There’s something about that mid-afternoon slump that calls for a little pick-me-up—something sweet, colorful, and just a bit unexpected. This peanut butter cookie fruit pizza is exactly that. It’s not your average fruit dessert; it’s layered with creamy frosting, fresh fruit, and a peanut butter cookie crust that has just the right balance of softness and chew. It’s the kind of dish that gets you out of a rut and keeps your hands busy with arranging berries and slicing kiwi, even if you sometimes get distracted halfway through because, well, the kitchen timer is ringing and you’re already sneaking a taste.
I remember the first time I made this, I was halfway through arranging the fruit when the phone buzzed. I left the raspberries half-scattered for a moment and almost forgot about the mandarin oranges until I came back. The colors don’t have to be perfect, though—the charm is in the joyful mess and the burst of flavors in every bite. It’s a dessert that invites you to pause, even if just for a moment, and enjoy the simple pleasure of fresh fruit on a peanut butter base.
- Combines the richness of peanut butter cookie dough with fresh, vibrant fruit for a playful balance of flavors.
- Cream cheese frosting adds a tangy, smooth layer that complements both the cookie and fruit.
- It’s simple — and that’s kind of the point. No need for complicated decorating skills, just a good eye for colorful fruit.
- Prep and cook in about 35 minutes, making it a great option for last-minute entertaining or weekend treats.
- While it’s sweet, the fresh fruit topping adds natural brightness that keeps it from feeling too heavy.
If you’re unsure about the cream cheese frosting, no worries—just make sure it’s whipped well so it spreads easily and doesn’t overpower the peanut butter crust.
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Peanut Butter Cookie Fruit Pizza
- Total Time: 35 minutes
- Yield: 8 1x
Description
A delicious and fun twist on traditional fruit pizza, featuring a peanut butter cookie crust topped with creamy cream cheese frosting and a colorful assortment of fresh fruit.
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
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup fresh strawberries, sliced
1/2 cup fresh blueberries
1/2 cup fresh kiwi, peeled and sliced
1/2 cup fresh mandarin orange segments
1/4 cup fresh raspberries
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the 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 mix until fully incorporated.
In a separate small bowl, whisk together the baking soda, salt, and all-purpose flour.
Gradually add the dry ingredients to the peanut butter mixture and stir until a soft dough forms.
Lightly grease a 12-inch round pizza pan or line it with parchment paper.
Press the cookie dough evenly onto the bottom and slightly up the sides of the prepared pan to form a crust.
Bake the crust in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden.
Remove the crust from the oven and allow it to cool completely 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 well combined and fluffy.
Spread the cream cheese frosting evenly over the cooled peanut butter cookie crust.
Arrange the sliced strawberries, blueberries, kiwi, mandarin orange segments, and raspberries on top of the frosting in a decorative pattern.
Refrigerate the fruit pizza for at least 30 minutes before slicing and serving to allow the frosting to set.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Making this fruit pizza doesn’t require anything fancy—just a sturdy pan and some patience while the crust cools. I usually serve it chilled, right out of the fridge, because the frosting firms up nicely and the fruit stays fresh. It’s great with a cup of tea or a cold glass of milk. If you want to switch things up, you could try swapping out some fruit for whatever’s in season—maybe peaches or blackberries. Or, if you’re feeling adventurous, a drizzle of honey or a sprinkle of chopped nuts can add a little extra texture. I haven’t tested every fruit combo, but that’s part of the fun—make it your own.
FAQ
Can I make this ahead of time? Yes, it keeps well refrigerated for up to three days, but it’s best enjoyed within 24 hours for the freshest texture.
What if I’m allergic to peanuts? You could try substituting the peanut butter with almond or sunflower seed butter, though the flavor will change.
Is this recipe gluten-free? Not as is, but swapping the flour for a gluten-free blend might work if you’re willing to experiment a bit.
Can I use frozen fruit? Fresh fruit works best for texture, but if you’re careful to thaw and pat dry frozen fruit, it can be a decent stand-in.
This peanut butter cookie fruit pizza is one of those recipes that turns a casual craving into a colorful, satisfying moment. So go ahead—scroll down, save it, and maybe print it out for the next time you want to turn simple ingredients into something a little more special.