Graham Cracker Cream Pie Cookie Bites with White Chocolate
These small shortbread-style cookies get a pleasant crunch from graham cracker crumbs and are finished with a sweet, creamy white chocolate glaze. A few mini marshmallows on top give them a cream pie feel. They are easy to make in a big batch for parties, bake sales or lunchboxes.
Preparation Steps
Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Whisk the flour, baking soda and salt in a small bowl.
In a larger bowl, beat the butter and powdered sugar until light and fluffy, then mix in the vanilla.
Add the flour mixture and stir just until it disappears, then mix in the graham cracker crumbs.
Roll the dough into 1-inch (2.5 cm) balls and place them about 1 inch apart on the baking sheet.
Bake for 8 to 10 minutes, until the edges are just turning golden. Cool completely on a wire rack.
Warm the condensed milk and cream in a small saucepan over medium heat until steaming, then take it off the heat and stir in the white chocolate until smooth.
Drizzle or spoon the white chocolate mixture over the cooled cookies, press a few mini marshmallows on top if using, and let them set for about 15 minutes before serving.
Tips & Variations
- If the dough feels too soft to roll, chill it for 15 minutes first.
- Swap the white chocolate for milk or dark chocolate, or sprinkle extra graham crumbs over the glaze.
- Store the cookie bites in an airtight container in the fridge for up to 4 days.
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