A spin on the Southern pie, but in cookie form, these Chocolate Marshmallow Cookies with Pecans strike a beautiful balance. With a chocolate cookie base, mini marshmallows and pecan pieces, these Mississippi Mud Cookies are perfect for the chocolate lover in your life. Makes 36 cookies.
Back when I initially wrote this post, I basically wrote an essay on Love Actually before delving into the actual part about cookies.
Here are some highlights:
- I like Love Actually because it’s messy. While there’s something comforting in a TV show/movie/book that ends happily, that’s not always how life is. And I like how not everything was wrapped up with a bow at the end.
- I’m on Team Karl. (And Karl and Sarah’s storyline makes me incredibly sad.)
- I forgot Martin Freeman, Billy Bob Thornton and Liam Neeson were in this film.
- Billy Mack makes me really happy, and I’ve got “Christmas is All Around” on a few holiday-themed playlists.
And finally, I love the idea of speaking the truth, especially this time of year. As Mark puts it, “And at Christmas, you tell the truth.”
So let’s speak truth… about cookies.
Why I love this recipe:
These Chocolate Marshmallow Cookies with Pecans were supposed to be something else, but my pregnancy cravings got the best of me, and we ended up with this.
The original thought was to create a cookie that tasted like hot cocoa—full of chocolate-y goodness and studded with marshmallows. But then I threw in some pecans, too. (However, I did end up making Hot Cocoa Cookies, in case those are on your radar.)
Another truth: These cookies are awesome.
I was set to call these chewy chocolate-y treats Rocky Road Cookies when Winston commented, “These taste like a Mississippi Mud Pie. I think you should call them that.”
So here we are!
Other cookies you might enjoy this time of year: Chocolate Wafer Cookies with Mint Chocolate Ganache | Quebec Maple Pecan Drops | Peppermint Brownie Drop Cookies | All-Butter Tea Cake Cookies
Love cookies? Find some more baking inspiration at my Cookie Recipe Index.
What you need to make Chocolate Marshmallow Cookies with Pecans
The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.
- Sheet pan
- Nonstick baking mat or parchment paper
- Stand mixer or hand mixer
- Large mixing bowl
- 2 tablespoon cookie scoop
- Wire cooling rack
In addition to these tools, you’re going to need some ingredients, as well.
- All-purpose flour—I use unbleached, but the regular ‘ol kind of great!
- Unsweetened cocoa powder—not Dutch process
- Baking soda
- Kosher salt
- Unsalted butter
- Granulated sugar
- Dark brown sugar
- Vanilla extract
- Bittersweet or dark chocolate chips
- Mini marshmallows
- Pecan halves
How to make Mississippi Mud Cookies
In a medium-sized bowl, sift together the flour, cocoa, baking soda, and salt. Set ’em aside.
In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars together until fluffy.
Add the eggs and vanilla extract. Mix until combined, then sprinkle in the flour mixture. Beat on low speed, until just combined. Do not overmix.
Next, use a plastic spatula to fold in the chocolate chips, marshmallows and pecans.
Cover the finished cookie dough with plastic wrap, and transfer to the refrigerator. Chill for at least an hour.
When the cookies have chilled, preheat the oven. Line two baking sheets with nonstick baking mats or parchment paper, and set aside.
Using a cookie scooper, form dough balls and place on the baking sheet about 3″ apart from one another. These cookies spread out, so they need space.
Bake for about 12 minutes or until puffed and slightly cracked.
Transfer to a wire rack to cool completely before enjoying.
Erin’s Easy Entertaining Tips
‘Tis the season for cookie decorating parties and cookie exchanges!
While these Mississippi Mud Cookies aren’t ones you’d want to make for a decorating party (because they don’t require decoration), they would make a lovely snack at one. They’re also excellent for a cookie exchange because they hold up well and can travel.
If you’re wanting to do a cookie exchange, keep these things in mind:
- Bake your cookies early! You don’t need warm cookies to do an exchange, and cookies actually transport better if they’ve cooled completely.
- Bring a plate or a platter to display your cookies on… and have a plate to take cookies home on, too!
- Make cookies that make you happy… but also try to have a little something for everyone. For example, if someone at your cookie exchange has a nut or dairy allergy, make sure they can eat some of the cookies that will be there. Also, label the cookies so no mistakes are made!
Frequently Asked Questions
Can I use a different type of nut or omit them completely?
If you’d prefer a peanut or a walnut, you can substitute the same amount here! If you don’t eat nuts, you can leave out the pecans all together.
How do I store these cookies?
Store them in a food storage container at room temperature for 3-4 days.
Can I freeze these cookies? Can I make the dough and freeze it?
You can freeze these cookies! I suggest making the cookie dough, scooping it into balls on a lined baking sheet, and freezing them that way. Transfer them to a freezer storage bag, and bake for an additional 1-2 minutes straight from the freezer!
How do I reheat these cookies?
Heat them in 10 second increments in the microwave until gooey and delicious!
Do these cookies ship or travel well?
Yes! These cookies are pretty sturdy, so they ship and travel well! Just be sure to package them with lots of padding so they don’t break in the journey.
What are some other Christmas cookies that I could send in care packages this season?
- All-Butter Tea Cake Cookies
- Chocolate Crinkle Cookies
- Potato Chip Cookies
- Ginger Rosemary Shortbread Cookies
Here’s how I made them and how you can make your own:
A spin on the Southern pie, but in cookie form, these Chocolate Marshmallow Cookies with Pecans strike a beautiful balance. With a chocolate cookie base, mini marshmallows and pecan pieces, these Mississippi Mud Cookies are perfect for the chocolate lover in your life.
- 1 ¾ cup unbleached all-purpose flour
- 1 ¼ cups unsweetened cocoa powder
- 2 teaspoons baking soda
- ¾ teaspoon kosher salt
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup granulated sugar
- ¾ cup dark brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chips
- 1 cup mini marshmallows
- 1 cup pecan halves, roughly chopped
- In a medium-sized bowl, sift together the flour, cocoa, baking soda, and salt. Set aside.
- In the bowl of an electric mixer with the paddle attachment, cream together the butter, applesauce and sugars until fluffy.
- Add the eggs and vanilla extract. Mix until combined.
- Add the flour mixture, and beat on low speed, until just combined. Do not overmix.
- Using a plastic spatula, fold in the chocolate chips, marshmallows and pecans. Stir until just combined.
- Cover the finished cookie dough with plastic wrap, and transfer to the refrigerator. Chill for at least an hour.
- When the cookies have finished chilling, preheat oven to 350°F. Line two baking sheets with parchment paper, and set aside.
- Using a cookie scoop, form dough balls and place on the baking sheet about 3" apart from one another.
- Bake for about 12 minutes or until puffed and slightly cracked.
- Transfer to a wire rack to cool completely before eating with a chilled glass of milk.
Adapted from last year's Peppermint Dark Chocolate Cookies.
Makes around 3 dozen cookies, depending on the size you decide to make them. (I used a 1" cookie scoop for mine.)
If you want to make your cookies a little softer, replace half of the butter with ½ cup unsweetened applesauce.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 cookie
Amount Per Serving: Calories: 169Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 122mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 2g
Nutrition facts are an estimate and not guaranteed to be accurate.