Have you ever had mudslide cake? It’s a deliciously messy chocolate cake with chocolate frosting and marshmallows, also known as Mississippi mud cake. I saw one covered in a layer of marshmallow fluff and it made its way into my dreams. I woke up with the inspiration to make a cookie version of the gooey mudslide cake.
I saw a few mudslide cookie recipes out there that used standard size marshmallows and chocolate chips mixed into the cookie dough. If you’ve ever baked with marshmallows, you know that they nearly disappear during the baking process. Chocolate chips melt beautifully into little pools of chocolate, but then harden once cooled to room temperature. I happily volunteered to address these challenges! After some trial and error, I created a satisfying cookie with plenty of gooey marshmallow goodness and a rich fudge filling that stays soft at room temperature. Dreams do come true!
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Marshmallow Mudslide Cookies
Ingredients
Fudge filling
- 1 â…“ cup (227g) semisweet chocolate chips
- 1 cup (319g) sweetened condensed milk
- â…” cup (74g) chopped toasted pecans or walnuts
Cookies
- 2 â…› cups (287g) all purpose flour, sifted
- ½ cup (45g) unsweetened Dutch Process cocoa powder, sifted preferably dark
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup (227g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup (200g) granulated sugar
- ¼ cup (50g) packed brown sugar
- 22-24 *s'mores marshmallows or jumbo marshmallows I used Kraft Jet-Puffed S'moreMallows
Instructions
Fudge filling
- Melt the chocolate chips and sweetened condensed milk together in a double boiler or in the microwave in a medium-sized microwave safe bowl.
- Stir in the chopped nuts. Set aside to cool to room temperature.
Cookies
- Preheat the oven to 350º (180ºC). Line 2 large cookie sheets with parchment paper.
- In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt until well blended.
- In a large bowl, beat the butter, granulated sugar and brown sugar with an electric mixer at medium speed, until pale and fluffy. Mix in the eggs and the vanilla in 3 separate additions, making sure each addition is incorporated before adding the next. On low speed, mix in the flour mixture in 2 additions, just until combined.
- Roll the fudge filling into tablespoon-sized balls.
- Roll the cookie dough into 2-tablespoon-sized balls then flatten them into disks. Place a ball of fudge filling in the middle of each disk. Wrap the cookie dough around the ball of filling, sealing it completely.
- Place the cookies about 2 inches apart onto the prepared baking sheets. Bake until the tops of the cookies are set, about 9-11 minutes. Remove from oven.
- Turn on the broiler. Place a marshmallow on top of each cookie.
- Broil the cookies until the marshmallows are toasted. This takes about 1 minute. CAUTION: Watch the cookies carefully when broiling. They can go from done to burnt in the blink of an eye!