Consider me a fan of anything that includes both milk chocolate and semi-sweet chocolate chips. Putting both into any type of dessert always yields a more richer and more complex flavor. In fact, here’s a little tip: if you add both semi-sweet and milk chocolate chips to your chocolate chip cookies. . .they’ll be doubly delicious. Just add half of each (as opposed to double the amount of chocolate called for.)
In any case, these are a great snack to warm up your home on a cold winter’s day. I’m fairly sure I heard them calling for hot chocolate when I made them!
You will need:
1 cup semisweet chocolate chips
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 tspn vanilla
1-1/2 cups all-purpose flour
1 tspn baking powder
1/2 tspn salt
1 cup chopped pecans
1/2 cup milk chocolate chunks
1 cup mini marshmallows
Directions:
Microwave semisweet chocolate morsels in a small microwave-safe glass bowl on high for 1 minute, stirring every 30 seconds.
Beat butter and sugar until creamy. Add eggs, 1 at a time, and beat well. Finally, blend in the vanilla and melted chocolate.
Combine flour, baking powder, and salt and pass it through a sieve. Add this slowly to the chocolate mixture, continuously stirring until well blended. Stir in the chopped pecans and 1/2 cup milk chocolate chunks.
Now take a baking sheet lined with parchment. Spoon two tablespoons of the dough onto the paper sheets. Press 3 marshmallows into the center of each cookie. Preheat oven to 350 °F and bake for 10 to 12 minutes or until set. Remove and allow to cool on the wire rack. (Note: I actually tested these for 8 minutes and watched them carefully as the marshmallows will burn to a crisp if they’re overdone.
Other Yummy Recipes:
Christmas Cookie Exchange: Pinwheel and Tassies
Cookie Exchange: The Nanaimo Bar