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Last week I flipped through my recipe book searching for a dish I could bring to a picnic with some moms and kids from my son’s kindergarten class. I wanted to find a recipe that would be appealing to both the kids and adults. And then I found it—Fruit-Topped Chocolate Chip Cookie Pizza.

My sister-in-law first shared this recipe with our family at a birthday party several years ago. Everyone at the party raved about it, and for some time after that, my sister-in-law made it for my nieces and nephews’ birthday parties.  Oh, what a treat!

I hadn’t made this dessert in some time. Originally a Pampered Chef recipe, I made some modifications, including using homemade chocolate cookie dough instead of store-bought dough, adding kiwi to the fruit topping, and changing some of the directions and the name of the dessert, which was originally called Fruit-Topped Triple Chocolate Pizza (there’s only two types of chocolate in the recipe, so I never could figure out why it was called “triple chocolate” :0).

Made with a giant chewy chocolate chip cookie topped with a rich cream cheese and white chocolate frosting and a layer of colorful fruit, this pretty and decadent dessert will delight both kids and adults alike.

BEEsy Mama Question: What is your favorite dessert to make for kids?

Fruit-Topped Chocolate Chip Cookie Pizza

From Pampered Chef with some modifications

  • Chocolate chip cookie dough (see recipe below)
  • 2 squares (1 ounce each) white chocolate for baking
  • 2 TBSP milk
  • 1 package (8 ounces) cream cheese, softened
  • ¼ cup powdered sugar
  • 1 cup thawed, frozen whipped topping
  • 10-12 strawberries, cut in slices lengthwise
  • 2-3 kiwi, skin removed and sliced
  • 1 can (11 ounces) mandarin orange segments, well drained
  • ¼ cup semi-sweet chocolate morsels.
  • 1 tsp vegetable oil


1. Preheat oven to 350° F. Lightly spray a 10″ tart or quiche pan withcooking spray. Press about ¾ of the cookie dough recipe below into prepared pan until evenly covers bottom of pan.

2. Bake shaped cookie in oven for 12 to 15 minutes or until edges are set. (Cookie will be soft, which is what you want. Be careful to not overbake.) Cool completely before topping.

3. Place white chocolate and milk in a double broiler (or a heat-safe bowl set over pot of boiling water, which is what I did :0). Stir often until white chocolate is melted. Remove from heat and cool slightly.

4. In a large bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture and mix until smooth. Fold in whipped topping. Spread cream cheese mixture evenly over cookie.

5. Arrange strawberries, mandarin oranges, and kiwi over cream cheese mixture.

6. Place chocolate morsels and vegetable oil in double broiler. Stir constantly until chocolate is melted and smooth. Drizzle over fruit. Refrigerate at least 30 minutes. Cut into wedges and serve. Makes 16 servings.

Chocolate Chip Cookie Dough

Originally my mom’s recipe, I made one slight change—I replaced the shortening with butter.

  • 1 cup butter, softened
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 1 tsp soda
  • 2¼ cup all-purpose flour
  • 1 tsp salt
  • 2 cups semi-sweet chocolate chips
  • 1 tsp vanilla

Directions for Chocolate Chip Cookie Dough:

1. In a mixer, blend together butter, sugars, and eggs.

2. Add baking soda, flour, and salt to butter mixture. Add a few drops of hot water. Mix together until well-blended.

3. Add chocolate chips and vanilla to mixture. Mix until well-blended.