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Aloha Dreams
Fabulous Recipes, Cooking for a Crowd, & Dream Home Design
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Marshmallow Cookies ’N’ Cream
I knew we had a winner when Brandon, the young Hy‑Vee sacker, picked up the Hershey’s Cookies ’N’ Cream bag and stood there mesmerized.
The groceries stacked up on the counter while the checker rang them up. Brandon continued staring longingly at the package. For fun I said brightly, “That’s for a batch of cookies I’m going to make.”
Brandon, still mesmerized, could only reply, “Yeaaah. Oh, yeaaah!”
I hope you love these as much as Brandon did.
For consistent success, spoon your flour into the measuring cup instead of scooping, or better yet, use a kitchen scale.
For those curious about baking chemistry — what baking soda does and whether an old container is still usable — check reputable baking resources or trusted baking authors for detailed explanations.
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15 mins
20 mins
35 mins
A fantastic, easy crunchy‑chewy cookie!
Course: Dessert
Cuisine: American
Servings: 40 cookies
Author: Betsy Edwards
- 2 (6.5 ounce) packages Hershey’s Cookies ’N’ Cream Crunchers
- 3 cups all‑purpose flour (360 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon water
- 2 large eggs
- 1 cup mini marshmallows
- Set butter out to come to room temperature.
- Adjust oven racks to the two middle positions and preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Place Cookies ’N’ Cream pieces in a sealed plastic bag and crush with a rolling pin until pea-sized. Set aside.
- In a medium bowl, whisk together flour (spoon into measuring cup, don’t scoop), baking soda, cream of tartar, and salt. Set aside.
- In a separate bowl, cream together butter, white sugar, and brown sugar until smooth, about a couple minutes. Add vanilla and water, then beat in the eggs one at a time. Gently stir in the flour mixture and the crushed Cookies ’N’ Cream pieces.
- Drop by large spoonfuls onto the prepared parchment paper.
- Bake 10–13 minutes, or until the edges are nicely browned. Transfer to wire racks to cool completely.
- Store cookies in an airtight container at room temperature for up to five days, or freeze up to one month. To freeze, place baked cookies on a lined baking sheet until firm, then transfer to a freezer bag or airtight container.
- When thawing, remove cookies from containers and allow to come to room temperature to avoid condensation that can make them soggy.
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Want more great desserts?
Explore additional dessert recipes and ideas on the site for more inspiration.
Welcome to Aloha Dreams!
I’m Betsy. Here you’ll find trusted, delicious recipes—from quick family meals to classic favorites made easier. I also offer tested strategies and menus for cooking for large groups, whether it’s 20 or 200—so when you’re asked to help, just say “Yes!” and relax; I’ve got your back.
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