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Ingredients

• 1 12-ounce package  semisweet or bittersweet chocolate pieces
• 3/4 cup  butter
• 1-1/2 cups  all-purpose flour
• 1/2 cup  unsweetened cocoa powder
• 1 teaspoon  baking powder
• 1 teaspoon  salt
• 1-1/2 cups  packed brown sugar
• 3   eggs
• 1 teaspoon  vanilla
• 2 cups  pecan halves, toasted
• 24   large marshmallows, halved*
•   Caramel ice cream topping (optional)

Description

Pudgy Cocoa Cookies Topped With Roly-poly Marshmallows, Crisp Pecans, And A Decadent Drizzle Of Caramel Form An Intriguingly Ingenious Treat. The Cookie Recipe Can Be Made And Frozen Up To Three Months.

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