Mississippi Mud Pie Cookies

If you read my cookies and cream cookie post, you might remember I mentioned that I felt they were the best chocolate cookies I had ever tasted.  Well for me, these Mississippi Mud Pie Cookies rank right up there with those.  When I saw these on the C&C Cakery   blog, I knew I would like them.  How could I not?  They contain two of my favorite things, chocolate and marshmallows.  This is a simple to make and incredibly yummy, chocolaty, marshmallowy cookie. 

My family loved them.  In fact, within ten minutes of them coming out of the oven, there were only two left.  One by one, my kids and husband came into the kitchen to sample the cookies.  They would take one, eat it as they left the kitchen, and them come back for another one.  An argument even ensued amongst them over who was eating too many..lol   Next time, I will definitely have to double the batch.

To make these cookies, preheat your oven to 350 degrees F.  Melt 3 ounces of semi-sweet chocolate that has been chopped up.  (I actually used 1/4 of a bag of chocolate chips because that is what I had.)  To melt it, place the chocolate in a small bowl and microwave in 30 second increments stirring after each 30 seconds until melted.  Set aside.

Next in a large bowl, cream together 1/4 cup of butter and 1/3 cup of sugar until fluffy.

  Add 1 egg and 1/2 teaspoon of vanilla and mix well. 

Add the melted chocolate and mix well.

  In a separate bowl, combine 3/4 cups of flour, 1/2 teaspoons of baking powder, 1/4 teaspoon of salt. 

 Gradually add flour mixture to butter and egg mixture and mix well.

  Add 1/2 cup of chopped pecans and 1/2 cup of dark chocolate chips and mix well.  I left out the nuts and used milk chocolate chips, because the hubby and kids do not like nuts or dark chocolate.  I know they are weird but I love them anyway.

Drop by tablespoonfuls onto ungreased cookie sheets.

 Top each piece of cookie dough with three mini marshmallows and press them gently into the cookie.

 Bake 10-12 minutes.  Allow to set on cookie sheet for a minute then transfer to a cooling rack. 

Mississippi Mud Pie Cookies C&C Cakery
Printable recipe
3 ounces semi-sweet chocolate, chopped and melted

1/4 cup butter, softened
1/3 cup sugar

1 large eggs

1/2 teaspoon vanilla

3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped pecans

1/2 cup dark chocolate chips

Miniature marshmallows


Note:  This makes about 12-16 cookies, depending on how big you make them; so you might want to double the batch if you would like more.
1) Preheat oven to 350F.  In a large bowl, beat butter and sugar until fluffy. Mix in the egg, then the vanilla, and mix well until everything has come together.  Add the melted chocolate and mix until everything is evenly chocolaty.

2) Combine Flour, baking powder, and salt in a small mixing bowl.


3) Mix the dry ingredients into your wet until just combined. Mix in the pecans and chocolate chips until everything is evenly distributed. Drop heaping tablespoonfuls onto your baking sheet and push three marshmallows into the top. Bake for 10 to 12 minutes, then cool until set. Best enjoyed while warm.  

I am linking these up to Bookmarked Recipes - Every Tuesday Event!