Vanilla Marshmallows made with OREO Cookie Pieces

Vanilla Marshmallows made with OREO Cookie Pieces



  • 3/4 oz. powdered gelatin
  • 7 oz. water, divided
  • 12 oz. granulated sugar
  • 8 oz. light corn syrup
  • 2 oz. honey
  • 1/2 oz. vanilla extract
  • 12 oz. OREO Medium Cookie Pieces
  • 2 oz. cornstarch
  • 2 oz. powdered sugar

Nutrition per serving

  • Calories


  • Total fat

    2.5 g

  • Saturated fat

    0.5 g

  • Trans fat

    0 g

  • Cholesterol

    0 mg

  • Sodium

    60 mg

  • Carbohydrate

    34 g

  • Dietary fiber

    0 g

  • Sugars

    25 g

  • Protein

    1 g

  • Vitamin A

    0 %DV

  • Vitamin C

    0 %DV

  • Calcium

    0 %DV

  • Iron

    4 %DV


Line a 1/4 sheet pan with parchment paper; grease paper. Set aside. Bloom gelatin in 4 oz. water; set aside.

Meanwhile, combine granulated sugar, corn syrup, remaining 3 oz. water and honey in heavy saucepan. Bring to boil on medium heat. Reduce heat to medium-low. Cook until mixture reaches 252°F, stirring just until sugar is dissolved. Remove from heat and pour into bowl of mixer fitted with whip attachment. Cool, without stirring, to 212°F.

Heat gelatin mixture over hot water bath until dissolved. Add to sugar mixture in mixer bowl. Whip 8 min. Fold in vanilla and OREO Pieces.

Spread mixture evenly into prepared pan. Place a second piece of greased parchment paper over marshmallow mixture. Let stand at room temperature at least 8 hours or overnight.

When ready to cut, remove top piece of parchment paper. Invert onto cutting board; remove second piece of parchment. Combine cornstarch and powdered sugar; sift a portion over top of marshmallows. Trim sides, then cut into 54 pieces in 6x9 pattern. Sift additional cornstarch mixture over cut marshmallows. Shake marshmallows in a strainer to remove excess cornstarch. Store in airtight container at room temperature.


Serving Suggestion:

  • Enjoy these marshmallows as a snack, melted into s'mores, or on top of hot chocolate.