Deep Dish Chocolate Easter Cookie Pizza + Easter Basket Tutorial!
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Ingredients
Cookie Pizza Base
- 2 sticks (16 tablespoon) unsalted butter, softened
- 3/4 cup white sugar
- 1/2 cup light brown sugar
- 2 XL eggs, room temperature
- 1/2 cup dark cocoa powder (or dutch processed if you can’t find dark)
- 2 1/4 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 20-25 MARS Spring Minis Mix chocolate pieces cut in half
White Chocolate Ganache Sauce
- 1 1/2 cups white chocolate chips
- 3/4 cup plus 2 tablespoon heavy cream
Pizza topping
- 1 cup M&M’s® Pastel Plain candies
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment add in the butter, white and brown sugars. Mix until creamy and fluffy; ~3-5 minutes.
- While the mixer is running in another bowl whisk together the flour, cocoa, salt, baking powder and baking soda.
- With the mixer running on low add in the eggs, one at a time incorporating before adding the next. When the last egg is added in increase the mixer to medium and mix for 1 minute.
- Shut the mixer off and put in half of the flour mixture.
- Turn the mixer on low just to combine, scraping down the sides.
- Shut the mixer off and add in the rest of the flour mixture.
- Mix just until combined scraping down the sides.
- Remove the bowl from the mixer and fold in the MARS Spring Minis Mix chocolate pieces.
- Line the bottom of a 12″ Springform Pan with parchment paper and lightly spray the sides.
- Spread the dough out on the bottom of the pan and to the edges ensuring that it’s spread out evenly. Cover with plastic wrap and chill for 2 hours.
- minutes before making the cookie pizza crust, preheat the oven to 350, rack in the middle.
- Take the pan out of the fridge, unwrap and bake for 22-27 minutes or until the edges are done and the middle has just a slight give. Do not over bake.
- Remove the pan from oven and set on a cooling rack. Allow the cookie pizza crust to cool in the pan before unmolding.
- While the cookie pizza crust is cooling, make the ganache by placing the chocolate in a medium to large glass bowl and the cream in a small sauce pan over medium heat.
- Bring the cream just to a boil and immediately pour the hot cream over the chocolate.
- Allow to set for 1 minute then slowly stir until the chocolate melts. Set aside to cool for 30 minutes. The mixture should be set but still slightly pourable/spreadable.
- To unmold the crust run a thin blade around the inside of the pan. Unhinge the springform pan and place the crust on a serving platter.
- Spread the white chocolate ganache sauce over the top of the cookie as you would with pizza sauce.
- One by one place the M&M’s® Pastel Plain candies on top of the sauce.
- Allow to set completely before slicing.
Notes
I ordered my 12″ Springform Pan online. I love this pan because it’s a thicker metal and base. It allows for a more even baking.
If you only have a 10″ only use 3/4’s of the dough into the pan and save the rest for cookies OR just make a super deep dish though you’ll have to bake a bit longer.