Fill your cookie jars and tins with these family-favorite goodies.
Mississippi Mud Cookies
Makes about 36
Ingredients
- 1 cup unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 (4-ounce) bars bittersweet chocolate, coarsely chopped
- 3 cups mini marshmallows
- ½ cup pecan halves, toasted
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until creamy, about 3 minutes. Add eggs and vanilla; beat until eggs are blended.
- In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Add flour mixture to butter mixture, beating for 1 to 2 minutes or until incorporated. Chill dough for at least 1 hour.
- Preheat oven to 350°. Line 3 baking sheets with parchment paper.
- Drop dough by tablespoonfuls 2 inches apart onto prepared pans. Bake until set, 9 to 10 minutes. Remove from oven. While cookies are warm, top each with 1 chocolate piece, 3 marshmallows, and 1 pecan half. Let cool for 10 minutes. Transfer to a wire rack to let cool completely.
