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Dairy Queen just released a new cake batter, oreo, and marshmallow fluff Blizzard. So I did a formal taste test and decided that yes, it did in fact need to be made into a cookie.
This is that cookie.
Snowdrift Cookie Recipe
The Snowdrift cookie is a chewy cake batter sugar cookie that is loaded with crushed Oreo cookies and swirled with marshmallow fluff. After it is baked to soft perfection, it is topped with TWO frostings, one marshmallow and one cake batter to really complete the taste.
It completely pays homage to DQ’s masterpiece, without the risk of it melting all over your hands before you can eat it. Which, in my opinion, makes it 10x better. But that’s just me.
I chat more about the different flavors of this Blizzard and how it transfers to a cookie during my taste test on Youtube. You can watch the process here.
Ingredients
*Find instructions and exact quantities in the recipe card at the bottom of the post.
Cookie Dough:
- Salted butter, softened – I always, always use salted butter. You can sub unsalted butter instead, but just add an extra pinch of salt to the dough.
- Granulated sugar
- Eggs
- Cake batter flavoring – I used the cake batter flavoring from my collection and it is the perfect base for this cookie.
- All-purpose flour
- Baking powder
- Crushed cookies and cream cookies – You can use name brand Oreos or just the store brand version.
- Marshmallow fluff – I used half of a 7oz container in the dough.
Buttercream:
- Salted butter, softened – Again, I use salted but you can use unsalted instead if you prefer.
- Powdered sugar
- Heavy cream
- Marshmallow fluff – I used the other half of the 7 oz container.
- Cake batter flavoring
- Blue gel food coloring – This is optional, but makes the cookie look the part of the Blizzard.
- Crushed cookies and cream cookies, for garnish
How to Make Blizzard-Inspired Cookies
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
- Cream together the butter and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.
- Scrape the sides of the bowl, add in the eggs and cake batter flavoring. Mix until incorporated.
- Next, add flour and baking powder and mix until a soft dough forms.
- Add the crushed Oreos and mix just long enough to spread throughout the dough.
- Take small dollops (heaping Tbsp) of marshmallow fluff (half of a 7 oz. container) and drop in the mixer one at a time and gently mix after adding each dollop. Do not overmix, you want ribbons of marshmallow in the dough.
- Scoop out your dough using a #12 scoop and flatten slightly into a thick puck shape (about 3/4” thick).
- Arrange 6 cookies on your prepared baking sheet and bake at 350° F for 12-15 minutes, or until the cookies no longer look wet and glossy.
- Allow the cookies to cool slightly on the cookie sheet, then transfer to a cooling rack to finish cooling to room temp.
- While your cookies are cooling, make the buttercream by creaming the butter until smooth.
- Add the powdered sugar and 2 Tbsp of heavy cream and mix, adding more heavy cream if needed to get the frosting to a pipeable consistency.
- Remove approximately 1/4 of the frosting and place it in a mixing bowl. Add in the marshmallow fluff (other half of the 7 oz container) and mix by hand until smooth. Set aside.
- With the remaining 3/4 of frosting still in your mixer, add cake batter flavoring and blue gel food coloring until desired color is reached (you need very little gel!).
- Whip for 2-3 minutes until nice and fluffy.
- Place a piping bag with a large round tip in a tall glass for easy filling.Take the white marshmallow frosting and spoon it into one half of the piping bag (we want the two colors side by side, not on top of one another). If you scrape your spoon on the inside of the cup it helps keep it to one side. Repeat with the blue frosting on the other side of the bag.
- Pipe frosting in a swirling motion on top of each cookie.
- Add crushed cookies and cream cookies on top and serve.
- Store in an airtight container on the counter for up to 3 days. Enjoy!
Frosting Variation: If you do not want to separate the frostings for subtle flavor and color difference, you can add all of the ingredients into one frosting.
Cookie Storage
Once cooled, store your cookies in an airtight container on the counter for 3 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for saving you from arm aches.
- Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
- Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
- Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #12 for these cookies.
- Piping bag – These are disposable, meaning you do not have to clean them ha. They are durable and won’t burst and leak your frosting.
- Piping tips – This is a set of my 4 favorite piping tips.
