Chocolate Chip Pizza

This chocolate chip pizza is a giant peanut butter cookie baked in a pizza pan and topped with melted marshmallows and chocolate chips. It’s the dessert that every kid (and plenty of adults) goes wild for at parties, slumber overs, and potlucks.

The “crust” is a soft peanut butter cookie dough pressed into the pan: both granulated and brown sugar creamed with margarine and peanut butter, an egg, vanilla, and flour. Pre-baking the dough for 10 minutes before adding the toppings sets the base so it holds together when sliced, while staying chewy inside.

Marshmallows and chocolate chips go on for the final 5 to 8 minutes of baking, just long enough for the marshmallows to puff and toast golden on top and the chocolate chips to go soft and melty. The result is a cookie-pizza hybrid with a firm, sliceable edge and a gooey, stretchy center.

Kitchen Tips

• Press the dough evenly into the pan. Thin spots overbake and thick spots stay raw in the center. Use your hands or the back of a spoon for an even layer.
• Pre-bake the crust first. The 10-minute head start firms up the dough base. Skipping this means a raw, doughy center under the toppings.
• Don’t overdo the marshmallows. A scattered layer is enough. Too many and they melt into a dense, sticky blanket that’s hard to cut through.
• Let it cool 10 minutes before slicing. The chocolate and marshmallows need to set slightly. Cutting too early makes a gooey mess (though some people prefer that).

Variations

• Add M&Ms or Reese’s Pieces on top alongside the chocolate chips for color and extra candy crunch.
• Drizzle with caramel sauce after baking for a chocolate-caramel-peanut butter combination.
• Use Nutella dollops instead of (or alongside) peanut butter in the dough for a chocolate-hazelnut crust.