I have joined a group with a few of my favorite bloggers to share our favorite cookie recipe. You can check out the other cookies at the bottom of the post.
I can’t wait for you to try this recipe for Mississippi Mud Cookies and you’re welcome! They are to die for!
But first, the best thing about blogging is the people that I have met and the friends that I have made. I have been a DIY project and thrift store makeover kind of girl for years, and t is so much fun to find like-minded girls. We all love DIY and we all want to be better bloggers. I have found my people, yall!
About 10 years ago my family was invited to a super bowl party, and the host made Mississippi mud. My son thought that this Mississippi mud was the best thing he had ever tasted so I asked for the recipe, and after many years, the recipe is the one that everyone ask for me to make most often.
I took the recipe plus a recipe for a similar cookie and tweaked it to make these cookies because it is so much easier to serve and eat at parties. This cookie is extremely easy even though it doesn’t look that it would be, and the cookie is so soft and delicious! I hope you will try this recipe for Mississippi mud cookies! Other fabulous cookie recipes below. Just click on the highlighted link!
- For the cookie
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/3 cup cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- around 16 large marshmallows or depending on how big your cookies are.
- 6 Tablespoons butter, softened
- 2 Tablespoons cocoa
- 1/4 cup milk
- 1 3/4 cups of confectioners' sugar
- 1/2 teaspoon vanilla extract
- Pecan halves
- Cream butter and sugar in mixing bowl. I use my kitchen aid mixer. Add egg, milk, and vanilla and mix well. Add flour, cocoa, baking soda, and salt. Beat well.
- Drop rounded spoonfuls onto sheet pan lined with parchment paper. If you do not have parchment paper, grease the sheet pan. Bake at 350 degrees for 8 minutes. Cut your large marshmallows in half. Press the marshmallow half cut side down onto the warm cookie. Return the warm cookies to the oven for two minutes. Cool completely.
- For the easy icing
- In a small saucepan, melt the butter (6 Tablespoons).cocoa, and milk. Bring to a boil and boil for 1 minute, stirring continuously. Cool slightly and pour over cookies. Top with pecan.