Monster Marshmallow Cookies

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Love these hearty cookies!! They are so delicious, and I never go for the desserts with marshmallow as an ingredient, but I'm so glad I tried this one! They were a hit at Christmas :

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Every year I try and have a different cookie for the Christmas cookies and goodie plate I pass out. I tried these and they are incredible. I love that the marshallow melts and makes the cookie taste as if there is carmel in it. YUMMY! The only thing I had to play with was the size to spoon (I rolled these in saran wrap and the tried to cut them. Also, I extended the cook time to 14 minutes a batch. I could only cook six at a time because they do spread for a decent size cookie. I suggested my best friend include these in her cookie repetorie.

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These cookies are A-M-A-Z-I-N-G, the end result was awesome. I made these cookies last night for my family and they turned out great. I made a few alterations though, I used:
2 sticks of salted butter
1 large egg
1 egg yolk
1 cup of granulated sugar
1 cup of light brown sugar
1 heaping tablesppon of vanilla
2 cups of self rising flour
I mixed the first 6 ingredients in the bowl together. Once mixed well, I added the flour a little at a time then I add all the extras. (pecans, marshmellows, rice krispies, oatmeal and chips
The only problem that I ran into was that the marshmallows stuck to the pan which made the cookies hard to remove from the pan and the chocolate topping is great as well. I made the topping in the microwave verses on the oven. I WILL be making these again in the near future :-

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OK. I'm going to have to pull out the "give up baking" card for all those hoardes claiming this recipe doesnt work nor tastes incedible. A 6th grade boy who MADE THIS COMPLETELY ON HIS OWN introduced this cookie to me. They are spectacular and EASY to make. I don't even bother with the chocolate topping becasue they are awesome on their own.
Required watching: Good Eats - "Chips for Sister Marsha" (Episode EA1C05

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Loved them! Other than adding some extra half-and-half to the topping, I didn't change anything and they came out great.

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This cookie was wonderful. However, I read past reviews and altered it accordingly. I used 1 cup all purpose flour and 1 cup self-rising flower. I added a teaspoon of salt. Added an overflowing TBS of good vanilla. Chopped the mini marshmallows in half. They had to rest a few minutes out of the oven. They were crisp on outside and chewy on the inside. We really loved them. Will make them again.

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A total waste of time and money. AWFUL, just tasteless!

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I thought these cookies were delicious! They are a little soft still in the middle (perfect! and yet wonderfully crunchy. I didn't have chocolate chips, so I substituted Andes mint pieces and then left out the marshmallows and nuts. Otherwise I followed the recipe and they worked out great! I will making them again soon for the holidays to share with friends and family.

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I LOVE this recipe and get compliments all the time, but it is important to note a few things:

I don’t do the chocolate layer on top, I'm far too lazy. My husband has asked me not to use marshmallows anymore. They give it the nice chewy texture, but the cookies have to cool completely before you can take them off the wax paper (ruins half the fun of eating them hot out of the oven! and even then they stick a little. I chop the marshmallows up before mixing them in the batter, which helps a little but not a lot. One other thing: they come out really flat, so I use half self rising flour and half all purpose flour to give them a smidge more lift. Also, I use semi-sweet chocolate chips and salted butter, mostly because it's what's in the pantry. I only say all of this because some of the reviews said it lacked flavor and maybe these changes made a difference?

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This is one of the best cookie recipes i've come accross in a while! I couldn't believe this recipe had any bad reviews, but i may have some tips for a better outcome!
First off, i made a few substitutions. Instead of sugar and brown sugar, i used splenda's version of the sugars and found that the texture when mixed was a lot smoother. Also, for the icing i added a little more half and half to make it easier to drizzle (and ommitted the pepper.
Finally, ive descovered that if you do not leave out the sticks of butter and eggs out to get down to room temp, the batter is more likely to run than stay nice and firm when in the oven. When it came time to place the dough on the cookie sheets, i took about a Tablespoon and formed it into a ball shape and the cookies came out perfectly raised, formed, and chewy!