Mississippi Mud Cookies

Ingredients:

1 cup semisweet chocolate morsels

1/2 cup butter, softened

1 cup sugar

2 large eggs, at room temperature

1 tsp. vanilla extract

1 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 cup chopped pecans

1/2 cup milk chocolate morsels

1 cup plus 2 Tbsp. miniature marshmallows

Directions:

Preheat oven to 350 degrees. In a small glass bowl, microwave semisweet morsels on high for 1 minute or until smooth, stirring every 30 seconds.

In a medium bowl, beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.

In another bowl, combine flour, baking powder and salt; gradually add this to the chocolate mixture, beating until well blended. Stir in chopped pecans and milk chocolate morsels.

Drop dough by heaping tablespoons onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough. Bake at 350 degrees for 10-12 minutes or until set. Remove to wire racks to cool. Yields: 3 dozen