⭐ Marshmallow Cloud Cotton Candy Cheesecake Cookies
Soft, pastel cotton candy–flavored sugar cookies stuffed with a light, whipped marshmallow cheesecake center. The filling stays creamy and cloud-like after baking, giving you that nostalgic carnival sweetness without tasting artificial.
Servings 18 cookies
Calories 215kcal
Cost $8 for entire recipe
Equipment
- Hand or stand mixer
- Mixing bowls (large and medium)
- cookie scoop
- Baking Sheets
- Parchment paper
Ingredients
🌥️ Marshmallow Cheesecake Filling
- 4 oz cream cheese softened
- 2 tbsp powdered sugar
- 1 tbsp marshmallow fluff
- ½ tsp vanilla extract
- Optional: 1 tsp soft pastel sprinkles jimmies only
🍪 Cotton Candy Cookie Dough
- ¾ cup 150g granulated sugar
- ½ cup 113g unsalted butter, softened
- 1 large egg
- 1 tsp cotton candy extract
- ½ tsp vanilla extract
- 1¾ cups 220g all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Optional for aesthetics
- Pink and blue gel food coloring
- Cotton candy–flavored sugar or pastel sanding sugar
Instructions
1️⃣ Make the Marshmallow Cheesecake Filling
- Beat cream cheese until completely smooth.
- Add powdered sugar, marshmallow fluff, and vanilla.
- Whip until light, fluffy, and cloud-like.
- Fold in sprinkles if using.
- Scoop teaspoon-sized dollops onto parchment and freeze 20–30 minutes, until firm.
2️⃣ Make the Cookie Dough
- Cream butter and sugar until pale and fluffy.
- Beat in egg, cotton candy extract, and vanilla.
- In a separate bowl, whisk flour, baking soda, and salt.
- Mix dry ingredients into wet just until combined.
- (Optional) Divide dough and tint pastel pink and blue.
3️⃣ Assemble
- Scoop 2 tbsp dough, flatten slightly.
- Place one frozen cheesecake dollop in the center.
- Wrap dough fully around filling and roll smooth.
- Roll tops in sanding sugar or sprinkles if desired.
4️⃣ Bake
- 350°F (175°C) for 10–12 minutes
- Edges set, centers soft
- Cool on pan 5 minutes, then transfer to rack
Notes
- Freeze the filling fully before assembling. A firm, frozen center prevents leaking and keeps the cheesecake cloud intact during baking.
- Marshmallow fluff is key to the texture—do not substitute mini marshmallows or melted marshmallow, which can cause separation.
- Use cotton candy extract sparingly. Too much can taste artificial; 1 teaspoon gives flavor without overpowering the cheesecake.
- Soft jimmies only if adding sprinkles to the filling. Avoid nonpareils, which bleed color and add crunch.
- For thicker cookies, chill the assembled dough balls for 15 minutes before baking.
- Slight underbaking is intentional. Centers will look soft when pulled from the oven and finish setting as they cool.
- Storage: Keep cookies in an airtight container at room temperature for 1–2 days, or refrigerate up to 4 days. Bring to room temp before serving for the best texture.
- Freezing: Baked cookies can be frozen up to 1 month. Thaw at room temperature—do not microwave, or the filling may melt unevenly.