I let my kids choose any recipe they wanted to make - the only rule was that they both had to agree on it. My son immediately chose cookie pizza, and once my daughter realized it involved frosting and candy, she was 100% in favor.
We collected our ingredients (opting to skip the flaked coconut and substituting candied pecans for the plain pecan halves called for in the recipe), washed our hands, and got down to baking! The complete recipe is at the bottom of the page.
For the cookie base, you'll need butter, brown sugar, white sugar, an egg, flour, and baking soda. For the icing, you'll need confectioner's sugar, butter, milk, and vanilla. For the decorations, you'll need pecan halves, sweetened flaked coconut (I omitted this), chocolate bits, and whatever kind of candy you like or have on hand. We went with some butterscotch chips, a few small packages of Skittles, and a bunch of colored sprinkles.
Be sure your butter is at room temperature before starting. If needed, you can warm it in the microwave at low power (20% or so) for 20-30 seconds. Do NOT melt the butter! It should be just soft enough to cream nicely with the sugars. Combine 1/2 cup (one stick) of butter, 1/4 cup white sugar, and 1/2 cup brown sugar and beat with an electric mixer on medium speed until creamy.
Cover a large cookie sheet with non-stick foil and spread the dough out to form a large circle (or football, or star, or whatever shape you like). I found this was easiest to do using the back of a large spoon. The dough will spread while baking.
Pop the cookie sheet into a pre-heated 350-degree oven and bake for 15 minutes. The dough should be golden brown and slightly soft to the touch.
Lift the foil sheet and place cookie on a cooling rack until completely cooled.
While the cookie cools, make the icing. Beat together 1-1/2 cups confectioner's sugar, 1/4 cup room temperature butter, 2 tablespoons milk, and 1/2 teaspoon vanilla. Scrape the bowl with a rubber spatula. If the finished icing seems runny, add a little more sugar; if it seems too thick, add a few more drops of milk.
Pour the icing on the cookie and spread it out with a knife or spatula. This recipe allows for a very generous, thick layer of icing. Adjust to your own taste.
I like my nuts in smaller pieces, so I chopped up my pecan halves before I sprinkled them on.
My kids each decorated their half of the cookie pizza with their favorite candies and sprinkles.
Once the toppings are on, it's time for the final chocolate drizzle! Put 1/4 cup chocolate bits in a microwaveable glass measuring cup or bowl. Heat for about 30 seconds (full power), then stir. The chocolate will be just a little softened.
Give the chocolate an additional 20-30 seconds and stir again. Once there are just a few lumps left, keep stirring and allow the heated chocolate to melt the remaining lumps - do not overheat the chocolate.
When it's completely melted, use a spoon to drizzle the chocolate all over the cookie.
Voila! The finished product!
Slice into wedges (make them small; this pizza is very rich and sweet!) using a pizza cutter and serve!
1/2 cup butter (room temperature)
1/2 cup brown sugar (lightly packed)
1/4 cup white sugar
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1-1/2 cups confectioner's sugar
1/4 cup butter (room temperature)
2 tablespoons milk
1/2 teaspoon vanilla
1/2 cup pecan halves
1/4 cup sweetened flaked (or shredded) coconut
1/4 cup chocolate chips
Assorted candy pieces and sprinkles
Preheat the oven to 350 degrees.
In a large mixing bowl, beat together 1/2 cup butter and brown and white sugars with an electric mixer until creamy. Stir in the egg. Add the flour and baking soda and blend well.
On a baking sheet lined with non-stick foil, pat the dough out to form a circle about 12 inches across. Bake for 15 minutes, until golden. Cool completely on the sheet on a cooling rack.
In a medium bowl, beat together confectioner's sugar, 1/4 cup butter, milk, and vanilla until smooth and creamy. Spread evenly on cookie. Sprinkle with pecans, coconut, and desired candies. Melt the chocolate chips in the microwave and drizzle over finished cookie. Cut into wedges and serve.
NOTE: The undecorated cookie may be stored at room temperature for up to 1 week or frozen for up to 2 months.