Week 11: Mississippi Mud Cookies

This week, I was in the mood for something a little different, and yet these are easy to make.

The only real trouble I had was with the frosting, as it came out super thick and wasn’t easy to dribble onto the cookies. I’m not really sure what I did wrong because my frosting was as thick as the frosting in the store-bought containers, and I couldn’t dribble it onto the cookies. The frosting was more of a dallop of frosting, and I had to press it down on each cookie.

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Ingredients (theoretically makes 36 cookies):

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

  1. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
  2. In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla, and eggs.
    Note: Make sure to mix the brown and granulated sugar together before putting into bowl.
  3. In a medium separate bowl, whisk together the flour, cocoa, baking soda, and salt. Gradually add the flour mixture into the butter mixture and blend until combined.
  4. Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 9- 10 minutes. Once you have baked it about 9-10 minutes, pull out pan and add 6-8 miniature 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 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.
  5. Once cool remove and make frosting.

Chocolate Frosting

  1. In a medium mixing bowl, add powder sugar and vanilla, set aside.
  2. In a small saucepan combine 1/2 cup of butter, 1/3 cup of milk, and 6 tablespoons of unsweetened cocoa powder and heat over medium. Stir constantly, about 3-4 minutes or until butter melts.
  3. Remove from heat, and pour into powdered sugar and vanilla, stir (using a whisk is best) until smooth.
  4. 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.

Source

Author: Michael Maravick

I hold a Bachelor's of Science in Manufacturing Engineering from Cal Poly San Luis Obispo. I'm a process engineer by day with a passion for baking and trying new recipes.

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