Ghosts in the Mud

Ingredients

• 1 cup semisweet chocolate chips
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped pecans
• 1/2 cup milk chocolate chips
• 1 cup plus 2 T. mini marshmallows

Preparation

1. Microwave semisweet chocolate morsels in a microwave-safe bowl on high for one minute, or until smooth, stirring every 30 seconds.
2. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, one at a time, beating well after each addition. Beat in vanilla and melted chocolate.
3. Combine flour, baking powder and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and milk chocolate chips. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each cookie.
4. Bake at 350° for 10 to 12 minutes, or until set. Remove to wire racks to cool completely. Makes about 3 dozen.