Rocky Road Trippers

• 8 ounces bittersweet chocolate, chopped
• 4 ounces unsweetened chocolate, chopped
• 12 cup butter, cut up
• 34 cup all-purpose flour
• 12 teaspoon baking powder
• 12 teaspoon salt
• 4 eggs
• 1 12 cups sugar
• 2 teaspoons vanilla
• 1 cup mini marshmallows, divided
• 1 cup pecans, chopped and divided
• 1 cup milk chocolate chips, divided

1. Microwave the chocolates and butter in medium microwave safe bowl 1-3 minutes or until almost melted; stirring every 30 seconds.
2. Stir until smooth; let stand 5-8 minutes or until cool; stirring occasionally.
3. Meanwhile, whisk flour, baking powder and salt in small bowl.
4. Beat eggs and sugar in large bowl on medium-high speed 5 minutes or until pale and thick.
5. At low speed, beat in chocolate mixture and vanilla until smooth.
6. Beat in flour mixture just until combined.
7. Stir in 1/2 cup each of marshmallows, nuts and chocolate chips.
8. Cover and refrigerate for 1 hour or until firm.
9. Heat oven to 350 degrees.
10. Drop scant 1/4 cup dough per cookie onto parchment paper lined baking sheets, leaving about 3" between each cookies.
11. Bake 6 minutes or until cookies begin to spread and are still moist on top.
12. Remove from oven.
13. Carefully sprinkle remaining 1/2 cup marshmallows, nuts and chocolate chips over cookies; gently press into cookies.
14. Bake an additional 5-6 minutes or until edges are firm and set but centers are still moist.
15. Cool completely on parchment paper on wire rack.
16. Cookies can be made 3 days ahead.
17. Store in an airtight container.

bittersweet chocolate, chocolate, butter, flour, baking powder, salt, eggs, sugar, vanilla, marshmallows, pecans, milk chocolate chips

Taken from www.food.com/recipe/rocky-road-trippers-485006 (may not work)