Recipes | Mississippi Mud Cookies

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Mississippi Mud Cookies
by Amanda Formaro

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Chocolate. Mashmallows. More chocolate. Need we say more? These chewy, chocolatey delicious cookies are best enjoyed the day you make them. However, that shouldn't be a problem. They've never lasted longer than that around here!

Mississippi Mud Cookies

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 F 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.

Reprinted with permission from Mississippi Mud Cookies on Amanda's Cookin'

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About the Author:
Amanda Formaro is the crafty, entrepreneurial mother of four children. She loves to bake, cook and make crafts. She is the craft expert for FamilyCorner.com and Kaboose.com. You can see her crafty creations on Crafts by Amanda and her delicious recipes on Amanda's Cookin'. She is also the owner of Fun Family Crafts.

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