Mississippi Mud Cookies
- 1 c semisweet chocolate chips
- 1/2 c butter, softened
- 1 c sugar
- 2 large eggs
- 1 tsp vanilla
- 1 1/2 c flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 c shopped pecans
- 1/2 c milk chocolate morsels
- 1 c + 2 T miniature marshmallows
Microwave semisweet chocolate chips 1 minute at high or until smooth, stirring every 30 seconds.
Beat butter and sugar at medium speed until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.
Combine flour, baking powder and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and milk chocolate morsels.
Drop by heaping tablespoonfuls onto parchment paper-lined cookie sheets. Press 3 marshmallows into top of each cookie.
Bake 350 degrees for 10-12 minutes or until set. Remove to wire racks.