresh eggs
– 1 teaspoon pure vanilla extract
– 1 cup premium white chocolate chunks
– 1/2 cup roasted macadamia nuts, roughly chopped

Instructions

1. Preheat your oven to 350°F and line a 12-inch pizza pan with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt in a medium bowl.
3. Cream 3/4 cup softened unsalted butter with 3/4 cup packed light brown sugar and 1/2 cup granulated sugar in a stand mixer on medium speed for 2 full minutes until light and fluffy.
4. Beat in 2 large farm-fresh eggs one at a time, waiting until each is fully incorporated before adding the next.
5. Mix in 1 teaspoon pure vanilla extract until just combined.
6. Gradually add the dry flour mixture to the wet ingredients on low speed, mixing only until no white streaks remain.
7. Fold in 1 cup premium white chocolate chunks and 1/2 cup chopped roasted macadamia nuts with a spatula.
8. Press the cookie dough evenly across the prepared pizza pan, creating a 1/2-inch thick circle that reaches within 1 inch of the edges.
9. Bake at 350°F for 16-18 minutes until the edges are golden brown but the center still appears slightly soft.
10. Cool completely on the pan for 30 minutes before slicing into wedges.

Crisp edges give way to a gloriously chewy center where melted white chocolate pools around toasted macadamia nuts. Serve warm wedges à la mode with vanilla bean ice cream melting over the top, or slice cold for that satisfying cookie snap. Either way, this dessert pizza disappears faster than you can say “seconds.”

Caramel Apple Cookie Pizza with Streusel Topping

Viral-worthy dessert mashup alert! Transform classic caramel apples into cookie pizza form with this streusel-topped beauty. Get ready for the ultimate fall treat that’s equal parts cozy and crave-worthy.

Ingredients

– 1 cup creamy unsalted butter, softened
– ¾ cup light brown sugar, packed
– 1 large farm-fresh egg
– 2 cups all-purpose flour
– ½ tsp fine sea salt
– 2 crisp Granny Smith apples, peeled and thinly sliced
– ½ cup rich caramel sauce
– ½ cup old-fashioned rolled oats
– ¼ cup granulated sugar
– 1 tsp fragrant ground cinnamon
– ¼ cup cold cubed butter

Instructions

1. Preheat your oven to 350°F and line a 12-inch pizza pan with parchment paper.
2. Beat 1 cup softened unsalted butter with ¾ cup packed light brown sugar in a large bowl until fluffy, about 2 minutes.
3. Crack in 1 large farm-fresh egg and mix until fully incorporated.
4. Gradually add 2 cups all-purpose flour and ½ tsp fine sea salt, mixing just until a soft dough forms—don’t overmix.
5. Press the dough evenly into the prepared pizza pan, creating a slight rim around the edges.
6. Arrange 2 thinly sliced Granny Smith apples in overlapping circles over the dough.
7. Drizzle ½ cup rich caramel sauce evenly over the apples.
8. In a small bowl, combine ½ cup old-fashioned rolled oats, ¼ cup granulated sugar, and 1 tsp fragrant ground cinnamon.
9. Cut in ¼ cup cold cubed butter using a pastry cutter until the mixture resembles coarse crumbs.
10. Sprinkle the streusel topping evenly over the caramel layer.
11. Bake for 25–30 minutes at 350°F until the edges are golden and the apples are tender.
12. Cool on a wire rack for 15 minutes before slicing.

Zesty cinnamon streusel meets gooey caramel and tender apples atop a buttery cookie crust. Serve warm with a scoop of vanilla ice cream for that irresistible hot-cold contrast, or slice into wedges for a portable fall picnic treat.

Pumpkin Spice Cookie Pizza with Maple Glaze

Overwhelmed by basic pumpkin recipes? Transform that seasonal spice into a showstopping dessert pizza. This cookie-pizza hybrid delivers all the cozy autumn vibes with zero boring moments.

