Recipe Box: Chocolate Chip Cookie Candy Pizza




I don’t know what ya’ll do with Halloween candy at your house, if you have any suggestions I’m all ears.  I’ve come to the realization that I’ve got ISSUES with “fun sized,” candy treats.  Every time I walk by, my hand has already grabbed a piece before my brain even knows what has just happened.

Now, I’m not saying I’m ready to give it up cold turkey.  I just need larger portions that scream “I’M AT LEAST 10,000 CALORIES” to help motivate me to say no.  I could tear through every one of those little snack sized candy bars in the picture above.  By themselves they don’t stand a chance.  However, if I add the candy to a Chocolate Chip Cookie Pizza, I see it totally different.  There’s no way to trick myself into believing that it’s just a little miniature fun size bar anymore.



1. Go through your Halloween candy and unwrap all the candy you want to use to make your cookie pizza.  I used Kit Kats, Twix, Milky Way, Three Musketeers, and M & M’s.




2. I used an oatmeal chocolate chip cookie mix.  Follow directions on box, and pour into round pan. (it doesn’t matter what shape you use rectangle is fine too)  Don’t fill the pan more than half full or you’ll have cookie everywhere.




3. I used muffin tins for the rest of the batter.



4. Follow directions on package, however add approx. 8 minutes to the cook time.  Check to make sure that the oven is preheating.




5. Take the muffin tins and cupcake holders out of the oven and immediately pour chocolate chips out of the bag on top of each.  If you don’t have any nut allergies in your family,   Add 1 TB of peanut butter to the chocolate chips.  Allow to sit on the hot cookie pizza for two or three minutes, then gently spread out the chocolate or chocolate/peanut butter “icing” across the surface.  I just used a spoon nothing fancy.


Follow the steps listed above if you are using muffing tins.  I just sprinkled a couple of chocolate chips in each tin.  Then, if you want to add peanut butter add a tad to each muffin.




6. As soon as the chocolate is spread out immediately start sprinkling the candy on top.  If the chocolate dries, the candy won’t stick to it.



7. YUMMY!!  You’ve got to at least get a sample bite while it’s still warm.  It’s so good.




My kiddos can put a serious hurting on this cookie cake.  I think Dr Phil was on to something I’m doing my best to keep up so that we can clean the plate tomorrow.  Tomorrow I’ll probably regret snagging a piece of Chocolate Chip Pizza Cake with candy bars.

Hey, what can I say except I’m going to live on the edge.

Other great uses for left over Halloween candy.

  • Donate to your church, contact the battered women’s shelter.  If you live in the Chattanooga area then we’re pretty close.
  • Chop up and freeze in individual baggies (Keep it simple you can use more than once)
  • Use for any kind of baking.  I’ve listed my personal favorite below.


Paula Deen’s Ultimate Triple Chocolate Chip Cookies


Image credit:  Food Network


  • 1 cup (2 sticks) butter, softened
  • 1/2 cup vegetable shortening
  • 3/4 cup sugar
  • 1 3/4 cups firmly packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 (12-ounce) package semisweet chocolate morsels
  • 1 cup milk chocolate morsels
  • 3 (1-ounce) squares bittersweet chocolate, chopped
  • 1 cup almond brickle chips**Substitute chopped candy for any of the chocolate chips listed above.**


Preheat oven to 375 degrees F. Lightly grease baking sheets.

With an electric mixer, beat butter and shortening at medium speed until creamy; gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.

In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and almond brickle chips. Drop cookies by 1/4 cupful’s about 3-inches apart onto prepared baking sheets. Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.


Recipe Credit:  The Food Network by Paula Deen.

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