Oreo Treats to Try:
Snowdrift Cookie
Dairy Queen just released a new cake batter, oreo, and marshmallow fluff Blizzard. So I did a formal taste test and decided that yes, it did in fact need to be made into a cookie. This is that cookie.
Ingredients
Cookie Dough:
- 1 1/2 cups salted butter, softened
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 1/2 tsp cake batter flavoring
- 4 1/2 cups all-purpose flour
- 3 tsp baking powder
- 20 cookies and cream cookies, crushed
- 3.5 oz marshmallow fluff (half of a 7 oz container)
Buttercream
- 3/4 salted butter, softened
- 4 1/4 cups powdered sugar
- 2-4 Tbsp heavy cream
- 3.5 oz marshmallow fluff (other half of your 7 oz container)
- 3/4 tsp cake batter flavoring
- Blue gel food coloring
- 10 cookies and cream cookies, crushed for garnish
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
- Cream together the butter and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.1 1/2 cups salted butter, softened, 1 1/2 cups granulated sugar
- Scrape the sides of the bowl, add in the eggs and cake batter flavoring. Mix until incorporated.3 eggs, 1 1/2 tsp cake batter flavoring
- Next, add flour and baking powder and mix until a soft dough forms.4 1/2 cups all-purpose flour, 3 tsp baking powder
- Add the crushed Oreos and mix just long enough to spread throughout the dough.20 cookies and cream cookies, crushed
- Take small dollops (heaping Tbsp) of marshmallow fluff (half of a 7 oz. container) and drop in the mixer one at a time and gently mix after adding each dollop. Do not overmix, you want ribbons of marshmallow in the dough.3.5 oz marshmallow fluff (half of a 7 oz container)
- Scoop out your dough using a #12 scoop and flatten slightly into a thick puck shape (about 3/4” thick).
- Arrange 6 cookies on your prepared baking sheet and bake at 350° F for 12-15 minutes, or until the cookies no longer look wet and glossy.
- Allow the cookies to cool slightly on the cookie sheet, then transfer to a cooling rack to finish cooling to room temp.
- While your cookies are cooling, make the buttercream by creaming the butter until smooth.3/4 salted butter, softened
- Add the powdered sugar and 2 Tbsp of heavy cream and mix, adding more heavy cream if needed to get the frosting to a pipeable consistency.4 1/4 cups powdered sugar, 2-4 Tbsp heavy cream
- Remove approximately 1/4 of the frosting and place it in a mixing bowl. Add in the marshmallow fluff (other half of the 7 oz container) and mix by hand until smooth. Set aside.3.5 oz marshmallow fluff (other half of your 7 oz container)
- With the remaining 3/4 of frosting still in your mixer, add cake batter flavoring and blue gel food coloring until desired color is reached (you need very little gel!).3/4 tsp cake batter flavoring, Blue gel food coloring
- Whip for 2-3 minutes until nice and fluffy.
- Place a piping bag with a large round tip in a tall glass for easy filling.Take the white marshmallow frosting and spoon it into one half of the piping bag (we want the two colors side by side, not on top of one another). If you scrape your spoon on the inside of the cup it helps keep it to one side. Repeat with the blue frosting on the other side of the bag.
- Pipe frosting in a swirling motion on top of each cookie.
- Add crushed cookies and cream cookies on top and serve.10 cookies and cream cookies, crushed for garnish
- Store in an airtight container on the counter for up to 3 days. Enjoy!
Nutrition
Calories: 368kcal | Carbohydrates: 55g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 121mg | Potassium: 106mg | Fiber: 1g | Sugar: 33g | Vitamin A: 484IU | Vitamin C: 0.01mg | Calcium: 39mg | Iron: 1mg
Like this recipe? Rate and comment below!
Does the icing harden at asll?
No. But if you want it to harden, try adding a 2 Tbsp of shortening to the frosting and only 10Tbsp of butter and that should make it so it crusts.
A very sweet treat! Everyone loved them!
A very sweet treat. Everyone loved them!
Taste just like the blizzard. Love them!
Double stuffed cookie m cream cookies?
I just used regular Oreos, but there is nothing wrong with using double stuffed.
Can you make these smaller?
yes – I would use a #24 scoop (3Tbsp) of dough and bake for 10-12 minutes.