- 4
- 30 mins
- 75 mins
Ingredients
- For the cookies:
- 2 c all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 sticks unsalted butter, softened
- 1 c granulated sugar
- 1 c packed light brown sugar
- 2 large eggs, at room temperature
- 1 tbsp vanilla extract
- 2 c quick cooking oats
- 1 1/4 c crispy rice cereal
- 1 c milk chocolate chips
- 1 c coarsely chopped pecans
- 1 c mini marshmallows
- For the topping:
- 1/2 c milk chocolate chips
- 1/2 c mini marshmallows
- 2 1/2 tsp half and half
- Pinch of cayenne pepper
- 1/3 c finely chopped pecans
Preparation
Step 1
Make the cookies: preheat the oven to 350 degrees F. Line 2 baking sheets 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 speed until combined.
Stir in the oats, cereal, chocolate chips, pecans and marshmallows into the dough with a wooden spoon. Drop heaping tablespoons of the dough onto the prepared baking sheets, about 3" a part. Bake the cookies in batches until golden, 10-12 mins. Transfer to racks to cool.
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 mins. Remove from the heat. Stir in the pecans. Drizzle the mixture over the cookies and let set, about 4 hours.