Ingredients

• 2 cups creamy pumpkin puree
• 1 cup unsalted butter, softened to room temperature
• 1 cup light brown sugar, packed with molasses richness
• ½ cup granulated white sugar
• 2 large farm-fresh eggs
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 2 teaspoons aromatic pumpkin pie spice
• 1 cup creamy white chocolate chips
• ½ cup pure maple syrup
• 1 cup powdered sugar
• 2 tablespoons rich whole milk

Instructions

1. Preheat your oven to 350°F and line a 12-inch pizza pan with parchment paper.
2. Beat the softened unsalted butter with light brown sugar and granulated white sugar in a large bowl for 2 minutes until fluffy and pale.
3. Mix in the creamy pumpkin puree, farm-fresh eggs, and pure vanilla extract until fully incorporated.
4. Whisk together the all-purpose flour, baking soda, fine sea salt, and aromatic pumpkin pie spice in a separate bowl.
5. Gradually combine the dry ingredients with the wet mixture, stirring just until no flour streaks remain.
6. Fold in the creamy white chocolate chips until evenly distributed throughout the dough.
7. Spread the dough evenly across the prepared pizza pan, creating a ½-inch thick circle that reaches about 1 inch from the edges.
8. Bake at 350°F for 18-22 minutes until the edges are golden brown and the center springs back when lightly touched.
9. Cool the cookie pizza completely on the pan for 1 hour before glazing—this prevents the glaze from melting.
10. Whisk the pure maple syrup, powdered sugar, and rich whole milk in a medium bowl until smooth and drizzle-able.
11. Pour the maple glaze over the cooled cookie pizza, spreading it evenly with the back of a spoon.
12. Let the glaze set for 20 minutes at room temperature before slicing into wedges.

Velvety soft cookie base meets crackly maple glaze in every bite. The pumpkin keeps it incredibly moist while the white chocolate adds creamy pockets of sweetness. Serve warm with vanilla ice cream for ultimate cozy dessert pizza vibes.

Banana Split Cookie Pizza with Whipped Cream

Zap your dessert game with this epic mashup that’s part cookie, part sundae, all delicious. Imagine a warm, chewy cookie base piled high with banana slices, chocolate drizzle, and fluffy whipped cream—it’s the ultimate shareable treat that’ll have everyone grabbing a slice. Perfect for parties or a fun family night, this banana split cookie pizza brings the ice cream parlor right to your kitchen.

Ingredients

– 1 cup creamy peanut butter
– 1 cup light brown sugar, packed
– 1 large farm-fresh egg
– 1 tsp pure vanilla extract
– 1 cup all-purpose flour
– 1 tsp baking soda
– ½ tsp fine sea salt
– 2 ripe bananas, sliced into ¼-inch rounds
– ½ cup semi-sweet chocolate chips
– ½ cup sweet maraschino cherries, stems removed
– 1 cup heavy whipping cream, chilled
– 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F and line a 12-inch pizza pan with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy peanut butter, 1 cup packed light brown sugar, 1 large farm-fresh egg, and 1 tsp pure vanilla extract until smooth.
3. Tip: Use a hand mixer on medium speed for 30 seconds to ensure no sugar lumps remain.
4. Add 1 cup all-purpose flour, 1 tsp baking soda, and ½ tsp fine sea salt to the wet ingredients, mixing just until a soft dough forms.
5. Press the dough evenly onto the prepared pizza pan, shaping it into a 10-inch circle about ¼-inch thick.
6. Bake at 350°F for 12–14 minutes, or until the edges are golden brown and the center is set.
7. Tip: Check at 12 minutes—the cookie should spring back lightly when touched to avoid overbaking.
8. Remove the cookie base from the oven and let it cool completely on the pan, about 30 minutes.
9. While cooling, whip 1 cup chilled heavy whipping cream and 2 tbsp powdered sugar with a mixer on high speed until stiff peaks form, about 2–3 minutes.
10. Tip: Chill your mixing bowl and beaters beforehand for faster, fluffier whipped cream.
11. Spread the whipped cream evenly over the cooled cookie base, leaving a ½-inch border around the edge.
12. Arrange 2 sliced ripe bananas in a single layer over the whipped cream.
13. Sprinkle ½ cup semi-sweet chocolate chips and ½ cup stemless maraschino cherries across the top.
14. Slice into wedges and serve immediately.

