Monster Marshmallow Cookies

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the texture was interesting, but the flavor was horrible. definitely in need of salt, and maybe semi-sweet chocolate chips instead of milk? mine didn't spread too badly, but still. i only baked 9 cookies, ate one, threw the rest of the cookies and the rest of the batter in the garbage... :( i wouldn't even try to fix this recipe... just find a new one!

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I absolutely loved this cookie. My 9yr old neighbor Jacey and I made the cookie to use up Rice Krispies. Everyone who tried the cookie raved over it and asked for the recipe. I just read the reviews and I can't understand the problems they had. Perhaps, I can help. The only changes I made was to use Walnuts instead of Pecans and I used Chocolate dipping sauce instead of the topping in the recipe. I also used eggs at rm temp. Instead of dropping a tsp of dough on the baking sheet, I put a heaping tsp in my hand and shaped it round so the cookies would be the same size. They all came out perfectly and were soooo delicious. Everone who ate the cookie asked for the recipe.. Thanks so much to Paula for sharing.

Lauri

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I had to check the recipe twice. I followed it to the letter, but they turned out like lace cookies, flat as possible, and I had to put them in an 8" pan to finish. Bars. What a disappointment. What did I do wrong??? Also the parchment slipped off the pan, they went into the oven & in the stove drawer underneath. I see people changed the recipe & they liked it. WHAT was to like????. What a graduation gift??? I see others had difficulty. Maybe not enough flour? Help.

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I had no problems executing this recipe (with a few minor changes. I added salt to the base, omitted the marshmallows and pecans and did not use parchment (just good, old-fashioned greasing. I also swapped half and half for heavy cream, omitted the cayenne and pecans and heated the topping low and slow until it was perfect for drizzling. I used a plastic bottle to drizzle the chocolate mixture (you can also use a baggie with the tip snipped. The oats and the cereal gave these cookies a fabulous texture~ I made this recipe with my 2 year old, and we had a blast!

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I wish I had read the reviews before I made these cookies. The marshmallows spread all over the cookie sheet even after I refrigerated the batter. And the topping was a waste of ingredients - how can you get marshmallows to a drizzling consistency? What a disappointment.

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They were good, but not as good as they looked/sounded in magazine. I agree that they definitely need salt and if I make them again I would try freezing the marshmallows as suggested by one reviewer because the marshmallow texture was brittle after cooking. They baked much better when I rolled the dough into tight balls before baking and packed the marshmallows within the dough. After the first batch I increased the heat as well. The worst part (to me was the topping which had a paste like consistency and was not something that could be "drizzled".

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Ingredients looked great -- cookies were not....at least 1/3 of the cookies were impossible to remove from parchment paper as marshmallows melted all over......I began hand-shaping each cookie before putting on cookie sheet to bake, and that didn't even help.....topping was thick as well....bottom line is cookie requires WAY too much effort for end product....save your ingredients for something else!!!

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Made these for an Easter treat. Followed the cookie recipe exactly except I used semi sweet chocolate chips instead of milk chocolate. I used parchment paper and let the cookies cool completely. I had absolutely no trouble getting them off the paper. I made the icing, but couldn't get it thin enough to "drizzle", so I made little "kiss" size dollups on top of each cookie. Everyone loved these. I think they were just "okay". I think Ranger Cookies from my childhood are better.

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The cookies tasted fine, but not amazing. I followed the advice of some of the reviews and cooked them longer, froze the marshmallows so they didn't melt quite as quickly, and let them cool for 10 minutes on the pan before removing. These cookies had a lot of "spread" on the pan. The topping was also good, but not amazing. Overall, I would say they're good but not really worth the extra effort.

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I thought these were really good, and so did our family. I had no problems like the others described; I think maybe having very soft butter was the trick. Other than the butter and the eggs, there's really no moisture to hold everything together. I baked them for about 11 minutes at 350, and the marshmallows turned a golden toasted brown, just like if they were roasted over a campfire. YUM!