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Pizookie Recipe

How to make a pizookie to liven up any holiday

Course Dessert
Cuisine American
Keyword chocolate chip cookie, pizookie
Prep Time 12 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 people
Calories 84 kcal


  • Pizookie Pizza Pan
  • Parchment Paper
  • Non-Stick Cooking Spray
  • Food Coloring I love love LOVE Americolor
  • Piping Bags
  • Couplers
  • Wilton Frosting Tips I used the classic star shape

Chocolate Chip Cookie Dough

  • 1 1/2 Sticks of Butter Softened
  • 3/4 Cup Brown Sugar
  • 1/4 Cup Sugar
  • 2 Eggs
  • 2 Tsp Vanilla
  • 2 1/4 Cups of Flour
  • 1 1/4 Tsp Corn Starch
  • 1/4 Tsp Baking Powder
  • 1 Tsp Soda
  • Chocolate Chips
  • American Buttercream My go-to recipe is below
  • 2 Sticks of Butter Softened
  • 4 Cups of Powdered Sugar Dash of Salt
  • 2 Tsp of Vanilla Extract
  • 3 Tbls of Milk


  1. Step One: Start by mixing up a batch of your favorite chocolate chip cookie dough recipe, or grab a tube from the grocery store.

My go-to chocolate chip cookie recipe, labeled in my recipe book as “Hubbies Favorite Chocolate Chip Cookies”

  1. Cream together the butter, brown sugar, sugar, vanilla, and eggs. Add the dry ingredients, and mix until combined. Mix in by hand, the chocolate chips.
  2. Prepare the pizookie pan. Now, I’ve seen enough disasters on the Food Network, or on the Great British Bake Off, to know properly preparing a pan is a must. So I traced the pans shape onto parchment paper, AND sprayed around the edges of the pan with non-stick cooking spray.

  3. Fill your pizookie pan with dough. From trial and error, I learned to only fill the pan HALF WAY FULL! I promise. If you fill your pan with more, it will bake over the pan. To fill my pizookie pan, I break my cookie dough into pieces, and then press the pieces together, completely covering the bottom of the pan.

  4. Bake the pizookie and 350 degrees, for 20 minutes. 

American buttercream recipe

  1. In a stand mixer, mix the above ingredients until you get your desired consistency of frosting, adding more milk as needed. 

  2. For piping I like a thicker buttercream. If I was frosting a cake, I would like a thinner buttercream. Separate the frosting and color it as you desire. The brighter the colors, the better.

Recipe Notes

When baking, you want to pull it out when the edges start to brown. Even if the middle doesn’t seem quite done, if the edges are starting to brown, pull it out. Nobody wants a dry cookie.