Mississippi Mud Cookies with Marshmallow Fluff and Chocolate Frosting

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1 (7-ounce container Marshmallow fluff

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 1/4 cup Bob's red mill all- purpose flour, Organic
  • 1/2 cup Brown sugar, packed
  • 1/3 cup Cocoa powder
  • 1 1/2 cup Dark chocolate chips
  • 1/4 cup Granulated sugar
  • 4 cup Powdered sugar
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1/2 cup Pecans, salted

• Dairy

  • 1 1/4 cup Butter
  • 1/3 cup Milk

Found on callmepmc.com

Description

Ingredients

• FOR THE COOKIES
• 1 and ¼ cup Bobs Red Mill Organic All-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 egg
• ½ cup butter, at room temperature
• ¼ cup granulated sugar
• ½ cup packed brown sugar
• 1 and ½ cup dark chocolate chips
• FOR THE MARSHMALLOW FLUFF
• ½ cup butter, at room temperature
• 1 (7-ounce) container marshmallow fluff
• 1 cup confectioners sugar
• FOR THE CHOCOLATE FROSTING
• ¼ cup butter
• ⅓ cup cocoa powder
• ⅓ cup milk
• 3 to 3 and ½ cup confectioners sugar
• ½ cup chopped, salted pecans

Directions

• 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.