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Monday, July 7, 2014

Mississippi Mud Cookies

If you like Mississippi Mud brownies you are going to love the cookies. These are really good.  They take a little time to make but worth all the time.
These are the ingredients for the cookie part.
Start with 2 sticks butter softened
1 cup brown sugar
1 cup sugar
2 teaspoons vanilla
Mix well until fluffy.
Add two eggs
2 1/4 cups all purpose flour.  Mix well after each cup.
1 teaspoon baking soda
Pinch of salt.
1/2 cup unsweetened cocoa powder
You might use something to mix the cocoa a little before you turn on the mixer to keep from getting cocoa all over the kitchen.  You would think I would know this by now.
You have a nice dough.
Drop dough by tablespoonfuls onto a parchment lined cookie sheet.  Place in a preheated 375 oven.  Bake for 9 minutes.
While the cookies are baking rough chop some pecans.
After 9 minutes take the cookies out.
Add some miniature marshmallows to the top.  The cookies are warm so they should stay put. Put them back in the oven for about a minute and a half.
Take them out.
Add some chopped pecans on top.  Press them into the marshmallows. Let them cool on the tray for about 5 minutes.
These are the ingredients for the icing.
In a saucepan place 1 stick of butter.
1/3 cup milk
6 Tablespoons cocoa
While the butter is melting, measure out 3 1/2 cups powdered sugar
Add 1 teaspoon vanilla to the sugar
Whisk the butter cocoa mixture until it is melted.
Add it to the sugar
Mix well.
Pour on top of the marshmallows and pecans.
Drizzle it around on top.
Enjoy.  Share or save them all for yourself :) 

Mississippi Mud Cookies Recipe

2 sticks butter softened
1 cup brown sugar
1 cup sugar
2 teaspoons vanilla
2 eggs
2 1/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
pinch salt
3 cups miniature marshmallows
3 cups chopped pecans

Frosting Recipe
1/2 cup butter
1/3 cup milk
6 Tablespoons cocoa
3 1/2 cups powdered sugar
1 teaspoon vanilla

Preheat oven 375.  Bake cookies 9 minutes.  Top with marshmallows bake 1 1/2 minutes.




























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