Brown Butter Maple Cookie Pizza

Name: Brown Butter Maple Cookie Pizza
Yield: 12 servings
Ingredients: 1 pkg (16.5 oz/465 g) refrigerated sugar cookie dough; ½ tsp (2 mL) pumpkin pie spice; 1 tbsp (15 mL) English toffee bits; ¼ cup (60 mL) butter (½ stick); 1½ cups (375 mL) powdered sugar; 2 tbsp (30 mL) heavy cream; 1 tbsp (15 mL) maple syrup; ½ cup (125 mL) heavy cream; ½ tbsp (7 mL) powdered sugar

Prep 10 min

Cook 19 min

Ready in 29 min

This dessert pizza has a crisp sugar cookie base and a creamy maple frosting. It's a great afternoon treat with a cup of coffee or a quick weeknight dessert.

Ingredients

1 pkg (16.5 oz/465 g) refrigerated sugar cookie dough
½ tsp (2 mL) pumpkin pie spice
1 tbsp (15 mL) English toffee bits

¼ cup (60 mL) butter (½ stick)
1½ cups (375 mL) powdered sugar
2 tbsp (30 mL) heavy cream
1 tbsp (15 mL) maple syrup

½ cup (125 mL) heavy cream
½ tbsp (7 mL) powdered sugar

Directions

Preheat the oven to 350°F (180°C).
Break up the cookie dough in a medium bowl, add the pumpkin pie spice, and knead until thoroughly combined.
Shape the dough into a ball and place in the center of the Medium Pizza Stone. Roll out, leaving a 1" (2.5-cm) border from the edge.
Bake until the edges are lightly golden brown, about 17–19 minutes.
To brown the butter, melt in a saucepan over medium heat. Once melted, the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Remove from the heat and pour into a bowl to stop from cooking.
To make the frosting, whisk the powdered sugar, heavy cream, maple syrup, and browned butter until smooth.
Let the cookie cool for 10 minutes, then loosen from the stone to prevent sticking.
Add the heavy cream and powdered sugar to the Whipped Cream Maker & Decorator, add lid and pump the handle until whipped cream forms.
Once the cookie has cooled completely, evenly spread the frosting. Use a spoon to make a swoop design (see cook’s tips). Using the decorating tip on the Whipped Cream Maker, pipe a whipped cream border around the cookie. Top with English toffee bits.

Yield:

12 servings

Cook's Tips:

Creating swoops is an easy way to make the frosting look beautiful. Just move the back of a spoon back and forth and from side to side.

Brown Butter Maple Cookie Pizza

Whipped cream can also be made in a large mixing bowl and whipped with a Hand Mixer on high speed just until stiff peaks form, about 3-5 minutes. Be careful not to overwhip the cream or you will make butter!