A spin on the Southern pie, but in cookie form! These Mississippi Mud Cookies are studded with pecans and marshmallows and perfect for the chocolate lover in your life.
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Instructions
Preheat oven to 350°F. Line two baking sheets with parchment paper, and set aside.
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.
Using a greased cookie scooper, 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.
Notes
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.)