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Monster Marshmallow Cookies

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“Recipe courtesy of Paula Marchesi for Food Network Magazine. Posted for safe keeping.”
READY IN:
45mins
SERVES:
24
YIELD:
48 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Line 2 baking pans with parchment paper.
  2. 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.
  3. 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.
  4. 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.

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