Monster Marshmallow Cookies

Monster Marshmallow Cookies are chock full of hearty ingredients like oats, rice cereal, chocolate chips, pecans and marshmallows. Every bite is bursting with all sorts of scrumptiousness! They fast became favorites in my house.

Aside from cake, cookies rank as the second most sought after sweet in my house. Not something you would know from reading my blog, because I haven’t given them even half the attention they deserve.

So, to satisfy my family’s raging sweet tooth and to add to my recipe collection I’m setting aside Wednesdays for cookie baking. Indefinitely. Until I tire of them, run out of recipes or become enamored with baking something else. . . whichever comes first. {Should I do a cookie link-up? Let me know if you’re interested.}

These crave-worthy cookies borrow a little bit of something from all the most popular cookies. They will make anyone and everyone happy!

Although the recipe comes with a spicy chocolate drizzle for the tops, the cookie monsters in my family preferred them without.

It’s best to keep the cookies on the smallish side and be careful not to overbake otherwise the marshmallows get a little too crispy.

Monster Marshmallow Cookies

Rating: 51

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 4 dozen

Monster Marshmallow Cookies

Monster Marshmallow Cookies are chock full of hearty ingredients like oats, rice cereal, chocolate chips, pecans and marshmallows.


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 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 walnuts or pecans
1 cup miniature marshmallows
Topping (optional):
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


  1. Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
  2. In a large bowl whisk flour, baking powder and baking soda together. In a separate large bowl, beat butter, granulated and brown sugars together on medium-high speed until fluffy. On medium-high beat in eggs one at a time, then vanilla, then on low beat in flour mixture just until combined
  3. Using a wooden spoon stir in oats, cereal, chocolate chips, nuts and marshmallows. Cover bowl 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 until golden, 10 to 12 minutes. Allow cookies to rest on baking pans about 10 minutes, remove to wire racks and cool completely before adding the topping.
  4. Combine 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 heat and stir in pecans. Drizzle over the cookies and allow to set about 4 hours.


Adapted fromFood Network

I’m linking this to Bake With Bizzy over at Bizzy Bakes!


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