Award Winning Cookies . . . Monster Marshmallow Cookies

These cookies WON Food Network's Marshmallow-themed contest.  The story behind them is, the creator has five sons who all had different favorite cookies.  She finally invented these cookies that would satisfy them all.

I think they turned out fabulous.  They are crunchy from the crispy rice cereal, chewy from the oats and gooey from the melted marshmallows and chocolate chips.

They taste great without the chocolate drizzle, but who's going to complain about a little extra chocolate?

I must warn you that the marshmallows ooze out everywhere during baking and you might think your cookies are ruined, but they aren't.  I used the back of a butter knife and formed the cookies back into a round shape while they were still hot, straight out of the oven.

"The Mr." loved the flavor of these, but he thought they could have done without the crispy rice cereal. I thought they were great and they still taste good several days later. 

Monster Marshmallow Cookies 

adapted from: Paula Marchesi
(Printable Recipe) or (Printable with Picture)

2 sticks (1 cup) unsalted butter, room temperature
1 c. sugar
1 c. light brown sugar, packed
1 Tbl. vanilla extract
2 large eggs
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. quick-cooking oats
1 1/4 c. crispy rice cereal
1 c. milk chocolate chips
1 c. mini marshmallows

Line baking sheet with parchment paper and spray lightly with cooking spray.  In a large mixing bowl, cream together the butter, sugar and brown sugar until very light and fluffy.  Mix in the vanilla.  Add the eggs, one at a time, beating after each addition.  Add the flour, baking powder, baking soda and salt and mix until combined.  Add the oats, rice cereal, chocolate chips and marshmallows and stir together using a wooden spoon.  Refrigerate dough for at least one hour.  Preheat oven to 350 degrees.  Drop heaping Tablespoonfuls of dough onto prepared baking sheet, about 3-inches apart.  Bake for 10-12 minutes. Allow to cool on baking sheet for a few minutes and transfer to a wire rack and cool completely.  Yield: 4 - 4 1/2 dozen cookies.   

Chocolate Drizzle
1/2 c. milk chocolate chips
1/2 c. mini marshmallows
1 Tbl. half-and-half (I used whipping cream)
1/3 c. finely chopped pecans, for garnish

Combine chocolate chips, marshmallows and half-and-half in a small saucepan over medium-low heat.  Heat until melted and smooth.  Very quickly, drizzle over cookies using a fork and sprinkle with chopped pecans.  

Jenn's Notes:  I only baked 9 per cookie sheet, because they spread a lot.  Mine were perfect at 10 minutes.  They will look slightly underdone, but set up perfectly. The marshmallows will ooze out during baking.  I used the back of a butter knife and formed the cookie back into shape while they were still hot.