Mississippi Mud Cookies with Marshmallow Fluff and Chocolate Frosting

By Bailey1_

Ingredients

• FOR THE COOKIES
• 1-1/4 cups Organic Unbleached White All-Purpose Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1 Egg
• 1/2 cup Butter at room temperature
• 1/4 cup Granulated Sugar
• 1/2 cup packed brown sugar
• 1-1/2 cup Dark Chocolate Chips
• FOR THE MARSHMALLOW FLUFF
• 1/2 cup Butter at room temperature
• 7 oz container Marshmallow Fluff
• 1 cup Confectioner’s Sugar
• FOR THE CHOCOLATE FROSTING
• 1/4 cup Butter
• 1/3 cup Cocoa Powder
• 1/3 cup Milk
• 3 to 3-1/2 cup Powdered Sugar
• 1/2 cup chopped Salted Pecans

Details

Servings 1
Adapted from bobsredmill.com

Preparation

Step 1

FOR THE COOKIES
Melt ¾ cup chocolate chips in a microwave. Stir until smooth. Allow to cool.
In a small bowl, combine flour, baking soda, and salt. Set aside.
In the bowl of a mixer, cream butter, brown sugar, and granulated sugar. Add cooled chocolate and egg; beat well. Gradually blend in flour mixture. Stir in remaining ¾ cup chocolate chips.
Chill dough 15 to 30 minutes minimum.
Using a spring release scoop, place on an ungreased cookie sheet. Bake at 375 degrees Fahrenheit for 8 to 9 minutes. Allow to stand 5 minutes on cookie sheet before carefully removing to a wire rack.
FOR THE MARSHMALLOW FLUFF
Whip the butter in an electric mixer until smooth and fluffy. Add marshmallow fluff to butter and mix until smooth.
On low speed, slowly add confectioners sugar to the mixture. Cream until smooth. Spread on top of cooled cookies.
FOR THE CHOCOLATE FROSTING
Melt butter in a small saucepan on low heat.
Whisk in cocoa powder and milk. Sift sugar, then add slowly to the mixture.
Whisk until combined. Add enough sugar so that the mixture is pourable. It will get thicker and harden as it cools.
Drizzle over cookies. Immediately sprinkle the chopped pecans on the cookies while the frosting is warm and before it sets.