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Mississippi Mud Cookie
In 1927, Bing Crosby and the Rhythm Boys crowded around a microphone to record what would become the hit song Mississippi Mud. The melody is set to a high tempo trumpet line that somehow manages to evoke the joy of a 1940s veterans’ homecoming. I listen to it, and it carries me to a small town, setting me in the midst of a joyous parade to celebrate the return of soldiers. It has a unique big-band feel in that it is incredibly uplifting, yet lacking that over-the-top, stereotypically bombastic style. The lyrics are appropriately celebratory, in a good ‘ole Southern way:
What a dance do they do
Lordy, how I'm tellin' you
They don't need no band
They keep time by clapping their hands
Lordy, how I'm tellin' you
They don't need no band
They keep time by clapping their hands
Just as happy as a cow chewin' on a cud
It's a treat to beat your feet on the Mississippi mud.
It's a treat to beat your feet on the Mississippi mud.
This cookie, much like the dancing crowd in the song, is a treat! While it involves several classic dessert ingredients, it is a new combination that surprises and delights.
Mississippi mud cookies are old school and comforting. There is nothing incredibly fancy or avant-garde about them—they’re just simple, delicious ingredients put together in a great treat! Some people make them with rice cereal, and there is a no-bake peanut butter version. But this recipe is different. It is very similar to a cookie version of rocky road ice cream, and succeeds in creating a luscious combination of flavors. For anyone who has a nut allergy, these cookies will certainly be yummy without the pecans, but I would recommend finding a substitute for them. The added substance helps to keep the cookie from being too gooey and falling apart.
Ingredients
1 stick salted butter
1 cup sugar (organic, for all you vegetarians out there!)
2 eggs
1 teaspoon real vanilla extract
1 1/2 cups AP flour
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup pecans
1/2 cup dark or bittersweet chocolate morsels
(makes about 30 cookies)
1 cup semisweet chocolate morsels1 stick salted butter
1 cup sugar (organic, for all you vegetarians out there!)
2 eggs
1 teaspoon real vanilla extract
1 1/2 cups AP flour
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup pecans
1/2 cup dark or bittersweet chocolate morsels
1 cup mini marshmallows (for vegetarians, you can find gelatin free marshmallows at Whole Foods!)
First, melt the semisweet chocolate carefully in a microwave (30 seconds at a time, stirring in between to avoid burning), or in a double boiler.
Next, in a large, liquid measuring cup, melt the butter. In a large bowl, add the sugar into the melted butter, and stir thoroughly. The result should be a creamy mixture with the consistency of a béarnaise sauce.
After your butter mixture cools down a bit, add in the eggs one at a time. Be careful to stir with each egg addition to avoid cooking the eggs in the warm butter.
Stir in the vanilla and melted semi-sweet chocolate.
Next, sift together the flour, baking powder, baking soda, and kosher salt. Add the dry ingredients slowly to the wet ingredients, stirring all the while.
Chop the pecans and add them into your dough along with the dark or bittersweet chocolate.
Line a baking sheet with parchment paper (cooking spray should also work here), and preheat the oven to 350F. Using a tablespoon, shape rounded balls of dough and place them onto the baking sheet, and decorate the top of each with the marshmallows.
Cook for about 12 minutes (or until the marshmallows begin to darken and the cookies are firm).
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Enjoy!
Eat Joyfully! Go then, eat thy bread with joy and drink thy wine with gladness. Eccl 9:7
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