Mississippi Mud Pie Cookies

Course Dessert
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings 36 cookies
Author A Taste of America


  • 1 cup butter softened
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 2 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt

For the Chocolate Icing

  • 6 Tbsp. cocoa powder
  • 1/2 cup butter
  • 1/3 cup milk
  • 3 1/2 cups powdered sugar
  • 1 tsp. vanilla

Additional Toppings

  • 3 cups miniature marshmallows
  • 2 cups pecans chopped


  1. Preheat oven to 375ยบ. Prepare cookie sheets by covering with parchment paper. 

  2. Spread pecans out on cookie sheet.  Toast for 3-5 minutes, being careful not to burn.  Set aside to cool.

  3. Cream together butter and sugars in a stand mixer or a large bowl.

  4. Add eggs and beat until well combined. Stir in vanilla.

  5. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.

  6. Stir the dry ingredients into the wet ingredients slowly, combining fully.

  7. Using a cookie scoop, scoop dough and place onto cookie sheet a few inches apart.  Bake 8 minutes.

  8. Press 6-8 marshmallows into each cookie.  Put the cookies back into the oven for 1 more minute.

  9. Remove from oven and press 1 Tbsp. pecans into the marshmallows on each cookie, being careful not to burn your fingers.

  10. Remove to cooling rack and cool.

For the Chocolate Icing

  1. In a medium saucepan, combine butter, milk, and cocoa.

  2. Stir over medium heat, until butter melts.

  3. Remove from heat and stir in powdered sugar and vanilla.  Whisk until smooth.

  4. Spoon frosting onto cookies, and allow to finish cooling.