Chocolate. Cookies. Marshmallows. More chocolate. Need I say more??
I’ve seem these cookies on several blogs over the past several months, but the first one I saw them on was my friend Megan’s. It’s funny about Megan. I remember the first comment she left on my blog. I don’t remember what post, I just remember her saying she liked the name of my blog. I clicked over to hers and low and behold, it’s called Megan’s Cookin’. Hee hee! So today, Megan’s Cookin’ is melding with Amanda’s Cookin’ to bring you these satisfy-your-chocolate-craving Mississippi Mud Cookies. By the way, I find myself spelling out Mississippi in my head whenever I type that. In fact, I don’t think I can type that word without spelling it out just like we did in elementary school! (yeah yeah, who cares Amanda, move on…)
Normally I am a couple of weeks behind in posting what I make. I have a folder full of pictures and the recipes lie in wait for me to post them. But not today. No I made these bad boys today due to an overwhelming craving for gooey chocolate. I hit my “cookie” labeled bookmark folder and there it was, waiting for me in all of its ooey-gooey chocolatey-ness. :) I just had to share them with you right away!
I didn’t change much, other than eliminating the nuts, and instead of using milk chocolate chips, I just used the rest of the bag of semi sweet chocolate chips. My recipe is adapted a little, you can grab the original from Megan’s blog if you prefer nuts.
Oh and by the way, if you have a third of a bag of miniature marshmallows sitting in your kitchen cabinet all stuck together and getting stale (like I did) then never fear, they’ll work great in this! ;)
Mississippi Mud Cookies
adapted from Megan’s Cookin’
1 12-oz bag semisweet chocolate chips, separated
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup plus 2 Tbsp. miniature marshmallows
Microwave ONE CUP of the 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 addition. Gently beat in vanilla, then the melted chocolate.
Combine flour, baking powder, and salt; whisking together in a small bowl. Gradually add to flour mixture to the chocolate mixture, beating until well blended.
Stir in remaining semi sweet chocolate chips.
Drop dough by heaping tablespoonfuls (my cookie scoop worked perfectly) onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.
Bake at 350° for 10 to 12 minutes (10 minutes was perfect for mine) or until set. Let cool on cookie sheet for a few minutes to allow them to rest and deflate a bit, then remove to wire racks to cool completely.
This dough made 44 cookies.
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