Indulge in Ultimate Gooey Perfection: The Best Mississippi Mud Cookies Recipe
The Irresistible Allure of Mississippi Mud Cookies
I originally brought this beloved recipe to life way back in 2009, and over the years, it has become a staple in my kitchen and a favorite among friends and family. Given how exceptionally good these cookies are, I recently felt it was high time to give the recipe a complete refresh, not just with updated, mouth-watering photos, but also with a deeper dive into what makes them so special. They are truly *that* good – a testament to simple ingredients coming together to create something extraordinary.
On a lighter note, does anyone else find themselves meticulously spelling out “Mississippi” in their head every single time they type or write it? I confess, it’s a habit I picked up in elementary school, and to this day, I don’t think I can type that word without mentally reciting “M-I-S-S-I-S-S-I-P-P-I”! It’s a little quirk that always brings a smile to my face, much like the joy these cookies bring.
If you’re anything like me and your bookmark folder is overflowing with cookie recipes, you’ll definitely want to save this collection of 50 Cookie Recipes! It’s a treasure trove of sweet delights. And for those who are true aficionados of the glorious combination of marshmallow and chocolate, you absolutely must try this rocky road fudge – it will be right up your alley and might just become another one of your favorite indulgences!
A Personal Craving, An Instant Share
Usually, I find myself a couple of weeks behind in publishing the delicious treats I whip up. My computer has a dedicated folder brimming with tempting photos, and the corresponding recipes patiently await their turn to be shared with the world. But today was different. There was no waiting game with these bad boys. A sudden, overwhelming craving for truly gooey chocolate struck, and I knew exactly what I needed to make. I dove into my “cookie” labeled bookmark folder, and there it was, staring back at me in all its ooey-gooey, chocolatey glory: the Mississippi Mud Cookie recipe.
The craving was so intense, the cookies so utterly delicious, that I just had to share them with you immediately! The joy of biting into one of these fresh, warm cookies, with the melted marshmallows and rich chocolate chips, was too good to keep under wraps. It’s moments like these, when a recipe delivers pure, unadulterated comfort and happiness, that remind me why I love to bake and share.
When I revisited this recipe, I didn’t change much from its original form, which speaks to its enduring perfection. The primary adjustments I made were eliminating the nuts (a personal preference for a smoother texture) and opting for an entire bag of semi-sweet chocolate chips instead of a mix that included milk chocolate. This slightly deeper chocolate flavor really enhances the “mud” aspect of the cookie. My adaptation is minor, but if you’re a fan of nuts in your cookies, you can easily find the original version on Megan’s blog.
Oh, and by the way, if you happen to have a third of a bag of miniature marshmallows lingering in your kitchen cabinet, perhaps a little stuck together and teetering on the edge of staleness (which I certainly did!), then fear not! These cookies are the perfect redemption project for them. They’ll melt beautifully into the rich chocolate dough, adding that signature gooeyness that makes these cookies so special. No need to rush out for fresh marshmallows when you have a forgotten treasure waiting!
Essential Ingredients for Perfect Mississippi Mud Cookies
Creating these divine Mississippi Mud Cookies requires a few simple, yet high-quality ingredients. Each plays a crucial role in achieving the perfect balance of flavor and texture:
- **1 (12-ounce) bag semisweet chocolate chips, separated:** The star of the show! Using semisweet chips provides a deep, balanced chocolate flavor that isn’t overly sweet. Separating them allows for some to be melted into the dough for richness, and others to be stirred in later for delightful pockets of molten chocolate.
- **1/2 cup unsalted butter, softened:** Softened butter is key for creaming with sugar, creating a light and airy base for your cookie dough. Unsalted butter gives you control over the overall saltiness.
- **1 cup granulated sugar:** Provides sweetness and contributes to the cookies’ crisp edges and soft centers.
- **2 large eggs:** Act as a binder, adding structure and richness to the dough. Large eggs are standard in most baking recipes.
- **1 teaspoon vanilla extract:** A touch of vanilla enhances and complements the chocolate flavor, adding depth and warmth. Don’t skip it!
- **1 1/2 cups all-purpose flour:** The structural backbone of the cookie. All-purpose flour is versatile and creates a tender crumb.
- **1 teaspoon baking powder:** This leavening agent helps the cookies rise slightly, giving them a lovely, soft texture without being overly cakey.
- **1/2 teaspoon salt:** Balances the sweetness of the chocolate and sugar, and truly makes the chocolate flavor pop.
- **1 cup plus 2 tablespoons miniature marshmallows:** The secret to the “mud” effect! These melt into wonderfully gooey pockets, creating that signature Mississippi Mud texture. Using miniature marshmallows ensures they melt evenly.
Helpful Kitchen Tools for Cookie Success
Having the right tools can make your baking experience much smoother and more enjoyable. For these Mississippi Mud Cookies, I highly recommend the following:
- Cookie scoop: Ensures uniform cookie size for even baking and a professional appearance.
- Electric mixer: Essential for creaming butter and sugar, and thoroughly blending wet ingredients. A stand mixer or hand mixer both work well.
- Cookie sheet: A good quality, non-stick cookie sheet is crucial for proper baking and easy removal.
- Measuring cups and spoons: Accurate measurements are fundamental for consistent baking results.
More Decadent Chocolate Recipes You’ll Absolutely Love
Do you share my profound love for all things chocolate? If your answer is a resounding yes, then you’re in for a treat! Beyond these incredible Mississippi Mud Cookies, I have a curated list of some of my absolute favorite chocolate recipes that I’m confident you’ll adore. From rich desserts perfect for entertaining to comforting treats for a quiet evening, there’s something here for every chocolate lover.
