Pin it
Wow, this chocolate-peanut butter mix is absolutely insane. I came up with this treat ages ago during a kids' sleepover emergency, and now my family asks for it at literally every get-together. Think of it as a massive chocolate chip cookie slathered with peanut butter and loaded with candy treats. The edges get a bit crunchy while the middle stays gooey, and that warm peanut butter layer on top? It's pure kitchen magic.
I brought this to my nephew's team celebration after a game last year. The coach kept saying he was "cutting back on sweets," but ended up grabbing two pieces and later asked me to make it for their final party. His wife messaged me afterward saying he couldn't stop talking about "that cookie pizza thing."
What You Need
- Store-bought cookie dough makes this quick and actually works better than scratch-made because it stays perfectly shaped during baking
- Smooth peanut butter should be the commercial type, not the natural stuff - 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 the base
- Mini peanut butter cups cut in half let their filling leak out slightly for extra yumminess
- Bright candy pieces create those fun color spots that make everyone smile when they look at it
- Crushed peanuts add that perfect salty bite that balances out the sweetness
Pin it
Making It Happen
Start by heating your oven to 350°. Make sure it's completely hot before you start baking.
Take a pizza pan and hit it with some cooking spray. Nothing complicated.
Press the cookie dough out using your fingertips. Keep pushing until it covers the whole pan. I sometimes put flour on my hands to stop sticking.
Stick it in the oven and bake for about 22 minutes, but check after 20. You want the edges golden but the middle still soft.
Let it sit for about 10 minutes max. Don't wait until it's fully cool or the peanut butter won't spread properly.
Drop spoonfuls of peanut butter in the center and push outward. The warmth makes spreading much easier.
Then comes the fun bit - toss on all your toppings however you want. There's really no wrong approach.
While it's still slightly warm, grab a pizza cutter or big knife to slice it up.
I've created this so many times I could probably make it blindfolded. My very first try was actually for a potluck that I totally forgot about. I rushed through the store grabbing stuff after work, threw it together in a total rush, and everyone loved it. Isn't it funny how some of your go-to recipes come from last-minute panic?
Serving Ideas
This dessert looks awesome served on an actual pizza stone if you've got one handy. For extra flair, warm some chocolate sauce and drizzle it over individual pieces right before eating. My buddy Lisa creates a whole ice cream bar setup where she gives out warm slices with vanilla ice cream and lets guests add their own extra toppings.
Switch It Up
For folks with peanut allergies, try sunflower seed butter instead - it's surprisingly tasty. During the holidays I sometimes toss on broken candy canes and drizzle melted white chocolate across everything. My kids go crazy when I use candies that match whatever holiday colors or sports teams we're celebrating - makes it feel specially made for the occasion.
Keeping Fresh
If you somehow don't finish it all, just wrap it in foil or pop it in a container. It'll stay good on the counter for a day or in the fridge for around three. The cookie part gets firmer when refrigerated, which some folks actually prefer. A quick 10 seconds in the microwave brings back that just-baked softness.
Pin it
I've been whipping up this chocolate peanut butter pizza for around eight years now, and it always brings smiles. There's just something special about warm cookie, smooth peanut butter and chocolate all together. My hubby jokes it's why he asked me to marry him - I made it the evening he stopped by to "discuss our relationship." Whether that's the real reason or just his sweet tooth talking, I'll never really know!
Frequently Asked Questions
- → Can I swap store-bought dough for homemade?
- Absolutely! Homemade cookie dough works perfectly. Just make sure the dough holds its shape as a crust.
- → How should I store the leftovers?
- Cover lightly with foil and keep it at room temperature for a day or two. For more than two days, refrigerate it for up to four days.
- → Can I prep this ahead of time?
- Yes, you can bake the crust earlier. Once it's cooled for about 10 minutes, finish with fresh toppings so the warmth helps the chocolate melt.
- → What can I substitute for peanut butter?
- Try almond butter, Nutella, or cookie butter for a different flavor or to make it peanut-free.
- → Why isn't my cookie base baking evenly?
- Check that the dough is spread out evenly. If the edges bake too fast, use foil to cover them while the center finishes cooking.