Mud Hen Cookies
Mud Hen Cookies are the ultimate nostalgic sweet treat, combining soft, gooey layers with a crisp, golden meringue topping for a dessert bar that’s both indulgent and visually stunning. The base is a buttery cookie dough, crowned with a luscious mix of mini marshmallows, semi-sweet chocolate chips, and optional chopped nuts for added crunch. What sets these bars apart is the fluffy meringue topping, delicately whipped with powdered sugar to create a melt-in-your-mouth finish that caramelizes beautifully in the oven. Perfect as a crowd-pleasing dessert, these cookies are easy to assemble and bake in just under an hour. Whether for potlucks, holidays, or a decadent weeknight treat, Mud Hen Cookies are a delightful way to satisfy your sweet tooth.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 3 pieces large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
- 0.5 cup chopped pecans or walnuts (optional)
- 0.75 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Separate 2 of the eggs. Place the yolks into the sugar-butter mixture and the whites in a clean, dry bowl for later. Add the remaining whole egg and vanilla extract to the sugar-butter mixture and beat until combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, mixing until just combined. Do not overmix.
Spread the cookie dough evenly into the prepared baking pan using a spatula.
Sprinkle the mini marshmallows, chocolate chips, and chopped nuts (if using) evenly over the cookie dough layer.
In the separate bowl containing the egg whites, beat them until soft peaks form. Gradually add the powdered sugar while continuing to beat until stiff peaks form.
Spread the meringue mixture evenly over the marshmallow and chocolate layer, using a spatula to create swirls for texture, if desired.
Bake in the preheated oven for 30-35 minutes, or until the meringue is lightly golden and crispy.
Remove from the oven and let the cookies cool completely before slicing into bars. Serve and enjoy!
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 108 mg | 5% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 43.0 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 66 mg | 1% | |
*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.
