50 States, 50 Cookies: Mississippi

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I was super excited to make these cookies. They sounded amazing. Chocolate, marshmallow. Yum! Be warned though. They are very sweet. Almost too sweet. That being said you only need one so that isn’t so bad!

Mississippi Mud Cookies from Bob’s Red Mill United States of Cookies

  • FOR THE COOKIES
  • 1-1/4 cups Organic Unbleached White All-Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Egg
  • 1/2 cup Butter at room temperature
  • 1/4 cup Granulated Sugar
  • 1/2 cup Packed Brown Sugar
  • 1-1/2 cup Dark Chocolate Chips
  • FOR THE MARSHMALLOW FLUFF
  • 1/2 cup Butter at room temperature
  • 7 oz container Marshmallow Fluff
  • 1 cup Confectioner’s Sugar
  • FOR THE CHOCOLATE FROSTING*
  • 1/4 cup Butter
  • 1/3 cup Cocoa Powder
  • 1/3 cup Milk
  • 3 to 3-1/2 cup Powdered Sugar
  • I actually only did 1 cup of powdered sugar and replaced the milk with water. This makes is a more dark chocolatey glaze instead of a sweet chocolate frosting
Instructions
FOR THE COOKIES
  1. Melt ¾ cup chocolate chips in a microwave. Stir until smooth. Allow to cool.
  2. In a small bowl, combine flour, baking soda, and salt. Set aside.
  3. In the bowl of a mixer, cream butter, brown sugar, and granulated sugar. Add cooled chocolate and egg; beat well. Gradually blend in flour mixture. Stir in remaining ¾ cup chocolate chips.
  4. Chill dough 15 to 30 minutes minimum.
  5. Using a spring release scoop, place on an ungreased cookie sheet. Bake at 375 degrees Fahrenheit for 8 to 9 minutes. Allow to stand 5 minutes on cookie sheet before carefully removing to a wire rack.

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