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.