Halloween Peanut Butter Cookie Pizza

Servings: 10-12 slices
Prep Time: 30 minutes
Cook Time: 18-20 minutes
Cooling Time: 30-45 minutes
Total Time: ~1 hour 45 minutes

Ingredients

For the Cookie Base:

1 package (16.5 oz) refrigerated sugar cookie dough (chilled).

For the Peanut Butter Layer:

1 cup creamy peanut butter (room temperature for easy spreading).

1/2 cup powdered sugar (sifted to avoid lumps).

For the Chocolate Cobweb:

1/4 cup semi-sweet chocolate chips.
2 tablespoons heavy cream (or whole milk for a lighter drizzle).

For the Decorations:

1/4 cup chopped peanuts (optional; adds crunch and flavor).
Marzipan for shaping Halloween decorations (available in baking aisles or specialty stores).
Food coloring (orange, black, green, purple, etc.).

Orange and black sprinkles (or themed candy decorations).

Equipment Needed

12-inch pizza pan (greased or lined with parchment paper).
Mixing bowls (medium and small).

Microwave-safe bowl or double boiler.
Offset spatula or silicone spatula.
Rolling pin (for marzipan).

Toothpicks or skewer (for cobweb design).
Piping bag or zip-top bag (for piping chocolate).
Sharp knife or pizza cutter.

Detailed Instructions

Step 1: Prepare the Cookie Base

Preheat the Oven: Set the oven to 350°F (175°C) and position a rack in the center.
Prepare the Pan: Grease a 12-inch pizza pan with butter or nonstick spray. Alternatively, line the pan with parchment paper to prevent sticking and for easy transfer.
Shape the Dough: Remove the sugar cookie dough from the package and press it evenly into the pan. Use your fingers or a flat spatula to smooth it into a uniform thickness.
- Pro Tip: To prevent sticking, place a sheet of wax paper over the dough and use a rolling pin to flatten it evenly.

Step 2: Bake the Cookie Crust

Place the pan in the preheated oven and bake for 18-20 minutes.
The cookie crust is ready when the edges are lightly golden, and the center looks set but not overly browned.

Remove from the oven and place the pan on a wire rack. Allow the crust to cool completely for 30-45 minutes to ensure the toppings don’t melt or slide off.

Step 3: Prepare the Peanut Butter Layer

In a medium bowl, combine 1 cup creamy peanut butter and 1/2 cup powdered sugar.
Mix with a spatula or electric mixer until smooth and fluffy.
- Consistency Tip: If the mixture feels too stiff, add 1-2 teaspoons of milk to loosen it.
Spread the peanut butter mixture evenly over the cooled cookie crust, leaving a 1/2-inch border around the edges for neat presentation.

Step 4: Add Crunch with Chopped Peanuts

Sprinkle the 1/4 cup of chopped peanuts around the border of the peanut butter layer.
- Alternative Options: Replace peanuts with crushed pretzels, mini chocolate candies, or toffee bits for added flavor and texture.

Step 5: Create the Chocolate Cobweb

Melt Chocolate:
- Place the chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until smooth and glossy.
- Alternatively, use a double boiler for gentle melting.
Pipe the Web:
- Transfer the melted chocolate to a piping bag or a zip-top bag. Snip a tiny corner off the bag for precision.
- Pipe concentric circles starting from the center of the cookie, working outward. Use a toothpick to drag lines from the center outward to form the cobweb.
- Pro Tip: Practice the web design on parchment paper first if you’re new to piping.

Step 6: Shape Marzipan Decorations

Divide the marzipan into portions and tint them with food coloring (e.g., orange for pumpkins, black for bats, green for leaves).

Knead the marzipan until the color is fully incorporated. Roll it out to about 1/8-inch thickness using a rolling pin.
Use small cookie cutters or a knife to cut out Halloween shapes (e.g., pumpkins, ghosts, bats).
Arrange the marzipan shapes on the cookie pizza, alternating colors and designs for a festive look.

Step 7: Add Sprinkles

Finish the cookie pizza with a generous sprinkle of orange and black sprinkles for extra flair.
- Optional Additions: Edible glitter, candy eyes, or themed sugar decorations can enhance the spooky vibe.

Step 8: Serve and Store

Slice to Serve: Use a sharp knife or pizza cutter to cut the cookie pizza into wedges.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture.

Troubleshooting and Additional Tips

Prevent Sticky Dough: If the cookie dough is too soft, refrigerate it for 10-15 minutes before pressing it into the pan.
Avoid Overbaking: Watch the cookie crust closely during the last few minutes of baking to prevent it from becoming too hard.

Cobweb Perfection: If your chocolate cools and thickens before piping, reheat it gently in 10-second intervals.
Custom Decorations: Use licorice strings for spider legs or candy eyeballs for a fun twist!

This recipe will not only taste amazing but also look stunningly festive for Halloween. Enjoy creating and sharing this spooktacular dessert! 🎃👻🍫