Recipe courtesy of Cookie Bar
Recipe courtesy of Cookie Bar
Watch how to make this recipe.
Snickerdoodle Cookie Pizza
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- Level: Intermediate
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
- Yield: 1 (14-inch) cookie pizza
- Level: Intermediate
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
- Yield: 1 (14-inch) cookie pizza
Ingredients
Cookie Pizza:
Raspberry Drizzle:
Pizza Toppings:
Directions
- Preheat the oven to 350 degrees F. Line a 14-inch round baking pan with parchment and spray with cooking spray.
- For the pizza: In a medium bowl, whisk together the flour, baking soda, salt and cream of tartar. Set aside.
- In the bowl of an electric mixer, combine the butter and 1 cup sugar. Beat on high speed until light and fluffy, about 4 minutes. Add the egg yolks and vanilla and beat until combined. With the mixer on low speed, gradually add the flour and mix until just combined.
- Transfer the dough to the prepared baking pan and spread into the pan, leaving a 1-inch gap around the edge (to allow for spreading). In a small bowl, combine the cinnamon and the remaining 2 tablespoons sugar. Sprinkle over the dough. Bake until the cookie is brown at the edges, 12 to 18 minutes. Transfer to a wire rack to cool completely.
- Meanwhile, make the raspberry drizzle: Combine the raspberries, vodka, thyme and pinch of salt in a blender or food processor and pulse until smooth. Strain and store in the refrigerator until needed.
- Before serving, spread the cookie with chocolate ganache, leaving about 1-inch border. Scatter the brownie pieces, berries and chocolate chips on top of the pizza. Spoon about 1/4 cup raspberry drizzle over the top (reserving remaining drizzle for another use). Sprinkle with sea salt. Serve immediately.
