Oreo Funfetti Marshmallow Cookies

No need to preheat the oven yet, this dough needs to chill.

Place the flours, cornstarch, cocoa powder, salt and baking soda into a medium sized bowl and stir until combined. Add the mini marshmallows, crushed Oreo cookies, sprinkles and chocolate buttons and stir until all are covered in flour.

Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2 mins on medium-high speed. Add the eggs and vanilla, scraping sides as necessary, and mix until well combined and smooth, 1 minute on medium-high speed. Add the melted chocolate and 1 tablespoon of the flour mixture and mix on low until combined.

Tip in the rest of the flour mix and combine on low until a dough forms. Tip dough into a medium sized bowl, cover with cling film and place in the fridge for at least 6 hours or overnight if possible.

Once chilled, preheat the oven to 350 F and line 3 baking trays with parchment paper.

Using a 1.5 tablespoon size cookie scoop, place dough balls on trays, 2 inches apart. Flatten dough balls ever so slightly with your hand to stop them from rolling off.

Place in the oven for 9-10 minutes, until risen slightly, soft in the middle, but a little drier around the edges. Remove from oven. Leave them on the trays until completely cooled.

Once cool, cookies will keep in an airtight container, at room temperature, for a week.