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Ingredients
| semisweet chocolate chips (chips): 1 cup |
| salted butter: 1/2 cup (softened) |
| granulated sugar: 1 cup |
| eggs: 2 (large) |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1 tsp |
| salt: 1/2 tsp |
| pecans (chopped): 1 cup |
| milk chocolate chips: 1/2 cup |
| miniature marshmallows: 1 cup |
| miniature marshmallows: 2 Tbl |
Mississippi Mud Cookies
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
12 min -
Servings
3 serving(s)
Tags
- Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at high 1 minute or until smooth, stirring every 30 seconds.
- Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each new addition. Beat in vanilla and melted chocolate.
- Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.
- Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.
- Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks for cooling.