Chocolate Marshmallow Cookies with Pecans

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.

Prep Time 15

Cook Time 12

Chill Time 1

Total Time 1 27

Servings cookies

Calories 169kcal

Ingredients

1 ¾ cup 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 pure vanilla extract
1 cup dark chocolate chips
1 cup mini marshmallows
1 cup pecan halves roughly chopped

Instructions

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.

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.)

If you want to make your cookies a little softer, replace half of the butter with ½ cup unsweetened applesauce.

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