Oreo Funfetti Marshmallow Cookies

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup All-purpose Flour
• ⅓ cups Bread Flour
• 1 Tablespoon Cornstarch
• ½ cups Cocoa Powder
• 1 pinch Salt
• 1 teaspoon Baking Soda
• ¾ cups Mini Marshmallows
• ¾ cups Crushed Oreo Cookies (For 3/4 Cup You'll Need About 8 Oreo Cookies)
• ⅓ cups Autumn Coloured Sprinkles
• ½ cups Milk Chocolate Buttons, Halved
• 1-½ stick Unsalted Butter, At Room Temperature
• ½ cups White Sugar
• ½ cups Light Brown Sugar
• 2 Large Eggs
• 1 teaspoon Vanilla Extract
• ¼ cups Dark Chocolate Chips, Melted And Slightly Cooled

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the all-purpose flour, bread flour, cornstarch, cocoa powder, salt and baking soda together in a bowl.

2. Beat the room-temperature butter with the white sugar and light brown sugar until light and fluffy, about 3 minutes.

3. Beat in the eggs one at a time, then the vanilla and the melted, slightly cooled dark chocolate chips.

4. Mix in the dry ingredients on low speed until just combined. Fold in the crushed Oreos, mini marshmallows, halved milk chocolate buttons and sprinkles.

5. Cover the dough and chill for at least 6 hours, until firm.

6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

7. Scoop rounded tablespoons of chilled dough onto the sheets, spacing them about 2 inches apart.

8. Bake for 9 minutes, until the edges are set and the centers look soft. Cool on the sheet for 5 minutes, then move to a rack.