Mississippi Mud Cookies (adashofsanity)

Chocolate Cookie

2 sticks butter, softened
1 c light brown sugar
1 c sugar
2 t vanilla
2 large eggs, beaten
2 1/4 c flour
1/2 c unsweetened cocoa powder
1 t baking soda
pinch salt
3 c miniature marshmallows
3 c pecans, coarsely chopped

Preheat oven to 375 F. Line baking sheets with parchment paper. In a stand mixer or large bowl using a hand mixer, blend the butter, sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mix into the butter mix and blend until combined. Drop the dough by T onto the prepared baking sheets, 12 cookies per sheet and bake 9 – 10 min. Once you have baked it about 9 – 10 min, pull out pan and add 6 – 8 min marshmallows to each cookie, you can gently press in if they fall out, but really you shouldn’t need to do that much. The cookies are so hot the marshmallows stick right to them. Then stick back in the oven for 1 more min. Remove and immediately sprinkle 1 T or more (depends on your taste) of pecans onto the marshmallows, you will need to gently press these in, gently! Then set aside and allow to cool on a baking rack. Using a spoon, drizzle large amounts of frosting on each cookie, about 1 – 1 1/2 T. Dress all the cookies and if there is extra frosting, add more to each one. Let frosting cool and harden before serving.

Chocolate Frosting

1/2 c butter
1/3 c milk
6 T unsweetened cocoa
3 1/2 c powdered sugar
1 t vanilla



In a medium mixing bowl add powder sugar and vanilla, set aside. Then in a small sauce pan combine first 3 ingredients and heat over medium. Stir constantly, about 3 – 4 min or until butter melts. Remove from heat and pour into powdered sugar and vanilla, stir (using a whisk is best) until smooth.




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