Halloween Peanut Butter Cookie Pizza Recipes

PEANUT BUTTER COOKIE PIZZA

Steps:

• In a large bowl beat together the butter, peanut butter & sugar using an electric mixer.
• Beat in the egg and vanilla.
• With the mixer on low speed slowly beat in the flour, cornstarch & baking soda.
• Form the dough into a large ball, wrap in clingfilm and place in the fridge for at least 15 minutes or up to 24 hours.
• When ready to bake, preheat the oven to 350F degrees and line a 12 inch round pizza pan with parchment paper.
• With lightly floured hands, press the cookie dough into a round circle on the pizza pan. Do not press the cookie dough to the very edges of the pan - leave a perimeter of about 1/2 to 1 inch.
• Bake for 12-15 minutes or until the top looks set.
• In a medium bowl beat together the butter and peanut butter until smooth.
• Slowly beat in the powdered sugar and milk or cream 1 tablespoon at a time.
• Frost the cooled cookie, then decorate with your favorite peanut butter candies.

HALLOWEEN PEANUT BUTTER COOKIE PIZZA

Steps:

• With a hand mixer, cream together the peanut butter, butter, white sugar and brown sugar until blended. Beat in the egg, milk, and vanilla.
• Combine the flour, baking powder and salt in a separate bowl. Add flour mixture to the peanut butter mixture and mix together. Stir in the Reese's Pieces, saving a few to sprinkle on the top later.
• Press the cookie dough into a well-greased 14" pizza pan until the dough is evenly distributed. At this point, sprinkle the remaining Reese's Pieces on top. Bake for about 11 minutes at 375 and then remove from oven. Sprinkle the marshmallows on top and return to the oven for about 5-6 minutes or until the marshmallows are very lightly browned. Cool completely before preparing the chocolate and orange drizzle.
• To prepare the chocolate drizzle, place the chocolate chips and shortening in a small glass bowl and microwave for 30 seconds. Stir and microwave at 15-second intervals, stirring each time until completely melted and smooth.
• To prepare the orange drizzle, stir together the powdered sugar with the water (or milk) in a small bowl until well blended and then add the food coloring, mixing until color is uniform.
• Drizzle the chocolate and orange drizzles on top of the cookie. Drizzle caramel topping if desired. Sometimes I just use a spoon to drizzle, or you can also use place the drizzle mixtures into small sandwich bags, snipping a small corner at the bottom to squeeze the drizzle out of.

CHOCOLATE PEANUT BUTTER PIZZA

Steps:

• Preheat oven to 375°. Cream shortening, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Add flour and mix well. Pat into a greased 12-in. pizza pan. Bake 16 minutes. Sprinkle with marshmallows and chocolate chips; bake until lightly browned, 3-5 minutes longer.

PEANUTTY HALLOWEEN COOKIE PIZZA

Steps:

• Heat oven to 350°F; line 12-inch pizza pan with foil; grease foil with shortening.
• Break cookie dough into 2-inch pieces, arrange evenly in pan.
• With floured fingers, press to form crust. Bake 16 to 18 minutes or until a deep golden brown. Cool 30 minutes.
• Use foil to lift crust from pan. Carefully remove the foil from crust; place crust on serving platter or tray.
• Spread peanut butter over crust. Sprinkle with candy and nuts.
• In a small microwavable bowl, microwave frosting uncovered on high for 10-15 seconds or until frosting is thin enough to drizzle.
• Transfer to a small resealable food storage bag. Cut a small hole in the corner of bag; drizzle over cooked pizza.
• Cut into wedges or squares and enjoy!

COOKIE PIZZA WITH PEANUT BUTTER

Steps:

• Preheat oven to 375° degrees F.
• Lightly grease a 12 - 14 inch pizza pan.
• Combine flour, soda and salt; set aside.
• Combine butter and sugars, mix together.
• Beat in egg, vanilla and add the flour mix. Stir in one-half of the chocolate chip package; spread on the pan.
• Do not spread to the edges, leave a one inch space as the cookie will spread to the edge as it bakes.
• Bake 18 to 24 minutes or until lightly browned.
• Immediately add the rest of the chocolate chips from the package on top of the baked pizza.
• Drop spoonfuls of peanut butter on top; let it rest for 5 minutes or until shiny and soft; smooth out the melted chocolate and peanut butter and add the chopped candy pieces on top.

HALLOWEEN PEANUT SPIDER COOKIES

Steps:

• Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy. Beat in egg. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake until tops are slightly cracked, 15-17 minutes. Cool for 3 minutes before removing from pans to wire racks. Immediately press 1 mini peanut butter cup into center of each cookie. Let stand until set., In a microwave, melt chocolate chips and shortening; stir until smooth. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Adhere candy eyes to peanut butter cups with melted chocolate mixture. Pipe 8 lines alongside each peanut butter cup to resemble spider legs. Let stand until set.

PEANUT BUTTER CHOCOLATE CHIP DESSERT PIZZA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine butter, white sugar, brown sugar, peanut butter, egg, and vanilla extract in a large bowl; beat with an electric mixer until creamy. Add flour and stir until blended.
• Press dough into an ungreased 12- or 14-inch round pan.
• Bake in the preheated oven until pale and firm, about 10 minutes. Sprinkle marshmallows and chocolate chips over the entire 'pizza'. Continue baking until marshmallows start to brown, 5 to 8 minutes more. Let cool before slicing.

SPIDER COOKIES

Steps:

• Preheat oven to 350*F
• Prepare a cookie sheet with parchment paper, non stick foil, baking mat or spray with cooking spray.
• Cream butter, brown sugar and 1 cup white sugar together.
• Add eggs and blend well, scraping sides of bowl as needed.
• Add peanut butter and blend again. Scrape sides.
• Add flour 1 cup at a time, mixing between each addition.
• Add baking soda and salt - blend.
• In a small bowl add 1/4 cup of sugar.
• Scoop out 1 Tablespoon portions of dough and roll into a ball.
• Place cookie dough in sugar and roll around, coating entire ball.
• Place sugared ball onto prepared cookie sheet. Fill entire sheet, leaving enough space between so cookies can expand.
• Bake for 8 - 10 minutes.
• While cookies are baking, unwrap enough peanut butter cups to place one on each cookie.
• Remove cookies from oven and gently press one peanut butter cup in the center of each cookie.
• When all cookies have a peanut butter cup on them, go back around and gently press each cup again into cookie.
• Add two eyeballs onto the sides of each peanut butter cup.
• Place melting chocolate wafers in a freezer zipper bag - into a corner of the bag. Cook in microwave for 10 seconds then massage wafers. Repeat until all wafers are melted. Ensure that all chocolate is in the corner of the bag.
• Snip a tiny piece of the edge of zipper bag and pipe on eight legs to every spider.
• Allow cookies to cool fully to allow chocolate to harden. Then store, freeze or eat!