Chocolate and marshmallow cookie bites

JD took charge in making these amazing little cookies that he dubbed ‘mini sweet pizzas’. The base for these dessert pizzas is our tried and tested chewy, soft chocolate cookies and we topped them with dark chocolate, marshmallows and sprinkles.

Here’s how to make them.

Ingredients

• 130g (4.6 oz) butter, softened
• 50ml/60g (1.7 fl oz) golden syrup
• 160g (5.6 oz) caster sugar
• 1 medium free range egg
• 235g (8.3 oz) plain flour
• 1 tsp baking powder
• 10g (0.4 oz) cocoa powder
• 1 handful mini marshmallows
• 16 squares of good quality dark chocolate
• Sprinkles of your choice

Instructions

1. In a large bowl, beat together the butter, golden syrup and sugar until fluffy
2. Beat in the egg until well combined
3. Add the flour, cocoa and the baking powder and mix well with a fork – you now have a sticky, light dough that’s just firm enough to roll pieces in your hands
4. Form 1 inch balls (I weighed one, it was 15g/0.5 oz) and place a good 2-3 inches apart on a lined baking sheet – flatten with the palm of your hand so they double in width
5. Gently press two mini-marshmallows into each cookie, with a half a square of chocolate between them
6. Bake at 200C (180C fan assisted, 400F) for only 6 minutes
7. As soon as they come out of the oven, shake the sprinkles over to cover the melted chocolate, then allow to cool slightly for a few minutes (they firm up a little) before switching to a wire rack to cool

What will you decorate your mini dessert pizzas with?

Here’s the recipe for these mini dessert pizzas again in a printable format.

Print Recipe

5 from 1 vote

Chocolate and marshmallow cookie bites

A chewy, soft chocolate cookie base topped with dark chocolate, marshmallows and sprinkles.

Course: Desserts and sweet treats

Cuisine: American

Keyword: chocolate, cookies, dessert, dessert pizza, marshmallow, treats

Author: Emily Leary

Ingredients

• 130 g (4.59 oz) butter softened
• 50 ml (1.69 floz) golden syrup
• 160 g (5.64 oz) caster sugar
• 1 medium free range egg
• 235 g (8.29 oz) plain flour
• 1 tsp baking powder
• 10 g (0.35 oz) cocoa powder
• 1 handful mini marshmallows
• 16 squares of good quality dark chocolate
• Sprinkles of your choice

Instructions

• In a large bowl, beat together the butter, golden syrup and sugar until fluffy
• Beat in the egg until well combined
• Add the flour, cocoa and the baking powder and mix well with a fork – you now have a sticky, light dough that’s just firm enough to roll pieces in your hands
• Form 1 inch balls (I weighed one, it was 15g/0.5 oz) and place a good 2-3 inches apart on a lined baking sheet – flatten with the palm of your hand so they double in width
• Gently press two mini-marshmallows into each cookie, with a half a square of chocolate between them
• Bake at 200C (180C fan assisted, 400F) for only 6 minutes
• As soon as they come out of the oven, shake the sprinkles over to cover the melted chocolate, then allow to cool slightly for a few minutes (they firm up a little) before switching to a wire rack to cool

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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