Monster Marshmallow Cookies

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
4 dozen cookies
Level:
Easy

Ingredients
  • For the Cookies:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups quick-cooking oats
  • 1 1/4 cups crispy rice cereal
  • 1 cup milk chocolate chips
  • 1 cup coarsely chopped pecans
  • 1 cup miniature marshmallows
  • For the Topping:
  • 1/2 cup milk chocolate chips
  • 1/2 cup miniature marshmallows
  • 2 1/2 teaspoons half-and-half
  • Pinch of cayenne pepper
  • 1/3 cup finely chopped pecans
Directions
  • Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking powder and baking soda in a large bowl. In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy. Beat in the eggs one at a time on medium speed, then beat in the vanilla. Add the flour mixture and beat on low speed until combined.

  • Stir the oats, cereal, chocolate chips, pecans and marshmallows into the dough with a wooden spoon. Wrap with plastic wrap and refrigerate the dough for 30 minutes. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart. Bake the cookies in batches until golden, 10 to 12 minutes. Let cookies rest on sheet pans to cool slightly, about 10 minutes. Transfer to racks to cool.

  • Make the topping: Combine the chocolate chips, marshmallows, half-and-half and cayenne pepper in a saucepan over medium heat; cook, stirring, until the mixture is smooth, about 5 minutes. Remove from the heat. Stir in the pecans. Drizzle the mixture over the cookies and let set, about 4 hours.

  • Photograph by Anna Williams


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