Yes indeedy, you did read that correctly! I made a toll house cookie pizza. I had a blast doing it too! I have never made a cookie pizza before so this was going out on a limb for me. I had no idea whether it would work out or be a big old floppy mess. I’ve also never tried nor cooked with nutella before so this was going out on a limb and hanging by one hand for me. But I thought what the heck, that’s what these kind of groups are for. They make us push past our comfort zone and try new things. I have to say I was pushed but I think I held my ground quite well. Then end product is an ooey, gooey, chewy pizza with some pizzazz! Lol!
I really wanted to keep it a cookie and not venture too far off that. I thought about making ice cream which would have been super yummy. I thought about turning it into a brownie or a bar which also would have been amazing. I even considered making the cookie an ice cream bowl and then filling it with cookie dough ice cream. Which is quite possibly something I will be doing soon cuz that just sounds slamming good. Yet I kept going back to toll house being such a cookie icon that I wanted to figure out a way to stay cookie but make a few changes. This is what I came up with. So hopefully you like it. I know we did.
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon baking soda
- 2 tablespoons whole milk
- 1 1/4 cup flour
- 1/2 teaspoon vanilla salt
- 1 cup milk chocolate chips
- 1 teaspoon vanilla
- 3/4 cup Nutella
- 1/2 cup heavy cream
- 1/2 cup Skor toffee bits
In your stand mixer combine butter and both sugars, mix until blended well.
Add your egg and mix.
Add your whole milk and mix.
Now add your flour, vanilla salt and baking soda and mix on low until combined.
Now add vanilla and chocolate chips and mix by hand.
Spread on a parchment lined round pizza pan.
It is helpful to start in middle and push outwards. Smooth as best you can.
Bake in a preheated 350 degree oven for 12 to 15 minutes.
Remove from oven and let cool.
Scoop Nutella into a medium sized bowl.
In a small saucepan warm your milk until it just starts to boil.
Pour it over the nutella and whisk until smooth.
Once your cookie pizza is cool you may start your ganache.
Once your ganache is ready (instructions above) you can pour that onto the cookie pizza. It is best to start pouring it right in the middle of the pizza and let it work it’s way outwards. You can smooth it with the back of a spoon to help the process.
Let this cool slightly.
Now sprinkle Skor toffee bits over top.
Cut with a pizza cutter.
Serve with a smile.
Spraying utensils with pam spray helps smooth out the cookie and the nutella easier.
Lining the pizza pan with parchment is really helpful.
You can refrigerate this to help harden up the ganache a bit if you like.
Did I tell you how much I love Nutella now. Omg this stuff rocks! I am now an addict. Just warning ya now.
So I sure hope you enjoyed this recipe as much as we did. I have to say I am really loving this Vintage Recipe Swap. You should make sure you check out all the other swappers to see what they’ve dreamed up. Also feel free to stop by Burwell General Store and say hello. If you’d like the original recipe here you go:
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Toodles and smoochies! xx