Mississippi Mud Cookies - Bestrecipe005

Mississippi Mud Cookies – Bestrecipe005

  • 1 cup butter softened
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs beaten
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • pinch salt
  • 3 cups miniature marshmallows
  • 3 cups pecans coarsely chopped

  • 1/2 cup butter
  • 1/3 cup milk
  • 6 tablespoons unsweetened cocoa
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

  1. Preheat the oven to 375 degrees F. Line baking sheets with
    parchment paper.
  2. In a stand mixer or large bowl using a hand mixer, blend the
    butter, brown sugar, granulated sugar, vanilla, and eggs. In a medium bowl,
    stir together the flour, cocoa, baking soda, and salt. Gradually add the flour
    mixture into the butter mixture and blend until combined.
  3. Drop the dough by tablespoonful onto the prepared baking
    sheets, 12 cookies per sheet, and bake 9- 10 minutes. Once you have baked it
    about 9-10 minutes, pull out pan and add 6-8 miniature marshmallows to each
    cookie, you can gently press in if they fall out, but really you shouldn’t need
    to do that much. The cookies are so hot the marshmallows stick right to them.
    Then stick back in the oven for 1 more minute. Remove and immediately sprinkle
    1 tablespoon or more (depends on your taste) of pecans onto the marshmallows,
    you will need to gently press these in, gently! Then set aside and allow to
    cool on a baking rack.
  4. Once cool remove and make frosting.

  1. In a medium mixing bowl, add powder sugar and vanilla, set
    aside. Then in a small saucepan combine first 3 ingredients and heat over medium.
    Stir constantly, about 3-4 minutes or until butter melts. Remove from heat, and
    pour into powdered sugar and vanilla, stir (using a whisk is best) until
  2. Using a spoon, drizzle large amounts of frosting on each
    cookie, about 1- 1 1/2 tablespoons. Dress all the cookies and if there is extra
    frosting, add more too each one. Let frosting cool and harden before serving.
    Unless you need to sample one, then dig in just be sure not to burn the roof of
    your mouth.

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