Reviewed: Nov. 15, 2011

I'm not the most amazing person in the kitchen-- any of my friends will tell you that. But when I do these cookies, everyone I know falls in love. The marshmallows do melt away in the oven. I recommend taking the cookies out of the oven and placing the marshmallows on top then.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NMeister101

Reviewed: Aug. 17, 2011

Mine were a little dry, and easily fell apart.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

shannalee

Cooking Level: Intermediate

Home Town: Hopkinsville, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

Reviewed: Jun. 5, 2011

This is a great recipe!! I changed 2 things: 1) I used 1/2 cup brown sugar and 1/2 cup white sugar in place of all white and 2) I stirred the marshmallows into the batter. I spread mine in a BAR pan and baked for about 15 minutes. The marshmallows "toasted" just like roasting them on a campfire. :)

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

JakesLady

Cooking Level: Expert

Home Town: Greenville, Indiana, USA

Reviewed: Apr. 14, 2011

My kids loved this cookie. I made MONSTER cookies with this for an ice-cream cake cookie that my dd requested. Following the recipe exactly, I used my spring pan to cook these, 2-9 inch. Divided the dough in half, and smoothed it out before adding the marshmallows. Removed from pan after about 10 minutes. Placed in freezer, then put them back on the pan, and stuffed the middle with vanilla ice cream. No frosting required.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

vikingvickie

Reviewed: Apr. 10, 2011

These cookies are nice, but we probably won't be running to make them again. Like another reviewer, we sort of felt something was missing. They look pretty with the browned marshmallow tops, but in the end they're not out of this world special. The only thing I did differently was cut the sugar by HALF, like another reviewer. They were still extremely sweet, so I really recommend cutting the sugar down by at least half.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Diana Moutsopoulos

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: London, Greater London, England, U.K.

Reviewed: Dec. 18, 2010

This recipe was on the back of I believe the Gold Medal flour back in the 70's. I've been looking for it for years. (I can't believe my mother lost it) These are some of my favorite cookies. Quick easy recipe that makes delicious cookies that always disappear.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WineDog

Reviewed: Nov. 14, 2010

Very rich and very sweet. I feel like it needs one more flavor - has anyone added white chocolate chips or caramel?

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MPEPLIN

Reviewed: May 4, 2010

Came out fantastic. Thumbs up from the whole family. We chilled the batter for 20-30 minutes to make them easier to portion out on the tray, plus we put 3 mini marshmallows on each when there was 1 minute left on the baking time (too early they melted completely - too late and then didn't melt enough to stick).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MediaMer

Cooking Level: Intermediate

Reviewed: Mar. 15, 2010

Good. I forgot to put the marshmallow on before I baked one of the batches so I did it right after it came out of the oven. I wish I would have done that to all the cookies because it came out better that way.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Corrie

Reviewed: Dec. 12, 2009

Was not what I was expecting. It wasn't much like a cookie. And the marshmallow on the top just got hard and sticky. My 6 year old didn't even like it

Was this review helpful? [ YES ]
0 users found this review helpful