Monster Marshmallow Cookies

By cecelia26_

Ingredients

• 2 sticks (1 cup) unsalted butter, room temperature
• 1 c. sugar
• 1 c. light brown sugar, packed
• 1 Tbsp. vanilla extract
• 2 large eggs
• 2 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/8 tsp. salt
• 2 c. quick-cooking oats
• 1 1/4 c. crispy rice cereal
• 1 c. milk chocolate chips
• 1 c. mini marshmallows
• Chocolate Drizzle
• 1/2 c. milk chocolate chips
• 1/2 c. mini marshmallows
• 1 Tbsp. whipping cream) or half-and-half
• 1/3 c. finely chopped pecans, for garnish

Details

Servings 4
Adapted from eatcakefordinner.blogspot.com

Preparation

Step 1

In a large mixing bowl, cream together the butter, sugar and brown sugar until very light and fluffy. Mix in the vanilla. Add the eggs, one at a time, beating after each addition. Add the flour, baking powder, baking soda and salt and mix until combined. Add the oats, rice cereal, chocolate chips and marshmallows and stir together using a wooden spoon. Refrigerate dough for at least one hour. Preheat oven to 350 degrees. Lightly spray cookie sheets with cooking spray. Drop heaping Tablespoonfuls of dough onto prepared baking sheet, about 3-inches apart. Bake for 10-12 minutes. Allow to cool on baking sheet for a few minutes and transfer to a wire rack and cool completely.


Chocolate Drizzle
Combine chocolate chips, marshmallows and half-and-half in a small saucepan over medium-low heat. Heat until melted and smooth. Very quickly, drizzle over cookies using a fork and sprinkle with chopped pecans.

Note: Cookies spread, use the back of a butter knife to form the cookies back into shape while they're still hot.