Okay, full disclosure: this dessert started as a “what if I smashed cookie dough into a pizza pan” experiment and somehow became my weekend show-off move. I promise it tastes like the best part of a cookie—warm, gooey, slightly crisp edges—turned into a giant shareable treat. I call it Chocolate Chip Cookie Dough Dessert Pizza because that’s exactly what it is: a baked sugar-cookie crust, a thick layer of safe-to-eat cookie dough, melty chocolate, and a little sprinkle of nostalgia. It looks fancy but behaves like a kid-friendly, crowd-pleasing monster that begs for a fork (or your hands). If you love edges that crackle and centers that wobble, this will make you very happy. Let’s roll up our sleeves and get delightfully messy.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Total Time: 35 minutes
Why This Recipe is Awesome
It’s basically dessert-level comfort with party vibes. You get a crisp, buttery rim, a soft, spoonable center, and pockets of melty chocolate—think chewy cookie edges meeting a fudgy center. It’s easy enough for a weeknight treat and showy enough for potlucks. Bonus: no raw eggs in the cookie dough layer, so you can justify sneaking bites while you make it. Also: it’s so easy even your oven can’t mess it up (but I’ll give you tips so your oven behaves anyway).
Ingredients
For the Main Dish:
- 1 cup unsalted butter, room temperature (2 sticks)
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour (plus 2 tbsp for heat-treating the cookie dough flour)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup mini chocolate chips (for the crust)
For the Edible Cookie Dough Topping:
- 1/2 cup unsalted butter, room temperature (1 stick)
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tbsp milk (or heavy cream for extra richness)
- 1 tsp vanilla extract
- 1 cup all-purpose flour (heat-treated — see tip below)
- 1/2 cup mini chocolate chips
- Optional: 2–3 tbsp chocolate sauce or melted chocolate, for drizzling
How I Make It
Step 1:
First, preheat your oven to 350°F. While the oven warms, cream together 1 cup unsalted butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar in a large bowl until light and fluffy—about 2–3 minutes on medium speed or a vigorous whisk by hand. Add the egg and 2 tsp vanilla, and mix until glossy. Your kitchen will smell sweet and buttery—delicious.
Step 2:
Whisk 2 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt in a bowl. Fold the dry ingredients into the butter mixture until just combined. Stir in 1/2 cup mini chocolate chips. Press the dough evenly into a greased 12-inch pizza pan or round tart pan, pushing a little higher around the rim to form a crust. Keep the press gentle—overworking makes the crust tough.
Step 3:
Bake the crust for 12–15 minutes until the edges turn golden and the center looks set but still slightly soft. You’ll smell caramel notes from the brown sugar; that’s your cue. Let the crust cool 10 minutes on a wire rack. It should be warm, not piping hot, before you add the cookie dough topping.
Step 4:
While the crust bakes, make the edible cookie dough. Very important: heat-treat the flour to kill bacteria. Spread 1 cup flour (plus the 2 tbsp you set aside earlier) on a baking sheet and bake at 350°F for 5–7 minutes until the flour reaches 160°F on an instant-read thermometer, or microwave in 30-second bursts, stirring between, until warm. Let it cool.
Step 5:
Cream 1/2 cup butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until smooth. Stir in 2 tbsp milk and 1 tsp vanilla. Add the cooled heat-treated flour and mix until you get a thick, scoopable dough. Fold in 1/2 cup mini chocolate chips. Spoon or spread the cookie dough over the slightly cooled baked crust, smoothing with an offset spatula so the topping reaches the edges without overflowing.
Step 6:
For drama, drizzle melted chocolate or chocolate sauce across the top and scatter extra chips or sprinkles. Chill the pizza 15–20 minutes to firm the topping slightly (you can skip chilling if you want a gooey center). Slice and serve warm-ish for the best contrast: crisp rim, soft cookie-dough center.
Pro Tips
- Heat-treat flour always: spread thin and heat to 160°F (or bake 5–7 minutes at 350°F) so your edible dough stays safe.
- Room-temp butter makes mixing quick and gives a fluffier crust. If your butter feels cold, cube it and microwave 5–8 seconds.
- Use mini chips for even distribution; big chips create pockets that can tear the topping when you slice.
- Want a glossier top? Warm a little apricot jam and brush the edge before adding the cookie dough for a subtle shine and flavor lift.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap the crust for a brownie base for an ultra-chocolate version (affects sweetness and texture—richer and fudgier).
- Use coconut oil for part of the butter if you want a slight coconut note; crust will be a touch softer.
- Dairy-free option: use vegan butter and a non-dairy milk. Use dairy-free chocolate chips.
- Gluten-free option: swap both flours for a 1:1 gluten-free blend—texture changes slightly, but still delicious.
Variations & Tips
- Salted caramel twist: drizzle caramel and sprinkle flaky sea salt after slicing.
- Peanut butter swirl: fold 1/4 cup creamy peanut butter into the edible cookie dough.
- Double-choco: stir 1/4 cup cocoa into the crust for a chocolate base.
- Birthday version: add sprinkles on top and use colorful mini chips for a festive look.
- Adult twist: stir 1–2 tbsp of espresso into the cookie dough for mocha notes.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the crust and make the cookie dough topping separately. Store both in airtight containers in the fridge for up to 48 hours. When ready, spread the dough on the cooled crust and chill 15–20 minutes before serving, or slice chilled and bring to room temp for 10–15 minutes for softer texture.
- Can I double the recipe?
- Sure thing. Use two pizza pans or a larger baking sheet. Keep the same oven temp but watch the bake time: if your pans crowd the oven, rotate them halfway and add a few extra minutes as needed.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- The crust edges should be golden and slightly firm while the center still looks a touch soft. The heat-treated flour for the topping should cool before adding; the cookie dough topping should hold shape when chilled briefly but still feel soft when you cut into it.
- What if I don’t have ingredient X?
- No flour? Try a pre-made cookie dough crust or graham cracker crust for a shortcut. No butter? Use a neutral oil in a pinch (see above), or swap part butter for Greek yogurt to keep some tenderness.
How I Like to Serve It
I love serving this warm with a scoop of vanilla ice cream for contrast—the cold cream meets warm, sweet center and I get dramatic “ohs” at the table every time. It also works great at brunch with coffee or at backyard parties with sparkling cider. Slice it into wedges for a casual potluck or cut into small squares for finger-food grazing.
Notes
- Store leftovers covered in the fridge for up to 3 days. Bring to room temp or warm for 10–15 minutes before serving for softer texture.
- No meat here, so no safe-temp guidance needed, but if you adapt with cooked mix-ins keep them at safe fridge temps.
Final Thoughts
Closing: Go make something that smells like a bakery and tastes like childhood—then invite people over or hide the last slice for yourself. You absolutely deserve this.