This recipe comes from the April 2011 edition of the Food Network Magazine. It was the winner of one of their secret ingredient recipe contests where the secret ingredient was marshmallows. A lady named Paula Marchesi from Lenhartsville, PA won with this recipe which she said she created to please all 5 of her sons. I’m eating one as I type this and they are chewy and good, especially the marshmallows which are all melted and gooey and yummy!
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 sticks unsalted butter, softened
1 cup sugar
1 cup packed light brown sugar
2 eggs, at room temperature
1 tablespoon vanilla
2 cups quick cooking oats
1 1/4 cups crispy rice cereal (like Rice Krispies)
1 cup milk chocolate chips
1 cup coarsely chopped pecans (I used walnuts)
1 cup miniature marshmallows
1/2 cup milk chocolate chips
1/2 cup miniature marshmallows
2 1/2 teaspoons half and half (I used more, maybe double or even more than that, to try and get the topping runny enough to drizzle over the cookies)
pinch of cayenne pepper (I left this out)
1/3 finely chopped pecans (I left the nuts out of the topping because it was already kind of thick and hard to drizzle)
1 Make the cookies: Preheat oven to 350. Line 2 baking sheets with parchment paper. (I usually disregard the parchment paper because I mostly cook with stones and usually you don’t need the parchment paper with stones however with this recipe, because of the marshmallows, I would line your sheets with parchment no matter what kind of sheets you are using. It will make getting the cookies off so much easier because of the melted marshmallows.) Combine flour, baking powder and baking soda in a large bowl. In a separate mixing bowl, beat butter and sugars on medium high speed until fluffy. Beat in eggs 1 at a time on medium speed then beat in vanilla. Add flour mixture and beat on low speed until combined.
2 Stir in oats, cereal, chocolate chips, nuts and marshmallows. Drop heaping tablespoonfuls of dough (or use a cookie scoop) onto baking sheets, about 3″ apart. Bake until golden, 10 -12 minutes. Transfer to racks to cool.
3 Make the topping: Combine chocolate chips, marshmallows, half and half and cayenne pepper in saucepan over medium heat, cook, stirring, until mixture is smooth, about 5 minutes. Remove from heat. Stir in nuts. Drizzle over cookies and let set, about 4 hours.
Makes about 4 1/2 dozen