Rocky Road Trippers

Total Time: 44 mins Preparation Time: 20 mins Cook Time: 24 mins

Ingredients

• 8 ounces bittersweet chocolate, chopped
• 4 ounces unsweetened chocolate, chopped
• 1/2 cup butter, cut up
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 4 eggs
• 1 1/2 cups sugar
• 2 teaspoons vanilla
• 1 cup mini marshmallows, divided
• 1 cup pecans, chopped and divided
• 1 cup milk chocolate chips, divided

Recipe

• 1 microwave the chocolates and butter in medium microwave safe bowl 1-3 minutes or until almost melted; stirring every 30 seconds. stir until smooth; let stand 5-8 minutes or until cool; stirring occasionally.
• 2 meanwhile, whisk flour, baking powder and salt in small bowl. beat eggs and sugar in large bowl on medium-high speed 5 minutes or until pale and thick. at low speed, beat in chocolate mixture and vanilla until smooth. beat in flour mixture just until combined. stir in 1/2 cup each of marshmallows, nuts and chocolate chips. cover and refrigerate for 1 hour or until firm.
• 3 heat oven to 350 degrees. drop scant 1/4 cup dough per cookie onto parchment paper lined baking sheets, leaving about 3" between each cookies.
• 4 bake 6 minutes or until cookies begin to spread and are still moist on top. remove from oven. carefully sprinkle remaining 1/2 cup marshmallows, nuts and chocolate chips over cookies; gently press into cookies. bake an additional 5-6 minutes or until edges are firm and set but centers are still moist.
• 5 cool completely on parchment paper on wire rack.
• 6 cookies can be made 3 days ahead. store in an airtight container.