This is one of the first recipes I used to make as a young adult. I've swapped out the store-bought cookie for a homemade one here.
Author: Eva Bakes
1 and ⅔cupsall-purpose flour
12Tablespoonsunsalted butterroom temperature
1large eggroom temperature
Peanut butter spread
18-ounce packagecream cheesesoftened
¼cupcreamy peanut butter
2medium applespeeled, sliced and cored. I like using Fuji apples but you can use Granny Smith, Braeburn or Honeycrisps
¼cupcaramel toppingI used the store-bought kind, but you can certainly make your own
cinnamonfor sprinkling, optional
Make the cookie
Preheat your oven to 350°F. Line a baking sheet or baking stone with parchment paper and set aside.
In a medium sized bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add in the egg and vanilla and mix well.
Turn the mixer to low and slowly add in the dry ingredients, mixing until everything just comes together.
Transfer the dough to your prepared baking sheet. Grease or flour your hands or a rolling pin and shape it into a large circle about ¼ inch thick all the way around.
Bake in your preheated oven for 11-14 minutes or until the side starts to turn a light golden brown. The cookie may look underbaked, and that's OK. Do NOT overbake this or else your cookie will be hard and crunchy.
Allow the cookie to cool completely while you prepare the peanut butter layer.
Make the peanut butter spread
In the clean bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the cream cheese, brown sugar, peanut butter and vanilla together on medium speed until smooth and lump-free.
Assemble the pizza
Once your cookie base has cooled completely, spread the peanut butter mixture evenly on top - going all the way to the edges of the cookie.
Arrange the sliced apples on top. Drizzle on some caramel topping and sprinkle on some ground cinnamon if desired.
Slice and enjoy!
Leftover pizza should be stored, covered, in the refrigerator and will last several days.Sources: Cookie crust from here; main recipe from Pampered Chef