Monster Marshmallow Cookies Recipe

Name: Monster Marshmallow Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
["Preheat oven to 350 degrees. Line 2 baking pans with parchment paper.", "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.", "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.", "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."]

2101

kcal

Calories

101

Fat

272

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 cup unsalted butter, softened, and more.

Yes, Monster Marshmallow Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Monster Marshmallow Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions