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Break apart the shredded wheat biscuits with your hands into a bowl until they are finely shredded.

Melt 2 1/2 tablespoons of butter in a pan over medium heat.

Add the broken-apart shredded wheat to the pan with the melted butter. Toast the shredded wheat, stirring frequently, until it turns golden brown. This should not take long.

Transfer the toasted shredded wheat to a bowl. Add the sweetened pistachio butter to the toasted shredded wheat.

Mix the shredded wheat and pistachio butter thoroughly with your hands (wearing gloves if desired) until well combined. This mixture will serve as the filling.

Pre-scoop the pistachio-shredded wheat filling into small balls, about 1-inch in diameter. Place them on a plate or tray and refrigerate for at least 30 minutes to firm up.

In the same pan used for toasting the shredded wheat (no need to clean, any residual butter is fine), add the 130 grams of marshmallows.

Melt the marshmallows over low heat, stirring continuously with a spatula until almost completely melted.

Remove the pan from the heat. Sift in 2 tablespoons of cocoa powder and 1 tablespoon of milk powder into the melted marshmallows.

Mix the chocolate marshmallow mixture well until it is combined and smooth.

Pour the chocolate marshmallow mixture onto a silicone-lined sheet or a well-greased surface. Allow it to cool for a few minutes until it's easier to handle and less runny.

Lightly grease your hands with cooking spray. Take a portion of the cooled chocolate marshmallow mixture and flatten it into a disc shape in your hand.

Place one of the pre-scooped and chilled pistachio-shredded wheat balls into the center of the flattened chocolate marshmallow disc.

Carefully fold the sides of the chocolate marshmallow mixture over the pistachio ball to fully enclose it. Then, roll it gently in your hands to form a smooth, uniform ball shape.

Dust the finished cookie with additional cocoa powder, or roll it in a shallow dish of cocoa powder to coat.


Break apart the shredded wheat biscuits with your hands into a bowl until they are finely shredded.

Melt 2 1/2 tablespoons of butter in a pan over medium heat.

Add the broken-apart shredded wheat to the pan with the melted butter. Toast the shredded wheat, stirring frequently, until it turns golden brown. This should not take long.

Transfer the toasted shredded wheat to a bowl. Add the sweetened pistachio butter to the toasted shredded wheat.

Mix the shredded wheat and pistachio butter thoroughly with your hands (wearing gloves if desired) until well combined. This mixture will serve as the filling.

Pre-scoop the pistachio-shredded wheat filling into small balls, about 1-inch in diameter. Place them on a plate or tray and refrigerate for at least 30 minutes to firm up.

In the same pan used for toasting the shredded wheat (no need to clean, any residual butter is fine), add the 130 grams of marshmallows.

Melt the marshmallows over low heat, stirring continuously with a spatula until almost completely melted.

Remove the pan from the heat. Sift in 2 tablespoons of cocoa powder and 1 tablespoon of milk powder into the melted marshmallows.

Mix the chocolate marshmallow mixture well until it is combined and smooth.

Pour the chocolate marshmallow mixture onto a silicone-lined sheet or a well-greased surface. Allow it to cool for a few minutes until it's easier to handle and less runny.

Lightly grease your hands with cooking spray. Take a portion of the cooled chocolate marshmallow mixture and flatten it into a disc shape in your hand.

Place one of the pre-scooped and chilled pistachio-shredded wheat balls into the center of the flattened chocolate marshmallow disc.

Carefully fold the sides of the chocolate marshmallow mixture over the pistachio ball to fully enclose it. Then, roll it gently in your hands to form a smooth, uniform ball shape.

Dust the finished cookie with additional cocoa powder, or roll it in a shallow dish of cocoa powder to coat.
