This recipe is from Southern Living, you know I love Southern Living recipes! My mother cooked out of Southern Living cookbooks and my Gramma would have if it weren’t for Rich’s Bakery. She bought all her sweets at Rich’s Bakery. (Anybody from the ATL who remembers Rich’s…sigh, you’re all too young!)
These are Mississippi Mud Cookies…and WOW! They are just scrumptious. A thin crispy layer and an almost fuggy inside…and then
there’s the toasted marshmallows on top! Good grief. Ya, may want to save this recipe for Christmas Eve cookies for Santa.No, it’s Friday so it’s totally legal to eat cookies for the next 3 days, go ahead bake some!
Oh, and they are an “Editors Choice” in my Southern Living Cookbook, which means I’m not the only one singing their praises. And, Hallelujah! I AM singing their praises!
Mississippi Mud Cookies
* 1 cup semisweet chocolate chips
~Nestle’ Semisweet chocolate chips are gluten free~
* 1/2 cup butter, soft
* 1 cup sugar
* 2 large eggs
* 1 teaspoon vanilla
* 1 1/2 cups all-purpose flour
~Use all-purpose Gluten Free flour like King Arthur’s or Cup4Cup for gluten free cookies~
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup chopped pecans~toasted at 350* for 6 minutes
* 1/2 cup milk chocolate chips
~Nestle’ Milk Chocolate Chips are Gluten Free~
* 3 mini marshmallows per cookie!
Microwave semisweet chips until smooth, stirring every 30 seconds (app. 1 minute)
Beat butter and sugar until creamy; add eggs beating after each one until blended. Beat in melted chocolate and vanilla.
Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and milk chocolate chips.
Drop by heaping tablespoonfuls onto parchment paper lined baking sheets. Press 3 marshmallows into each portion of dough.
Bake at 350* for 10-12 minutes or until they are set. Remove to cool on rack. (app. 3 dozen)
You will love these cookies!
And don’t forget my friends…