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Oreo Funfetti Marshmallow Cookies | Annie's Noms - These Oreo Funfetti Marshmallow Cookies are the perfect combination of rich, crunchy biscuits, soft, chewy marshmallows, colourful funfetti and my famous cookie dough.

Oreo Funfetti Marshmallow Cookies

They may be a mouthful to say, but these Oreo Funfetti Marshmallow Cookies are the perfect combination of rich, crunchy biscuits, soft, chewy marshmallows, colourful funfetti and my famous cookie dough.

Prep Time 15 minutes
Cook Time 9 minutes
Total Time 6 hours 24 minutes
Servings 30 -36

Ingredients

  • 1 cup (140g) plain flour
  • 1/2 cup (50g) cocoa powder, I used Green and Blacks
  • 1/3 cup (45g) bread flour
  • 1 tbsp cornflour
  • Pinch salt
  • 1 tsp bicarbonate of soda
  • 3/4 cup (45g) mini marshmallows
  • 3/4 cup (85g) crushed Oreo's about 8 Oreo's
  • 1/3 cup (60g) Autumn coloured sprinkles
  • 1/2 cup (70g) milk chocolate buttons, halved
  • 1 1/2 (170g) sticks unsalted butter, at room temperature
  • 2 large eggs
  • 1/2 cup (100g) caster sugar
  • 1/2 cup (100g) light brown sugar
  • 1 tsp vanilla extract
  • 1/4 cup (33g) dark chocolate chips, melted and slightly cooled

Instructions

  1. No need to preheat the oven yet, this dough needs to chill.
  2. Place the three flours, cocoa powder, salt and bicarb into a medium sized bowl and stir until combined.
  3. Add in mini marshmallows, crushed Oreo's, sprinkles and chocolate buttons and stir until all are covered in flour.
  4. Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2 mins on med-high speed.
  5. Add in eggs and vanilla, scraping sides as necessary, and mix until well combined and smooth, 1 min on med-high speed.
  6. Add in melted chocolate and 1tbsp of the flour mix and mix on low until combined.
  7. Tip in the rest of the flour mix and combine on low until a dough forms.
  8. Tip dough into a medium sized bowl, cover with cling film and place in the fridge for at least 6 hours, overnight if possible.
  9. Once chilled, preheat the oven to 180C/350F and line 3 baking trays.
  10. Using a 1.5tbsp cookie scoop, place dough balls on trays, 2 inches apart. Flatten dough balls ever so slightly with your hand to stop them rolling off.
  11. Place in the oven for 9-10 minutes, until risen slightly, soft in the middle, but a little drier around the edges*.
  12. Leave to cool on the trays completely.
  13. Once cool, cookies will keep in an airtight container, at room temperature, for a week.

Recipe Notes

*It's slightly harder with dark chocolate cookies to tell when they're done as they don't go lightly brown! As the light of the oven hits the cookies, look to see if they are risen and have a slight sheen - this means they're done. If they're still very shiny in the middle, they're not there yet! Recipe by Annie of Annie's Noms