While the specific origin story of Mississippi mud cake is somewhat unclear, it’s primarily believed to be named after its resemblance to the murky river banks of The Mississippi. Some people think the dessert was created during World War II as a low-cost, easy-to-make dish, while others believe it was developed much earlier near the Vicksburg and Natchez areas.
One aspect of this dish, however, remains constant: the rich, decadent cake offers ooey-gooey goodness with every bite.
Today’s recipe is a delicious, chocolate-filled twist on the classic Southern staple. It comes to us from Chef Regina Charboneau, a Mississippi native, restaurateur, and author of Mississippi Current Cookbook: A Culinary Journey Down America’s Greatest River. “It’s a great recipe for chocolate lovers,” Regina says. “It was my take on the Mississippi mud cake, but made into a cookie.”
While Regina tops her cookies with chocolate drizzle and adds a satisfying crunch with pecans, you can add your own twist with additional toppings like marshmallows, crushed pretzels, sea salt, or caramel.
Mississippi Mud Cookies
Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp table salt
- 2½ cups semisweet chocolate chips divided
- ½ cup salted butter at room temperature
- 1 cup sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup chopped pecans
- 1½ cups miniature marshmallows
- 1 tbsp heavy whipping cream
Instructions
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- Whisk the flour, baking powder, and salt together in a bowl.
- Melt 1 cup of the chocolate chips in a small microwave-safe bowl.
- Cream the butter and sugar in the bowl of a stand mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, blending well after each addition, stopping the machine as necessary to scrape down the sides. Add the melted chocolate and vanilla, and mix until blended. Gradually add the dry ingredients to the chocolate mixture and mix until blended. Using a rubber spatula, fold in the pecans, 1⁄2 cup of the chocolate chips, and the miniature marshmallows.
- Drop the dough by heaping tablespoons, about 2 inches apart, onto the lined baking sheets. Bake the cookies until set, 10 to 12 minutes. Transfer the cookies to wire racks.
- Combine the remaining 1 cup chocolate chips and the heavy cream in a microwave-safe bowl. Melt until smooth. Stir well. Dip a fork into the chocolate sauce and, using a zigzag motion, drizzle the melted chocolate on top of the cooled cookies.
Nutrition
Enjoy!
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