Oreo Funfetti Marshmallow Cookies Recipes

OREO FUNFETTI MARSHMALLOW COOKIES

Oreo Funfetti Marshmallow Cookies image

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.

Provided by anniesnomsblog

Categories Dessert

Time 6h9m

Yield 30 serving(s)

Number Of Ingredients 16

Ingredients

1 cup plain flour
1/2 cup cocoa powder, I used Green and Blacks
1/3 cup bread flour
1 tablespoon cornflour
1 pinch salt
1 teaspoon baking soda
3/4 cup mini marshmallows
3/4 cup oreo biscuit, crushed
1/3 cup candy sprinkles
1/2 cup milk chocolate, buttons halved
3/4 cup unsalted butter, at room temperature
2 large eggs
1/2 cup caster sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract
1/4 cup dark chocolate chips, melted and slightly cooled

Steps:

No need to preheat the oven yet, this dough needs to chill.
Place the three flours, cocoa powder, salt and baking soda into a medium sized bowl and stir until combined.
Add in mini marshmallows, crushed Oreo's, sprinkles and chocolate buttons and stir until all are covered in flour.
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.
Add in eggs and vanilla, scraping sides as necessary, and mix until well combined and smooth, 1 min on med-high speed.
Add in melted chocolate and 1tbsp of the flour mix and mix on low until combined.
Tip in the rest of the flour mix and combine on low until a dough forms.
Tip dough into a medium sized bowl, cover with cling film and place in the fridge for at least 6 hours, overnight if possible.
Once chilled, preheat the oven to 350F and line 3 baking trays.
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.
Place in the oven for 9-10 minutes, until risen slightly, soft in the middle, but a little drier around the edges.
Leave to cool on the trays completely.
Once cool, cookies will keep in an airtight container, at room temperature, for a week.

Nutrition Facts : Calories 122.7, Fat 6.4, SaturatedFat 3.9, Cholesterol 25.2, Sodium 57.3, Carbohydrate 15.8, Fiber 0.8, Sugar 9.9, Protein 1.6

OREO COOKIES - THE EASY WAY

Oreo Cookies - the Easy Way image

We made over 300 of these cookies for a school function. This recipe is simple to make and will not fail if you follow the recipe. Note the extra tips at the end of the recipe. Make them as large as you wish.

Provided by Chef Dee

Categories Dessert

Time 10m

Yield 24 serving(s)

Number Of Ingredients 5

Ingredients

2 (18 ounce) packages devil's food cake mix
2/3 cup cooking oil
4 eggs
2 tablespoons water
1 (12 ounce) can white icing

Steps:

Pkg. size are approximate as I converted from metric.
Pour the cake mixes into a large mixing bowl, whip through the dry mixture with a whisk breaking up the lumps.
In a separate bowl, stir the remaining ingredients together, then add to the cake mix, stirring with a wooden spoon until smooth and moist.
Spray cookie sheets with cooking spray.
Roll the dough into balls the size of an egg.
Place 12 on a sheet, press down just slightly with 2 fingers.
Bake at 325°F for 12 minutes.
Let them cool on the pans for 5 minutes before removing.
Let cool at least another 10 minutes, then frost one side with canned frosting.
Tips: I've tried several different brands of cake mix. Your no name, generic, or store brand works best. Do not use Dr.Oeker (sp?),Baking the cookies at low temperature and leaving them on the pan makes them spread out nicely, I use canned cream cheese icing, Don't forget that if you make you use real cream cheese, you will have to store the cookies in the fridge, These can be left out for a couple of days at room temperature, After that, I put them into the fridge or in a cool spot at night,.
I always double this recipe, They will go fast.

Nutrition Facts : Calories 247.8, Fat 13.5, SaturatedFat 2.4, Cholesterol 35.2, Sodium 362.5, Carbohydrate 31.1, Fiber 1, Sugar 16.4, Protein 3.6

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