A Dash of Sanity

Easy family friendly recipes: dinner to dessert.

Mississippi Mud Cookies

These Mississippi Mud Cookies are rich, gooey chocolate pecan cookies that are an insanely delicious twist of the classic pie.

I love these cookies and you know what the best part about these Mississippi Mud Cookies is that they are so easy to make AND make much less of a mess than pie. {Especially with kids.}

So I owe this recipe for Mississippi Mud Cookies to my friend, Diana. She recently texted me and asked if I had a Mississippi Mud Pie Brownie recipe after she saw that I have a Mississippi Mud Pie No Bake Cheesecake, on my blog. Although I have a killer recipe, I have yet to post it.

 

Stack of Mississippi Mud Cookies
I knew that the base of this cookie had to be amazing, rich and chewy. Therefore I decided to use my chocolate cookies recipe from my German Chocolate Cake Cookies as it seriously is the best cookie around.

I contemplated for a while on whether to use marshmallow creme or tiny marshmallows and I went with the one that was less messy to put on the cookie. Do you know how sticky marshmallow creme is? If you ever need to learn how to get it out of hair and carpet, hit me up. I may or may not have a few tips.

Mississippi Mud Cookies are rich, gooey chocolate pecan cookies

Where does the Mississippi Mud Pie originate?

The name originates from Mississippi obviously. The dessert is said to resemble the banks of the Mississippi River with the combination in the original pie recipe of chocolate crust and pudding. This incredibly delicious dessert is traditionally decadent, so while these cookies may not be as rich as the original, they are sure will make your heart swoon.

Mississippi Mud Cookies with pecans

 How to make Mississippi Mud Cookies:

  • Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
  • Beat together butter, brown sugar, granulated sugar, vanilla and eggs.
  • In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined.
  • Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.
  • Once cool prepare frosting.
  • In a medium mixing bowl, add powder sugar and vanilla, set aside. Then in a small saucepan combine first 3 ingredients and heat over medium. Stir constantly, about 3-4 minutes or until butter melts. Remove from heat, and pour into powdered sugar and vanilla, stir (using a whisk is best) until smooth.
  • Using a spoon, drizzle large amounts of frosting on each cookie, about 1- 1 ½ tablespoon. Dress all the cookies and if there is extra frosting, add more too each one. Let frosting cool and harden before serving. Unless you need to sample one, then dig in just be sure not to burn the roof of your mouth.

hot fudge spoon
I love recipes that are delicious, easy and a real crowd pleaser. For me, I love these cookies even more than the brownie version which is a lot for me to say because brownies are my favorite dessert.

Over the holiday’s people ohhh and ahhh over these cookies. Not your traditional Christmas classic cookie but always a favorite and the fact that everyone has already been inundated with sugar cookies, well you can bet that they will become an instant hit.

Enjoy this recipe friends that’s inspired by one of my friends and is so delicious you will like this more than a brownie…..XOXO San

Don’t forget to pin this recipe for Mississippi Mud Cookies to your favorite Pinterest board for later.

These Mississippi Mud Cookies are rich, gooey chocolate pecan cookies that are an insanely delicious twist of the classic pie.

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Mississippi Mud Cookies |Rich gooey chocolate pecan cookie.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This Mississippi Mud Cookie has all of the rich, gooey chocolate, pecan goodness of its original pie recipe. But here it is contained to a few bites, offering you a piece of this chocolate creamy heaven without a fuss or mess.

Servings: 36 cookies
Calories: 222 kcal
Author: Sandra
Ingredients
  • Chocolate Cookie
  • 2 sticks butter softened
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs beaten
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • Pinch salt
  • 3 cups miniature marshmallows
  • 3 cups pecans coarsely chopped
  • Chocolate Frosting
  • ½ cup butter
  • 1/3 cup milk
  • 6 tablespoons unsweetened cocoa
  • 3 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
Instructions
  1. Chocolate Cookie
  2. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
  3. In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined.
  4. Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 9- 10 minutes. Once you have baked it about 9-10 minutes, pull out pan and add 6-8 miniature marshmallows to each cookie, you can gently press in if they fall out, but really you shouldn’t need to do that much. The cookies are so hot the marshmallows stick right to them. Then stick back in the oven for 1 more minute. Remove and immediately sprinkle 1 tablespoon or more (depends on your taste) of pecans onto the marshmallows, you will need to gently press these in, gently! Then set aside and allow to cool on a baking rack.
  5. Once cool remove and make frosting.
  6. Chocolate Frosting
  7. In a medium mixing bowl, add powder sugar and vanilla, set aside. Then in a small sauce pan combine first 3 ingredients and heat over medium. Stir constantly, about 3-4 minutes or until butter melts. Remove from heat, and pour into powdered sugar and vanilla, stir (using a whisk is best) until smooth.
  8. Using a spoon, drizzle large amounts of frosting on each cookie, about 1- 1 ½ tablespoons. Dress all the cookies and if there is extra frosting, add more too each one. Let frosting cool and harden before serving. Unless you need to sample one, then dig in just be sure not to burn the roof of your mouth.
Nutrition Facts
Mississippi Mud Cookies |Rich gooey chocolate pecan cookie.
Amount Per Serving
Calories 222 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 16mg 5%
Sodium 63mg 3%
Potassium 87mg 2%
Total Carbohydrates 35g 12%
Dietary Fiber 1g 4%
Sugars 25g
Protein 2g 4%
Vitamin A 2%
Vitamin C 0.1%
Calcium 1.9%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.

Kids review: Even the kids who swear to hate nuts, devoured these cookies.

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Comments

  2. WHOA! These cookies look absolutely amazing! I am going to have to try your recipe the next time I want cookies, they look pretty easy to make too!

    Reply

  15. I love Mississippi Mud Cake and this looks even better! Definitely keeping this recipe for our next family get together.

    Reply

  21. Drooling over these cookies! They look amazing and would cure my chocolate craving after I had eaten two of them…or three. Perhaps I should hide a whole dozen of them from the kids.

    Reply

  33. I never thought of using these ingredients in a cookie, but they look delicious! Can’t wait to try them! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    Reply

  37. Is there really coconut in these? I don’t see it in the ingredient list, but it’s mentioned in the directions.
    They sound delish either way!

    Reply

  38. These look FABULOUS! #pinning from the Wake Up Wednesday “Linky.” Thank you for linkup in and partying with us. Check back next week to see if you’re featured.

    Reply

  39. In the ingredient list you do not have coconut listed, but in the instructions it says to add coconut. How much?

    Reply

  40. I went ahead and made these without the coconut,chips or nuts in the cookie. WOW! delicious. Thanks for the wonderful recipe.

    Reply

  42. I was looking for a recipe to make for my son’s bake sale. I think I found it!! However, I am going to add Reeses Pieces to them instead of pecans!!! I will have to keep a couple home for myself!!

    Reply

  43. Made these for a dinner party and they would divine! Added just a sprinkle of course salt on top to compliment the sweet richness.
    And I saved time by using Ghirardelli dark melting wafers instead of frosting. Just heat and pour and it turns out wonderfully!

    Reply

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