Here’s another recipe from Pampered Chef’s “Simply Sweet” cookbook which I highly recommend investing in if you like to make desserts like I do.  I did not make my cookies giant size, just regular size and they are for the grips at work who always take care of me and make sure that I have shade when we are filming outside, they are awesome and I promised them treats!

1 3/4 cups flour

1/2 cup unsweetened cocoa powder (plus additional for flattening cookies)

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter (2 sticks), softened

3/4 cup packed brown sugar

1 egg

1/2 teaspoon vanilla

1 1/2 cups coarsely chopped toasted pecans, divided (I used walnuts instead)

1 (11.5 oz) package semi sweet chocolate chunks, divided (I used chocolate chips)

1 1/4 cups miniature marshmallows

1  Preheat oven to 350.  Line cookie sheet with parchment paper (do not omit this step, you need the parchment paper because of the marshmallows).  Combine flour, cocoa, baking soda and salt and mix well.  Beat butter and brown sugar on medium high until creamy.  Add egg and vanilla; beat until light and fluffy.  Gradually add flour mixture; beat just until mixture forms into a dough.  Stir 3/4 cup of the pecans and 1 1/4 cups of the chocolate chunks into the dough.  (I was in a hurry so I just mixed in all the nuts, all the chocolate chips and all the marshmallows right into the dough.)

2  Using large scoop for giant cookies or cookie scoop for regular size cookies, drop rounded scoops of dough, 2″ apart onto cookie sheets.  Dip back of scoop in cocoa; flatten cookies slightly using back of scoop.  Lightly press half of the remaining pecans and chocolate chunks into tops of cookies.

3  Bake 14 – 16 minutes or until cookies are almost set.  (Centers will be soft,  Do not overbake.)  Remove cookie sheet from oven; immediately press half of marshmallows into tops of cookies.  Slide parchment and cookies onto cooling racks; cool completely.  Repeat with remaining dough, nuts, chocolate chunks and marshmallows.