Monster Marshmallow Cookies
Why I Love This Recipe
I made this recipe as a 'thank you' to someone who loves "chewy gooey cookies".
Ingredients You'll Need
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).
