Fall-Tastic Cookie Pizza
I love cookie pizzas! I have to admit my all time favorite is a sugar cookie dough with a cream cheese base, topped with fruit. But, my kids went ape over this large sugar cookie covered in creamy peanut butter, drizzled with a homemade milk chocolate ganache and topped with a variety of goodies, then drizzled with melted frosting. We officially welcomed fall with this tasty pizza. Using store bought cookie dough and most of the ingredients I had on hand, made this a snap to throw together. This is a great recipe to get your littles involved too. Change it up by adding your favorite toppings and watch the excitement on your kids’ faces as you make this giant sized cookie pizza. 🙂
- 2 (16.5 oz.) sugar cookie cookie dough
- 1/2 cup Jiff creamy peanut butter
- 1 cup heavy cream
- 1 1/2 cups milk chocolate chips
- approx. 1/4 cup Reese’s Peanut Butter candies
- approx. 20 red colored M&M’s
- approx. 1/4 cup candy corn
- approx. 1/4 cup white chocolate chips
- approx. handful of pretzels
- 3 tablespoons vanilla frosting, melted ( I used Pillsbury brand)
Preheat oven to 350 degrees F.
Line a 16 inch pizza pan with foil; spray foil with cooking spray.
Cut dough into approx. 1/2 inch slices; press slices to the bottom of the foil-lined pan to form a crust.
Bake cookie for 25 minutes or until cookie reaches a light golden brown color. Remove cookie from oven and let cool completely.
While cookie is cooling, make ganache by heating 1 cup heavy cream over medium high heat; whisky continually until you start to see a slight boil. Reduce heat to low and whisk in the 1 1/2 cups chocolate chips. Continue whisking until chips are melted. Cook a couple minutes longer, remove from heat; set aside.
Gently and carefully remove the foil from the bottom of the cookie. Place cookie onto desired serving plate. (I just put it back on the pizza pan.)
Spread cookie with peanut butter. Give that ganache a whisk and drizzle it over the peanut butter, don’t be shy, drizzle with love.
Next, top the pizza with Reese’s candies, candy corn, white chocolate chips and pretzels. Melt three tablespoon of frosting in your microwave; drizzle frosting on top of all the goodies. Drizzle with more ganache if desired.
Place cookie in the refrigerator until ready to serve. Bring to room temp before serving.
You will have approx. 1 1/2 cups chocolate ganache left over. Store ganache in a sealed container and place in your refridgerator. Ganache will set and become thicker as it cools. Uses for ganache are endless. You can eat it straight from the container, fill the middle of a cake or frost it, dip sliced apples in it, etc. The uses are up to you, but you won’t be sorry you have extra left over.
I also used red M&M’s to bring some color for the photo. I bought a small bag, you know, the ones by the check out counter, picked out the red ones and ate the rest so they wouldn’t go to waste. 😉