Recipes
MONSTER MARSHMALLOW COOKIES
Monster Marshmallow Cookies
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INGREDIENTS
- Cooking Time: 10-12 min
- Servings: 40 cookies
- Preparation Time: 20 min
- COOKIES:
- 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
- TOPPING:
- 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
DIRECTIONS
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).
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Website Credit: http://www.frommysweetheart.com/monster-marshmallow-cookies/
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