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%

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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;