Mississippi Mud Cookies

How To Make Mississippi Mud Cookies

I like to make this recipe by hand. It’s harder to overmix the cookie dough when mixing it by hand.

Melt the butter in a large, heavy saucepan. The butter should be just melted, not sizzling hot or browned.

Remove from heat, and whisk in the brown sugar. Let it sit for 5 minutes.

Whisk in the egg and egg yolk until combined. Stir in the vanilla extract.

Add the flour, cocoa powder, baking soda, and salt. Stir in just until incorporated. Don’t overmix.

Add the chopped pecans and chopped chocolate. Stir in just until incorporated.

Drop scoops of dough 2 inches apart on prepared baking sheet. Bake for about 6 minutes.

Top the cookies with 3 marshmallows per cookie. Return to the oven, and continue to bake for an additional 2-3 minutes, or until the edges are set.

Let the cookies cool for 5 minutes on the cookie sheet. Remove to a wire cooling rack to finish cooling.

Tips To Make Perfect Chocolate Cookies

• I prefer to mix the cookie dough by hand. I think it helps the cookie texture (soft in the middle with chewy edges).
• Don’t overcook the butter. It should be just barely melted. It doesn’t need to be hot and shouldn’t be browned.
• You can omit the pecans if you prefer.
• Don’t overbake the cookies. The cookies should look soft and a little underdone in the middle. This helps them to stay soft after they’ve cooled.