Chocolate Chip Peanut Butter Cookie Pizza
This cookie is perhaps the only one that you won’t mind
sharing with others because it is enormous
Servings: 1 10-inch pizza
Ingredients
- 1 tablespoon ground flax seeds
- 3 tablespoon plant-based milk such as oat milk
- 1/2 cup smooth unsweetened peanut butter
- 1/4 cup maple syrup
- 3/4 teaspoon salt, divided
- 1/2 cup vegan butter, softened
- 1/2 cup light brown sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup vegan chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a large baking sheet (about 16 x 14 inches [40 x 35 cm]) with parchment paper.
- In a bowl, mix together the ground flax seeds and plant-based milk to form a flax “egg” and set the mixture aside.
- In another bowl, mix together the peanut butter, maple syrup and 1/4 teaspoon of salt until you have a smooth peanut butter caramel.
- In a bowl with a handheld mixer or with a stand mixer, cream together the softened vegan butter and light brown sugar for at least 2 minutes. Add the flax “egg” and continue beating for a minute.
- In another bowl, whisk together the flour, baking powder, baking soda and 1/2 teaspoon of salt.
- Combine the dry ingredients with the creamed butter, sugar and flax “egg” mixture. Mix the ingredients together until you have a firm cookie dough batter. Fold in the chocolate chips and knead with your hands to get a firm dough.
- Flatten about half of the cookie dough into a round pizza shape that is about 9½ inches (24 cm) in diameter.
- Spread the peanut butter caramel evenly on top of the pizza. Add the second cookie dough layer on top of the peanut butter caramel layer. The peanut butter will spread a bit from the edges, but you can fold it in with the cookie dough edges.
- Bake the cookie pizza in the oven for 12 to 15 minutes. With 12 minutes of baking time, you will have a soft and gooey cookie pizza. The more you bake the cookie pizza, the less gooey it becomes.
- Store the cookie pizza well covered at room temperature for up to 3 days so that it stays soft. If you want it to be firmer and also easier to slice, store it in the refrigerator for up to 6 days.
Notes
