These homemade Oreo marshmallows are loaded with real chunks of cookie folded right through the marshmallow itself, then rolled in a cookie crumb coating for cookies and cream flavor in every single bite. Soft, fluffy, and nothing like the store-bought version.
Quick Look
- 📋 Recipe: Oreo Marshmallows
- ⏲️ Ready In: 30 minutes active, plus 3 hours to set (overnight is best)
- 👪 Servings: 24 marshmallows
- 🔪 Difficulty: Medium
- 💭 Top Tip: Fold the cookie chunks in gently by hand once the marshmallow is fully whipped, to keep from knocking out the air you just spent 14 minutes building.
Why You'll Love These Oreo Marshmallows
- Real cookie chunks throughout. Not just a coating, these have chopped Oreo pieces folded into the marshmallow itself.
- Cookies and cream in every bite. The coating is loaded with fine Oreo crumbs too, not just plain powdered sugar.
- A doable project. If you can use a candy thermometer and a stand mixer, you already have what you need.
- Great for gifting or a dessert board. These look like a bakery treat, but only need a handful of ingredients.
Jump to:
I already have a few homemade marshmallow flavors on the blog, but these might be the most fun to eat. Real chunks of Oreo folded right through the marshmallow, plus a cookie crumb coating on the outside, so every bite has cookies and cream flavor built in rather than just a hint of it.
You might also like our chocolate marshmallows, coffee marshmallows, or rainbow marshmallows.
Ingredients
A few notes on ingredients before you get started. Full quantities are in the recipe card below.
- Cornstarch and Powdered Sugar: This is the base of your coating mixture, and it keeps the finished marshmallows from sticking to the pan, your knife, and each other.
- Oreo Cookies: Used two ways here. Some cookies get coarsely chopped and folded into the whipped marshmallow for real texture and bite, while more get finely crushed into crumbs for the coating. A food processor makes quick work of the fine crumbs, but chop the folding pieces by hand with a knife so you can control the size.
- Unflavored Powdered Gelatin: This is what gives marshmallows their structure. Make sure it is fresh, since old gelatin will not set properly no matter how carefully you follow the rest of the recipe.
- White Sugar and Light Corn Syrup: These cook together into the hot syrup that gets whipped into the gelatin. The corn syrup also helps prevent the sugar from crystallizing, so do not swap it out.
- Salt and Vanilla Extract: Small amounts, but both matter. The salt balances the sweetness, and the vanilla rounds out the cookies and cream flavor.
How To Make Oreo Marshmallows
- Step 1: Prepare the pan and cookies. Sift together the cornstarch and confectioners' sugar for the coating, then stir in the finely crushed Oreo crumbs. Line a metal baking pan with a light coating of nonstick spray, then dust generously with a third of the coating mixture, tapping to cover the bottom and sides evenly. Set the pan aside within arm's reach. Coarsely chop the remaining Oreos for folding in and set aside.
- Step 2: Bloom the gelatin. In the bowl of a stand mixer, pour in half of the water and sprinkle the gelatin evenly over the surface. Let it sit for 5 minutes to soften.
- Step 3: Cook the sugar syrup. Combine the remaining water, granulated sugar, corn syrup, and salt in a saucepan. Cook covered until simmering, then uncover and cook without stirring until the syrup reaches 240°F.
- Step 4: Whip. With the mixer on low, slowly pour the hot syrup into the bloomed gelatin. Increase speed to high and whip until thick and lukewarm, about 13 to 14 minutes. Add the vanilla and whip for another 30 seconds to incorporate.
- Step 5: Fold in the cookie chunks. Turn off the mixer and remove the bowl. Using a spatula, gently fold the coarsely chopped Oreos through the marshmallow by hand. Work gently and stop as soon as the pieces are evenly distributed, to avoid knocking out too much air.
- Step 6: Set. Pour into the prepared pan and smooth with an oiled spatula. Dust the top with more coating mixture and let sit uncovered for at least 3 hours, though overnight is better.