Heavenly bites deliver a warm, chewy cookie base contrasted by cool, pillowy whipped cream and sweet banana slices. The melty chocolate chips and juicy cherries add bursts of flavor that make every slice irresistible. For a fun twist, drizzle with caramel sauce or add a scoop of vanilla ice cream on the side for the ultimate dessert experience.

Toffee Crunch Cookie Pizza with Salted Caramel

You won’t believe how this cookie pizza transforms your dessert game. Imagine chewy cookie crust, buttery toffee crunch, and that salted caramel drizzle that makes everything better. Seriously, your taste buds will thank you later.

Ingredients

– 2 cups all-purpose flour
– 1 cup unsalted butter, softened to room temperature
– ¾ cup light brown sugar, packed
– ½ cup granulated sugar
– 2 large farm-fresh eggs
– 1 tsp pure vanilla extract
– 1 tsp baking soda
– ½ tsp sea salt
– 1 cup milk chocolate chips
– ½ cup toffee bits
– ½ cup salted caramel sauce
– Flaky sea salt for finishing

Instructions

1. Preheat your oven to 350°F and line a 12-inch pizza pan with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the farm-fresh eggs one at a time, then mix in the pure vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined—don’t overmix for a tender cookie base.
6. Fold in the milk chocolate chips and toffee bits until evenly distributed throughout the dough.
7. Press the cookie dough evenly onto the prepared pizza pan, creating a ¼-inch thick circle.
8. Bake at 350°F for 18-20 minutes until the edges are golden brown and the center appears set.
9. Remove from oven and let cool completely on the pan—this prevents cracking when you add toppings.
10. Drizzle the salted caramel sauce generously over the cooled cookie pizza.
11. Sprinkle with flaky sea salt just before serving for that perfect sweet-salty balance.

A warm slice delivers that irresistible chewy-meets-crunchy texture with buttery toffee bits throughout. The salted caramel cuts through the sweetness beautifully, making each bite dangerously addictive. Try serving it slightly warm with a scoop of vanilla ice cream melting over the top for ultimate indulgence.

Coconut Cookie Pizza with Pineapple Topping

Viral dessert mashup alert! This coconut cookie pizza with pineapple topping transforms basic ingredients into pure tropical magic. Get ready for the most shareable sweet treat that’ll have everyone asking for seconds.

Ingredients

– 1 cup creamy coconut butter
– ¾ cup granulated cane sugar
– 1 large farm-fresh egg
– 1 tsp pure vanilla extract
– 1 ½ cups all-purpose flour
– ½ tsp baking soda
– ¼ tsp fine sea salt
– 1 cup sweet shredded coconut
– 8 oz cream cheese, softened
– ¼ cup powdered sugar
– 1 cup fresh pineapple chunks
– ¼ cup toasted coconut flakes

