We recently made Mississippi Mud for Little Chef Dad’s birthday. We ran across a recipe for Mississippi Mud Cookies and thought that might be perfect to take to school in lunches. Little Chef A was able to stay up late one night after here sisters went to bed to make these for the next day. She was happy to have one on one time and she was excited to taste test before anyone else!
The sugar and butter were creamed together. The eggs were cracked into a separate bowl which made it easy to add one at a time to the mixture. The chocolate was put in the microwave to melt. However, it did not work out as planned! After one minute the chocolate looked like it was starting to melt. After 30 more seconds it was obviously turning into a powder, not a liquid. I have never had chocolate do that to me before! I was using the same bag of chips I have many times previous. We decided it was best to start all over. The second time it melted perfectly! This chocolate and vanilla was added to the butter/sugar mixture. Little Chef A loved watching the color change from light to dark.
In another separate bowl the flour, baking powder and salt were combined. This smaller bowl was added slowly into chocolate mixture. The last ingredients to add in were the pecans and chocolate chips.
I spooned the mixture onto a parchment lined cookie sheet while Little Chef A very artistically added 3 miniature marshmallows to the top of each. She pressed them down into the dough a bit so they didn’t fall off in the baking. (We learned by experience!) After 10-12 minutes they were ready! Little Chef A could not go to bed without trying one…or two!
What You Need:
Mississippi Mud Cookies
1 cup semisweet chocolate morsels
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1/2 cup milk chocolate morsels
1 cup plus 2 Tablespoons miniature marshmallows
What You Do With the Stuff:
- Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH 1 minute or until smooth, stirring every 30 seconds.
- Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.
- Combine flour, baking powder, and salt, gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.
- Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.
- Bake at 350 degrees for 10 to 12 minutes or until set. Remove to wire racks.