At different times in our lives we have experiences that change us forever. In my case, finding a new cookie recipe that is ultimately awesome. And this recipe is just that! This is one of those recipes where you take a bite and then start crying because you’re so happy you’ve created something so delicious and now have the ability to make them all the time. I feel the same way about S’more Bars but that’s an entirely different yet delicious story.
I think we should just dig right into this recipe! (PS Every time I type out the word “Mississippi” I type it in the same rhythm as if I’m back in elementary school learning to spell it. I bet you’re doing the same thing right now, am I right!)
Mississippi Mud Cookies
makes about 3 dozen cookies
- 1 c. semisweet chocolate chips
- 1/2 c. butter, softened
- 1 c. sugar
- 2 large eggs
- 1 tsp. vanilla
- 1 1/2 c. flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 c. chopped pecans
- 1/2 c. milk chocolate chips
- 1 c. plus 2 Tbsp mini marshmallows
Microwave the semisweet chocolate chips in a microwave-safe bowl for 30 seconds. Stir, then microwave for 30 more seconds or until the chips are smooth when stirred.
Beat butter and sugar at medium speed with a hand mixer or stand mixer until creamy. Add the eggs, 1 at a time, beating until blended after each one. Beat in the vanilla and melted chocolate.
In another bowl, combine flour, baking powder, and salt. Gradually add this mixture to the chocolate mixture and beat till well blended. Stir in the chopped pecans and 1/2 c. milk chocolate morsels.
Drop the dough by heaping tablespoonsful onto a baking sheet lined with parchment paper. (This is just for easy clean up. If you don’t have parchment paper, bake the cookies on a baking stone or greased cookie sheet.) Press 3 mini marshmallows into each portion of the dough.
Bake at 350 degrees for 10 – 12 minutes. Enjoy!!!
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