Monster Marshmallow Cookies

adapted from: Paula Marchesi


2 sticks (1 cup) unsalted butter, room temperature

1 c. sugar

1 c. light brown sugar, packed

1 Tbl. vanilla extract

2 large eggs

2 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 c. quick-cooking oats

1 1/4 c. crispy rice cereal

1 c. milk chocolate chips

1 c. mini marshmallows


Line baking sheet with parchment paper and spray lightly with cooking spray.  In a large mixing bowl, cream together the butter, sugar and brown sugar until very light and fluffy.  Mix in the vanilla.  Add the eggs, one at a time, beating after each addition.  Add the flour, baking powder, baking soda and salt and mix until combined.  Add the oats, rice cereal, chocolate chips and marshmallows and stir together using a wooden spoon.  Refrigerate dough for at least one hour.  Preheat oven to 350 degrees.  Drop heaping Tablespoonfuls of dough onto prepared baking sheet, about 3-inches apart.  Bake for 10-12 minutes. Allow to cool on baking sheet for a few minutes and transfer to a wire rack and cool completely.  Yield: 4 - 4 1/2 dozen cookies.   


Chocolate Drizzle

1/2 c. milk chocolate chips

1/2 c. mini marshmallows

1 Tbl. half-and-half (I used whipping cream)

1/3 c. finely chopped pecans, for garnish


Combine chocolate chips, marshmallows and half-and-half in a small saucepan over medium-low heat.  Heat until melted and smooth.  Very quickly, drizzle over cookies using a fork and sprinkle with chopped pecans.  


Jenn's Notes:  I only baked 9 per cookie sheet, because they spread a lot.  Mine were perfect at 10 minutes.  They will look slightly underdone, but set up perfectly. The marshmallows will ooze out during baking.  I used the back of a butter knife and formed the cookie back into shape while they were still hot.