Moonbeam Ice Cream Cookie
The Moonbeam Ice Cream Cookie features a thick, chewy chocolate cookie topped with a swirl of marshmallow fluff, berry preserves, lemon curd, and white chocolate drizzle—styled to resemble a galaxy and flavored like an ice-cream-inspired treat. It’s a texture and flavor lover’s dream.
Equipment
- Hand mixer or stand mixer
- Two mixing bowls
- Small bowl for toppings
- Baking Sheet
- Parchment paper or silicone baking mat
- Wire rack
- Piping bag or zip-top bag
- Spoon or squeeze bottle
Ingredients
Cookie Dough
- 1 ½ cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 egg
- 1 tsp vanilla extract
- 1 cup cookies-and-cream pieces crushed Oreo or similar
Toppings
- 1/2 cup marshmallow fluff
- 1/4 cup berry preserves blueberry or strawberry
- 1/4 cup lemon curd
- 1/3 cup white chocolate melted
- cookies-and-cream crumbs for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Beat in the egg and vanilla extract until well combined.
- Gradually mix in the dry ingredients until a soft dough forms. Fold in crushed cookies-and-cream pieces.
- Scoop 2 tablespoons of dough per cookie, roll into balls, and place on the tray. Gently flatten each ball.
- Bake for 10–12 minutes until the edges are set and the tops look matte. Cool completely on a wire rack.
- Warm the berry preserves and lemon curd slightly for easy drizzling. Melt white chocolate in 15-second bursts, stirring until smooth.
- Spread marshmallow fluff over each cooled cookie. Drizzle berry preserves and lemon curd in ribbons. Finish with white chocolate drizzle and cookie crumbs.
Notes
Chill dough if sticky. Always decorate on fully cooled cookies. Use vivid preserves and curd for strong pastel contrast. Store decorated cookies in the fridge for the best texture.