Recipe: Pizzookie
By
Steve Baxter
Story Created:
Aug 19, 2008
Story Updated:
Aug 19, 2008
Pizzookie
This recipe is so much fun. We make them in pans big enough for two and it makes a great couples dessert. However, my kids make this all of the time. I make cookie dough and make half into cookies and save the other half in the fridge for pizzookie. If you have all of the ingredients on hand, it is a great anytime snack.
1 batch of your favorite cookie dough
Canned whipped cream
Good quality vanilla ice cream
Chocolate syrup or sundae topping
Caramel or Butterscotch sundae topping
Preheat oven to 350 degrees
Place room temperature cookie dough in a 7” pie plate (a tart pan or low edged cake pan would also work) and spread evenly around in pan. Dough should be about ½” thick (this would be enough dough to make 4 – 6 regular cookies).
Place pans on a cookie sheet and put them in the oven. Bake for 12 – 15 minutes until cookies look done, not too brown but starting to brown around the edges and have a little color.
Remove from oven and place pie pan on a larger plate. Working quickly, put a good sized scoop of ice cream in middle of cookie, put whipped cream around the outer edge of the cookie, then drizzle chocolate and caramel over the top.
Grab 2 forks or spoons and quickly share with a friend!
This dessert works great with chocolate chip cookie dough, white chocolate macadamia nut cookies (skip the chocolate syrup and double up on the caramel), peanut butter cookies (try this with caramel ice cream), or chocolate chocolate chip cookie dough (omit the caramel and sprinkle with mini chocolate chips). The sky is the limit. Have fun with this one, everyone else will!
Kim’s Notes:
7” pie pans or tart pans are what I usually use but smaller pans work great as an individual dessert. My favorite doughs to use are chocolate chip, of course, white chocolate macadamia nut, and peanut butter. And, don’t be ashamed to use store bought cookie dough. I do it all of the time!
