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Man, this chocolate-peanut butter mix is just off the charts. I stumbled on this treat by accident when trying to whip up something cool for my kid's pajama party, and now the family asks for it at every get-together. Think of it as a massive chocolate chip cookie slathered with peanut butter and loaded with candy delights. The edges get a bit crunchy while the middle stays gooey, and when that peanut butter goes on the hot cookie? Pure wonder happens.
I took this to my nephew's team celebration after baseball last year. The coach was supposedly "cutting back on sugar," but ended up grabbing two pieces and later asked if I'd make it for their final team party. His wife messaged me saying he couldn't stop talking about "that cookie pizza creation."
What You Need
- Store-bought cookie dough cuts down prep time, and works even better than scratch-made for this since it keeps its shape perfectly when baked
- Smooth peanut butter should be the conventional type, not the natural version - natural peanut butter gets too runny when heated and won't stay put
- Chocolate chips melt just enough to create these wonderful little pools of gooey chocolate throughout
- Mini peanut butter cups cut in half work best so the filling oozes out a little
- Bright candy pieces add those fun splashes of color that make everyone grin when they see it
- Crushed peanuts add this great salty crunch that balances all the sweetness
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Tasty Making Steps
Start by heating your oven to 350°. You need it completely hot before you put the cookie in.
Take a pizza pan and give it a light coating of cooking spray. Nothing complicated.
Press that cookie dough out with your fingertips. Keep pushing until it covers the whole pan. I sometimes dust my hands with flour to prevent sticking.
Stick it in the oven and time it for 22 minutes, but peek at it around 20. You want golden edges but a slightly soft center.
Let it sit for about 10 minutes max. If it gets too cool, the peanut butter won't spread nicely.
Drop the peanut butter in the center and start spreading outward. It gets smoother as the warmth softens it up.
Then comes the fun bit - scatter all your toppings over it. There's really no wrong approach here.
Slice it while still somewhat warm using a pizza cutter or big knife.
I've created this so many times I could probably make it blindfolded. My very first try was actually for a community dinner where I totally forgot I'd promised to bring something sweet. I literally rushed through the store grabbing stuff on my way home from work, threw it together in a hurry, and everyone loved it. Don't some of the best treats come from last-minute scrambling?
Serving Ideas
This looks super cute when you put it on an actual pizza stone if you have one. For extra flair, heat some chocolate sauce and drizzle it over individual pieces just before eating. My buddy Lisa creates a whole ice cream bar setup where she offers warm slices with vanilla ice cream and little bowls of extra toppings for everyone to add as they want.
Switch It Up
For folks with peanut allergies, try sunflower seed butter instead - it's surprisingly tasty. During the holidays I sometimes use crushed candy canes and dribble white chocolate on top. The kids go nuts when I use candies that match whatever holiday colors or sports teams we're cheering for - makes it feel specially made for the occasion.
Keeping Fresh
If by some miracle you don't finish it all, just wrap it in foil or tuck it into a container. It stays good on the counter for a day or in the fridge for about three. The cookie part gets firmer when chilled, which some folks actually prefer. To bring back that just-baked feeling, a quick 10 seconds in the microwave does wonders.
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I've been cooking up this chocolate peanut butter pizza for around eight years now, and it never stops bringing joy to people. There's just something special about mixing warm cookie, smooth peanut butter and chocolate that hits every craving perfectly. My guy swears it's why he asked me to marry him - I baked it the night he came over to "chat about where we were headed." Whether that's the real reason or just his sweet tooth talking, I guess I'll never really know!
Frequently Asked Questions
- → Could I use my own dough?
- Of course! Just make sure your homemade cookie dough is sturdy enough to hold the toppings.
- → What’s the best way to keep leftovers fresh?
- Wrap loosely with foil for a day or two. For longer freshness, keep it in the fridge up to four days.
- → Is it okay to prep this early?
- You can bake the crust first, but add the toppings on the warm base after it’s cooled just a bit for the best results.
- → What’s a good replacement for peanut butter?
- Nutella, cookie butter, or almond butter all work great. These are tasty alternatives and perfect for peanut-free options.
- → Why isn’t my crust cooking right?
- Double-check the dough’s evenly spread. If the edges are browning too fast, cover them with foil while the center catches up.