So I owe this amazing cookie to my friend, Diana. She recently texted me and asked if I had a Mississippi Mud Pie Brownie recipe, on my blog. Although I have a killer recipe, I have yet to post it.
The same day that I received her text, I needed to make some cookies. I wanted them to be unique but I didn’t have a ton of time on my hands, so I needed something quick.
And that was when it hit me. Using my chocolate cookie recipe from my killer German Chocolate Cake Cookies, I could please Diana and myself, by making a Mississippi Mud Cookie.
So I used two of my favorite recipes, to have my own twist on Mississippi Mud Pie.
And friends, did this ever please!
I even like it better than its brownie version! Crazy, right?
Well test this baby out, and the next time your girlfriend calls you for a brownie or a cookie recipe, trust me, you will be sharing this!
This Mississippi Mud Cookie has all of the rich, gooey chocolate, pecan goodness of its original pie recipe. But here it is contained to a few bites, offering you a piece of this chocolate creamy heaven without a fuss or mess.
- Chocolate Cookie
- 2 sticks butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, beaten
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- Pinch salt
- 3 cups miniature marshmallows
- 3 cups pecans, coarsely chopped
- Chocolate Frosting
- ½ cup butter
- 1/3 cup milk
- 6 tablespoons unsweetened cocoa
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined.
Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 9- 10 minutes. Once you have baked it about 9-10 minutes, pull out pan and add 6-8 miniature marshmallows to each cookie, you can gently press in if they fall out, but really you shouldn’t need to do that much. The cookies are so hot the marshmallows stick right to them. Then stick back in the oven for 1 more minute. Remove and immediately sprinkle 1 tablespoon or more (depends on your taste) of pecans onto the marshmallows, you will need to gently press these in, gently! Then set aside and allow to cool on a baking rack.
Once cool remove and make frosting.
In a medium mixing bowl, add powder sugar and vanilla, set aside. Then in a small sauce pan combine first 3 ingredients and heat over medium. Stir constantly, about 3-4 minutes or until butter melts. Remove from heat, and pour into powdered sugar and vanilla, stir (using a whisk is best) until smooth.
Using a spoon, drizzle large amounts of frosting on each cookie, about 1- 1 ½ tablespoons. Dress all the cookies and if there is extra frosting, add more too each one. Let frosting cool and harden before serving. Unless you need to sample one, then dig in just be sure not to burn the roof of your mouth.
Kids review: Even the kids who swear to hate nuts, devoured these cookies.