Chocolate-Peanut Butter Cookie Pizza

Serve your sweethearts this divine chocolate-peanut butter combo. They'll love you for it!

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Servings 12

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( 144 ) Ratings

144 Ratings

5 Stars 16%

4 Stars

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1 Stars

Member Reviews ( 26 )

c6e9d180-b0c0-4397-9a35-ff39dc51d798

ingredients 8
Prep Time 15 min
Total Time 1 hr 30 min

Ingredients

1: roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1: package (8 oz) cream cheese, softened

1/2: cup creamy peanut butter

1: cup powdered sugar

1/4: cup milk

1: cup frozen whipped topping, thawed

3/4: cup hot fudge topping

1/4: cup chopped peanuts

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Directions

1 Heat oven to 350°F. In ungreased 12-inch pizza pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2 Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
3 Meanwhile, in medium bowl, beat cream cheese, peanut butter, powdered sugar and milk until smooth. Fold in whipped topping.
4 Spread 1/2 cup of the fudge topping over cooled crust. Spread peanut butter mixture over top. Drizzle with remaining 1/4 cup fudge topping. Sprinkle with peanuts. Refrigerate at least 30 minutes or until serving time. Cut into wedges or squares.

EXPERT TIPS

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Expert Tips

Prepare the cookie pizza crust up to a day ahead of time. After it's cooled, wrap it tightly in plastic wrap and store at room temperature until you're ready to top it off.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 210),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 9g, 9% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 30mg; 30%;
Sodium: 300mg; 300%;
Total Carbohydrate: 51g; 51%
(Dietary Fiber 1g 1% Sugars 36g 36% ),
Protein: 8g; 8%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Hipgram35

report Posted Feb. 18, 2013 11:05 AM

I made this to take to a party where there would be many people. After reading all the reviews I determined that I should double the recipe and put in an 11x16 pan. The taste was very good but I was dissapointed in the consistency - I had refrigerated this for three hours before serving but the consistency of the topping was sort of mushy. If I make this again I would eliminate the milk to make the consistency of the topping firmer.

lovefood105

report Posted Aug. 7, 2012 8:35 PM

This "pizza" is FANTASTIC!!! And sooooo easy,too! I doubled the recipe & put it in a sheet pan with high sides. It didn't last long so I was asked to make it again & again & again!

mmejolie

report Posted Jul. 9, 2012 8:16 PM

This i smy family's favorite dessert. Since my husband can't eat peanuts, I like th eidea of chopping peanut butter cups on top! Will definitely try that and the idea of switching the chocolate to caramel...maybe with a sugar cookie base?

SheilaR86

report Posted Jul. 8, 2012 8:59 AM

I changed the chocolate syrup to caramel and the peanuts to pecans, it was fantastic. The best dessert ever!

jajaws

report Posted Jun. 18, 2012 5:50 PM

Great recipe. The only thing I did different was chop up peanut butter cups and put on the top instead of the nuts. Definitely will make this again and again!