Saturday, July 03, 2010
For the Fourth of July I thought I'd highlight something American, and because I've been wanting to make cookies for awhile now I went with Mississippi mud. I don't actually know much about Mississippi or its mud, and I bet you think it's strange that I'm not featuring something from my own area. Well, folks, that's because around here we're known for our red-clay mud, which while great for making bricks is not so inspiring in the kitchen. So Mississippi mud it was.
I also realize that Mississippi Mud Cookies are probably not a state-sanctified dessert, but I really wanted cookies. (Or maybe I really wanted chocolate, but that's a different post.) I also had these cute red (er, pink), white and blue marshmallows that my mom brought home for Elaina's baby shower. (They were not the right marshmallows for the party, but I gave Mama an A for effort.) A certain little someone has also been begging for cookies. And "mermellows." How can I refuse a request like that?
And that, my friends, is the long, ridiculous, convoluted way I wound up making Mississippi Mud Cookies with red (er, pink), white and blue marshmallows. These cookies may not really have anything to do with the Fourth of July, but if you're having a cookout tonight I think these cookies would pair nicely with an all-American bottle of Coke and a night sky popping with explosives. So on that note, Happy Independence Day!
Mississippi Mud Cookies
Adapted from My Recipes
(Made about two dozen for me.)
1 cup semisweet chocolate chips
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1.5 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup pecans, chopped
1/2 cup milk chocolate chips
About 1 cup miniature marshmallows (or star/large ones) for topping cookie dough
1. Preheat oven to 350 degrees. Prepare two baking sheets with parchment paper.
2. Place semisweet chocolate chips in microwaveable bowl. Heat on high for one minute then stir. If they need to be heated more, microwave 30 seconds at a time, then stir until smooth. Set aside to slightly cool.
3. In a medium bowl whisk together the flour, baking powder and salt, and set aside.
4. In a large bowl cream the butter and sugar until light and fluffy, about three minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and melted chocolate.
5. Gradually add flour mixture to wet ingredients, and mix until just combined. Stir in milk chocolate chips and pecans. Chill dough at least 30 minutes, and up to overnight.
6. Drop tablespoons of dough onto prepared sheets. Press three miniature marshmallows, or one star marshmallow, or one large marshmallow into each mound of dough. (You may want to chill dough between batches. It's easier to work with when it's cold.)
7. Bake 10 to 12 minutes or until cookies are set. Let cool on racks about two minutes before removing to wire racks to cool completely.