Instructions

1. Preheat your oven to 350°F and line a 12-inch pizza pan with parchment paper.
2. Beat creamy coconut butter and granulated cane sugar in a large bowl until light and fluffy, about 2 minutes.
3. Crack in one farm-fresh egg and add pure vanilla extract, then mix until fully incorporated.
4. Whisk together all-purpose flour, baking soda, and fine sea salt in a separate bowl.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined—don’t overmix!
6. Fold in sweet shredded coconut until evenly distributed throughout the dough.
7. Press the dough evenly onto the prepared pizza pan, creating a ¼-inch thick circle.
8. Bake for 12-15 minutes until the edges are golden brown and the center is set.
9. Cool the cookie crust completely on a wire rack, about 30 minutes.
10. Beat softened cream cheese with powdered sugar until smooth and spreadable.
11. Spread the cream cheese mixture evenly over the cooled cookie crust.
12. Arrange fresh pineapple chunks in a circular pattern over the cream cheese layer.
13. Sprinkle toasted coconut flakes generously over the pineapple topping.
14. Chill the assembled pizza in the refrigerator for 20 minutes to set.
15. Slice into wedges using a sharp pizza cutter for clean edges. Here’s the magic: the chewy coconut cookie base contrasts beautifully with the creamy topping and juicy pineapple bursts. Serve it chilled for maximum refreshment, or try drizzling with dark chocolate for an extra decadent twist.

Nutella-Stuffed Cookie Pizza with Hazelnuts

Knead your cookie cravings into something spectacular with this epic dessert mashup. We’re taking chewy cookie dough, stuffing it with creamy Nutella, and topping it with crunchy hazelnuts for the ultimate shareable sweet. Get ready to slice into pure indulgence that’ll have everyone fighting for the last piece.

Ingredients

– 2 cups all-purpose flour
– 1 cup softened unsalted butter
– ¾ cup packed light brown sugar
– ½ cup granulated sugar
– 2 large farm-fresh eggs
– 1 tsp pure vanilla extract
– 1 tsp baking soda
– ½ tsp fine sea salt
– 1 cup creamy Nutella spread
– ½ cup chopped toasted hazelnuts
– 1 tbsp coarse sea salt for sprinkling

Instructions

1. Preheat your oven to 350°F and line a 12-inch pizza pan with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar for exactly 3 minutes until light and fluffy.
3. Crack in the farm-fresh eggs one at a time, beating well after each addition until fully incorporated.
4. Stir in the pure vanilla extract until the mixture is smooth and fragrant.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly combined.
6. Gradually add the dry ingredients to the wet mixture, mixing just until no white streaks remain—don’t overmix for a tender cookie base.
7. Press the cookie dough evenly across the prepared pizza pan, creating a slight rim around the edges to contain the filling.
8. Drop spoonfuls of creamy Nutella spread across the dough surface, leaving a 1-inch border clean around the edges.
9. Use the back of a spoon to gently swirl the Nutella into the dough, creating marbled patterns without fully mixing it in.
10. Sprinkle the chopped toasted hazelnuts evenly over the surface, pressing them lightly into the dough.
11. Dust the entire surface with the coarse sea salt for that sweet-salty contrast.
12. Bake at 350°F for 18-22 minutes until the edges are golden brown and the center appears set but slightly soft.
13. Let the cookie pizza cool completely on the pan for 30 minutes before slicing—this prevents the Nutella from oozing out.
14. Use a pizza cutter to slice into wedges while still slightly warm for clean cuts.

Slice into this masterpiece and discover the perfect textural symphony—crispy edges give way to a chewy center with molten Nutella pockets. The toasted hazelnuts add satisfying crunch against the smooth chocolate spread, while that sprinkle of sea salt elevates every sweet bite. Serve it warm with vanilla ice cream melting over the top, or cut into small squares for the ultimate party dessert that disappears faster than you can say “more please.”

Brownie Batter Cookie Pizza with Chocolate Chips

Ditch your basic cookies—this brownie batter cookie pizza is your new dessert obsession. Imagine fudgy brownie texture meets chewy cookie edges, loaded with melty chocolate chips in every slice. You’ll want to eat this straight from the pan with zero regrets.

