Mississippi Mud Cookies #Choctoberfest

3 comments choctoberfest, cookies and bars, Valentine's Day Sweets I may earn money from products/companies mentioned in this post. This post may contain affiliate links. I may earn a small commission, at no extra charge to you, when you shop through my links. You're support is greatly appreciated!

These Mississippi Mud Cookies are hands-down my family’s favorite chocolate cookies. Oh, we have others that we enjoy, don’t get me wrong. But, these rank right up there with our all-time favorite chocolatey Christmas cookies, Cappucino Crinkles!

I know you know what I mean… the kind of cookies children literally cheer for! This is that kind of cookie. 

I love all things “Mississippi Mud” and several years ago I created a scratch version of a Mississippi Mud Cake that was one of my favorite desserts ever growing up. In that post, I go on to discuss some of the history of the recipe and speculation as to the allegory behind the name of the cake.

The cake recipe also has pecans, a fantastical melted marshmallow topping, and a luscious, chocolate glaze, all of which make it an irresistible dessert!

I don’t add a chocolate glaze to these cookies, but they are packed with two types of chocolate for a richness that will have your resident chocoholics asking for seconds! These pretty cookies are also packed with fragrant toasted pecans and are topped off with sweet melted marshmallows for a gooey, signature finish. 

If you are looking for something different to serve to friends and family during the holiday season, this cookie recipe would be a good one to save for later. Your chocolate-loving people will surely sing your praises when you gift them a dozen of these crazy-delicious cookies!

Enjoy the recipe and happy baking, y’all! 

Please keep scrolling to check out today’s delicious Choctoberfest recipes from our bloggers!

Friends, don’t forget to visit my #Choctoberfest welcome post from Monday and enter for a chance to win this amazing prize!!

Y’all will definitely want to Pin this recipe for later!

Wouldn’t you like to stay awhile? Sign-up here to receive all of my new posts in your inbox! Subscribe now and never miss a recipe or an update!

Mississippi Mud Cookies

Recipe by Marcelle at A Little Fish in the Kitchen Course: DessertCuisine: AmericanDifficulty: med


Prep time


Cooking time



A platter full of these down-home, delicious Mississippi Mud Cookies will be the belle of the ball at your next get together!


  • 1 cup semi-sweet chocolate chips

  • 1 teaspoon of shortening (optional, *see notes below)

  • 1/2 cup (1 stick) salted butter

  • 1 cup sugar

  • 2 large eggs

  • 1-1/2 teaspoons vanilla extract

  • 1-1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 cup toasted, chopped pecans

  • 1/2 cup milk chocolate chips

  • 1 cup mini-marshmallows


  • Pre-heat oven to 350° and line large a baking sheet with parchment paper or a silicon mat, set aside. In a medium-size bowl combine flour and baking powder; set bowl aside.
  • Place semi-sweet chocolate chips into a microwave safe bowl, heat on high or until smooth (*see notes below regarding this step) Set bowl with melted chocolate aside.
  • In a large bowl cream butter and sugar with an electric mixer until light and fluffy (about 2 minutes) Add in the eggs, one at a time until well combined. Stir in vanilla extract.
  • Take a heaping tablespoon of the warm chocolate mixture and add it to the butter and egg mixture. Using a handheld mixer or a whisk, immediately mix the warm chocolate into the butter mixture on the high setting until all is well-combined. Add in the rest of the melted chocolate and stir until all ingredients are completely incorporated.
  • Add the flour mixture to the chocolate mixture, one half at a time until a thick batter forms. Fold in the milk chocolate chips and toasted pecans. Place heaping tablespoons full of the batter onto the prepared baking sheet.
  • Bake for 8 minutes and remove baking sheet from the oven. Press 3 mini-marshmallows into the top of each cookie and return the pan to the oven for 4 more minutes (12 minutes bake time total for each batch)
  • Remove cookies from oven and allow to cool completely on a rack.
  • Enjoy!


  • *If the semi-sweet chocolate morsels will not melt smoothly, stir in a teaspoon of shortening to help them break down to a smooth consistency.
  • Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish. 

Thursday’s Choctoberfest recipes!

You are invited to the Inlinkz link party!

Click here to enter


  1. Good golly these look decadent! Just the way I like a cookie. 🙂 Really nice recipe — thanks.

  2. I have never had anything “Mississippi Mud.” Can you believe that? And why not? Every ingredient is fantastic. Maybe it’s because I grew up in the North…

  3. I have only heard of mud cake, but not the cookie version. They look so inviting and definitely a must try for me. Thanks for sharing this beautiful recipe!

Leave a Comment

Your email address will not be published. Required fields are marked *