Strawberry Marshmallow Cookies

These phenomenal Strawberry Marshmallow Cookies are filled with soft pockets of marshmallow balanced by slightly tart bites of freeze-dried strawberries. 

The flavor of these beauties pulls our hearts towards spring while providing the cool-weather comfort we still need at the beginning of March, especially here in the Midwest!

strawberry marshmallow cookies

Helpful Tips for a Quick Start

Tired of remembering to pull your butter and egg out of the refrigerator before baking? Got the urge for cookies that you must make right now?

*Hand raised high right here*

Here are the tips you need to make that happen!

Warming Butter Quickly

The quickest way to warm up your butter is to cut it into small pieces and place it in a single layer on a plate near, but not on top of, your preheating oven. The warmer air in that area will help warm up the butter without melting it. And the smaller pieces will warm through more quickly than a whole stick or even tablespoon-sized chunks. Think 1/4-inch cubes. 

Whatever you do, do not let your brain trick you into microwaving your butter! This will partially melt your butter and your cookies won’t bake up the same. We want the butter to be at room temp and still solid. When you can easily dent it with a finger, the butter is ready.

Warming Your Egg Quickly

Warming up an egg for baking couldn’t be more simple. Just fill a small bowl with warm-to-hot tap water, then gently place the egg into the water so that it is fully submerged. Allow it to set for 5 minutes, then drain. If the egg still feels chilled, repeat this process. Otherwise, you are good to go!

You can use this technique for more than one egg by using a bigger bowl. Just make sure all the eggs are completely submerged.

strawberry marshmallow cookie close-up with freeze-dried strawberries

The Technique for Making Strawberry Marshmallow Cookies

For cookies, the initial mixing is key. Don’t skimp on mixing time when creaming together the butter and sugar or after adding the egg and vanilla! The mixture should be fluffy and light.

Allowing the dough to mix a bit more in the initial stage adds a wonderful texture from greater aeration. It also emulsifies, or brings together, your ingredients in a much more stable way. 

More aeration + better emulsification = a better cookie

Once you add flour, though, you want to mix as little as possible so that you don’t form too much gluten. You want your cookies to hold together, but you definitely don’t want them to be tough!

Perfectly Imperfect Strawberry Marshmallow Cookies

These cookies can bake up just a bit wonky. But that’s part of the appeal!

Marshmallows melt in the oven and if one finds itself near the edge of a cookie, it will melt outward, making that cookie less than perfectly round.

Honestly, those golden, crispy-chewy melted marshmallows caramelized at the edges are arguably one of the best parts of these cookies. Though it looks less than picture perfect, it is spectacular!

You won’t be able to avoid this altogether, but if you want to minimize it, remove any marshmallows on the edges of your cookies or seal them into the cookie with a little of the dough. You can also aim to scoop up a marshmallow first, so that they end up at the top of your cookie.

imperfect strawberry marshmallow cookie with melted marshmallow at the edges

Equipment for Making Strawberry Marshmallow Cookies

Cookie Scoop: We love using this cookie scoop to make portioning and placing your cookies quick, easy, and even!

Baking Sheets: Having quality half-sheet pans around are essential for home baking and cooking. We love these from USA Pan or these from Nordicware. They are sturdy so they resist warping in the oven, and cookies bake well on the lighter color. We also use these for roasting meat and veggies.

Stand Mixer: Having a stand mixer changed my baking life and is worth every single penny. You will use this constantly – it’s a workhorse in the kitchen! Kitchenaid is the gold standard and a worthy investment. For most bakers, this 5 quart model is perfect!

strawberry marshmallow cookies

Serving Your Strawberry Marshmallow Cookies

Really, these cookies are great with everything. Serve them anytime, anywhere, on any occasion, and after every meal. You won’t ever be sorry to have these little gems around.

Here are some quick and healthy dinner options, so you feel good about eating more cookies. It’s all about balance, right?

More Delectable Cookies

We’ve got loads of amazing cookie recipes for you to enjoy:


strawberry marshmallow cookies with mini marshmallows and freeze-dried strawberries

Strawberry Marshmallow Cookies

These Strawberry Marshmallow Cookies are filled with soft pockets of marshmallow balanced by slightly tart bites of freeze-dried strawberries.
Prep Time 15 minutes
Bake Time 11 minutes
Course Cookies, Dessert, Snack
Cuisine American
Servings 30 cookies


  • 6 ounces (3/4 cup) unsalted butter at room temperature
  • 5 ounces (2/3 cup) packed brown sugar
  • 4 ounces (1/2 cup plus 1 teaspoon) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg at room temperature
  • 10 ounces (2-1/4 cup) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse kosher salt
  • 1 ounce (1/2 cup) roughly chopped freeze-dried strawberries
  • 1-1/2 ounces (3/4 cup) mini marshmallows


  • Prep: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until the mixture is light in color and fluffy, about 5 minutes, scraping the sides of the bowl with a rubber spatula as needed.
  • Mix in Vanilla and Egg: Add the vanilla and egg, then mix on medium speed until well combined.
  • Add Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Add this to the butter mixture and mix on low speed briefly, only until there is no longer any flour at the bottom of the bowl. (Be careful not to overmix!)
  • Add Mix-Ins: Add the strawberries and marshmallow and mix on low speed for only 15 seconds, or until they are evenly distributed throughout the dough.
  • Scoop and Bake: Using a 1-1/2 tablespoon scoop or a spoon, scoop out even balls of dough and place 2 inches apart on your lined baking sheets. Bake for 11-13 minutes or until lightly golden brown around the edges.
  • Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then move to a cooling rack.
Keyword cookies, marshmallow, strawberries
Tag @mealtimejoy on instagram if you made this recipe

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