If you’ve ever had the pleasure of eating Mississippi mud pie, this cookie cup version will not disappoint!
I’m not sure when I discovered Mississippi mud pie cake, but it was a game changer. You see, I don’t usually like chocolate cake unless it is smothered in peanut butter or cream cheese frosting, and even then I would rather any other type of cake.
Yes I am one of those females that doesn’t like chocolate, at least by itself. I don’t swoon over chocolate bars, heck I prefer to even make my s’mores with peanut butter cups. And if someone busts out a cake at a party and I find out it’s chocolate? Nah I’m good.
But then I met this sheet cake topped with marshmallow and pecans, with a cake texture reminiscent of a less fudgy brownie, and I was sold. And since I’m fairly certain this occurred while living in TN, it comes to mind when I think of BBQ desserts (second to banana pudding).
Not that any of us are going anywhere anytime soon, but one day when we can host or attend backyard BBQs again this cookie cup version of Mississippi mud pie will come in handy! Dare I say these might be better than the real thing?
Chocolate cookie dough is baked into mini muffin pans, with marshmallows and pecans stuffed into they inevitable crevasse that forms, and topped with a chocolate icing. Just like little mini mud pies.
One thing is for certain, they are damn dangerous. With 2 dozen in a household of two we were making a serious dent in them in a short period of time so yesterday I dropped off half of them to friends ;-). Quaran-togetherness!
Friday #BBQWeek Recipes
- Bruschetta Salsa by A Kitchen Hoor’s Adventures
- Chocolate Chip M&M Bars by Family Around the Table
- DIY Gia Russa Pasta Salad by Palatable Pastime
- Easy Cheesecake Fruit Dip by Blogghetti
- Grilled Chipotle Ranch Burgers by Cheese Curd In Paradise
- Mississippi Mud Cookie Cups by The Spiffy Cookie
- Peach Bourbon Tea by Hezzi-D’s Books and Cooks
- S’mores Bar by The Freshman Cook
- Strawberry Cupcakes with Strawberry Buttercream by Sweet Beginnings
One year ago: Patriotic Layer Rice Crispy Treats
Three years ago: Glasses Shop Review
Four years ago: Weekly Meal Plan: May 16-22
Five year ago: Healthier Chocolate Chip Cookies
Six years ago: Almond Chocolate Chunk Cookies
Seven years ago: Strawberry Banana Granola
Eight years ago: Raw Cookie Dough Bites
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup light brown sugar
1/4 cup granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
1-1/3 cup all-purpose flour
1/4 cup cocoa powder
1/4 tsp salt
1 tsp baking soda
2 cups mini marshmallows
1/2 cup chopped, toasted pecans
1/4 cup (4 Tbsp) unsalted butter
2 Tbsp cocoa powder
1/4 cup + 2 Tbsp milk
2 cups powdered sugar
1/8 tsp salt
1/4 tsp vanilla extract
- Preheat oven to 350 degrees. Grease a 24 cavity mini muffin pan with nonstick spray, set aside.
- In a large bowl, cream together the butter and sugars until fluffy, about 3-4 minutes. Add egg and vanilla, mixing until combined. Add flour, cocoa powder, baking soda and salt, mixing until just combined and dough forms. Place 1-inch dough balls (I used a medium cookie scoop) into cavities of prepared muffin pan.
- Bake for 8-10 minutes or until nearly set. Cookie cups should sink but if not, using a round teaspoon, press down into the center of each cookie cup, making an indentation deep enough to fill with 3 marshmallows and 1 teaspoon on chopped pecans. Bake for another 1-2 minutes. Cool completely before removing from the pans.
- To make frosting, in small saucepan, melt butter over medium heat. When butter is melted, add the cocoa powder and 1/4 cup of the milk and heat until the mixture begins to boil. Remove from the heat and combine with powdered sugar and salt in a separate bowl and beat on high speed with an electric mixer until smooth and glossy. If frosting is not pourable, add remaining 2 tbsp of milk. Lastly, beat in vanilla, then drizzle over cookie cups.
Source: Adapted from my Peanut Butter Cookie Cups and Peanut Butter Mississippi Mud Brownies.
Did you make this recipe? I want to see!