Pizza Cookies are a Real Thing, Here’s How to Make Them
Pizza Cookies are real, and they take the flavors of pizza and infuse them into the comfort of a sweet cookie.
Vague research points to people thirsting for the combination of the two flavors, take DiGiorno’s combination Pizza and Cookies box released last year, for example. DiGiorno speaks for the entire baking community, right? Right.
If DiGiorno was brave enough to put them in the same box, how come we can’t put them in the same product? And that’s exactly what I did, took basic cookie dough and hopped it up with pepperoni, mozzarella, and sun-dried tomatoes. A house that smells like hot pizza and cookies at the same time? Glorious!
Here’s a look at the process, and the subsequent results:
Yea, I get that a lot. Anypizza, back to the recipe. (I, of course started with my favorite chocolate chip cookie dough base, Alton Brown’s The Chewy.)
- 8oz butter
- 12oz bread flour
- 1t salt
- 1t baking soda
- 2oz sugar
- 8oz light brown sugar
- 1 egg
- 1 egg yolk
- 1oz whole milk
- 1 1/2t vanilla
- 1/2c mini pepperoni (perfect size for cookie making!)
- 1/2c shredded mozzarella cheese
- 1/2c sun-dried tomatoes (chewy, not crispy), chopped
- Melt the butter and cool slightly.
- Sift together the flour, salt and baking soda in separate bowl.
- Beat together butter and both sugars at medium speed for 2 minutes.
- Whisk together the whole egg, the egg yolk, milk and vanilla in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
- Gradually add the dry ingredients, stopping a couple of times to scrape down the sides of the bowl.
- Stir in pepperoni, tomatoes, and cheese.
- Chill the dough for 1 hour.
- Preheat the oven to 375 degrees F and prep baking sheet with parchment.
- Scoop into balls using 1.5T cookie scoop and place on baking sheet.
- Bake 8 to 10 minutes and let cool on baking rack for 5 minutes.
I could taste each awesome, pizza-y bit: the spicy pepperoni, the creamy cheese (it was subtle, but it was there), and the tomato-y sun-dried tomatoes (which, because they were chewy, reminded me of raisins… that tasted like tomatoes). If you like your pizza hot, eat them right away. If you like your pizza cold, stick them in the fridge. If you are into leftovers, reheat them tomorrow. However you eat them, you will be glad you did.
Oh, the whole time I was making these I had the Pizza Bagel jingle in my head, but I replaced bagel with cookie. And now it’s in your head too. You’re welcome.
TOP STORIES THIS WEEK
- Elie AyrouthPublisher
- Geoff KutnickContent Director
- Rudy ChaneyProduct Development Director
- Charisma MadarangAssociate Editor
- Dominique ZamoraStaff Writer
- Brian YamamotoContributor
- Peter PhamContributor
- Patrick KhensovanContributor
- Kiera Wright-RuizContributor
- Isai RochaContributor
- Danielle MooradianContributor
- Cris WilcoxonContributor
- Aziza-Mistral SullivanContributor
- Dominique BoubionContributor
- Emily VillanuevaContributor
- Joey NargizianContributor
- Maziar AziziContributor
- Jennifer LaiContributor
- The Glut LifeRecipe Contributor
- Becky McKayRecipe Contributor
- Katerina PetrovskaRecipe Contributor
- Natalie PurcelRecipe Contributor