- Chocolate Lasagna: This no-bake wonder is consistently one of the blog’s most popular recipes, and for good reason! Layers of creamy, chocolatey goodness are utterly irresistible.
- Orange Chocolate Chip Cookies: A surprisingly delightful and delicious combination of zesty orange and rich chocolate. It’s a flavor pairing that will awaken your taste buds.
- Mint Chocolate Chip Ice Cream: Forget store-bought! This homemade version is my absolute favorite ice cream recipe – refreshing, creamy, and packed with minty chocolate flavor.
- No-Bake Chocolate Eclair Cake: An incredibly easy yet impressive dessert, perfect to bring along to a potluck or any family gathering. It disappears fast!
This post was originally published on this blog on October 20, 2009, and has since been updated and improved for your enjoyment.
Mississippi Mud Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 12 oz bag semisweet chocolate chips separated
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup plus 2 Tbsp. miniature marshmallows
Instructions
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Begin by melting a portion of your chocolate chips. Place ONE CUP of the semisweet chocolate morsels into a small, microwave-safe glass bowl. Microwave on HIGH power for 1 minute. Stop and stir the chocolate every 30 seconds to prevent burning and ensure it melts smoothly. Continue microwaving in short bursts and stirring until the chocolate is completely smooth and free of lumps. Set aside to cool slightly.
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In a large mixing bowl, using an electric mixer, beat together the softened unsalted butter and granulated sugar at medium speed. Continue mixing until the mixture is light, fluffy, and creamy – this typically takes about 2-3 minutes. This step is crucial for incorporating air, which contributes to the cookies’ tender texture. Next, add the large eggs, one at a time, beating well after each addition until fully blended. Once the eggs are incorporated, gently beat in the vanilla extract, followed by the slightly cooled melted chocolate until the mixture is smooth and uniformly chocolatey.
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In a separate small bowl, combine the all-purpose flour, baking powder, and salt. Use a whisk to thoroughly blend these dry ingredients together, ensuring the leavening agent and salt are evenly distributed. Gradually add this dry flour mixture to the chocolate mixture in the large bowl, beating at a low speed until just combined. Be careful not to overmix the dough, as overmixing can lead to tough cookies.
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Now it’s time to add the remaining chocolatey goodness! Stir in the rest of your semi-sweet chocolate chips by hand. This ensures delightful pockets of melted chocolate within each cookie.
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Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cleanup and to prevent sticking. Using a cookie scoop (mine works perfectly for this, creating consistently sized cookies), drop heaping tablespoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Gently press 3 miniature marshmallows into the top of each portion of cookie dough. These will melt beautifully during baking, creating that signature gooey center.
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Bake the cookies for 10 to 12 minutes, or until the edges are set and the centers still look slightly soft. For my oven, 10 minutes was absolutely perfect, resulting in wonderfully gooey cookies. Keep a close eye on them, as oven temperatures can vary. Once baked, remove the cookie sheet from the oven and let the cookies cool on the sheet for a few minutes. This allows them to rest, firm up slightly, and deflate a bit, preventing them from falling apart when you move them. After a few minutes, carefully transfer the cookies to wire racks to cool completely. Though, I must admit, they are utterly divine when still warm!
Tips for the Best Mississippi Mud Cookies:
- **Don’t Overmix:** Once you add the flour, mix only until just combined. Overmixing develops the gluten, leading to tougher cookies.
- **Room Temperature Ingredients:** Ensure your butter and eggs are at room temperature. This helps them cream together smoothly and incorporate evenly, resulting in a more uniform dough and better texture.
- **Quality Chocolate:** Using good quality semisweet chocolate chips will significantly impact the flavor of your cookies.
- **Parchment Paper is Your Friend:** It prevents sticking and makes cleanup a breeze, especially with gooey marshmallows involved.
- **Watch Your Oven:** Every oven is different. Pay attention to the cookies during the last few minutes of baking. They should look slightly underdone in the center when you pull them out; they will continue to cook on the hot baking sheet.
Serving and Storage Suggestions:
These Mississippi Mud Cookies are best enjoyed warm, ideally with a tall glass of cold milk or a scoop of vanilla bean ice cream. The contrast of the warm, gooey cookie with cold dairy is simply heavenly.
To store, place cooled cookies in an airtight container at room temperature for up to 3-4 days. If you want to recapture that fresh-out-of-the-oven warmth, a quick zap in the microwave for 10-15 seconds will bring back their gooey glory! For longer storage, you can freeze the baked cookies in an airtight container for up to 3 months. Thaw at room temperature and warm as desired.
Variations to Customize Your Muddy Masterpiece:
While the classic Mississippi Mud Cookie is perfect as is, you can easily customize them to suit your taste:
- **Add Nuts:** If you prefer nuts, as in the original recipe, stir in 1/2 cup of chopped pecans or walnuts with the remaining chocolate chips.
- **Different Chocolates:** Experiment with milk chocolate chips for a sweeter cookie, or a mix of dark and semisweet for a more complex flavor.
- **Spicy Kick:** A pinch of cayenne pepper added to the dry ingredients can give these chocolate cookies a subtle, warming heat.
- **Espresso Powder:** For an even deeper chocolate flavor, add 1 teaspoon of espresso powder to the dry ingredients. It won’t make the cookies taste like coffee, but it will intensify the chocolate.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
