These chocolate fruit pizza cookies have taken a classic favorite and made them mini! With an added twist using a no-chill chocolate sugar cookie dough, cream cheese marshmallow frosting and fresh, seasonal fruit, they’re sure to become a new favorite!
7ouncesmarshmallow creamalso called marshmallow fluff
To Make Cookies
Preheat oven to 400°F.
In a large bowl, cream butter and sugar together using an electric mixer.
Beat in egg, vanilla and vanilla extract.
In a separate bowl, combine baking powder and flour. Add to butter mixture, one cup at a time, mixing until just combined after each addition.
The dough will be crumbly at first but then come together and be stiff. You may need to use your hands to fully form it into a large ball.
Do NOT chill dough.
Divide dough into two balls and flatten slightly.
On a floured surface (I use a big baking mat or cutting board), roll each ball to about ¼” thick. Using 3-inch to 3 ½ -inch round cookie cutter, cut out cookies and place on large baking sheet.
Bake cut out cookies on the middle rack of oven 8-10 minutes or until cookies are lightly browned and do not look "shiny".
Remove baking sheet from oven and place on a heat proof surface (I use my stovetop). Let cookies rest for 2 minutes before removing cookies to cooling rack and cool completely.
Repeat rolling out dough and baking process with remaining dough.
To Assemble Fruit Pizza Cookies
In medium bowl, beat cream cheese on low speed of electric mixer. Mix until smooth.
Add marshmallow cream and blend until combined and set aside.
Dice fruit into small pieces and set each aside
To assemble mini pizzas, spread on marshmallow cream cheese mixture then top with fruit pieces.
Ingredient Notes:Choose seasonal fruit. Avoid fruits that have high water content like watermelon. Make Ahead Notes:Cookies can be baked up to three days in advance and stored in an airtight container at room temperature or up to three months in advance and stored in airtight container in freezer. Don't forget to date and label (affiliate link) them!