Strawberry Marshmallow Cheesecake Cookies
If pink, gooey, and totally delicious had a cookie form, it would be these Strawberry Marshmallow Cheesecake Cookies. When we first posted them, they practically stole the spotlight, everyone fell in love with that creamy marshmallow cheesecake center hiding inside a soft, sweet strawberry cookie. Lightly dusted in sugar, with just the right amount of strawberry flavor and a touch of vanilla, they’re the kind of treat that make you smile from the first bite to the very last. Trust us, these are the cookies people keep coming back for again and again!
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 strawberry marshmallow cheesecake cookies every single time.
I’ve always been a little obsessed with strawberries, I could (and have) eaten an entire two-pound pack in one sitting without blinking. My sister, on the other hand, is the exact opposite and can’t stand them. So naturally, this cookie was 100% my idea, but the best part? Even she couldn’t resist these. The soft strawberry cookie, gooey marshmallow, and creamy cheesecake center won her over completely, proving that sometimes the most unexpected flavors can become a shared favorite!
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 refreshing!
Once you have all of the ingredients ready to go, you’re officially set up for strawberry marshmallow 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 cookies possible!
Strawberry Marshmallow Cheesecake Cookies
Ingredients
- 1 cup butter
- 1 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp strawberry extract
- 2 tsp pink food coloring
- 2 1/2 cups All-Purpose Flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 block cream cheese
- 1 1/4 cups marshmallow fluff 1/2 of a 7 oz container
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup granulated sugar
Method
- Preheat the oven to 350°F (convection). In a small bowl, mix room-temperature cream cheese with powdered sugar, marshmallow fluff, and vanilla until smooth. Scoop 1-tablespoon balls onto a parchment-lined plate or tray and chill in the freezer while you prepare the cookies.
- In a stand mixer fitted with a whisk or paddle attachment, beat room-temperature butter with granulated sugar for 1–2 minutes, until light and off-white. Mix in the egg, strawberry extract, pink food coloring, and vanilla extract until fully combined.
- Add all-purpose flour, baking powder, and baking soda to the mixture. Fold in gently until a soft dough forms.
- Bake a single cookie as a test to check how much your cookies will spread and ensure no ingredients were missed. Scoop ⅓-cup portions of dough, flatten slightly in your palm, and place a chilled cream cheese ball in the center. Fold the dough around the cream cheese, then roll the cookie dough ball in granulated sugar.
- Place the prepared cookie dough balls on a parchment-lined tray and bake for 11–12 minutes, until edges are set and centers are soft.
- For perfectly round cookies, gently swirl a circular bowl, cup, or cookie cutter around each warm cookie to clean up the edges. Let cookies rest on the tray for about 10 minutes before transferring.
- Enjoy fresh, or store in the fridge for up to 8 days.
Is there anyway I can substitute the strawberry extract with squeezed strawberry juice or purée?
is it possible to substitute the strawberry extract with a juice or purée?
Can you please let us know if we could use pie topping or jam or something besides the extract I can’t find it in any of the stores by me and I can’t wait for shipping time to order it online. Thank you so much I really appreciate your time and energy and yummy desserts.
Could you make this with gluten free flour?
You can find strawberry extract at Michael’s ☺️
Are the measurements off? There’s way too much white sugar. They come out crispy with that ratio
This recipe is way off. Dough doesn’t hold together with that much sugar.
I followed the recipe exactly by measuring in grams and they turned out PERFECT! Even I was shocked. Crunchy edges, chewy centre, and gooey cheesecake filling. Im not really sure why everyone else in the comments struggled so much.
hii! so make sure you mix everything by hand so that you don’t overmix, and make sure not to use gel food coloring:) avoid my mistakes hehe