Mississippi Mud Cookies
User Reviews
5
Mississippi Mud Cookies
Description
This recipe melts butter and combines it with brown sugar, then incorporates eggs and vanilla. Dry ingredients including all-purpose flour, unsweetened cocoa powder, baking soda, and salt are blended in until just combined. Chopped pecans and semisweet baking chocolate are folded into the dough for texture and rich chocolate flavor.
Cookies are dropped onto prepared sheets and baked briefly, then topped with mini marshmallows and returned to the oven to toast and melt slightly. The short baking time keeps the cookies soft and fudgy with edges beginning to set. Cooling on the baking sheet before moving to a rack helps maintain their tender texture.
These cookies present a balance of deep chocolate taste, nutty pecans, and a lightly toasted marshmallow topping. Proper measuring of flour is important to avoid dry or crumbly texture. They can be stirred by hand for more control over texture.
Ingredients
- 1 cup butter
- 1 1/2 cups brown sugar packed
- 1 egg large
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/3 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 cup pecans chopped
- 4 ounces semisweet baking chocolate chopped
- 1/2 cup mini marshmallows
Instructions
- Preheat oven to 375 Line baking sheets with parchment paper or silicone baking mat.
- Melt butter in a large heavy saucepan.
- Remove from heat, and stir brown sugar into melted butter.
- Let stand 5 minutes.
- Add egg and egg yolk; stir to combine.
- Stir in vanilla extract.
- Add flour, cocoa powder, baking soda, and salt. Stir until just combined.
- Stir in pecans and chopped chocolate just until incorporated.
- Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
- Bake for about 6 minutes.
- Gently press 3 marshmallows into the top of each cookie.3
- Continue to bake for 2-3 minutes, or until the edges of the cookies are set.
- Let cool on cookie sheet for 5 minutes.
- Remove to wire rack to finish cooling.
Notes
- Accurate measuring of ingredients, especially flour, is important to get the right cookie texture and avoid dryness.
- You can add marshmallows either during the last minutes of baking or immediately pressed onto freshly baked cookies.
- Hand stirring is recommended over mixers to control dough consistency and prevent overmixing.
- Using scant salt or adjusting to taste helps balance sweetness without overpowering the chocolate flavor.
- Nutrition values provided are approximate and based on recipe ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 148kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 24mg | 8% |
| Sodium | 130mg | 5% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 175IU | 4% |
| Calcium | 16mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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