1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 package (8 oz) cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1/4 cup milk
1 cup frozen whipped topping, thawed
3/4 cup hot fudge topping
1/4 cup chopped peanuts
Heat oven to 350°F. In ungreased 12-inch pizza pan,
break up cookie dough. With floured fingers, press
dough evenly in bottom of pan to form crust.
Bake 15 to 20 minutes or until golden brown. Cool
completely, about 30 minutes.
Meanwhile, in medium bowl, beat cream cheese, peanut
butter, powdered sugar and milk until smooth. Fold
in whipped topping.
Spread 1/2 cup of the fudge topping over cooled
crust. Spread peanut butter mixture over top.
Drizzle with remaining 1/4 cup fudge topping.
Sprinkle with peanuts. Refrigerate at least 30
minutes or until serving time. Cut into wedges or
Prepare 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'r
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