Mississippi Mud Cookies That Will Blow Your Mind
Discoverthe ultimate Mississippi Mud Cookies recipe—rich, gooey, and easy to bake. Perfectfor chocolate lovers craving a decadent homemade treat!
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- Provides the structure for that classic chewy cookie base.
- ½ teaspoon baking soda
- Helps the cookies rise and gives a slight puff to the edges.
- ¼ teaspoon salt
- Balances the sweetness and enhances the rich chocolate flavor.
- ⅓ cup unsweetened cocoa powder
- Choose high-quality for that deep fudgy taste.
Wet Ingredients:
- ½ cup 1 stick unsalted butter, softened
- Brings moisture and buttery goodness. Room temperature is key for easy creaming.
- ½ cup granulated sugar
- Adds sweetness and a light crisp texture.
- ½ cup packed brown sugar
- Adds depth and chewiness with its molasses content.
- 1 large egg
- Binds everything together and helps with structure.
- 1 teaspoon vanilla extract
- A splash of warmth that rounds out the chocolate beautifully.
Mix-Ins:
- 1 cup semi-sweet chocolate chips
- Melty pockets of chocolate that make every bite feel decadent.
- 1 cup mini marshmallows
- The signature "mud" element—gooey golden, and absolutely irresistible.
- ½ cup chopped walnuts or pecans optional
- For a little crunch and nutty contrast to the soft cookie.
Optional Add-Ins & Swaps:
- Dark chocolate chips for a more intense cocoa experience
- White chocolate chips for a fun twist
- Peanut butter chips for a salty-sweet upgrade
- Gluten-free flour if you're baking for dietary needs 1:1 substitution works well
Instructions
Step-by-Step Instructions:
Preheat the oven
- Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. This helps prevent sticking and promotes even baking.
Mix the dry ingredients
- In a medium bowl, whisk together:
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup unsweetened cocoa powder
- This combo is the base of that rich, fudgy cookie texture we’re after.
Cream the butter and sugars
- In a large mixing bowl, use a hand mixer or stand mixer to beat together:
- ½ cup softened unsalted butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- Beat for about 2 minutes, until the mixture is light and fluffy. This step adds air, helping the cookies bake up soft and tender.
Add egg and vanilla
- Mix in:
- 1 large egg
- 1 teaspoon vanilla extract
- Blend until smooth and well combined.
Combine wet and dry
- Gradually add the dry ingredients to the wet mixture, mixing on low speed. The dough will be thick—that’s exactly what you want for chewy cookies!
Fold in the magic
- Using a spatula or spoon, gently stir in:
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- ½ cup chopped nuts (optional)
- Make sure the goodies are evenly distributed throughout the dough.
Scoop and space
- Drop heaping tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. These cookies spread slightly, so give them room to shine.
Bake to perfection
- Pop them in the oven for 9–11 minutes, or until the edges are set but the centers still look slightly soft. The marshmallows should be puffed and lightly golden.
Cool and enjoy
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They’ll firm up as they cool but stay gooey in the center.
Notes
Nutrition Information (Per Serving)
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 95mg
- Total Carbohydrates: 24g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 2g