Snickerdoodle Cookie Pizza

2018-04-21
  • Yield : 1 (14-inch) cookie pizza
  • Prep Time : 25m
  • Cook Time : 25m
  • Ready In : 50m
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Ingredients

  • Cooking spray
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3/4 teaspoon cream of tartar
  • 2 sticks unsalted butter, softened
  • 1 cup plus 2 tablespoons sugar
  • 3 large egg yolks
  • 2 tablespoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 pound fresh raspberries
  • 2 tablespoons vodka
  • 1/4 teaspoon fresh thyme leaves
  • Pinch kosher salt
  • 2 cups chocolate ganache or store-bought chocolate fudge
  • 3/4 cup chopped brownie
  • 1/2 cup fresh mixed berries
  • 1/4 cup white chocolate chips
  • 1/2 teaspoon fleur de sel or sea salt

Method

Step 1

Preheat the oven to 350 degrees F. Line a 14-inch round baking pan with parchment and spray with cooking spray. 

Step 2

For the pizza: In a medium bowl, whisk together the flour, baking soda, salt and cream of tartar. Set aside. 

Step 3

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. 

Step 4

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. 

Step 5

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. 

Step 6

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.

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