| 1/2 | cup butter or margarine, softened |
| 1/2 | cup packed brown sugar |
| 1/4 | cup granulated sugar |
| 1 | teaspoon vanilla |
| 1 | egg |
| 1 1/4 | cups Gold Medal® all-purpose flour |
| 1/2 | teaspoon baking soda |
| 1 | bag (6 oz) semisweet chocolate chips (1 cup) |
| 2 | tablespoons butter or margarine |
| 3 | tablespoons milk |
| 1 | cup powdered sugar |
| 1/2 | cup pecan halves |
| 1/2 | cup candy-coated chocolate candies |
| 1/4 | cup shredded coconut, toasted, if desired |
| 2 | oz white chocolate baking bars (from 6-oz package), melted |
| 1. | Heat oven to 350º F. In large bowl, mix 1/2 cup butter, the brown sugar, granulated sugar, vanilla and egg until well blended. Stir in flour and baking soda (dough will be stiff). |
| 2. | Pat dough in ungreased 12-inch pizza pan or into 12-inch round on ungreased cookie sheet. Bake about 15 minutes or until golden brown. Cool about 30 minutes. |
| 3. | In 2-quart saucepan, heat chocolate chips, 2 tablespoons butter and milk over low heat, stirring occasionally, just until chocolate is melted; remove from heat. Stir in powdered sugar. Beat with wire whisk until smooth, glossy and spreadable. (If not glossy, stir in a few drops hot water). |
| 4. | Spread chocolate mixture over baked layer. Immediately sprinkle with pecans, candies and coconut; press lightly. Drizzle with melted baking bars. Let stand until set. Remove from pan if desired. Cut into wedges. |
|
| Freeze the unfrosted cookie in a tightly covered container for up to 2 months. Just before you want to enjoy your cookie pizza, thaw, frost and decorate. |
|
| Looking for an even easier way to make this cookie pizza? Mix a 19.8-ounce box of Betty Crocker® fudge brownie mix as directed on the box; spread batter in greased pizza pan. Bake at 350ºF about 30 minutes or until center is set; cool. Spread with a container of Betty Crocker® Whipped chocolate ready-to-spread frosting instead of the chocolate mixture. |
Nutrition Information:
310 ( 145 ); 16 g ( 8 g); 35 mg; 105 mg; 39 g ( 1 g); 3 g 6 %; 0%; 2 %; 6 % 1 1/2 ; 1