For this year's holiday dessert party, my sister in law won first place for her Monster Marshmallow Cookies. They are crispy, chocolate bites of goodness!
They are a unique spin on the traditional chocolate chip cookie - filled with oats and the ingredients to a rice krispy treat! If you are looking for a new cookie recipe, this is the one! You cannot go wrong.
Monster Marshmallow Cookies
Adapted from Food Network
For the cookies:
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 brown sugar
2 eggs
1 tablespoon vanilla extract
2 cups quick cooking oats
1-1/4 cups crispy rice cereal
1 cup chocolate chips
1 cup chopped pecans
1 cup mini marshmallows
For the topping:
1/2 cup chocolate chips
1/2 cup mini marshmallows
2-1/2 teaspoons half and half
pinch of cayenne pepper
1/3 cup chopped pecans
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Combine 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 vanilla. Add the flour mixture and beat on low speed until combined.
Stir the oats, cereal, chocolate chips, pecans and marshmallows into the dough with a wooden spoon. Wrap with plastic wrap and refrigerate the dough for 30 minutes. Drop heaping tablespoons of the dough onto the prepared baking sheets, about 3 inches apart. Bake the cookies in batches until golden brown, 10 to 12 minutes. Transfer to racks to cool.
Make the topping: Combine 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. Remove from the heat. Stir in the pecans. Drizzle the mixture over the cookies and let set, about 4 hours.
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