These cookies are fully loaded! They have all the good stuff from all the most popular cookies such as chocolate chips, nuts, rice crispies and oats. Here is an easy dessert recipe for Fully-Loaded Marshmallow 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 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
1/2 cup milk chocolate chips
1/2 cup miniature marshmallows
2 1/2 teaspoons half-and-half
1/3 cup finely chopped pecans
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
Whisk flour, baking powder and baking soda together in a large bowl.
Beat butter, granulated and brown sugars together in another bowl using an electric mixer on medium-high speed until fluffy. Add in eggs, one at a time, and continue beating in medium-high speed. Add vanilla, then turn speed to low while adding the flour mixture. Mix until just combined.
Using a wooden spoon, fold 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, about 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.
Topping: 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.