Cookies and Cream Marshmallows

These cookies and cream marshmallows are one of my all-time favorites to make. In this recipe, I’ve combined the best elements of cookies and cream ice cream with the fluffy sweetness of homemade marshmallows. Filled with chunks of Oreo cookie and tossed in a powdery, milk-and-cookies coating, these marshmallows remind me of dunking a stack of Oreos in a cold glass of milk, but better.

Key Ingredients

• Oreos – You’ll need a total of 24 single-stuffed Oreos for this recipe—half for the marshmallows, and half for the powdery coating. (Read the instructions carefully! For the coating portion, you’ll only use the cookie parts of the Oreos, not the cream.) If using double-stuffed, mini, or other oddly-sized Oreos, use a kitchen scale to measure.
• Gelatin – I usually make marshmallows with powdered gelatin. However, you can just as easily make this recipe using leaves instead of powder. To do so, visit this page to learn how to convert gelatin measurements, as well other tips for making marshmallows with leaf gelatin.

• Powdered Milk – The dry milk powder in this recipe adds a creamy, slightly salty element to the marshmallows. You can find powdered milk in the tea and coffee aisle at most supermarkets. If you don’t have dry milk powder, you can substitute cornflour/cornstarch or potato starch instead. (I would not recommend substituting confectioner’s sugar, because it will make your marshmallows overwhelmingly sweet.) And if you have lots of milk powder left over (it usually comes in big boxes!) you can make homemade candy corn or homemade hot cocoa mix with the leftovers.
• Vanilla Bean Paste – Other than Oreos, vanilla is the most prominent flavor in this recipe. Because it’s so important, I think it’s worth springing for the good stuff and flavoring your marshmallows with vanilla bean paste from a quality brand like Rodelle, Nielsen-Massey, or Simply Organic. You can also use the scrapings of a real vanilla pod.

Tips and Tricks

• Use a thermometer. Do not attempt this marshmallow recipe without a candy thermometer! (My go-to is this Taylor digital thermometer, but any good-quality candy thermometer will work.) And pay close attention to your the temperature of your sugar syrup. Too cold or too hot, and your marshmallows won’t set properly.
• Use plenty of oil or cooking spray. Spray your tin, your spatula, and your knife—trust me, it will make your life so much easier. If you cover your tin of marshmallow overnight, spray the aluminum foil or clingfilm/plastic wrap you use to cover the slab, otherwise you’ll wake up to find it stuck to the marshmallow, and near-impossible to remove.
• Line the tin. Pay careful attention to the way you line your tin. Not enough parchment or oil, and your marshmallow will stick to the pan. Visit this postfor a more detailed guide to lining a square tin.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cookies and Cream Marshmallows

Recipe by becky

• Total TimeAbout 40 minutes (+overnight resting time)
• Yield1 8x8-inch pan 1x

Print Recipe

Pin Recipe

Cookies and cream marshmallows filled with chunks of Oreo cookie, and tossed in a powdery milk-and-cookies coating!

Ingredients

Scale 1x2x3x

Canola oil or nonstick cooking spray, for greasing tin and knife
240 milliliters water (1 cup), divided
20 grams powdered gelatin (2 tablespoons)
400 grams granulated sugar (2 cups)
160 grams corn syrup (1/2 cup)
1/4 teaspoon fine sea salt
1 teaspoon vanilla bean paste
140 grams Oreos (1 1/2 cups; 12 single-stuffed Oreos), crushed

Coating:

140 grams Oreos (1 1/2 cups; 12 single-stuffed Oreos)
40 grams dry milk powder (1/3 cup)

Cook Mode Prevent your screen from going dark

---

Instructions

Line an 8×8-inch square tin with parchment in a criss-cross fashion, allowing a 1-inch overhang on all sides. Spray with nonstick spray.

Pour 120 milliliters (1/2 cup) water into a large mixing bowl (if using a hand mixer), or the bowl of a stand mixer. Sprinkle the gelatin evenly over the water. Set aside.

In a large, heavy-bottomed stock pot, stir together granulated sugar, corn syrup, remaining water, and salt. Bring to a boil and boil, without stirring, until syrup reaches 240° F (116° C) on a candy thermometer.

Carefully pour hot syrup over gelatin. Mix on high speed for 2-3 minutes, or until mixture begins to thicken. Add the vanilla bean paste and continue to mix on high speed until very thick and voluminous, about 8-9 minutes more.

Add crushed Oreos and mix on low speed for 15-30 seconds, or until just barely incorporated.

With an oiled rubber spatula, scrape marshmallow into prepared tin. Loosely cover with a well-oiled sheet of aluminum foil. Allow to set at room temperature until firm, at least 4 hours or overnight.

Cutting and Coating:

Scrape the cream from 12 single-stuffed Oreos. Discard the cream. Blitz cookies in a food processor, or place in a sealed plastic bag and use a rolling pin or mallet to crush. The Oreos should resemble breadcrumbs, although it’s fine if a few larger cookie chunks are still present.

In a small bowl, whisk dry milk powder and Oreo crumbs.

Dust a large chopping board with the powder. Turn marshmallow slab out onto dusted surface. Sift top of slab with more powder.

With a well-oiled knife, cut the slab into squares.**

Toss cut marshmallows in additional powder, coating all sides evenly.

Store in a large ziploc bag or airtight container at room temperature for up to 1 month.

 

Equipment

milk powder

Buy Now →

Oreos

Buy Now →

unflavored gelatin

Buy Now →

Notes

*You can also make these marshmallows using leaf gelatin instead of powder. To do so, visit this page for the proper conversion and other recipe tips.

**I usually cut 4 rows x 4 rows for oversized marshmallows, or 6 rows x 6 rows for smaller marshmallows. If desired, you can also use a metal cutter to cut your marshmallow slab into shapes, such as hearts, stars, or circles, instead.

• Category: Candy and Confectionery
• Method: Stovetop

How to Use Cookies and Cream Marshmallows

• Add them to a cup of homemade hot chocolate
• Make s’mores around the campfire
• Whip up a batch of Rice Krispie treats or British-style rocky road
• Dip in tempered chocolate for an ultra-indulgent treat
• Assemble skewers or marshmallow pops
• Gift cookies and cream marshmallows to friends and family, along with some homemade hot cocoa mix

Make-Ahead and Storage Suggestions

Marshmallows are the perfect make-ahead project, because they keep for a long time (at least 3-4 weeks, and often longer). You can easily prepare these cookies and cream marshmallows a week or two in advance. Homemade marshmallows are also great for shipping to out-of-town friends, because they don’t require refrigeration. Even if the parcel goes missing in transit, your marshmallows should still be perfectly edible whenever they arrive at their destination.

Other Homemade Marshmallow Recipes You Might Enjoy

Peppermint Marshmallows
Heart-Shaped Strawberry Marshmallows
Boozy Red Wine Marshmallows
Rose Marshmallows
Blueberry Marshmallows

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!