MISSISSIPPI MUD COOKIES

I liked all of the cookies that Friend Anita made to share with the Saturday night congregation at church, but I think these Mississippi Mud Cookies were my favorite. I LOVE just about anything chocolate, but these were exceptionally delicious. I bet my grandchildren would really enjoy them so I just may have to make a batch before Christmas.

Click here for a printable version of just the recipe.

MISSISSIPPI MUD COOKIES

1       cup semisweet chocolate chips
1/2    cup butter, softened
1       cup sugar
2       large eggs
1       teaspoon vanilla
1-1/2 cups flour
1       teaspoon baking powder
1/2    teaspoon salt
1       cup chopped pecans
1/2    cup milk chocolate chips
1       cup + 2 tablespoons miniature marshmallows

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

Microwave the semisweet chocolate chips in a small microwave-safe glass bowl at HIGH for 1 minute or until smooth, stirring every 30 seconds.

Beat butter and sugar at medium speed with mixer 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 pecans and 1/2 cup milk chocolate chips.

Drop dough by heaping tablespoonfuls onto prepared cookie sheets. Press 3 marshmallows into each portion of dough.

Bake for 10 to 12 minutes or until set. Remove to wire racks.