Strawberry Marshmallow Cheesecake Cookies

Introduction

Strawberry Marshmallow Cheesecake Cookies are your ticket to enjoying the luscious flavors of a classic cheesecake in a fun, handheld form! These soft, chewy delights bring together the tangy richness of cream cheese, the bright sweetness of strawberries, and the irresistible gooeyness of marshmallow pockets. Every bite is a perfect balance of creamy, fruity, and melt-in-your-mouth goodness.

The first time I baked these, the kitchen filled with the sweet aroma of strawberries and vanilla, and the moment I pulled them from the oven, I knew they’d be a hit. My family couldn’t resist the combination of flavors, and the marshmallows added a nostalgic, campfire-like twist to each bite.

One of the best things about these cookies is how versatile they are. You can use fresh or freeze-dried strawberries for an extra punch of flavor, or even add a drizzle of white chocolate for a touch of elegance. Whether you’re baking for a party, a cozy night in, or just because, these cookies are a guaranteed crowd-pleaser. Plus, they’re as easy to make as they are to devour!

Perfect for:

• Spring and summer gatherings
• Valentine’s Day treats
• Afternoon tea
• Cheesecake lovers
• Dessert gift boxes

Why You’ll Love This Strawberry Marshmallow Cheesecake Cookies

Here’s why Strawberry Marshmallow Cheesecake Cookies are a must-try:

• Soft and Chewy Texture: The combination of cream cheese and marshmallow creates a tender, chewy bite.
• Real Strawberry Flavor: Fresh strawberries (or freeze-dried for an intense taste) bring a natural sweetness and vibrant color.
• Gooey Marshmallow Surprise: Mini marshmallows melt slightly inside, giving each cookie a fun, marshmallowy texture.
• Easy to Make: Simple ingredients come together quickly for a no-fuss, gourmet-style cookie.
• A Unique Twist on Cheesecake: These cookies deliver the flavors of strawberry cheesecake in a portable, handheld form.

Preparation and Cooking Time

• Total Time: 1 hour
• Preparation Time: 20 minutes
• Cooking Time: 12-14 minutes
• Servings: 24 cookies
• Calories per serving: Approximately 120-140 calories
• Key Nutrients: Protein: 2g, Carbs: 18g, Fat: 6g

Ingredients

Gather these ingredients to make your Strawberry Marshmallow Cheesecake Cookies:

• 4 oz (½ cup) cream cheese, softened
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup diced fresh strawberries (or ¼ cup freeze-dried, crushed)
• ½ cup mini marshmallows
• ½ cup white chocolate chips (optional)

Ingredient Highlights

• Cream Cheese: Adds a rich, slightly tangy flavor and makes the cookies extra soft.
• Strawberries: Fresh strawberries provide a juicy, natural sweetness, while freeze-dried strawberries give a stronger strawberry punch.
• Marshmallows: These add a gooey texture when baked, creating a delicious contrast to the chewy cookie.
• White Chocolate Chips: Optional but highly recommended for extra creaminess.

Step-by-Step Instructions

Prepare the Cookie Dough:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar until light and fluffy (about 2-3 minutes).
4. Add the Egg and Vanilla: Mix in the egg and vanilla extract, ensuring a smooth and creamy consistency.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
6. Fold in the Strawberries and Marshmallows: Gently stir in the diced strawberries and mini marshmallows. If using white chocolate chips, fold them in at this stage.

Shape and Bake the Cookies:

7. Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded dough balls onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake: Bake for 12-14 minutes or until the edges are slightly golden. The centers may look soft but will set as they cool.
9. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

How to Serve Strawberry Marshmallow Cheesecake Cookies

Strawberry Marshmallow Cheesecake Cookies are best enjoyed in these ways:

• With a Cup of Tea or Coffee: Their creamy and fruity flavors pair well with a warm beverage.
• As a Dessert Platter Addition: Serve alongside chocolate cookies, shortbread, or macarons for variety.
• For Celebrations: These cookies make a perfect sweet treat for birthdays, baby showers, or tea parties.
• With a Scoop of Ice Cream: Serve with vanilla or strawberry ice cream for an extra indulgent dessert.
• As a Gift: Pack them in a decorative tin or box for a thoughtful homemade gift.

