Description
Decadent chocolate cookie pizza topped with rich fudge and your favorite toppings! A fun and customizable dessert perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 (14 ounce) can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup mini marshmallows
- ½ cup chopped pecans or walnuts
- ½ cup chocolate sprinkles
- ½ cup peanut butter chips
- ½ cup white chocolate chips
- ½ cup chopped Oreos
- Fresh berries (strawberries, raspberries, blueberries) – optional
- Caramel sauce – optional
- Hot fudge sauce – optional
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure there are no lumps of cocoa powder! This ensures a smooth and even chocolate flavor throughout the crust.
- In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step; it’s crucial for a tender crust. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. The mixture should be smooth and creamy.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing will develop the gluten in the flour, resulting in a tough crust. Mix until the flour is just incorporated, and then stop.
- Lightly grease a 12-inch pizza pan. Press the cookie dough evenly into the pan, creating a slightly raised edge. I like to use my fingers to do this, but you can also use the back of a spoon or a rolling pin. Make sure the crust is even in thickness so it bakes evenly.
- Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are set and the center is slightly soft. Keep a close eye on it, as baking times can vary depending on your oven. You want the crust to be cooked through but still slightly soft in the center.
- Remove the crust from the oven and let it cool completely in the pan before adding the fudge topping. This is important because the heat from the crust could melt the fudge topping and make it runny. Patience is key!
- In a medium saucepan, combine the sweetened condensed milk, chocolate chips, butter, and cocoa powder.
- Cook over low heat, stirring constantly, until the chocolate chips and butter are melted and the mixture is smooth. Be patient and don’t turn up the heat! You want to melt the chocolate slowly to prevent it from seizing. Stir constantly to prevent burning.
- Remove from heat and stir in the vanilla extract and a pinch of salt. The salt helps to balance the sweetness of the fudge.
- Let the fudge topping cool slightly for about 5-10 minutes before spreading it over the cookie crust. This will help it thicken up a bit and prevent it from running off the edges of the crust.
- Once the cookie crust is completely cool, spread the fudge topping evenly over the crust. Use a spatula or the back of a spoon to spread it smoothly.
- Now comes the fun part! Sprinkle your desired toppings over the fudge topping. Get creative and have fun with it! You can create different sections with different toppings, or you can just sprinkle everything randomly. I like to start with the marshmallows, then add the nuts, sprinkles, and chocolate chips. If you’re using fresh berries, add them last.
- For a firmer fudge topping, chill the dessert pizza in the refrigerator for about 30 minutes before serving. This will also help the toppings adhere to the fudge. However, it’s also delicious served at room temperature.
- Slice the dessert pizza into wedges and serve. You can drizzle it with caramel sauce or hot fudge sauce for an extra touch of decadence. Enjoy!
Notes
- Make it Gluten-Free: To make this dessert pizza gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for best results.
- Add Espresso Powder: For a richer, more intense chocolate flavor, add 1 teaspoon of espresso powder to the dry ingredients in the cookie crust.
- Use Different Chocolate: Experiment with different types of chocolate chips in the fudge topping. Dark chocolate, milk chocolate, or even a combination of different chocolates would be delicious.
- Add a Peanut Butter Swirl: Before baking the cookie crust, swirl some peanut butter into the dough for a peanut butter chocolate flavor.
- Make Mini Dessert Pizzas: Use smaller pizza pans or even individual cookie sheets to make mini dessert pizzas. This is a great option for parties or individual desserts.
- Seasonal Variations: Adapt the toppings to the season. In the fall, use chopped apples, caramel sauce, and cinnamon. In the winter, use peppermint candies and white chocolate chips. In the spring, use fresh berries and lemon zest. In the summer, use tropical fruits like mango and pineapple.
- Storage: Store leftover dessert pizza in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes