Thursday, 27 August 2015

Mississippi Mud Cookies

These cookies are so rich and gooey! Thank you A Dash of Sanity

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
  • Bake 9- 10 minutes,  pull out pan and add 6-8 miniature marshmallows to each cookie
  • Put back in the oven for 1 more minute.
  • Remove and immediately sprinkle 1 tablespoon or more of pecans onto the marshmallows
  • Press these in, gently!
  • 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.
  • In a small sauce pan combine first 3 ingredients and heat over medium heat
  • Stir constantly, about 3-4 minutes or until butter melts.
  • Remove from heat, and pour into powdered sugar and vanilla
  • Stir with a whisk 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.

1 comment:

  1. Going to make these this is great you made the cookie and all.. Janice