There’s something wonderfully unexpected about a peanut butter cookie as the base for a fruit pizza. It’s not your typical sweet crust—it’s rich and nutty, soft yet sturdy enough to hold a colorful, fresh fruit topping. The first time I made this, I wasn’t sure how the flavors would come together. I remember pressing the dough into the pan, not perfectly smooth, a little thicker on one side, but it baked up beautifully anyway. The kitchen smelled like peanut butter and warm sugar, and I was just hoping the cream cheese frosting would be creamy enough to balance the peanut butter’s earthiness. When I spread it on and topped it with juicy strawberries, tangy kiwi, and bright mandarin orange slices, it looked like a little edible garden.
Each bite was a mix of soft cookie, silky frosting, and bursts of fresh fruit—some bites had more sweetness, others more tang. It’s the kind of treat that’s easy to share, but honestly, I found myself sneaking a slice here and there when no one was looking. It’s not perfect or fancy, but it’s comfort food with a playful twist, and it’s pretty fun to make, even if my fruit arrangement wasn’t exactly Pinterest-perfect that day.
Why You’ll Love It
- The peanut butter cookie crust feels both indulgent and homey, not overly sweet but satisfying.
- The cream cheese frosting adds just the right amount of tang to balance the nutty base.
- Fresh fruit toppings bring brightness and texture, but you can swap in whatever’s in season or your favorites.
- It’s simple — and that’s kind of the point. No complicated steps or fancy equipment needed.
- Because it’s served like a pizza, it’s easy to slice and share, making it great for casual gatherings.
If you’re worried about the frosting melting or the cookie getting too soft, just be sure to let the crust cool completely before spreading anything on it, and serve it fairly soon after assembling.
PrintPeanut Butter Cookie Fruit Pizza
A delicious and colorful peanut butter cookie fruit pizza featuring a soft peanut butter cookie crust, creamy peanut butter frosting, and an assortment of fresh fruits for a delightful dessert or snack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8
Ingredients
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
4 ounces cream cheese, softened
1/4 cup creamy peanut butter
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup strawberries, hulled and sliced
1/2 cup blueberries
1/2 cup kiwi, peeled and sliced
1/2 cup mandarin orange segments, drained
1/4 cup red grapes, halved
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine 1 cup creamy peanut butter, granulated sugar, and light brown sugar. Mix until smooth and creamy.
Add the egg and 1 teaspoon vanilla extract to the peanut butter mixture and beat until fully incorporated.
In a separate bowl, whisk together 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 cup all-purpose flour.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a dough.
Press the dough evenly into a 12-inch round pizza pan or a rimmed baking sheet to form the cookie crust.
Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the center is set.
Remove the cookie 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 together 4 ounces softened cream cheese, 1/4 cup creamy peanut butter, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy.
Once the cookie crust is completely cooled, spread the peanut butter cream cheese frosting evenly over the top.
Arrange the sliced strawberries, blueberries, kiwi, mandarin orange segments, and halved red grapes decoratively over the frosting.
Slice the peanut butter cookie fruit pizza into 8 wedges and serve immediately or refrigerate until ready to serve.
Once you’re ready to dive in, you’ll find the process forgiving; a basic round pan works fine, and if your fruit slices aren’t perfect, that’s part of the charm. I’ve tried swapping in mango or raspberries with mixed results—sometimes the juicy fruits can make the crust a bit softer if left too long. Serving it chilled is a nice option, especially on warmer days, but room temperature also works if you want that cookie softness to shine through. For a little crunch, you could sprinkle chopped nuts on top, though I haven’t tested that enough to promise it won’t get messy.
FAQ
Can I make this ahead of time? It’s best assembled the day you plan to serve it since the cookie crust can soften with time. You can bake the crust a day ahead and keep it airtight, then add frosting and fruit just before serving.
What if I’m allergic to peanuts? This recipe is peanut-centric, but you might experiment with almond or sunflower seed butter, though the flavor and texture will change quite a bit.
Is this dessert suitable for kids? Definitely. The flavors are mild and familiar, and it’s a fun way to get some fruit into snacking time.
Ready to make something a little different for your next snack or casual dessert? Give this peanut butter cookie fruit pizza a try—you might find it becomes a new favorite.