When a Sweet Afternoon Calls for Peanut Butter Cookie Fruit Pizza

There’s something about the way peanut butter and fruit come together that feels like a small celebration in your mouth. This Peanut Butter Cookie Fruit Pizza starts with a rich, slightly chewy cookie crust that holds up perfectly under a smooth layer of cream cheese frosting. Then, a vibrant mix of strawberries, blueberries, kiwi, mandarin oranges, and grapes adds a juicy freshness that balances the sweet and nutty base.

One afternoon, I was halfway through prepping this dessert when my phone buzzed with a message I couldn’t ignore. I left the dough pressed in the pan a little uneven, and the edges browned a bit more on one side, but honestly, that’s part of what makes it feel homemade. The colors of the fruit slices scattered randomly across the frosting, some overlapping, some almost falling off the edge — it wasn’t perfect, but it felt alive. Sitting down with a slice while the sun filtered through the kitchen window, I realized this was exactly the kind of treat that turns an ordinary day into something a little more joyful.

• Peanut butter cookie crust offers a unique twist compared to typical sugar cookie bases.
• The cream cheese frosting adds a tangy creaminess that complements the nutty crust.
• Fresh fruit topping keeps it feeling light and refreshing—though it’s not exactly a low-calorie snack, so better for sharing.
• It’s simple—and that’s kind of the point. No need for fancy tools or tricky techniques.

If you’re worried about the fruit releasing moisture or making the crust soggy, don’t sweat it too much. Eating it within a day or two usually keeps everything tasting fresh and vibrant.

Peanut Butter Cookie Fruit Pizza

Print Recipe

A delicious peanut butter cookie crust topped with creamy frosting and an assortment of fresh fruits, making a fun and colorful fruit pizza dessert.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 8

Ingredients

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1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup strawberries, hulled and sliced
1 cup blueberries
1 kiwi, peeled and sliced
1/2 cup mandarin orange segments, drained
1/2 cup seedless green grapes, halved

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Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, combine the peanut butter, granulated sugar, and brown sugar. Mix until smooth.
Add the egg and 1 teaspoon vanilla extract to the peanut butter mixture and beat until well combined.
In a separate bowl, whisk together the baking soda, salt, and all-purpose flour.
Gradually add the dry ingredients to the peanut butter mixture, stirring until just combined.
Press the cookie dough evenly into a 12-inch round pizza pan or a rimmed baking sheet to form a flat crust.
Bake the crust for 12 to 15 minutes, or until the edges are lightly golden and the center is set.
Remove the crust from the oven and allow it to cool completely in the pan on a wire rack.
While the crust cools, prepare the frosting by beating the softened cream cheese and unsalted butter together in a medium bowl until smooth and creamy.
Add the powdered sugar and 1 teaspoon vanilla extract to the cream cheese mixture and beat until fully combined and smooth.
Spread the cream cheese frosting evenly over the cooled peanut butter cookie crust.
Arrange the sliced strawberries, blueberries, kiwi slices, mandarin orange segments, and halved grapes evenly over the frosting to create a colorful fruit topping.
Refrigerate the fruit pizza for at least 30 minutes before slicing and serving to allow the frosting to set.

When making this at home, I usually just use a standard round pan—no special gear needed. Serving it chilled is best, and it pairs nicely with a cup of tea or coffee during an afternoon break. If you want to mix things up, swapping out the fruit for whatever’s in season works well, though I haven’t tried every combination. You might try adding a sprinkle of chopped nuts for a little crunch, or even a drizzle of honey if you want more sweetness. Sometimes I even spread a thin layer of chocolate hazelnut spread under the frosting for an extra indulgence, but that’s definitely not for everyone.

FAQ

Can I make this ahead of time? Yes, but it’s best eaten within a day or two since the fruit can get watery.

Is the crust chewy or crunchy? It’s somewhere between chewy and soft, with slightly crisp edges.

Can I use other nut butters? I haven’t tested all of them, but almond butter might work with some adjustments.

Can I freeze leftovers? Freezing isn’t ideal because the fruit and frosting textures change.

Grab your pan, gather some fresh fruit, and give this peanut butter cookie fruit pizza a whirl. It’s a colorful, sweet way to brighten up any afternoon snack or casual gathering.