These Mississippi Mud Cookies are rich, gooey chocolate pecan cookies with an insanely delicious twist to the classic pie.

I love these cookies, and you know what? The best part about these Mississippi Mud Cookies is that they are so easy to make AND make much less of a mess than pie.

a stack of three cookies.

So, I owe this recipe for Mississippi Mud Cookies to my friend, Diana. She recently texted me and asked if I had a Mississippi Mud Pie Brownie recipe after she saw that I have a Mississippi Mud Pie No-Bake Cheesecake on my blog. Although I have a killer recipe, I have yet to post it.

Chocolate Marshmallow Cookies

I knew this cookie’s base had to be unique, rich, and chewy. Therefore I decided to use my chocolate cookie recipe from my German Chocolate Cake Cookies as it is the best cookie.

I contemplated for a while whether to use marshmallow creme or tiny marshmallows, and I went with the one that was less messy to put on the cookie.

close-up shot of a stack of two cookies.
Reader’s Review

Made these for a dinner party, and they would divine! Added just a sprinkle of course salt on top to compliment the sweet richness. – Juli

Where does the Mississippi Mud Pie originate?

The name originates from Mississippi. The dessert resembles the banks of the Mississippi River with the combination of chocolate crust and pudding in the original pie recipe.

This incredibly delicious dessert is traditionally decadent, so while these cookies may not be as rich as the original, they will make your heart swoon.

close-up shot of a cookie.

Mississippi Mud Cookie Ingredients

  • Softened butter
  • Brown sugar
  • Granulated sugar
  • Vanilla extract
  • Eggs
  • Flour
  • Unsweetened cocoa powder Poweder
  • Baking soda
  • Salt
  • Coarsely chopped pecans
  • Miniature marshmallows
  • Powdered sugar
a stack of four cookies.

How to make Mississippi mud cookies

Preheat the oven to 375° F and line baking sheets with parchment paper.

Blend the butter, brown sugar, granulated sugar, vanilla, and eggs in a stand mixer or large bowl using a hand mixer.

In a medium bowl, stir together the flour, cocoa, baking soda, and salt. Gradually add the flour mixture to the butter mixture and blend until combined.

the cookie dough in a mixing bowl.

Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 8-9 minutes.

Once you have baked it for about 7-8 minutes, add 6-8 miniature marshmallows on top of each cookie. You can gently press in if they fall out, but you shouldn’t need to do that much. The cookies are so hot the marshmallows stick right to them. Then stick it back in the oven for 1 more minute.

the cookies topped with marshmallows and pecans.

Remove the cookies from the oven and immediately sprinkle 1 tablespoon or more (depending on your taste) of pecans onto the marshmallows; you will need to press these in gently! Then, set aside and allow it to cool on a baking rack.

Make the frosting while the cookies cool.

Add powdered sugar and vanilla in a medium mixing bowl and set aside.

Then, combine the first three ingredients in a small saucepan and heat over medium. Stir constantly, about 3-4 minutes, or until butter melts. Remove from heat, and pour into powdered sugar and vanilla; stir (using a whisk is best) until smooth.

Drizzle large amounts of frosting on each cookie using a spoon, about 1- 1 1/2 tablespoons. Dress all the cookies and add more if there is extra frosting.

Let the frosting cool and harden before serving. Unless you need to sample one, dig in just be sure not to burn the roof of your mouth.

overhead shot of the frosted cookies.

I love recipes that are delicious, easy, and a real crowd-pleaser. I love these cookies even more than the brownie version, which is a lot for me to say because brownies are my favorite dessert.

Over the holiday, people ooh and aah over these cookies. It’s not your traditional Christmas classic cookie. Still, it’s always a favorite, and since everyone has already been inundated with sugar cookies, well, you can bet they will be an instant hit.

Enjoy this recipe, friends, inspired by one of my friends. It is so delicious you will like this more than a brownie.XOXO San

close-up shot of a stack of cookies.

More Chocolate Cookies

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Mississippi Mud Cookies

Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 48 cookies
Calories: 200 kcal
This Mississippi Mud Cookie has all of the rich, gooey chocolate, pecan goodness of its original pie recipe.
Mississippi mud cookies
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Ingredients
 

Chocolate Cookie

  • 1 cup 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

  • 1/2 cup butter
  • 1/3 cup milk
  • 6 tablespoons unsweetened cocoa
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

Chocolate Cookie

  • Preheat the oven to 375° 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, and bake 8-9 minutes. Once you have baked it about 7-8 minutes, add 6-8 miniature marshmallows on top of 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 minute. Remove and immediately sprinkle 1 tablespoon 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.
  • Once cool remove and make frosting.

Chocolate Frosting

  • In a medium mixing bowl, add powdered sugar and vanilla, set aside. Then in a small saucepan combine first 3 ingredients and heat over medium. Stir constantly, about 3-4 minutes or until butter melts. Remove from heat, and pour into powdered sugar and vanilla, stir (using a whisk is best) until smooth.
  • Using a spoon, drizzle large amounts of frosting on each cookie, about 1- 1 1/2 tablespoons. Dress all the cookies and if there is extra frosting, add more too each one. Let frosting cool and harden before serving. Unless you need to sample one, then dig in just be sure not to burn the roof of your mouth.
Calories: 200kcalCarbohydrates: 26gProtein: 2gFat: 11gSaturated Fat: 4gTrans Fat: 1gCholesterol: 22mgSodium: 81mgPotassium: 68mgFiber: 1gSugar: 19gVitamin A: 192IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Mississippi mud cookies
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Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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82 Comments

  2. WHOA! These cookies look absolutely amazing! I am going to have to try your recipe the next time I want cookies, they look pretty easy to make too!

    Reply

  15. I love Mississippi Mud Cake and this looks even better! Definitely keeping this recipe for our next family get together.

    Reply

  21. Drooling over these cookies! They look amazing and would cure my chocolate craving after I had eaten two of them…or three. Perhaps I should hide a whole dozen of them from the kids.

    Reply
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  35. I never thought of using these ingredients in a cookie, but they look delicious! Can’t wait to try them! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    Reply

  39. Is there really coconut in these? I don’t see it in the ingredient list, but it’s mentioned in the directions.
    They sound delish either way!

    Reply
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  43. These look FABULOUS! #pinning from the Wake Up Wednesday “Linky.” Thank you for linkup in and partying with us. Check back next week to see if you’re featured.

    Reply

  44. In the ingredient list you do not have coconut listed, but in the instructions it says to add coconut. How much?

    Reply

  45. I went ahead and made these without the coconut,chips or nuts in the cookie. WOW! delicious. Thanks for the wonderful recipe.

    Reply
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  48. I was looking for a recipe to make for my son’s bake sale. I think I found it!! However, I am going to add Reeses Pieces to them instead of pecans!!! I will have to keep a couple home for myself!!

    Reply

  49. Made these for a dinner party and they would divine! Added just a sprinkle of course salt on top to compliment the sweet richness.
    And I saved time by using Ghirardelli dark melting wafers instead of frosting. Just heat and pour and it turns out wonderfully!

    Reply
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    1. I’m glad you enjoyed them! They should be flat but chewy cookies, so they may deflate a little as they cool.

      Reply

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