Name: Ghosts In The Mud
Yield: 4 servings
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

Servings: 4 persons

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 350u00b0 for 10 to 12 minutes, or until set. Remove to wire racks to cool completely. Makes about 3 dozen.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Ghosts In The Mud

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