Monster Marshmallow Cookies

• 2 cups Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 2 sticks Unsalted Butter, Softened
• 1 cup Granulated Sugar
• 1 cup Packed Light Brown Sugar
• 2 whole Eggs
• 1 Tablespoon Vanilla Extract
• 2 cups Quick Cooking Oats
• 1-1/4 cup Rice Krispie Cereal
• 1 cup Milk Chocolate Chips
• 1 cup Coarsely Chopped Pecans
• 1 cup Miniature Marshmallows
• _____
• FOR THE TOPPING:
• 1 cup Milk Chocolate Chips
• 1 cup Miniature Marshmallows
• 8 teaspoons Half-and-half
• 2/3 cups Finely Chopped Pecans

1. For the cookies:
2. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a large bowl, combine the flour, baking powder and baking soda. In the bowl of your electric mixer, beat the butter and both sugars on medium-high speed until fluffy. On medium speed, beat in the eggs, one at a time. Then beat in the vanilla. Add the flour mixture and continue to beat on low speed until combined.
3. By hand, using a wooden spoon (batter becomes thick!), stir in the oats, cereal, chocolate chips, pecans and marshmallows. Using a small ice cream scoop, drop dough onto prepared baking sheets, about 3 inches apart. (I only baked 8 at a time on one sheet). Bake until golden, 10-12 minutes. Transfer to a wire rack to cool.
4. For the topping:
5. Combine the chocolate chips, marshmallows, half-and-half in a saucepan over medium-low heat. Cook, stirring, until the mixture is smooth, about 5 minutes. Stir in the pecans. Drizzle over the cookies and let them set about 4 hours. (I kept the sauce off the heat between batches and warmed it on the stove again, occasionally adding a little extra half-and-half to get it to a drizzle consistency.)

flour, baking powder, baking soda, butter, sugar, brown sugar, eggs, vanilla, oats, rice krispie cereal, milk chocolate chips, pecans, marshmallows, milk chocolate chips, marshmallows, pecans

Taken from tastykitchen.com/recipes/desserts/monster-marshmallow-cookies/ (may not work)