STREAMING NOW: Tia Mowry At Home

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A new find from Pillsbury. Going to try it out for Halloween.”
1hr 5mins

Ingredients Nutrition

  • 1 (18 ounce) package refrigerated sugar cookie dough
  • 12-23 cup creamy peanut butter
  • 1 cup candy corn
  • 12-23 cup raisins
  • Icing
  • 14-13 cup ready-to-spread vanilla frosting


  1. Line a 12-inch pizza pan with foil; grease the foil.
  2. Slice the roll of cookie dough into 1/4 inch slices.
  3. Place cookie dough slices in the bottom of the foil-lined pizza pan.
  4. With your fingers that have been dipped in flour, press dough to form a crust.
  5. Bake at 350° for 15 to 20 minutes or until golden brown.
  6. Let cool completely.
  7. Using the foil lining, lift the cookie crust gently from the pan; carefully remove the foil lining and place the crust on a serving platter or tray.
  8. Evenly spread peanut butter over the crust.
  9. Sprinkle with candy corn and raisins.
  10. Melt ready-to-spread frosting in a saucepan over low heat; stir constantly until thin enough to drizzle.
  11. Drizzle icing over cookie pizza.
  12. Cut pizza into wedges and serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a