A baked chocolate chip cookie base topped with cookie dough and delectable chocolate and caramel sauces, this dessert pizza will bring your sweet tooth dreams to life!
- 1 tube refrigerated chocolate chip cookie dough, room temperature
- 12 ounces semisweet chocolate chips, 1 package
- 1/4 cup heavy cream
- 3/4 cup butter, room temperature
- 3/4 cup brown sugar
- 1/4 cup sugar
- 2 teaspoons milk
- 2 teaspoons pure vanilla extract
- pinch of salt
- 2 cups all-purpose flour
- 1 cup mini semisweet chocolate chips
Preheat oven to 350°F. Line a pizza pan with foil and mist lightly with cooking spray. Using the palms of your hands, work the premade cookie dough into a circular crust shape almost completely to the edges of the pan. Bake the crust for 15 minutes or until golden brown. Cool completely.
While the crust cools, prepare your cookie dough topping. In the bowl, beat the butter, brown sugar & sugar until creamy, about 2 minutes. Add the milk and vanilla and beat again. Lastly, add the salt and flour and gently beat to combine. Stir in the miniature chocolate chips.
Roll tablespoon-sized balls of cookie dough and place them onto a foil-lined baking sheet. Pop the cookie dough balls into the fridge to keep chill while the crust continues to cool. Right before assembling pizza, roughly chop the dough balls into smaller pieces.
Once the crust has cooled, prepare the ganache: in a microwaveable bowl, combine the semi-sweet chocolate chips and the heavy cream. Microwave for 45 seconds and then stir until smooth, careful not to scorch chocolate. Spread the ganache over top of the cookie crust in an even layer, extending the ganache all the way to the outer crust’s edges. Immediately top with the chopped chocolate chip cookie dough pieces.
Allow the pizza to sit in the fridge for about 10 minutes or until set, top with chocolate and caramel drizzle then cut into wedges and serve! Store leftovers in the fridge.
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