Monster Marshmallow Cookies

Name: Monster Marshmallow Cookies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 48 cookies, 24 serving(s)
Ingredients: 2 cups flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup unsalted butter, softened; 1 cup sugar; 1 cup light brown sugar, packed; 2 eggs, at room temperature; 1 tablespoon vanilla; 2 cups quick-cooking oats; 1 1/4 cups crispy rice cereal; 1 cup milk chocolate chips; 1 cup pecans, chopped coarsely; 1 cup miniature marshmallow; 1/2 cup milk chocolate chips; 1/2 cup miniature marshmallow; 2 1/2 teaspoons half-and-half; 1 pinch cayenne pepper; 1/3 cup pecans, finely chopped

Submitted by Kerena

"Recipe courtesy of Paula Marchesi for Food Network Magazine. Posted for safe keeping."

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Ready In:: 45mins
Ingredients:: 18
Yields:: 48 cookies
Serves:: 24

ingredients

2 cups flour
1 teaspoon baking powder
¹⁄₂ teaspoon baking soda
1 cup unsalted butter, softened
1 cup sugar
1 cup light brown sugar, packed
2 eggs, at room temperature
1 tablespoon vanilla
2 cups quick-cooking oats
1 ¹⁄₄ cups crispy rice cereal
1 cup milk chocolate chips
1 cup pecans, chopped coarsely
1 cup miniature marshmallow
¹⁄₂ cup milk chocolate chips
¹⁄₂ cup miniature marshmallow
2 ¹⁄₂ teaspoons half-and-half
1 pinch cayenne pepper
¹⁄₃ cup pecans, finely chopped

directions

Preheat oven to 350 degrees. Line 2 baking pans 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 until combined.
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.
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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RECIPE SUBMITTED BY

Kerena

<p>I live in the San Francisco Bay Area, in California. I am now a stay at home mom after trying desperately for 9 years. With the love and generosity of my sister-in-law who acted as our surrogate we now have a beautiful little boy, Ian. I love to camp and go jet skiing with my husband and our families. We have a wonderful chihuahua named Swiffy! She is always making us laugh. We enjoy spending time with our many nieces and nephews. I am an avid reader and I'm addicted to reality television!</p>

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