7. Step 7: Cut and coat. Turn the marshmallow out onto a cutting board, dust with more coating mixture, and cut into squares with an oiled knife or pizza cutter. Dust all sides of each piece before storing.
Expert Tips
- Fold gently and by hand. The marshmallow is thick and full of air by this point, and a heavy hand with the spatula will deflate it. A light folding motion is all you need.
- Chop the pieces by hand rather than in a food processor. You want distinct chunks for the fold in, not crumbs. Save the food processor for the fine coating crumbs instead.
- Use an oiled blade for cutting. A dry knife or pizza cutter will drag and tear the marshmallow instead of slicing cleanly.
Storage
Store cut and coated marshmallows in an airtight container at room temperature, layered with a little extra coating mixture between layers if you are stacking them, to keep them from sticking together. They will keep well for a few weeks this way.
For longer storage, marshmallows also freeze surprisingly well. Layer them between pieces of parchment paper in an airtight, freezer safe container and freeze for up to 3 months. Let them come to room temperature before serving. Avoid the fridge, since the cold, damp environment tends to make marshmallows go sticky and gummy rather than keeping them fresh.
Frequently Asked Questions
Regular Oreos are the better choice here. The extra cream filling in Double Stuf can add more moisture and fat to the marshmallow than the recipe accounts for.
The marshmallow is already fully whipped and full of air by this point. Continuing to mix on the machine risks knocking that air back out, which would leave you with a denser, less fluffy marshmallow.
Yes. These are a good make ahead project, since they need to set for several hours anyway. Cut and coat them the day before your event and store in an airtight container until you are ready to serve.
More Marshmallow Recipe Inspiration
If you try these Oreo Marshmallows or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting today!
Recipe
Oreo Marshmallows
Ingredients
- 2 ½ tablespoon unflavored gelatin 3 packets total
- 1 cup cold water -divided
- 1 ½ cups white sugar
- 1 cup light corn syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 cup Oreo cookies roughly chopped
- ¼ cup powdered sugar
- ¼ cup cornstarch
- ½ cup Oreo cookies finely crushed
- non stick cooking spray
Instructions
- Sift together the cornstarch and confectioners' sugar, then stir in the finely crushed Oreo crumbs. Line a 9x13 metal baking pan with nonstick spray, then dust generously with one third of the coating mixture. Set aside. Coarsely chop the Oreos for folding in and set aside.¼ cup powdered sugar, ¼ cup cornstarch, ½ cup Oreo cookies, non stick cooking spray, 1 cup Oreo cookies
- In a stand mixer bowl, pour in ½ cup cold water and sprinkle the gelatin evenly over the surface. Let bloom for 5 minutes.2 ½ tbsp unflavored gelatin, 1 cup cold water
- Combine ½ cup water, granulated sugar, corn syrup, and salt in a saucepan. Cook covered over medium high heat until simmering, about 3 minutes. Uncover and cook without stirring until it reaches 240°F, about 6 to 7 more minutes.1 ½ cups white sugar, 1 cup light corn syrup, ¼ tsp salt, 1 cup cold water
- With the mixer on low, slowly pour the hot syrup into the bloomed gelatin. Increase to high speed and whip until thick and lukewarm, 13 to 14 minutes. Add the vanilla and whip for 30 seconds more.1 tsp vanilla
- Turn off the mixer. Using a spatula, gently fold the coarsely chopped Oreos through the marshmallow by hand until evenly distributed.1 cup Oreo cookies
- Pour into the prepared pan and smooth the top. Dust with more coating mixture. Let sit uncovered for at least 3 hours, or overnight.
- Turn out onto a cutting board, dust with coating mixture, and cut into squares with an oiled knife. Coat all sides of each piece before serving or storing.
Notes
- Fold the cookie chunks in gently by hand once the marshmallow is fully whipped, a heavy hand will knock out the air.
- Chop the fold-in pieces with a knife rather than a food processor so you get real chunks, not crumbs.
- Store in an airtight container at room temperature.
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