Oreo Funfetti Marshmallow Cookies

Name: Oreo Funfetti Marshmallow Cookies
Prep time: 6 h
Cook time: 9 min
Total time: 6 h 9 min
Yield: 30 serving(s)
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

Submitted by anniesnomsblog

"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."

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photo by anniesnomsblog

Ready In:: 6hrs 9mins
Ingredients:: 16
Serves:: 30

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

directions

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.