Ingredients

– 1 cup creamy unsalted butter, softened at room temperature
– 1 cup light brown sugar, packed for maximum moisture
– ½ cup granulated white sugar
– 2 large farm-fresh eggs, at room temperature
– 2 tsp pure vanilla extract
– 2 cups all-purpose flour, spooned and leveled
– ½ cup rich cocoa powder, sifted
– 1 tsp baking soda
– ½ tsp fine sea salt
– 1 ½ cups semi-sweet chocolate chips, divided

Instructions

1. Preheat your oven to 350°F and line a 12-inch pizza pan with parchment paper.
2. In a large mixing bowl, beat the softened butter with both sugars using an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Add the room-temperature eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
4. Mix in the pure vanilla extract until just combined.
5. In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, and fine sea salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a thick dough forms—don’t overmix.
7. Fold in 1 cup of semi-sweet chocolate chips using a spatula, reserving ½ cup for topping.
8. Press the dough evenly onto the prepared pizza pan, creating a ½-inch thick circle with slightly raised edges.
9. Sprinkle the remaining ½ cup chocolate chips over the surface, pressing them gently into the dough.
10. Bake at 350°F for 18-22 minutes until the edges are set but the center still appears slightly soft.
11. Let cool completely on the pan for 1 hour before slicing—this prevents crumbling.

Really, the magic happens in that contrast: crackly top, fudgy center, and crispy edges that shatter with each bite. Serve warm with vanilla ice cream melting into the chocolate chips, or slice into wedges for the ultimate shareable dessert.

Strawberry Shortcake Cookie Pizza with Fresh Cream

Ditch the boring desserts—this strawberry shortcake cookie pizza is about to become your new summer obsession. Imagine a buttery sugar cookie crust piled high with fluffy whipped cream and jewel-bright berries. It’s the ultimate shareable treat that looks straight out of a bakery case.

Ingredients

– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 cup unsalted butter, cold and cubed
– 1 large farm-fresh egg
– 2 tsp pure vanilla extract
– 1/2 tsp fine sea salt
– 2 cups heavy whipping cream, chilled
– 1/4 cup powdered sugar
– 1 lb fresh strawberries, hulled and sliced
– 1/4 cup strawberry jam, warmed

Instructions

1. Preheat your oven to 350°F and line a 12-inch pizza pan with parchment paper.
2. In a large bowl, combine 2 cups all-purpose flour, 1 cup granulated sugar, and 1/2 tsp fine sea salt.
3. Cut 1 cup cold cubed unsalted butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Whisk 1 large farm-fresh egg with 2 tsp pure vanilla extract in a small bowl.
5. Stir the egg mixture into the flour-butter mixture until a soft dough forms.
6. Press the dough evenly into the prepared pizza pan, creating a slight rim around the edges.
7. Bake for 18-22 minutes until the edges are golden brown and the center is set.
8. Cool the cookie crust completely on a wire rack for 1 hour.
9. While cooling, beat 2 cups chilled heavy whipping cream with 1/4 cup powdered sugar until stiff peaks form.
10. Spread the whipped cream evenly over the cooled cookie crust.
11. Arrange 1 lb sliced fresh strawberries in concentric circles over the whipped cream.
12. Brush 1/4 cup warmed strawberry jam over the strawberries for a glossy finish.
13. Slice into wedges and serve immediately. Softer than traditional shortcake but with that satisfying cookie crunch underneath, each bite delivers sweet jammy berries against cloud-like cream. Serve it family-style straight from the pan for maximum drama, or chill for 30 minutes if you prefer a firmer texture.

Almond Joy Cookie Pizza with Shredded Coconut

Fusing chocolate, coconut, and almonds into one epic dessert masterpiece. This Almond Joy Cookie Pizza transforms your favorite candy bar into a shareable treat that’s perfect for parties or late-night cravings. Get ready to slice into pure bliss.

