Looking for a fun, festive-themed treat to make with the kids? Cookies & Cream Marshmallow Treats are easy, no-bake goodies everyone loves!
Oreos make most sweet treats even better, especially when you add marshmallows and cut them into fun Christmas tree or heart shapes, like these Cookies & Cream Marshmallow Treats! Gather the kids to mix, shape and dip crushed Oreos, marshmallows, chocolate, coconut oil, and butter and then gobble up the fun!
Cookie Cutter Fun
Themed treats are so fun to make with the kids, and when they are simple to make too, well, that takes the cake – or cookie, in this case! My kids love how hands-on they get to be with this recipe, from crushing the Oreos to mixing them with melted marshmallows and using cookie cutters to turn them into fun shapes. Cookies & Cream Marshmallow Treats are an excellent way for them to create a festive treat to eat and share with others!
Candy Cane Oreo Balls are a great Christmas treat and the perfect way to use more Oreos. You can also make your own Homemade Oreos for your special Valentines.
Other Recipes to Serve with Cookies & Cream Marshmallow Treats
- Crushed Oreos make the most decadent pie crusts, and Grasshopper Pie is the perfect combination of chocolate and mint!
- Strawberry Chocolate Tart is a beautiful dessert and a great way to show those closest to you how much you love them.
Oreo Filling: You’ll need a package of Oreo cookies, butter, and marshmallows to make the filling. Think rice Krispie treats, but with Oreos instead.
Coating: The outside for these treats is made with white chocolate chips and coconut oil. Vegetable oil will work instead of coconut oil if that’s what you have on hand.
Sprinkles: Remember to grab the sprinkles to decorate the treats.
How to Make Cookies & Cream Marshmallow Treats
STEP ONE: Coat the inside of an 8×8 pan with non-stick spray and then set it aside. In a large saucepan, melt the butter over medium heat. When the butter is melted, add the marshmallows and stir until completely smooth.
STEP TWO: Fold the crushed Oreos into the marshmallow mixture. Then, pour that into the prepared square pan and press lightly to form an even layer.
STEP THREE: Let the mix cool for a few minutes, and then use a cookie cutter to cut shapes into the mix, but do not remove the shapes from the pan. Once everything has cooled completely, the cut-outs can be removed.
STEP FOUR: Add the white chocolate chips and coconut oil to a medium bowl. Microwave the chocolate in 30-second intervals, stirring between each heating, until it’s smooth.
STEP FIVE: Line a baking sheet with parchment paper. Using a fork, dip each treat into the chocolate to coat it thoroughly. Then lift it out of the chocolate and allow any excess to drip back into the bowl before placing the treat on the baking sheet. Top each treat with the holiday sprinkles before the chocolate sets up. Once the chocolate hardens, they’re ready to eat!
Tips for Success
- To make the process smoother, have the ingredients measured out and ready to use before melting the butter. Mixing the items together while everything is warm is critical, and also, it’s just easier when having kids help!
- When crushing the Oreos, avoid crushing them into teeny tiny bits. You’re not making a pie crust, and you want good-sized chunks of cookies to bite into.
- Sometimes I like to line the baking sheet with a wire rack too. This lets any extra melted chocolate run off the treats instead of pooling around the bottom.
- Store these treats in an airtight container on the counter for up to 1 week or in the refrigerator for up to 3 weeks.
- You can use different themed sprinkles and cookie-cutter shapes for a holiday treats, like Christmas, Valentine’s Day, and the 4th of July. We like using rainbow sprinkles for cookies & cream treats throughout the rest of the year.
Why are my Cookies & Cream Marshmallow Treats hard?
When it comes to keeping these treats soft but delightfully chewy, the first step is not to overcook the marshmallows. Once you add the marshmallows to the melted butter, stir them until they have melted, and then take them off the heat and fold in the crushed Oreos. The longer you keep the marshmallows cooking, the harder the sugar in the marshmallows will get, which will make the treats tougher. Secondly, don’t press the mix down too firmly when pressing the treats into the pan. Pressing the treats firmly will make them become dense – AKA harder. The treats should be gently pressed evenly in the pan, and then the cookie cutter can cut out the holiday shapes.
Can I use other flavors of Oreos?
Everything goes with marshmallows, right? Whether you pick classic Oreos or seasonal treats like mint or pumpkin spice, they are sure to all taste amazing when mixed with marshmallows and dipped in chocolate! Also, try out the gluten-free Oreos for a great gluten-free treat.
The Double Stuf, Cakesters, and Fudge Covered Oreo varieties are not recommended for this recipe. The “cookie” texture, filling amount, and extra chocolate change how the ingredients work together to make the treats. So be sure to pick up the standard Oreos in whatever flavor you like best.
Try out all the delicious ways to use Oreos!
- Grinch Chocolate Covered Oreos
- Cookies and Cream Bourbon Balls
- Cookies and Cream Krispy Treats
- Cookies and Cream Fudge
- Oreo Mini Cheesecakes
- Cookie Cutters
- 4 tbsp butter
- 5 cups marshmallows large
- 14.3 ounces Oreos crushed (see note)
- 2 cups white chocolate chips
- 2 tbsp coconut oil
- Sprinkles rainbow or holiday-themed
- Coat the inside of an 8-inch x 8-inch baking dish with nonstick cooking spray. Set aside.
- Melt the butter in a large pot over medium heat. Once melted, add in the marshmallows, and stir constantly until completely melted and smooth.
- Pour in the crushed Oreos and stir until completely mixed. Pour the cookie mixture into the prepared pan and use your hands to press it into an even layer gently.
- Allow to cool for 5 minutes. Then press cookie cutters into the marshmallow mixture in any shape you like. (I recommend a larger and smaller size cookie cutter to get the most out of the pan.) DO NOT remove the shapes yet.
- Once the treats are cooled completely you can take the shapes out of the pan. You may need to use a knife to cut any edges that are partially connected.
- Add white chocolate chips and coconut oil into a medium microwave-safe bowl. Heat in 30-second intervals, stirring between each heating, until melted and smooth.
- Line a baking sheet with parchment paper. Place a treat on a fork and dip it into the melted white chocolate until completely covered. Allow the excess chocolate to drip off back into the bowl, and them place it onto the baking sheet.
- Top the treats with sprinkles while the chocolate is still wet. Let them rest until the chocolate has set up.
- The number of treats this recipe makes will vary based on the size and shape of the cookie cutters.
- The Double Stuf, Cakesters, and Fudge Covered Oreo varieties are not recommended for this recipe. The “cookie” texture, filling amount, and extra chocolate change how the ingredients work together to make the treats.
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