Mudslide Cookies

2 or 3 marshmallows
1 Tbls Cream cheese
2 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped

1 tablespoon instant coffee granules
1 tablespoon hot water

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/8 teaspoon salt

1 cup sugar
2 large eggs
1/4 cup semisweet chocolate minichips



Preheat oven to 350°.

Place marshmellows, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted.

Stir until smooth.

Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve.

Stir coffee and vanilla into chocolate mixture.

Combine flour, cocoa, baking powder, and salt, stirring well with a whisk.

Combine sugar, eggs in a large bowl;
beat with a mixer at high speed 6 minutes or until thick and pale.

Stir in flour mixture, nuts, and chocolate chips.

Cover baking sheets with parchment paper.

Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets;

Gently press dough into 1/4-inch-thick rounds.

Bake at 350° for 15 minutes or until set. Cool 1 minute. Remove from pans; cool completely on wire racks.