Yes, that’s the word…decadent. Seriously. I don’t throw that word around lightly.
As we southerners say (and as quoted in the cookbook, Gimme Some Sugar, Darlin’):
These Mississippi Mud Cake copy-cat cookies are worthy of another southern sayin’:
Well, won’t that just frost your cookies!
Except, we have no frosting for these Mississippi Mud decadents. We have marshmallows. (Prepare for eyes rolling back into your head as you chew and swallow. I warned you.)
You can follow this original Mississippi Mud Cookie recipe at Cooks.com or print my version. Both versions include NO SIFTING flour. Ha! I don’t sift flour (unless coerced at gun-point). The recipe is just as delicious without sifting! (I did use more marshmallows and share a mixing trick that sort of replaces the need for sifting.)
- 1 cup semi-sweet chocolate chips
- 1 stick unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1-1/2 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped, roasted, salted pecans
- ½ cup milk chocolate chips
- 1-1/2 cups mini-marshmallows
- Parchment paper isn't required, but use if cookies are prone to stick to your pan. My stainless steel pans were fine with no sticking. Yay.
- Heat oven to 350 degrees.
- Cream sugar and butter until mixed and no longer crumbly.
- Add eggs and vanilla. Beat one minute on medium speed.
- Add flour, baking powder, and salt to bowl of sugar/butter mixture. Lift beaters of mixer slightly and turn to low power to pre-mix the dry ingredients slightly before lowering beaters to blend all ingredients together. Turn to medium speed, and mix one minute.
- Stir pecan pieces and milk chocolate chips into mixture and blend.
- With medium-sized ice cream scoop, place mounded batter on cookie sheets, 2-1/2 inches apart. Do not flatten.
- Bake for 10-12 minutes at 350 degrees. Best results in my oven were to remove cookies at most puffed point, which was at 11 minutes.
- Immediately and quickly, insert 3 to 4 mini marshmallows into each cookie while hot and puffy. Work quickly before cookies lose flexibility.
- Cool about 4 minutes on pan, then remove to wire cooling rack.
- Enjoy the decadence!
I followed the recipe in the Gimme Some Sugar, Darlin’ cookbook, which is identical to the recipe at Food.com (except for the sifting factor as directed in the cookbook).
The other difference between the recipes is when to add the marshmallows.
The recipe at the link I shared says to add the marshmallows before cooking. Gimme Some Sugar, Darlin’ says to push the marshmallows into the cookies when they come out of the oven.
I prefer my marshmallows toasted slightly. So, I thought I’d prefer them the Food.com way, but I actually liked the taste of these cookies with marshmallows pushed into the cookies after baking. You need to try it yourself both ways before you really know!
Pre-baking addition of marshmallows:
Nice and toasted results. Except, somehow the toasted flavor wasn’t as compatible as I expected.
Post-baking addition of marshmallows:
We had visitors last weekend, and someone who doesn’t like marshmallows was able to pick them off fairly easily when added post-baked.
I love happy visitors! Don’t you? 🙂
Do you like your marshmallows toasted? Oh, and, do you always sift flour when stated in a recipe?
Happy Friday blessings~