September 2, 2019–I am not exactly sure what gave me the impetus to make these monster marshmallow cookies. Based off of all of the ingredients I think I was trying to rib my pantry of some items. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
In one bowl you sift together flour, baking powder and baking. In another bowl, UGH, dishes; beat butter and brown and white sugars with a mixer until fluffy.
Beat in two eggs one at a time then beat in the vanilla. Add the flour mixture and mix until combined.
Stir the oats, cereal, chocolate chips, pecans and marshmallows into the dough with a wooden spoon. Wrap with plastic wrap and refrigerate for 30 minutes.
Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart and bake for 10 to 12 minutes.
Let cookies rest on sheet pans to cool slightly, about 10 minutes. Transfer to racks to cool. Those are the magnets I bought at Le Cordon Bleu in Paris.
Now I know these look good but wait…there is more. Combine some chocolate chips, marshmallows, half-and-half, and cayenne pepper in a saucepan over medium heat. Cook, stirring, until it is smooth, about 5 minutes. Remove from the heat. Stir in the pecans–I told you there were a lot of ingredients!!
Drizzle the mixture over the cookies and let set for about 4 hours–I know, right!
