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Gumdrop Cookie Pizza

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By Betty Crocker Kitchens
Updated Mar 28, 2013
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Colorful cookie crust pizza topped with gumdrops and chocolate is ready in just an hour - perfect for dessert.

Gumdrop Cookie Pizza

  • Prep Time 30 min
  • Total 60 min
  • Servings 16
  • Ingredients 10
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Ingredients

  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup small gumdrops, cut in half
  • 1/2 cup white baking chips
  • 1 teaspoon shortening
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F. In large bowl, mix sugars, butter, vanilla and egg with spoon. Stir in flour and baking soda (dough will be stiff). In ungreased 12-inch pizza pan, spread or pat dough (or spread or pat dough in 12-inch circle on ungreased cookie sheet).
  • Step 
    2
    Bake 10 minutes. Sprinkle gumdrops over partially baked crust. Bake about 10 minutes longer or until edge of crust is golden brown. Cool in pan 30 minutes.
  • Step 
    3
    Place baking chips and shortening in small resealable plastic food-storage bag; seal bag. Microwave on High 1 minute. Squeeze bag until chips are melted and smooth. Cut off tiny corner of bag; drizzle melted chips over cookie. Let stand about 30 minutes or until set. To serve, cut into wedges.

Nutrition

230 Calories
9g Total Fat
2g Protein
35g Total Carbohydrate
24g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
4 1/2g
24%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
95mg
4%
Potassium
65mg
2%
Total Carbohydrate
35g
12%
Dietary Fiber
0g
0%
Sugars
24g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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