Halloween Cookie Pizza
A fun and festive Halloween cookie pizza featuring a sweet cookie base topped with marshmallows, chocolate chips, and pecans—perfect for holiday parties and trick-or-treat festivities.
Ingredients
Instructions
- Preheat oven to 350°F and lightly grease a 12-inch pizza pan.
- In a large mixer bowl, beat sugar and margarine until creamy.
- Add egg, water, and vanilla; beat well.
- In a separate bowl, stir together flour, baking soda, and salt.
- Add the dry ingredients to the sugar mixture, beating on low until blended.
- Stir in peanut butter chips.
- Spread batter in the prepared pan to within 1/2 inch of the edge.
- Bake for 11 to 13 minutes or until set.
- Remove from oven and sprinkle marshmallows, chocolate chips, and chopped pecans over the top.
- Return to oven and bake for an additional 5 to 7 minutes or until marshmallows are lightly browned.
- Cool completely before serving.
Tips & Substitutions
For a fun twist, substitute the peanut butter chips with chocolate chips or white chocolate chips for a different flavor. You can also use butter instead of margarine for a richer taste. If you want to add more texture, consider mixing in some crushed graham crackers or even a layer of cookie dough from the Never Fail Brownie Pie recipe before baking.
Serving Suggestions
Cut the Halloween Cookie Pizza into wedges and serve it as a festive dessert at parties or gatherings. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete dessert table, consider serving it alongside Lemon Tea Cookies or Pop Pete's Banana Pudding for a variety of flavors.
Storage & Reheating
Store leftover Halloween Cookie Pizza in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you want to reheat it, warm slices in the microwave for about 10-15 seconds, or enjoy it at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Halloween Cookie Pizza contains roughly 698 calories, with 6g protein, 45g carbohydrates, and 53g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1731mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cookie pizza ahead of time?
Yes, you can prepare the cookie base ahead of time and store it in the refrigerator for up to 2 days before baking. Just remember to add the toppings right before the final bake to ensure the marshmallows and chocolate chips stay fresh and gooey.
What can I use instead of pecans?
If you have nut allergies or prefer not to use pecans, you can substitute them with sunflower seeds or omit them entirely. For a similar crunch, consider adding crushed pretzels or even some granola to the mix.
How do I know when the cookie pizza is done baking?
The cookie pizza is done when the edges are lightly golden and the center is set but still soft. After the initial bake, when you add the toppings, watch for the marshmallows to turn lightly browned, which indicates that it’s ready to come out of the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).