Mississippi Mud Cookies
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Mississippi Mud Cookies are a dual chocolate sensation! A semi sweet chocolate chip cookie base crowned with toasty marshmallow bits and drizzled with luscious milk chocolate create a rich, fudgy hand-held treat!
Mississippi Mud Cookies
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Mississippi can’t claim exclusive rights to mud pies. Children across the U.S. participate in that marvellously messy summer past-time of dipping their hands into a puddle and making their own gritty versions.
But Mississippi and its famous muddy river does take credit for inspiring all the layered chocolate-on-chocolate “mud cake” and “mud pie” masterpieces that get gobbled up at parties and potlucks.
With chocolate cookies, puddings, and brownie-like cakes forming the base for a dessert, it’s hard to go wrong, and inspirational additions abound, from nuts and coconut to whipped cream and other fluffy stuff (and, of course, more chocolate).
We’re translating all that rich fudgy, chocolatey goodness into a hand-held treat that can be enjoyed without the hassle of a plate and fork.
Dangerous? Maybe. Delicious? Definitely!
Mississippi Mud Cookies are a match made in heaven with two different types of chocolate.
They start out with a semi-sweet chocolate cookie base which adds tons of complex cocoa flavor without being overly sweet. Sometimes the melted chocolate can be a little too hot coming out of the microwave, so make sure it’s cooled down before you add it to the dough.
If the dough’s too warm when it’s time to bake these, the cookies will spread too much, plus you’ll start softening the marshmallows before they even have a chance to get toasty.
Did I say “marshmallows?” You bet I did!
You’ll press fluffy little candy clouds into the dough right before baking to create toasted sugary bits on top of your cookies.
If you stir the marshmallows into the dough with the milk chocolate chips and pecans (toasted, of course!), the batter will cover up all the toast-able surface area and you’ll miss out on the s’mores-like action going on.
I love using parchment paper to line all my baking pans because it’s non-stick without adding extra oil, plus it mitigates the only thing I hate about cooking – dirty dishes.
Clean-up is a snap! If I’m baking cookies or working with another thick dough, I do sometimes spray the pan very lightly with oil before I put the parchment on just to help it stick.
Otherwise, the parchment tries to pull off the pan every time I disengage my spoons from the cookie dough.
When these Mississippi Mud Cookies emerge from the oven, they’ll have a light crispy exterior (complemented perfectly by those marshmallows) with a soft, chewy inside that replicates every chocoholics wildest dream.
This recipe makes plenty for sharing with friends and neighbours too, so feel free to spread the chocolate love!
- 1 Cup Semi Sweet Chocolate Chips
- 1/2 Cup Unsalted Butter Softened
- 1 Cup Sugar
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cup All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Cup Pecans Chopped
- 1 1/2 Cup Milk Chocolate Chips Divided
- 1 Cup Marshmallows
Preheat oven to 350 degrees F. Place parchment paper onto a cookie sheet and set aside.
Using a microwave safe bowl, melt 1 C of semi sweet chocolate chips.
Using a standing mixer bowl, cream together the butter and sugar. Mix in eggs, 1 at a time until combined.
Add in the melted chocolate and vanilla and mix until smooth and combined.
In a large mixing bowl, combine the flour, baking powder and salt and whisk with a fork. Gradually mix in the flour mixture until combined. The dough will seem sticky but thats how you want it. Using a rubber spatula, mix in 3/4 cup of milk chocolate chips and chopped pecans.
Using small ice cream scoop, scoop some dough onto the cookie sheet. Slightly flatten with your fingers that way the top will be flat when you place your marshmallows on.
Once you've placed about 12 cookies onto the cookie sheet, bake in the preheated oven for about 8 minutes. Pull cookie tray out and place about 4-5 mini marshmallows on top of the cookies. Place back into the oven for another 2-3 minutes or until marshmallows are slightly brown and fuffy.
Pull cookies out and let cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool. Repeat steps with remaining dough.
Using a microwave safe bowl, melt the remaining 3/4 cup of chocolate chips. Pour into a disposable piping bag and cut the tip off. Drizzle chocolate over the cookies. Allow chocolate to harden before enjoying!
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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