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.

PEANUT BUTTER MARSHMALLOW BUTTERSCOTCH PIZZA

Steps:

• Preheat oven to 350°F (175°C).
• Place a piece of parchment paper on a 12-inch round pizza pan.
• In a medium bowl, stir peanut butter and sugars together until smooth. Beat in the egg. Then stir in the baking soda, vanilla, and salt.
• Place the cookie dough on parchment paper-lined pizza pan. Get out another piece of parchment paper and lay on top. With a rolling pin, flatten out peanut butter dough to fit the 12-inch pizza pan. Remove the top piece of parchment paper.
• Bake for 8-10 minutes or until the center does not look wet. (Slightly underdone is okay, as you will be placing it back into the oven.) As the crust is finishing baking, make the peanut butter sauce.
• In a medium saucepan, melt butter and peanut butter over medium low heat. Once they are fully melted and combined, add in butterscotch chips. Remove from heat and stir continually until mostly melted.
• There will be chunks in the bottom of the pan, this is okay. Set aside to cool slightly.
• Remove peanut butter crust from oven and immediately place mini marshmallows evenly over the crust.
• Turn oven to broil then put the crust with marshmallows back into oven. Watch closely and remove after about 1 minute, or right when the marshmallows start to turn golden.
• Pour peanut butter sauce over marshmallows.
• Pizza can be served immediately. (Best served warm or at room temperature)

COOKIE PIZZA

Steps:

• In a bowl, cream butter, peanut butter and sugars. Beat in egg and vanilla. Stir in flour until blended. , Spread dough onto a greased 12-in. pizza pan. Bake at 375° for 12 minutes. Sprinkle with marshmallows and chocolate chips. Bake 5-6 minutes longer or until lightly browned.

PEANUT BUTTER, BANANA AND BERRY COOKIE PIZZA

Steps:

• Heat oven to 350°F. Using pencil, trace 9-inch circle onto sheet of cooking parchment paper. Place paper pencil side down on cookie sheet.
• Make cookie mix dough as directed on pouch. Spread dough on parchment paper in even layer, keeping dough within shape of traced circle as best as possible.
• Bake in center of oven 25 to 30 minutes or until cookie is firm around edge and soft, but just done, in center. Remove from oven to cooling rack. Cool about 15 minutes.
• Spread peanut butter in even layer on slightly warm cookie. Cool completely.
• Arrange banana and strawberry slices on top. Sprinkle with chocolate chips and powdered sugar. Cut into wedges to serve.

CHOCOLATE PEANUT BUTTER COOKIE PIZZA

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, cocoa, butter and egg until soft dough forms (dough will be crumbly). Pat in ungreased 12-inch pizza pan.
• Bake 15 minutes or until cookie is puffed and set. Sprinkle with peanut butter chips, marshmallows and peanuts. Drizzle with hot fudge topping.
• Bake 5 to 7 minutes longer or until chips are melted and marshmallows are puffed. Cool completely, about 1 hour. Cut into wedges.

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.

CHOCOLATE PUDDING PEANUT BUTTER PIZZA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-inch pizza pan.
• Stir cookie mix, egg, oil, and water together in a bowl until a soft dough forms. Place dough on the pan; spread out to look like a pizza crust.
• Bake in the preheated oven until edges are light golden brown, about 15 minutes. Let cool.
• Meanwhile, combine cream cheese and sugar in a medium bowl; beat with an electric mixer until light and fluffy. Fold in 1/2 of the whipped topping and set aside.
• Whisk milk and pudding mix together in a medium bowl until thickened.
• Spread the cream cheese mixture over the cookie crust, leaving a little of the crust showing around the edges. Spread chocolate pudding over the cream cheese mixture, leaving a little of the cream cheese layer showing.
• Spread the remaining whipped topping over the pudding, leaving a little of the pudding showing. Sprinkle chocolate chips over the whipped topping. Refrigerate until ready to serve.

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.

PEANUT BUTTER PIZZA

Steps:

• Cut cookie dough into half inch slices and arrange on greased 12-inch pizza pan.
• Press together with fingers to make one big cookie, leaving a 1-1/2-inch border all around.
• Bake at 350°F for 10-12 minutes.
• Carefully spread peanut butter on hot cookie and leave to cool.
• Just before serving preheat oven to 400°F.
• Cover cookie with marshmallows and pop into the oven for 5-8 minutes so the marshmallows toast.
• Remove and drizzle with hot fudge sauce, then sprinkle with peanuts.
• Cut into wedges and serve.

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.

PEANUT BUTTER AND PEPPERONI PIZZA

Steps:

• For the pizza: Preheat the oven to 450 degrees F.
• Grease a 12-inch cast-iron skillet with the oil. Place the pizza dough in the center and spread evenly to cover the bottom and 1 inch up the sides. Spread the peanut butter evenly over the dough followed by the marinara sauce. Sprinkle with the mozzarella followed by the pepperoni and then the jalapeno.
• Bake until the cheese melts and browns and the edges are crisp, about 20 minutes. (This is a good time to start the salad.) Remove from the oven and let sit for 5 minutes, then drizzle with hot honey before serving.
• For the salad: Whisk together the vinegar, garlic, mustard, honey, 1/2 teaspoon salt, pinch of black pepper and the oil in a medium bowl until combined. Set aside and let the garlic infuse the dressing, about 5 minutes. Remove the garlic and add the lettuce, radicchio if using, tomatoes, pepperoncini and onion; lightly toss to coat in the dressing. Serve with the pizza.