Mississippi Mud Cookies

Ingredients:

2 cups SemiSweet Chocolate Chips
1 cup Butter, softened
2 cups Sugar 4 large Eggs
2 tsp Vanilla
3 cups All-Purpose Flour
2 tsp Baking Powder
1 tsp Salt
2 cups chopped Pecans
1 cup Milk Chocolate Chips
2 1/3 cups Minature Marshmallows
Directions:

Preheat oven to 350 degrees.

Microwave semisweet chocolate chips in a small microwave-safe glass bowl on High for 1 minute or until smooth, stirring ever 30 seconds.

Beat butter and sugar at medium speed with an electric mixer until creamy;

add eggs (1 at a time) beating until blended blended.

Beat in Vanilla and melted chocolate

Combine flour, baking powder, and salt and add to chocolate mixture 1/2 cup at a time, beating until well blended.

Stir in chopped pecans and milk chocolate chips.

Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets.

Press 3 marchmallows into each portion of dough.

Bake for 10 to 12 minutes or until set.

Remove to wire racks.

Makes 3 dozen

Triple Chocolate Chip Cookies

Ingredients

1 cup butter flavored vegetable shortening
1/2 cup vegetable shortening
3/4 cup sugar
1 3/4 cups firmly packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 (6-ounce) package semisweet chocolate morsels
1 (6-ounce) package milk chocolate morsels
1 cup of bittersweet chocolate morsels 

Directions

Preheat oven to 375 degrees F. Line baking sheets with parchment paper.

With an electric mixer, mix shortening at medium speed until creamy;

gradually add sugars,

beating until fluffy.

Add eggs (one at a time) and vanilla, beating well.

In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended.

Stir in chocolate morsels.

Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets.

Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.