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.
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.
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.
Mississippi Mud Cookie Ingredients
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.
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.
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.
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
More Chocolate Cookies
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My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
Mississippi Mud Cookies
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.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
These look amazing!! The cookies look so fudgy… and the toppings!! Yum!!
I ate a cheesecake last night that looked a lot like the cookies. I love the flavor combination! They look awesome.
These look delicious! So creative!
Oh my goodness! These look amazing! I need to try this! Pinning!
Thanks I hope you like them!
These sound amazing, Sandra!!
Thanks girl!
Ok, this is a must make – like today! Thanks for sharing at Wonderful Wed Blog Hop. Carrie, A Mother’s Shadow
These sound so good!!!! =)
Stopping by from “Party on the Porch”!
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!
I’m gaining weight just looking at all the incredible edibles you have. Thanks again for sharing. See you next #theWeekendsocial? 🙂 Off to pin. @theKitchenChopper
Now this is a COOKIE!! Pinned and sharing on Facebook!!
Hugs from Freedom Fridays!!
These look incredible! So decadent!
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!
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.
Thanks Christie I will be by. xo San
In the ingredient list you do not have coconut listed, but in the instructions it says to add coconut. How much?
No coconut in it sorry about that, the recipe has been revised. xo San
I went ahead and made these without the coconut,chips or nuts in the cookie. WOW! delicious. Thanks for the wonderful recipe.
You’re welcome! xo San
Wow these look awesome. Thanks for sharing. Hello from Craft Frenzy Friday!
Happy you came by, thanks! Hope you can try them soon! xo San
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!!
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!
Are the these cookies crunchy or soft? (Mississippi Mud)…. Thank you