More Great Recipes: Cookies

Monster Marshmallow Cookies

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Member since 2011

Serves 40 cookies | Prep Time 20 min | Cook Time 10-12 min



2 c flour

1 tsp baking powder

1/2 tsp baking soda

2 sticks of unsalted butter, at room temperature

1 c granulated sugar

1 c packed light brown sugar

2 large eggs

1 TBSP pure vanilla extract

2 c quick cooking oats

1 1/4 c rice krispies cereal

1 c ghirardelli milk chocolate chips

1 c coarsely chopped pecans

1 c miniature marshmallows


1 c ghirardelli milk chocolate chips

1 c miniature marshmallows

8 tsp half and half (some extra may be needed if sauce gets too thick)

2/3 c finely chopped pecans

Preheat the oven to 350 degrees F.

Line 2 baking sheets with parchment paper.

In a large bowl, combine the flour, baking powder and baking soda.

In the bowl of your electric mixer, beat the butter and both sugars on medium-high speed until fluffy.

On medium speed, beat in the eggs, one at a time.

Then beat in the vanilla.

Add the flour mixture and continue to beat on low speed until combined.

By hand, using a wooden spoon (batter becomes thick!), stir in the oats, cereal, chocolate chips, pecans and marshmallows.

Using a small ice cream scoop, drop dough onto prepared baking sheets, about 3 inches apart.

(I only baked 8 at a time on one sheet).

Bake until golden 10-12 minutes.

Transfer to a wire rack to cool.

Combine the chocolate chips, marshmallows, half and half in a saucepan over medium-low heat.

Cook, stirring, until the mixture is smooth, about 5 minutes.

Stir in the pecans.

Drizzle over the cookies and let them set about 4 hours.

(I kept the sauce off the heat between batches and warmed it on the stove again, occasionally adding a little extra half and half to get it to a drizzle consistency).

Pairs Well With


I made this recipe as a 'thank you' to someone who loves "chewy gooey cookies".

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