Cookie Pizza
- 175g salted butter, softened
- 100g golden caster sugar
- 100g light soft brown sugar
- 1 egg, beaten
- 1 tsp vanilla paste
- 300g plain flour
- 1/2 tsp bicarbonate of soda
- 3/4 tsp baking powder
- pinch salt
- 75g white chocolate, roughly chopped
- 75g milk chocolate, roughly chopped
- 75g dark chocolate, roughly chopped
- 50g mini marshmallows
- 50g pretzels, broken into pieces
- 50g roasted hazelnuts, roughly chopped
- Equipment
- 23cm springform cake tin, greased and lined
Preheat the oven to 180C (160C fan / Gas 4).
In a large mixing bowl, beat the butter and sugars until lighter in colour and creamy. Add the egg and vanilla paste, and mix well to incorporate.
In a separate bowl, sift together the flour, bicarbonate of soda, baking powder, and salt, and then combine with the sugar and butter mixture to create to a dough, being careful not to over-mix.
Fold in three-quarters of the chocolate chunks and marshmallows, along with all the pretzels and hazelnuts.
Press the cookie dough into the cake tin until the base is covered.
Bake for about 25 minutes until golden and cooked through.
While still warm, top with the remaining chocolate pieces and mini marshmallows.
Allow to cool in the pan for 15–20 minutes before scoring 10 slice lines across the top – this allows for easy cutting later.
Let cool completely, then slice for an indulgent dessert, or allow to cool for five minutes in the tin, release carefully, and serve the slices warm with ice cream.