Ingredients

– 1 cup creamy almond butter
– ½ cup packed light brown sugar
– 1 large farm-fresh egg
– 1 teaspoon pure vanilla extract
– 1 cup sweetened shredded coconut
– ½ cup semi-sweet chocolate chips
– ¼ cup chopped roasted almonds
– Pinch of flaky sea salt

Instructions

1. Preheat your oven to 350°F and line a 12-inch pizza pan with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy almond butter and ½ cup packed light brown sugar until fully incorporated.
3. Crack in 1 large farm-fresh egg and add 1 teaspoon pure vanilla extract, then mix until the dough comes together.
4. Press the dough evenly onto the prepared pizza pan, creating a ¼-inch thick circle.
5. Sprinkle 1 cup sweetened shredded coconut evenly over the dough surface.
6. Bake for 12-14 minutes until the edges turn golden brown and the center appears set.
7. Remove from oven and immediately scatter ½ cup semi-sweet chocolate chips across the hot surface.
8. Let stand for 2 minutes until chocolate softens, then spread melted chocolate with an offset spatula.
9. Sprinkle ¼ cup chopped roasted almonds over the chocolate layer.
10. Finish with a pinch of flaky sea salt for balanced sweetness.
11. Cool completely on a wire rack before slicing into wedges.

When you slice into this cookie pizza, you’ll get a chewy coconut base with melty chocolate and crunchy almond bits. The flaky salt cuts through the sweetness perfectly—try serving it warm with vanilla bean ice cream for ultimate indulgence.

Gingerbread Cookie Pizza with Cream Cheese Frosting

Make your holiday dessert dreams reality with this showstopping gingerbread cookie pizza. Transform classic cookie dough into a festive masterpiece topped with tangy cream cheese frosting that’ll have everyone grabbing seconds.

Ingredients

– 2 cups all-purpose flour
– 1 tsp baking soda
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– ½ tsp ground cloves
– ¼ tsp salt
– ¾ cup unsalted butter, softened at room temperature
– ¾ cup dark brown sugar, packed
– 1 large egg, farm-fresh
– ¼ cup molasses, robust and dark
– 8 oz cream cheese, full-fat and softened
– ¼ cup unsalted butter, softened
– 1 cup powdered sugar, sifted
– 1 tsp pure vanilla extract
– Holiday sprinkles for decorating

Instructions

1. Preheat your oven to 350°F and line a 12-inch pizza pan with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking soda, 2 tsp ground ginger, 1 tsp ground cinnamon, ½ tsp ground cloves, and ¼ tsp salt in a medium bowl.
3. Cream ¾ cup softened unsalted butter with ¾ cup packed dark brown sugar in a stand mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 1 large farm-fresh egg until fully incorporated.
5. Mix in ¼ cup robust dark molasses until the mixture is smooth and uniform.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined—don’t overmix.
7. Press the dough evenly into your prepared 12-inch pizza pan, creating a ½-inch thick circle with slightly raised edges.
8. Bake at 350°F for 12-15 minutes until the edges are firm and the center springs back when lightly touched.
9. Cool the cookie crust completely on a wire rack for 1 hour—this prevents the frosting from melting.
10. Beat 8 oz softened full-fat cream cheese with ¼ cup softened unsalted butter on medium speed for 2 minutes until smooth.
11. Gradually add 1 cup sifted powdered sugar and 1 tsp pure vanilla extract, beating until the frosting is creamy and spreadable.
12. Spread the cream cheese frosting evenly over the cooled cookie crust using an offset spatula.
13. Decorate generously with holiday sprinkles while the frosting is still soft for perfect adhesion.

Ready to slice and serve immediately! The chewy gingerbread base provides spicy warmth that balances beautifully with the cool, tangy frosting. Cut into wedges for a festive presentation, or break into rustic pieces for casual holiday gatherings where everyone can grab their favorite corner.

Summary

Nothing beats the joy of baking these creative cookie pizzas! From classic chocolate chip to festive holiday designs, these recipes offer endless sweet inspiration for your kitchen. We hope you’ll try a few, share your favorites in the comments below, and pin your must-make recipes to Pinterest. Happy baking!