Monster Marshmallow Cookies |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Ingredients:
2 cups flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 cup unsalted butter, softened |
1 cup sugar |
1 cup light brown sugar, packed |
2 eggs, at room temperature |
1 tablespoon vanilla |
2 cups quick-cooking oats |
1 1/4 cups crispy rice cereal |
1 cup milk chocolate chips |
1 cup pecans, chopped coarsely |
1 cup miniature marshmallow |
1/2 cup milk chocolate chips |
1/2 cup miniature marshmallow |
2 1/2 teaspoons half-and-half |
1 pinch cayenne pepper |
1/3 cup pecans, finely chopped |
Directions:
1. Preheat oven to 350 degrees. Line 2 baking pans with parchment paper.
2. 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 until combined.
3. Stir in the oats, 1 cup each of chocolate chips, pecans and marshmallows into the dough with a wooden spoon. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets about 3 apart. Bake the cookies in batches until golden, 10-12 minutes. Transfer to racks to cool.
4. To make topping - Combine the remaining chocolate chips and marshallows, half and half and cayenne pepper in a saucepan over medium heat; cook, stirring until the mixture is smooth, about 5 minutes. Remove from heat. Stir in the remaining pecans. Drizzle mixture over the cookies and let set, about 4 hours.
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