Marshmallow Wonder Cookies with Oreo and Funfetti Bliss
Indulge in a delightful treat with these Marshmallow Wonder Cookies, where the rich decadence of chocolate meets the playful crunch of Oreos and vibrant funfetti. Each bite reveals soft, chewy marshmallows nestled in a chocolatey, buttery dough, adorned with colorful sprinkles for a fun twist on a classic cookie. Perfect for celebrations, bake sales, or simply satisfying your sweet tooth, these cookies are sure to be a hit with both kids and adults alike.
30
Servings
150
Calories
16
Ingredients
Ingredients
plain flour
1 cup (sifted)
cocoa powder
1/2 cup (sifted, preferably Green and Blacks)
bread flour
1/3 cup (sifted)
cornflour
1 tablespoon (sifted)
salt
1 pinch
baking soda
1 teaspoon
mini marshmallows
3/4 cup (whole)
crushed Oreo biscuits
3/4 cup (crushed)
candy sprinkles
1/3 cup (colorful)
milk chocolate buttons
1/2 cup (halved)
unsalted butter
3/4 cup (at room temperature)
eggs
2 large (beaten)
caster sugar
1/2 cup
light brown sugar
1/2 cup
vanilla extract
1 teaspoon
dark chocolate
1/4 cup (melted and slightly cooled)
Instructions
1
Begin by preparing your cookie dough ahead of time, as it needs to chill for optimal texture.
2
In a medium bowl, whisk together the plain flour, cocoa powder, bread flour, cornflour, salt, and baking soda until fully combined.
3
Gently fold in the mini marshmallows, crushed Oreos, candy sprinkles, and halved chocolate buttons until all pieces are coated in the flour mixture. Set aside.
4
In a large mixing bowl or the bowl of a stand mixer, beat the unsalted butter together with both the caster sugar and light brown sugar until the mixture is light and fluffy, about 2 minutes on medium-high speed.
5
Add the eggs one by one, along with the vanilla extract, scraping down the sides of the bowl as necessary, and mix until homogenous, around 1 minute on medium-high speed.
6
Incorporate the melted dark chocolate and 1 tablespoon of the flour mixture, mixing on low until combined.
7
Gradually add in the remaining flour mixture, mixing on low until a cohesive dough forms.
8
Transfer the dough into a medium-sized bowl, cover with cling film, and refrigerate for at least 6 hours, or ideally overnight to deepen the flavors.
9
After chilling, preheat your oven to 350°F (175°C) and line three baking trays with parchment paper.
10
Using a 1.5 tablespoon cookie scoop, portion out the dough and place the balls on the baking trays, ensuring they are spaced 2 inches apart. Slightly flatten each dough ball with your hand to prevent them from rolling.
11
Bake in the preheated oven for 9-10 minutes, until they are just risen, remain soft in the center, but slightly firmer along the edges.
12
Allow the cookies to cool completely on the trays. Once cooled, store them in an airtight container at room temperature, where they will stay fresh for up to a week.
Nutrition Information
8.3
Fat
16.7
Carbs
1.7
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the official name of this cookie recipe?
The recipe is called Marshmallow Wonder Cookies with Oreo and Funfetti Bliss.
How many cookies does this recipe yield?
This recipe makes 30 servings.
What is the calorie count per cookie?
Each cookie contains approximately 150 calories.
How long should the cookie dough be chilled?
The dough needs to be refrigerated for at least 6 hours, though overnight is ideal for deepening the flavors.
What types of flour are used in this recipe?
This recipe uses a combination of plain flour, bread flour, and cornflour.
What temperature should I preheat my oven to?
Preheat your oven to 350°F (175°C).
What is the recommended cocoa powder for these cookies?
The recipe suggests 1/2 cup of sifted cocoa powder, preferably Green and Blacks.
How much mini marshmallows are needed?
You will need 3/4 cup of whole mini marshmallows.
What is the preparation for the Oreo biscuits?
You should use 3/4 cup of crushed Oreo biscuits.
How much candy sprinkles should I add?
The recipe calls for 1/3 cup of colorful candy sprinkles.
How should the milk chocolate buttons be prepared?
You should use 1/2 cup of milk chocolate buttons that have been halved.
What kind of butter is required?
Use 3/4 cup of unsalted butter at room temperature.
How many eggs are included in the dough?
The recipe requires 2 large beaten eggs.
What types of sugar are used?
The recipe uses 1/2 cup of caster sugar and 1/2 cup of light brown sugar.
Is there melted chocolate in the recipe?
Yes, 1/4 cup of melted and slightly cooled dark chocolate is incorporated into the dough.
How do I prepare the dry ingredients?
Whisk together the plain flour, cocoa powder, bread flour, cornflour, salt, and baking soda in a medium bowl.
When do I add the marshmallows and crushed Oreos?
Fold the marshmallows, Oreos, sprinkles, and chocolate buttons into the flour mixture before combining with the wet ingredients.
How long should I beat the butter and sugar?
Beat the butter and sugars for about 2 minutes on medium-high speed until light and fluffy.
How should the baking trays be prepared?
Line three baking trays with parchment paper.
What size cookie scoop is recommended?
A 1.5 tablespoon cookie scoop is recommended for portioning the dough.
How far apart should the dough balls be placed?
Place the dough balls 2 inches apart on the baking trays.
Should I flatten the dough balls?
Yes, slightly flatten each dough ball with your hand to prevent them from rolling.
How long do the cookies need to bake?
Bake the cookies for 9 to 10 minutes.
What texture should I look for to know they are done?
The cookies should be just risen, soft in the center, and slightly firmer along the edges.
Where should the cookies cool?
Allow the cookies to cool completely on the baking trays.
How should the finished cookies be stored?
Store them in an airtight container at room temperature.
How long do these cookies stay fresh?
They will stay fresh for up to a week when stored correctly.
What is the fat content per cookie?
Each cookie contains 8.3g of fat.
How much protein is in one cookie?
Each cookie provides 1.7g of protein.
What are the total carbohydrates per serving?
There are 16.7g of carbohydrates per cookie.