Oreo Funfetti Marshmallow Cookies Recipes

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.

Steps:

• Heat oven to 375.
• In large bowl, combine cake mix, oil and eggs; stir by hand until thoroughly moistened.
• Stir in decorator sprinkles from the cake mix.
• Shape dough into 1-inch balls.
• Place 2 inches apart on ungreased cookie sheets.
• Flatten to 1/4 inch thickness with bottom of glass dipped in flour.
• Bake at 375 for 6 to 8 minutes or until edges are light golden brown.
• Cool 1 minute; remove from cookie sheets.
• Spread frosting over slightly warm cookies.
• Immediately sprinkle each with decorator sprinkles from frosting.
• Store in tightly covered container.