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 all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2 sticks unsalted butter, softened; 1 cup granulated sugar; 1 cup packed light brown sugar; 2 large eggs, at room temperature; 1 tablespoon vanilla extract; 2 cups quick-cooking oats; 1 1/4 cups crispy rice cereal; 1 cup milk chocolate chips; 1 cup coarsely chopped pecans; 1 cup miniature marshmallows; 1/2 cup milk chocolate chips; 1/2 cup miniature marshmallows; 2 1/2 teaspoons half-and-half; Pinch of cayenne pepper; 1/3 cup finely chopped pecans

Servings: persons

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups quick-cooking oats
1 1/4 cups crispy rice cereal
1 cup milk chocolate chips
1 cup coarsely chopped pecans
1 cup miniature marshmallows
1/2 cup milk chocolate chips
1/2 cup miniature marshmallows
2 1/2 teaspoons half-and-half
Pinch of cayenne pepper
1/3 cup finely chopped pecans

1
Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2
Combine the flour, baking powder and baking soda in a large bowl.
3
In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy.
4
Beat in the eggs one at a time on medium speed, then beat in the vanilla.
5
Add the flour mixture and beat on low speed until combined.
6
Stir the oats, cereal, chocolate chips, pecans and marshmallows into the dough with a wooden spoon.
7
Wrap with plastic wrap and refrigerate the dough for 30 minutes.
8
Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart.
9
Bake the cookies in batches until golden, 10 to 12 minutes.
10
Let cookies rest on sheet pans to cool slightly, about 10 minutes.
11
Transfer to racks to cool.
12
Make the topping: Combine the chocolate chips, marshmallows, half-and-half and cayenne pepper in a saucepan over medium heat; cook, stirring, until the mixture is smooth, about 5 minutes.
13
Remove from the heat.
14
Stir in the pecans.
15
Drizzle the mixture over the cookies and let set, about 4 hours.
16
Photograph by Anna Williams

2092

kcal

Calories

101

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 2 sticks 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.

Monster Marshmallow Cookies

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