Ladies, I hope you’ve got a cheat day coming up, because have I got a sweet treat for you! Just follow the recipe below, and you can turn Pillsbury sugar cookies into a dessert pizza topped with whipped topping and mini Reese’s Peanut Butter Cups.
While I’d love to take credit for this recipe, it actually came from Pillsbury..
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 1/4 cup unsweetened baking cocoa
- 1/4 cup semisweet chocolate chips, melted, cooled
- 1 package (8 oz) cream cheese, softened
- 1/4 cup sugar
- 3 tablespoons creamy peanut butter
- 3 tablespoons milk
- 1 tablespoon sugar
- 1/4 cup hot fudge topping
- 1 cup frozen (thawed) whipped topping
- 12 miniature chocolate-covered peanut butter cup candies, unwrapped
- 3/4 teaspoon coarse sea salt, if desired
- Heat oven to 350°F. Grease and flour 12-inch pizza pan. In large bowl, break up cookie dough. Stir or knead in cocoa and melted chocolate until well blended. With floured fingers, press dough evenly in bottom of pan to form crust.
- Bake 14 to 16 minutes or until set but not firm. Cool on cooling rack 20 minutes. Meanwhile, in medium bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Spread over cooled crust.
- In small bowl, beat peanut butter, milk and sugar with whisk until smooth. Drizzle over filling from outside edge of filling to center of crust, using small spoon. In small microwavable bowl, microwave fudge topping uncovered on High about 20 seconds or until thin enough to drizzle. Drizzle over peanut butter.
- Spoon 12 dollops of whipped topping around outside edge of crust. Place candies in dollops. Sprinkle with sea salt. Store covered in refrigerator.
Make the cookie pizza crust up to a day ahead of time. After it’s cooled, wrap it tightly in plastic wrap, and store at room temperature until you’re ready to top it.
Use a pizza cutter to easily cut this pizza into servings.