Monster Marshmallow Cookies

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I followed the recipe exactly EXCEPT I did not use the chopped nuts, I used 1/4 of coconut instead. The cookies did take a bit longer to brown, I bumped up the heat to 360 and left them in for 13 min. I also leave them on the pan for about 4-5 min before removing them. They firm up and slid right off without incident. As for the topping, I had enough to cover about 3 dozen with the other dozen plain, no big deal. I took them to a party that evening and everyone loved them. I thought they were the best looking cookies I had ever made. The texture was very unusual, kind of dry and crispy, which I liked. I hate soft cookies so for me, these are right up my alley. We ended up dipping the cookies in a chocolate hazelnut cheescake fondue...YUM

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Mine came off the parchment fine, but many of them fell apart while moving, and most of them had huge craters in them where the marshmallows melted out. The cookies were dry, and the flavor was just so so in my opinion.

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I loved them! So did my family. I used egg beaters - not at room temp - and they turned out great. Doubled the chocolate topping except for the pecans and almost completely covered them! They don't come off the parchment paper or silpad, so what I did was just slide the parchment off of my baking sheet and let them cool on that - then when I drizzled, they were still on the parchment to catch the mess. For those who had the break apart issue, try this! The recipe is definitely worth another try. For the person with the crumbly dough issue - I used my hands to mix the final ingredients - oatmeal, cereal, etc.... I didn't have thin or broken cookies.....really! Congrats to Paula for winning - the recipe is a winner!!

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This is pretty much the same exact recipe as "killer cookies" or my altered recipe of "everything but the kitchen sink" cookies. Only difference was these used marshmallows instead of coconut. Decided to give them a try. Dough was fine. Getting them browned and cooked thoroughly was a battle. Another battle was getting them off the parchment paper without them falling to pieces because they were too thin. Definitely need salt (I even used salted butter.

Not sure why these were a "contest winner."

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While these tasted good, the dough was really crumbly and difficult to work with. It was hard getting them off of my silpat mat, a big gooey mess. Most of the cookies ended up broken and falling apart. halfway through the dough, I stopped baking them, too frustrating. My husband ate the dough for a couple of days, then we ended up throwing it away. Too bad.

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I am the baker in my family. Known for my goodies. These where the worse cookies I have ever made. I had the same trouble the first 3 reviews had. I wasted more then half in the trash. Could not get them off the parchment paper they where a runny mess. What a waste of time and money!!!! Very disapponted. Will not be so eager to try another recipe from the magazine.

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They were thin and flimsy, I had to bake them a longer. Not quite as yummy looking as the picture. Sorry, but will not bake again.

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@shelbyaklemm = Same thing just happened to me. I followed the recipe exactly, except for the pecans. I tried cooking them a little longer but they still weren't browned like the picture. They were thin and flimsy, I couldn't even get half the batch off the cookie sheet so I had to scrape them off and throw out. What did I do wrong? This recipe looks so good.

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Very thin and when i tried to get them off the pan they still stuck no matter how much cooking spray I used. Perhaps if I made it again I might use more baking soda. I don't know that I would make them again. They did not look at all like the picture.

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These cookies are awesome! Everyone loved them and my nine year old nephew who is extremely picky thought they were the best cookies ever!!