Mississippi Mud Cookies


  • 1 cup semisweet chocolate chips
  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1/2 cup milk chocolate chips
  • 1/4 cup miniature marshmallows


  1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
  2. Place semisweet chocolate chips in a small microwave-safe bowl. Microwave in 30 seconds increments, stirring after each one, until melted. Set aside to cool completely.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar together until lightly and fluffy. Beat in eggs and vanilla.
  4. In a separate bowl, whisk together flour, baking powder and salt. Add this to the butter mixture and beat until just combined. Use a rubber spatula to cook in pecans and milk chocolate chips.
  5. Drop by tablespoonfuls onto the prepared baking sheets and top with a few marshmallows. Bake in preheatened oven for 10 - 12 minutes. Cool on baking sheet for a couple minutes before transferring to a wire rack to cool completely.