Description
A festive and nostalgic dessert featuring a chewy chocolate chip cookie base topped with tangy cream cheese frosting and arranged with fresh strawberries and blueberries in a patriotic red, white, and blue pattern.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (45g) light brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (170g) semi-sweet chocolate chips
- 8 oz (225g) full-fat cream cheese, softened
- 1/2 cup (60g) confectioners’ sugar, sifted
- 2–3 tbsp heavy cream
- 1 cup (150g) fresh strawberries, washed, hulled, and sliced
- 1 cup (150g) fresh blueberries, patted dry
Instructions
- Preheat oven to 350°F (175°C). Line a 12-inch pizza pan or baking sheet with parchment paper.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
- Add egg and vanilla extract; beat until combined.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Do not overmix.
- Fold in chocolate chips by hand. Spread dough evenly onto prepared pan to about 1/2 inch thickness. Sprinkle extra chips on top if desired.
- Bake for 15-18 minutes until edges are lightly golden. Remove from oven and let cool completely on a wire rack.
- While cookie cools, beat softened cream cheese until smooth. Add sifted confectioners’ sugar and beat on low until combined.
- Increase speed to medium-high and beat for 2 minutes until light and fluffy. Add heavy cream one tablespoon at a time until spreadable.
- Spread cream cheese frosting evenly over the completely cooled cookie base. Refrigerate for 15-20 minutes to firm up.
- Arrange sliced strawberries in vertical stripes across the surface. Fill gaps with blueberries to create a dense, colorful pattern.
- Refrigerate for at least 30 minutes before serving to allow fruit to settle and frosting to set.
- Cut into wedges or squares using a sharp knife, wiping between cuts for clean slices.
Notes
Ensure the cookie base is completely cool before adding frosting to prevent melting. Pat fruit dry thoroughly to avoid soggy frosting. For best results, chill the assembled pizza for 30 minutes before cutting. Store leftovers in the refrigerator for up to 3 days; do not freeze.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of piz
- Calories: 280
- Sugar: 26
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: Labor Day dessert, fruit pizza, cream cheese frosting, patriotic dessert, summer dessert, cookie pizza, strawberry blueberry dessert