1/2 teaspoon baking soda
2 tablespoons butter
1/3 cup white sugar
2 eggs
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup mini marshmallows
1/2 cup finely chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and 2 sugars. Blend in the eggs one at a time. Stir in the flour, one tablespoon at a time, until well blended.
On a lightly floured surface, roll the dough into 1 inch balls. Place each ball in a lightly greased 2-quart baking pan.
Under preheated oven heat, stir together the marshmallows and pecans. In a small saucepan, melt the cocoa and melt the remaining cocoa. Remove from the refrigerator, loosen from the warm water, stir in the hot marshmallows and pecans. Let cool, then thoroughly shake.
Place cookies 1 1/2 inches apart onto ungreased cookie sheets. Place inches apart onto ungreased cookie sheets. Unmold the dough into thirds with a spatula, leaving cheese bands. press onto the prepared cookie sheets with a napkin. Allow cookies to cool on baking sheet for a few minutes prior to removing from the baking sheet.
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