Monster cookies get a bad rap. They’re discriminated against as over-sized, over-indulgent, and overdone. These Monster Marshmallow Cookies, however, are a new breed. They are not size of your head, although still a substantial build. I believe the term “monster” refers to their kitchen sink-like composition and thick, chewy texture. They’re packed with Rice Krispies, mini marshmallows, oats, nuts,  and chocolate chips. It’s a lot of elements going on at once, but they all work so well together. It’s a cookie circus, a skilled balancing act.

The texture of these cookies is really unique. You get an airy crispness from the Rice Krispies, a sturdy chewiness from the oats, and a classic familiarity from the base dough that resembles a chocolate chip cookie dough. It’s like Rice Krispie Treats, oatmeal cookies, and chocolate chip cookies got in a 3-car pile up. If such is this case, then that’s one awesome accident.

These aren’t the monsters lurking in your closet or creeping under your bed. They’re the good kind, the little fuzzy ones that are cute despite multiple eyeballs and vibrant colors (you know, like the ones in Monsters Inc.). If you’re looking to try something different from your everyday chocolate chip or oatmeal cookie or your old-school Rice Krispie Treat, then this is the cookie for you!

A few tips before you get cooking:

1. Use the parchment paper or you will never get your cookies off the pan.
   
2. Don’t chill the dough for more than the 30 minutes. I know sometimes people like to make dough a day ahead of time so that the flavors can melt together (or because you’re pressed for time and can’t do it all in one day), but if you do, your Rice Krispies will turn to mush and you’ll lose that textural element.
3. I like to stick one marshmallow directly on top of each cookie before it bakes. When the cookies come out of the oven, the marshmallows are melted and toasted and almost look like a little sunny-side up egg. It’s cute! 
4. At least 90% of the time that I bake cookies, I forget to incorporate chilling time. These guys needs 30 minutes in the fridge. That means, if you forgot to account for chilling time, that’s half an hour that’s going to come and unexpectedly bite you in the butt. (Or maybe it’s just me that naively thinks cookies don’t need as much prep time as they do and you should just ignore this…)
5. This recipe includes a chocolate drizzle. I opted to try out the new Hershey’s S’mores Dessert Icing. I couldn’t resist my curiosity! It was pretty darn tasty. Although, it reminded me of something and I couldn’t for the life of me put my finger on it (no, it wasn’t s’mores). Anyways, I’m sure the chocolate drizzle is delicious too. You could top these cookies with just about anything (or nothing for that matter).

Monster Marshmallow Cookies

Recipe from The Food Network Magazine

Ingredients

For the Cookies:

• 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

For the Topping:

• 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

OR

Make your own topping/drizzle/frosting!

Directions

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.