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Strawberry Marshmallow Cheesecake Cookies: A Sweet Treat!
Oh, do I have a delightful recipe to share with you today! These Strawberry Marshmallow Cheesecake Cookies have become my absolute favorite because they embody everything I adore about dessert—sweetness, creaminess, and a delightful chewy texture. I remember the first time I made these cookies; it was a rainy Saturday afternoon, and I had some strawberries left over from a smoothie binge. Instead of letting them go to waste, I dove into my pantry and came up with this scrumptious creation that turned my dreary day into a sweet celebration!
Every bite of these cookies feels like a magic trick—a soft, chewy cookie revealing a surprise cheesecake filling that’s both creamy and dreamy! The combination of strawberry and marshmallow gives it a playful twist, reminding me of sweet childhood memories. Almost like being transported back to summertime picnics, where everything is vibrant and happy. So, let’s get started on making these beauties!
What’s in Strawberry Marshmallow Cheesecake Cookies?
- 1 cup unsalted butter, softened – I like to use brands like Kerrygold for their rich flavor. Unsalted is best as it allows you to control the saltiness of the cookies.
- 3/4 cup granulated sugar – The staple sweetener that gives our cookies that nice crisp edge.
- 3/4 cup packed brown sugar – This adds a lovely molasses flavor and helps keep the cookies moist and chewy.
- 1 large egg – A binding agent that pulls our ingredients together beautifully.
- 1 tsp vanilla extract – Because what’s a cookie without a bit of vanilla? It elevates all the flavors!
- 2 1/4 cups all-purpose flour – The foundation of our dough. Use a good-quality brand like King Arthur for best results.
- 1/2 tsp baking soda – This little magic dust helps our cookies rise.
- 1/2 tsp salt – A crucial component for balancing sweetness.
- 1 cup strawberry puree (about 6-8 fresh strawberries blended) – Fresh strawberries provide vibrant flavor and color, making these cookies irresistibly fruity.
- 1 cup mini marshmallows – For that gooey, dreamy experience in every bite.
- 4 oz cream cheese, softened – This gives a rich, cheesecake-like filling that is downright delicious.
- 1/2 cup powdered sugar – Sweetens the cream cheese and helps create that smooth, dreamy filling.
- Pink sugar for dusting – Because we eat with our eyes first, right? It adds a charming touch!
Are Strawberry Marshmallow Cheesecake Cookies Good for You?
Now, let’s be real, we’re not fooling anyone into thinking cookies are health food, but these tasty treats do offer some fun benefits! The strawberry puree is packed with vitamin C and antioxidants, which is a huge win! Of course, moderation is key—these cookies contain quite a bit of sugar from both the granulated and brown sugars along with the powdered sugar for the cream cheese filling. So, while you can enjoy these cookies, it’s best to savor them rather than munching away at the whole batch in one sitting.
With that said, if you’re looking to lighten them up a bit, consider using Greek yogurt in place of the cream cheese filling and opting for a low-sugar strawberry puree you make yourself. The pink sugar can be left off for a more natural look too! You do you, boo!
Ingredients List
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup strawberry puree (about 6-8 fresh strawberries blended)
- 1 cup mini marshmallows
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- Pink sugar for dusting
How to Make Strawberry Marshmallow Cheesecake Cookies?
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture into the wet mixture, mixing until just combined.
- Fold in the strawberry puree until fully incorporated.
- Gently fold in the mini marshmallows, ensuring they are evenly distributed.
- Using a tablespoon, scoop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- In a small bowl, mix the softened cream cheese and powdered sugar until smooth. Create a small indentation in the center of each cookie scoop.
- Fill each indentation with a small amount of the cream cheese mixture. Gently mold the cookie dough around the filling to encase it.
- Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden and center appears set.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust the cookies lightly with pink sugar for a decorative finish.
Sweet Suggestions for Sweet Success!
These cookies are best enjoyed fresh out of the oven but can be stored in an airtight container for up to 3 days. For a fun twist, consider adding white chocolate chips or crushed strawberries to the dough for extra texture and flavor! You could also make mini sandwich cookies by adding more cream cheese filling between two cookies, if you’re feeling fancy!
I can’t wait for you to give these cookies a shot! They are sure to impress anyone lucky enough to have a bite. Don’t forget to share your adventures in cookie-making! Happy baking!
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