Mississippi Mud Cookies
Indulge in the gooey decadence of Mississippi Mud Cookies, a rich and chocolatey treat that’s guaranteed to satisfy your sweet tooth! These soft and fudgy cookies are loaded with cocoa, crowned with melty mini marshmallows, and finished with a luxurious drizzle of silky chocolate glaze. Optionally, add chopped pecans for a nutty crunch that complements the sweetness perfectly. With just 15 minutes of prep time, these cookies are quick to prepare and boast a luscious combination of textures—chewy, gooey, and slightly crisp on the edges. Perfect for bake sales, parties, or a cozy night in, Mississippi Mud Cookies are a crowd-pleasing twist on the classic Mississippi Mud Pie. Make a batch today and watch as they disappear in no time! Keywords: Mississippi Mud Cookies, chocolate cookies with marshmallows, easy dessert recipes, fudgy cookies, chocolate glaze cookies.
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Ingredients
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 whole large egg
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1.5 cups mini marshmallows
- 0.5 cup chopped pecans (optional)
- 0.75 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 3
Add the egg and vanilla extract to the bowl and mix until fully incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Step 6
Fold in the chopped pecans, if using, then scoop the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Use roughly 1.5 tablespoons of dough per cookie.
Step 7
Bake the cookies in the preheated oven for 8 minutes. Remove the cookies from the oven and immediately press 4-5 mini marshmallows into the top of each cookie.
Step 8
Return the cookies to the oven and bake for an additional 2 minutes, or until the marshmallows are slightly puffed and melted. Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Step 9
To make the chocolate glaze, place the semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until the chocolate is fully melted and smooth.
Step 10
Drizzle the chocolate glaze over the cooled cookies using a spoon or piping bag. Allow the glaze to set before serving.
Nutrition Facts
| Serving size | (987.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3839.3 |
| Total Fat 155.2g | 0% |
| Saturated Fat 70.2g | 0% |
| Cholesterol 340mg | 0% |
| Sodium 1392.4mg | 0% |
| Total Carbohydrate 645.6g | 0% |
| Dietary Fiber 62.3g | 0% |
| Total Sugars 392.5g | |
| Protein 63.6g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 308.7mg | 0% |
| Iron 33.3mg | 0% |
| Potassium 2429.9mg | 0% |
Source of Calories