Mississippi Mud Cookies

The thick, gooey mud found along the shores of Old Man River is the inspiration behind many chocolate desserts (pies, cakes, cookies) sharing the Mississippi Mud moniker. Our cookie take has intense chocolate flavor, fluffy marshmallow topping, and toasted Southern pecans.

Mississippi Mud chocolate cookies topped with marshmallows and chocolate drizzle
Photo: Brie Passano
Prep Time:
25 mins
Cool Time:
10 mins
Chill Time:
20 mins
Bake Time:
8 mins
Total Time:
1 hrs 3 mins
66 cookies


  • 7 ounce bittersweet chocolate, chopped

  • 5 ounce unsweetened chocolate, chopped

  • ½ cup butter

  • cup all-purpose flour

  • ¼ teaspoon baking powder

  • ¼ teaspoon salt

  • 1 cup granulated sugar

  • ¾ cup packed brown sugar

  • 4 eggs

  • ½ cup butter, softened

  • 1 7 ounce jar marshmallow creme

  • 1 cup powdered sugar

  • 1 cup semisweet chocolate chips

  • 1 tablespoon shortening

  • ½ cup chopped pecans, toasted


  1. For cookies, in a 2-qt. saucepan combine bittersweet and unsweetened chocolates and 1/2 cup butter. Heat and stir over low until melted and smooth. Remove from heat. Cool 10 minutes. In a small bowl combine flour, baking powder, and salt.

  2. Meanwhile, in a large bowl combine granulated sugar, brown sugar, and eggs. Beat with a mixer on medium to high 2 to 3 minutes or until thickened and lightened in color, scraping bowl as needed. Beat in melted chocolate mixture. Add flour mixture to chocolate mixture; beat until combined. Cover surface of cookie dough with plastic wrap. Let stand 20 minutes (dough thickens as it stands).

  3. Preheat oven to 350°F. Line cookie sheets with parchment paper. Drop dough by teaspoons 2 inches apart on the prepared cookie sheets. Bake about 8 minutes or until edges are firm. Cool 2 minutes on cookie sheet. Remove; cool on a wire rack.

  4. For frosting, in a medium bowl beat softened butter with a mixer on medium 30 seconds. Beat in marshmallow creme until smooth. Beat in powdered sugar until light and fluffy.

  5. For chocolate drizzle, in a small saucepan, heat and stir chocolate chips and shortening over low until smooth.

  6. Spread cooled cookies with marshmallow frosting. Drizzle with chocolate drizzle and sprinkle with pecans. Let stand until set.

To Store

Place frosted cookies in an airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.

Nutrition Facts (per serving)

118 Calories
7g Fat
14g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 66
Calories 118
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 19mg 6%
Sodium 41mg 2%
Total Carbohydrate 14g 5%
Total Sugars 11g
Protein 1g
Calcium 11mg 1%
Iron 0.8mg 4%
Potassium 56mg 1%
Folate, total 3.9mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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