Marshmallow Cheesecake Cookies (Earth Day)
These Earth Day marshmallow cheesecake cookies are basically a little edible celebration of our planet. The sugar cookie dough is dyed vibrant green and blue, then marbled together to mimic the oceans and continents, making every cookie a mini masterpiece. Inside, a gooey marshmallow cheesecake filling adds that creamy, dreamy surprise with every bite. Perfect for Earth Day, or any day you want to celebrate our beautiful planet with a colorful, sweet, and totally irresistible treat!
The Chill Trick for Picture-Perfect Cookies
One little tip that quickly became a must during testing our cheesecake stuffed cookies is cooling the cheesecake filling before baking the cookies. At first, we skipped this step and ended up with cheesecake oozing all over the pan, delicious, yes, but definitely not the neat, picture-perfect cookies we were aiming for. Letting the filling chill first keeps it stable and makes it much easier to work with, so each cookie has that perfect creamy center without any messy mishaps. It’s a simple step, but it’s the real key to getting beautifully formed Earth Day cheesecake cookies every single time.
My grandma’s birthday actually falls on Earth Day, so this holiday has always felt extra special in our family. Of course, we couldn’t let it pass without making a sweet little celebration, because while Earth Days doesn’t always get the dessert spotlight, we think it deserves one. These cookies are our way of honoring the planet and celebrating our grandma at the same time, with something colorful, festive, and totally delicious!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, and perfectly festive!
Once you have all of the ingredients ready to go, you’re officially set up for Earth Day cheesecake cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best Earth Day cookies possible!
Marshmallow Cheesecake Cookies (Earth Day)
Ingredients
- 1 cup butter
- 1 1/2 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2 3/4 cups All-Purpose Flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- green and blue food coloring
- 1 block cream cheese
- 1 1/4 cups marshmallow fluff 1/2 of a 7 oz container
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
Method
- Mix the room temperature cream cheese, marshmallow fluff, powdered sugar, and vanilla extract in a bowl until smooth. Scoop 1-tablespoon portions onto a parchment paper lined plate or tray and chill in the freezer until firm.
- Preheat your oven to 350°F (convection). In a stand mixer fitted with a whisk or paddle attachment, beat the room-temperature butter and granulated sugar for 1–2 minutes, until pale and off-white. Add the egg and vanilla extract and mix until fully combined.
- Add the all-purpose flour, baking powder, and baking soda. Fold gently until just combined. Divide the dough in half, dyeing one portion green and the other blue.
- Scoop 1/3 cup of dough, using equal parts green and blue, and flatten in your palm. Place a chilled marshmallow cheesecake ball in the center, then fold the dough around it until sealed. Roll each cookie in granulated sugar.
- Place cookie dough balls onto a parchment paper lined baking sheet. Bake for 13–14 minutes, until the edges are set and the centers are just soft.
- For perfectly round cookies, immediately swirl a round bowl, cup, or cookie cutter around each cookie while warm. Let cookies rest on the baking sheet for about 10 minutes before transferring.
- Enjoy fresh, or store in a chilled environment for up to 8 days.
Very sweet. Needs salt added to recipe. Also, salted or unsalted butter, doesn’t specify. I used salted butter and still found it unbalanced. Needs a few tweaks.
We almost always use salted butter! The marshmallow cheesecake center does bump up the sweetness a bit to help bring out the marshmallow flavor, but I get it might be a bit much for some! Thank you for the feedback, always love to hear it!
-Maya 😉