Ghosts in the Mud

Photo: Becky Luigart-Stayner

These cookies are so ooey-gooey and chocolaty that a gang of ghosts couldn't resist and got stuck!

Yield: Serves 6 to 8


  • 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


  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.
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