Candy Shop Cookie Pizza

This is what happens when a chocolate chip cookie dreams big. Instead of scooping the dough into little rounds, you press it into a pizza pan and bake it into one giant, soft cookie you slice like a pie. Kids go wild for it, and it’s a blank canvas for whatever’s in the candy drawer.

The dough is a straightforward chocolate chip cookie base built on both white and brown sugar. That brown sugar is doing real work here: its molasses keeps the cookie chewy and soft in the middle rather than crisp, which is exactly what you want in a sliceable cookie.

Spreading the dough evenly is the one fiddly part, and a sheet of buttered wax paper laid on top lets you press it flat without it sticking to your hands. Pull it from the oven when the edges are just lightly browned but the center still looks soft; it firms up as it cools. Once cool, go wild with the candy: scatter chocolate candies, chopped peanut butter cups, or sprinkles over a swipe of frosting.

Kitchen Tips

• Press the dough flat with buttered wax paper. It keeps the sticky dough off your hands and prevents thin spots that scorch.
• Pull it while the center still looks underdone. It keeps cooking on the hot pan and firms up as it cools, so baking the middle fully leaves it dry.
• Cool it completely in the pan before slicing or decorating, or it will crack.
• Cut it pizza-style into wedges with a sharp knife or a pizza cutter.

Variations

• Spread cooled frosting over the top and decorate with chopped candy bars or sprinkles.
• Swap the chocolate chips for peanut butter or white chocolate chips in the dough.
• Drizzle melted chocolate and caramel over the wedges for a candy-shop finish.