Additional Tips for Strawberry Marshmallow Cheesecake Cookies

• Use Softened Cream Cheese: This ensures the dough mixes smoothly and creates a soft texture.
• Avoid Overmixing: Overmixing can make the cookies tough instead of soft and chewy.
• Chill the Dough: If the dough feels too sticky, refrigerate it for 20-30 minutes before baking.
• Pat Dry Fresh Strawberries: If using fresh strawberries, pat them dry with a paper towel to prevent excess moisture.
• Use Freeze-Dried Strawberries for a Stronger Flavor: They add a concentrated strawberry taste without affecting the dough’s texture.
• Don’t Overbake: These cookies should be slightly soft in the center when removed from the oven.
• Store Properly: Keep cookies in an airtight container to maintain freshness.

Recipe Variations for Strawberry Marshmallow Cheesecake Cookies

Here are 10 fun variations to try:

• Chocolate-Dipped Strawberry Cheesecake Cookies: Dip cooled cookies halfway into melted chocolate for an extra decadent treat.
• Strawberry Lemon Cheesecake Cookies: Add 1 teaspoon of lemon zest for a bright, citrusy twist.
• Nutty Strawberry Cheesecake Cookies: Mix in ¼ cup of chopped almonds or pecans for a crunchy texture.
• Strawberry & Raspberry Cheesecake Cookies: Use half strawberries and half raspberries for a mixed berry flavor.
• Marshmallow Swirl Cheesecake Cookies: Instead of mini marshmallows, use a swirl of marshmallow fluff in the batter.
• Dark Chocolate Strawberry Cookies: Swap white chocolate chips for dark chocolate chips for a rich contrast.
• Gluten-Free Strawberry Cheesecake Cookies: Use a gluten-free flour blend instead of all-purpose flour.
• Strawberry Cheesecake Thumbprint Cookies: Press a small indentation into each cookie and fill it with strawberry jam before baking.
• Vegan Strawberry Cheesecake Cookies: Use dairy-free cream cheese, vegan butter, and a flax egg for a plant-based version.
• Oatmeal Strawberry Cheesecake Cookies: Add ½ cup of rolled oats for a heartier texture.

Freezing and Storage for Strawberry Marshmallow Cheesecake Cookies

• Freezing: These cookies freeze well. Arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a zip-top bag. Store for up to 3 months.
• Storage: Store in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week.

Special Equipment for Strawberry Marshmallow Cheesecake Cookies

• Electric Mixer: Helps cream the butter, sugar, and cream cheese to a fluffy consistency.
• Cookie Scoop: Ensures evenly sized cookies for uniform baking.
• Baking Sheets: Lined with parchment or silicone mats for easy cleanup.
• Parchment Paper or Silicone Mats: Prevents sticking and ensures even baking.
• Mixing Bowls: For combining dry and wet ingredients separately.
• Wire Rack: Allows cookies to cool evenly without getting soggy.
• Oven Thermometer: Ensures accurate baking temperature for best results.
• Measuring Cups and Spoons: For precise ingredient measurements.

Frequently Asked Questions for Strawberry Marshmallow Cheesecake Cookies

1. Can I use frozen strawberries?
   Yes, but thaw and drain them well to avoid excess moisture.
2. Why are my cookies too soft?
   They may need a bit more baking time. Also, ensure fresh strawberries are patted dry before adding to the dough.
3. Can I make these cookies without marshmallows?
   Yes! They’ll still be deliciously soft and creamy.
4. Can I substitute cream cheese?
   Mascarpone cheese is a good alternative for a richer taste.
5. How do I store leftovers?
   Keep cookies in an airtight container at room temperature for up to 4 days, or refrigerate for a week.

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Conclusion

Strawberry Marshmallow Cheesecake Cookies are a delightful way to enjoy the perfect blend of fruity sweetness, creamy cheesecake flavor, and gooey marshmallow goodness. With their soft, chewy texture and bursts of strawberry in every bite, these cookies are an irresistible treat for any occasion.

Whether you’re baking for a celebration, sharing with friends, or indulging in a well-deserved treat, these cookies are sure to be a hit. Serve them as they are or pair them with a glass of milk for the ultimate dessert experience!

I’d love to see your Strawberry Marshmallow Cheesecake Cookies! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Happy baking!