Strawberry Oreo Marshmallow Cookie Pie 🍓🥧 Cookie Dough * 115 g (½ cup) unsalted butter, melted and slightly cooled * 120 g (½ cup + 2 tbsp) granulated sugar * 1 large egg * 1 tsp vanilla extract * 30 g (about 3 tbsp) Strawberry Nesquik powder * Pink gel food coloring, as needed * 190 g (1½ cups) all-purpose flour * ½ tsp baking soda * ¼ tsp salt * 70 g white chocolate chunks Mix-ins & Filling * 130–150 g Marshmallow Fluff For the top * 2–3 Strawberry Cheesecake Oreos, roughly crushed * 30–40 g white chocolate chunks 1. Prepare the pan: Line the bottom of a 20 cm / 8-inch round pan with parchment paper and lightly grease the sides. 2. Make the cookie dough: Whisk together the melted butter and sugar until combined. Add the egg and vanilla and whisk briefly until smooth. Do not whip until fluffy. 3. Add the Strawberry Nesquik powder and a little pink gel food coloring. Mix until the dough is evenly pink. 4. In a separate bowl, combine the flour, baking soda and salt. Add the dry ingredients to the wet ingredients and gently mix with a spatula until just combined. 5. Fold in the chopped Strawberry Cheesecake Oreos and white chocolate chunks. 6. Build the cookie pie: Press about ⅔ of the dough into the bottom of the pan, creating a slightly raised edge around the sides. 7. Spread 130–150 g Marshmallow Fluff in the center, leaving about 1–2 cm around the edge so it doesn’t touch the pan. 8. Flatten the remaining cookie dough into pieces with your hands and carefully place them over the filling. Seal the edges well so the Marshmallow Fluff is completely enclosed. 9. Finish with a few Oreo pieces and white chocolate chunks on top. 10. Bake at 175°C / 350°F conventional oven for approximately 22–27 minutes. The edges should look baked and lightly golden, while the center should still look slightly soft. 11. Let the cookie pie cool for 15–20 minutes before cutting. This allows the cookie to set while keeping the center beautifully gooey. Enjoy 💕 #strawberry #oreo #cookiepie #oreo#cookiking - @yume.bakery