Mississippi Mud Cookies with Marshmallow Fluff and Chocolate Frosting
Mississippi Mud Cookies with Marshmallow Fluff and Chocolate Frosting is a delectable fudge cookie recipe topped with marshmallow fluff frosting, chocolate ganache, and pecans.
Servings 18 servings
Calories 442kcal
Ingredients
FOR THE COOKIES
- 1 and ¼ cups All-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large eggs
- 1/2 cup butter at room temperature
- 1/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 and ½ cups dark chocolate chips
FOR THE MARSHMALLOW FLUFF
- 1/2 cup butter at room temperature
- 7 -ounce container marshmallow cream
- 1 cup powdered sugar (aka confectioners)
FOR THE CHOCOLATE FROSTING
- 1/4 cup butter
- 1/3 cup unsweetened cocoa powder
- 1/3 cup whole milk
- 3 to 3 and ½ cups powdered sugar (aka confectioners)
- 1/2 cup chopped salted pecans
Instructions
FOR THE COOKIES
- Melt ¾ cup chocolate chips in a microwave. Stir until smooth. Allow to cool.
- In a small bowl, combine flour, baking soda, and salt. Set aside.
- In the bowl of a mixer, cream butter, brown sugar, and granulated sugar.
- Add cooled chocolate and egg; beat well.
- Gradually blend in flour mixture.
- Stir in remaining ¾ cup chocolate chips.
- Chill dough 15 to 30 minutes minimum.
- Using a spring release scoop, place on an ungreased cookie sheet.
- Bake at 375 degrees Fahrenheit for 8 to 9 minutes. Allow to stand 5 minutes on cookie sheet before carefully removing to a wire rack.
FOR THE MARSHMALLOW FLUFF
- Whip the butter in an electric stand mixer until smooth and fluffy.
- Add marshmallow fluff to butter and mix until smooth.
- On low speed, slowly add confectioners sugar to the mixture.
- Cream until smooth.
- Spread on top of cooled cookies.
FOR THE CHOCOLATE FROSTING
- Melt butter in a small saucepan on low heat.
- Whisk in cocoa powder and milk.
- Sift sugar, then add slowly to the mixture.
- Whisk until combined. Add enough sugar so that the mixture is pourable. It will get thicker and harden as it cools.
- Drizzle over cookies.
- Immediately sprinkle the chopped pecans on the cookies while the frosting is warm and before it sets.
Notes
Makes about 18 2-inch cookies. Recipe from Paula @CallMePMc.com All images and content are copyright protected.
Nutrition
Calories: 442kcal | Carbohydrates: 65g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 46mg | Sodium: 201mg | Potassium: 159mg | Fiber: 2g | Sugar: 50g | Vitamin A: 418IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
