OREO Cookie Butter Marshmallows Recipe

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In my eyes, Marshmallows are one of the best holiday confections. They are amazingly giftable, have a fairly long shelf life, package easily, and the flavor possibilities are endless. It is the type of treat that can be lovingly shared, toasted over an intimate fire crackling away in the fireplace. S’mores are amplified to the next level when using a home made marshmallows, filled with fun flavors, and don’t forget that it’s the ultimate hot chocolate topper. We all love a toasty mug of liquid chocolate topped with melty marshmallows during the cold winter months.

Another classic treat we all dive after in the supermarket are OREO cookies, of course. There is a certain nostalgia behind these little cream filled sandwich cookies. They remind us of childhood moments, milk dunking and licking the filled centers from the chocolatey crisp cookie walls. The holidays are a time where we get the opportunity to share memories and be a child again, ripping gift boxes open from under the tree and sharing laughter as we snuggle up with our favorite comfort foods. While thinking of what goodies I would love to gift this year, I couldn’t help but think of two of my most favored treats, OREO cookies and Marshmallows. Needless to say, combining the two felt necessary.

I rushed to my local Kroger store to peruse the OREO cookie flavor options this year. The options seemed endless, with everything from Red Velvet OREO cookies to Pumpkin Spice OREO cookies. While this recipe would work wonderfully with any of the flavors, I felt that I needed to go with the classic OREO cookies. I wanted to capture that OREO cookie flavor we all remember so well.

While I could have just crushed of the OREO cookies and folded the tasty cookie crumbles into the marshmallow batter, I decided I wanted a smoother texture, one with more of a velvety bite that swirled throughout each fluffy marshmallow. Cookie Butter was the way to go. By blending the OREO cookies with a little coconut fat, the cookies turned into a velvety smooth spread that would meld with the Marshmallows. Not only did this result in a beautiful texture, but the marbled effect it creates is something worth wrapping in a bow.

These are the perfect gift, perfect for a S’more gift basket, Hot chocolate kit, or the tastiest, fluffiest stocking stuffer.

In what ways do you enjoy OREO cookies, and will you be using any favorite OREO cookie recipes for gifting this year?

5.0 from 2 reviews

OREO Cookie Butter Marshmallows Recipe

 

Author:

Nicole

Recipe type: Candy

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Ingredients

OREO Cookie Butter

• 1 package of OREO cookies (14.3 oz)
• ¼ cup coconut oil, room temperature

Marshmalllow Batter

• 5 envelopes unflavored gelatin
• 1 cup cold water
• 3¼ cups granulated sugar
• 1 cup light corn syrup
• ¾ cup water
• ⅔ cup honey
• 2 Tablespoons Vanilla Extract

For Dusting Marshmallows

• ½ cup confectioners sugar
• 2 Tablespoons cornstarch

Instructions

OREO cookie Butter

1. Place the OREO cookies and Coconut Oil into a high powered blender or food processor.
2. Blend or process until smooth.
3. Begin making Marshmallow Batter

Marshmallows

1. Hydrate the powdered gelatin by stirring in the 1 cup of cold water. Set aside.
2. Combine the granulated sugar, corn syrup, water, and honey into a large heavy bottomed saucepan.
3. Using a candy thermometer heat the sugar mixture over medium-high heat too 252 degrees F. Watch the syrup carefully as it is heating to avoid boiling over. If it begins to reach the top of the pan, adjust the heat accordingly. Use caution as sugar burns aren't fun, trust me.
4. Once heated to 252 degrees F, carefully pour the mixture into the bowl of a stand mixer fitted with a whip attachment. Allow to cool to 220 degrees F.
5. While the sugar syrup is cooling, begin melting the gelatin. Microwave the hydrated gelatin in 10 second intervals, stirring in between each 10 seconds, to melt the gelatin. Be careful not to overheat and burn the gelatin.
6. Once the gelatin has melted and the syrup has cooled to 220 degreed F, pour the gelatin into the stand mixer bowl with the syrup.
7. Whip on high speed for 8-10 minutes, until well aerated and bright white in color.
8. Pour in the vanilla extract and whip until combined.
9. Using a rubber spatula, fold the OREO cookie butter into the marshmallow batter.
10. Spread the Marshmallow batter onto a well-oiled half sheet pan.
11. Place a piece of oiled parchment paper over the top of the marshmallow, Use your hands to flatten the top until smooth. Remove the Oiled parchment and let the marshmallows set overnight.
12. Once set, sift the confectioners sugar and cornstarch together for dusting. Dust the top of the marshmallow slab with the dusting powder.
13. Using an oiled knife, cut the slab into squares.
14. Once cut, dust the marshmallows again, and shake off excess.
15. Place into a sealable bag or container. Good for up to 3 weeks.

3.4.3177

Nicole

I'm Nicole. Ceo, Pastry Chef, and Photographer for Confectionalism.com. I'm a lover of sweets, art, and an avid puppy cuddler. I hope my recipes, kitchen tips, tricks, and culinary adventures inspire you to put your "Creativity to Plate!" You can read more about me and Confectionalism on the About Confectionalism link in the Menu bar to the far left of the site. Happy Cooking! Sincerely, Nicole

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