Mississippi Mud Cookies

You just never know where the next recipe is going to come from. My mom gave this to me - it was on a Southern Living subscription tear-out card in one of her magazines. And I can see why they chose it to sell their magazine. Soft double chocolate pecan cookie with gooey toasty marshmallows on top? As long as these cookies were sitting around on our counter, which wasn't long, I ate a lot of these. I guess the baby was craving them.

It kinda makes me want to think of what else I can put marshmallows on before baking. Gingersnaps? Cinnamon rolls? Chocolate biscotti? Mmm... Ideas?

Mississippi Mud Cookies
1 cup semisweet chocolate morsels

1/2 cup butter, softened

1 cups sugar

2 large eggs

1 tsp vanilla

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 T mini marshmallows

1. Preheat oven to 350. Microwave semisweet chocolate morsels in a small microwave-safe glass dish at HIGH 1 minute or so until smooth, stirring every 30 seconds.

2. 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.

3. Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate chips.

4. Drop by heaping tablespoonfuls onto parchment (or silicone) lined baking sheets. Press 3 marshmallows into each portion of dough. Bake 10 to 12 minutes or until set. Remove to wire racks to cool. Makes about 3 dozen.

Recipe from a tear-out Southern Living subscription card