For my wedding, a family friend gave me a lovely gift off my registry – a “cookie package” that included nice baking sheets & a cooling rack, a cookie press, a silicon baking mat, parchment paper, a silicon cookie spatula (which is awesome by the way!)… however, the hit of her gift was a cookie cookbook, Southern Living’s Best Loved Cookies. This is the second recipe I’ve tried from there (the first being Peanut Butter Caramel Turtle Cookies) and bot got outstanding reviews. So thank you, LJ, for a wonderful gift that keeps on giving. 🙂
Southern Living did not disappoint me with Mississippi Mudpie Cookies – this new recipe was probably the biggest hits of the night. Soft and chewy, all were gone at the end of the night.
Mississippi Mudpie Cookies
Source: Southern Living, Aug. 2007
Makes 3-4 dozen cookies
- 1 c. semisweet chocolate chips
- 1/2 c. unsalted butter, softened
- 1 c. sugar
- 2 large eggs
- 1 tsp. vanilla
- 1 1/2 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 c. chopped pecans (optional)
- 1/2 c. milk chocolate chips
- 1 c. plus 2 Tbs. mini marshmallows
Preheat oven to 350°F and line two baking sheets with parchment paper.
In a microwave-safe bowl, heat semisweet chocolate chips for 30 seconds. Stir and heat for another 30 seconds. Stir until smooth. If necessary, microwave chocolate again for 15 seconds.
Using an electric mixer, beat together butter and sugar until creamy. Add eggs, beating until combined. Add vanilla and melted chocolate, beating until combined.
Add flour, baking powder, and salt to mixture, half a cup at a time.
Stir in pecans and milk chocolate chips.
Using a tablespoon, portion out batter onto prepared baking sheets. Press 3 marshmallows onto each mound of dough.
Bake for 10-12 minute, until cookies are set. Allow to cool briefly on baking sheets before moving cookies to a wire rack to cool.