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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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
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.
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.
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.
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.
Drizzle the chocolate glaze over the cooled cookies using a spoon or piping bag. Allow the glaze to set before serving.
Nutrition Facts
Calories |
188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 53 mg | 2% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 18.3 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 94 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
