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2 C. all-purpose flour
1/4 C. cocoa powder
1 tsp. Clabber Girl Baking Powder
1 C. butter, softened
1/2 tsp. salt
1 C. brown sugar, packed
1 C. semi-sweet chocolate chips
1/2 C. granulated sugar
2 C. miniature marshmallows
2 large eggs
1 C. chopped pecans
1 tsp. vanilla extract
In a large bowl, cream together butter, sugars, eggs and vanilla. In a separate bowl, mix flour, cocoa powder, salt, and baking powder. Add flour mixture to butter mixture and mix until thoroughly blended. Stir in semi-sweet chocolate chips, marshmallows and chopped pecans. Drop by heaping tablespoonfuls onto a cookie sheet lined with parchment paper. Bake in a preheated oven at 375° F. for 14 to 16 minutes or until cookies are browned and still soft on top but not bubbly. Remove from oven and let cookies cool for about two minutes on cookie sheet before removing to a wire rack. Yield: about 30 cookies
2 C. all-purpose flour
1/4 C. cocoa powder
1 tsp. Clabber Girl Baking Powder
1 C. butter, softened
1/2 tsp. salt
1 C. brown sugar, packed
1 C. semi-sweet chocolate chips
1/2 C. granulated sugar
2 C. miniature marshmallows
2 large eggs
1 C. chopped pecans
1 tsp. vanilla extract
In a large bowl, cream together butter, sugars, eggs and vanilla. In a separate bowl, mix flour, cocoa powder, salt, and baking powder. Add flour mixture to butter mixture and mix until thoroughly blended. Stir in semi-sweet chocolate chips, marshmallows and chopped pecans. Drop by heaping tablespoonfuls onto a cookie sheet lined with parchment paper. Bake in a preheated oven at 375° F. for 14 to 16 minutes or until cookies are browned and still soft on top but not bubbly. Remove from oven and let cookies cool for about two minutes on cookie sheet before removing to a wire rack. Yield: about 30 cookies