| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 4 dozen cookies |
Ingredients
- 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 packed light brown sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 cups quick-cooking oats
- 1 1/4 cups crispy rice cereal
- 1 cup milk chocolate chips
- 1 cup coarsely chopped pecans
- 1 cup miniature marshmallows
- 1/2 cup milk chocolate chips
- 1/2 cup miniature marshmallows
- 2 1/2 teaspoons half-and-half
- Pinch of cayenne pepper
- 1/3 cup finely chopped pecans
Instructions
- 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 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 tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart. Bake the cookies in batches until golden, 10 to 12 minutes. Let cookies rest on sheet pans to cool slightly, about 10 minutes. 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 minutes. Remove from the heat. Stir in the pecans. Drizzle the mixture over the cookies and let set, about 4 hours.
Nutrition Facts
| Serving Size | 1 of 48 servings |
| Calories | 178 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 3 g |
| Cholesterol | 19 mg |
| Sodium | 32 mg |
Reviews
I made 2 different batches, one with marshmallows in the dough and another without marshmallows. The batch without marshmallows tasted and baked a lot better. I added a few marshmallows on top of the cookie after they had finished baking and popped them back in the oven for about a minute to melt them. In my opinion, if you would still like the marshmallows in the cookies, this is the best method to do it. Also, definitely add salt.
NOTE: Do not think you’re smarter that a tested Food Network recipe and decide that you don’t need the oats. I thought the oats might be too much unnecessary “bulk” do omitted them. Actually, the dough is very soft and buttery, so without the oats to absorb some of that moisture, the cookies separated and were completely flat and a hard, but yummy, caramelized mess. After the first and 2nd pan, I added the oats and let them hydrate about an hour. Much, much better. Downright yummy. (The first 2 pans are ugly, but still yummy in their own way.)
These cookies were so good they had the perfect crunchy is texter my family really really enjoyed them! Thank you so much for sharing this recipe!
I can bake them for a bake sale.
One of my fave recipes! TIP: Use name-brand marshmallows.
I made these last night and after reading the reviews I did add 1/2 tsp salt and diced my marshmallows left the batter in the fridge for about an hour and sprayed my parchment paper with nonstick spay and shaped them into 1 inch balls.The end result was amazing no sticking to paper no flat cookie they plumped up and no mess. VERY GOOD COOKIE!
Love these hearty cookies!! They are so delicious, and I never go for the desserts with marshmallow as an ingredient, but I’m so glad I tried this one! They were a hit at Christmas :
Every year I try and have a different cookie for the Christmas cookies and goodie plate I pass out. I tried these and they are incredible. I love that the marshallow melts and makes the cookie taste as if there is carmel in it. YUMMY! The only thing I had to play with was the size to spoon (I rolled these in saran wrap and the tried to cut them. Also, I extended the cook time to 14 minutes a batch. I could only cook six at a time because they do spread for a decent size cookie. I suggested my best friend include these in her cookie repetorie.
These cookies are A-M-A-Z-I-N-G, the end result was awesome. I made these cookies last night for my family and they turned out great. I made a few alterations though, I used:
2 sticks of salted butter
1 large egg
1 egg yolk
1 cup of granulated sugar
1 cup of light brown sugar
1 heaping tablesppon of vanilla
2 cups of self rising flour
I mixed the first 6 ingredients in the bowl together. Once mixed well, I added the flour a little at a time then I add all the extras. (pecans, marshmellows, rice krispies, oatmeal and chips
The only problem that I ran into was that the marshmallows stuck to the pan which made the cookies hard to remove from the pan and the chocolate topping is great as well. I made the topping in the microwave verses on the oven. I WILL be making these again in the near future :-
2 sticks of salted butter
1 large egg
1 egg yolk
1 cup of granulated sugar
1 cup of light brown sugar
1 heaping tablesppon of vanilla
2 cups of self rising flour
I mixed the first 6 ingredients in the bowl together. Once mixed well, I added the flour a little at a time then I add all the extras. (pecans, marshmellows, rice krispies, oatmeal and chips
The only problem that I ran into was that the marshmallows stuck to the pan which made the cookies hard to remove from the pan and the chocolate topping is great as well. I made the topping in the microwave verses on the oven. I WILL be making these again in the near future :-
OK. I’m going to have to pull out the “give up baking” card for all those hoardes claiming this recipe doesnt work nor tastes incedible. A 6th grade boy who MADE THIS COMPLETELY ON HIS OWN introduced this cookie to me. They are spectacular and EASY to make. I don’t even bother with the chocolate topping becasue they are awesome on their own.
Required watching: Good Eats – “Chips for Sister Marsha” (Episode EA1C05
Required watching: Good Eats – “Chips for Sister Marsha” (Episode EA1C05