These gluten free Mississippi Mud Cookies are a spin off of the classic Mississippi Mud Pie, and they’re chock-full of chocolaty goodness!
I have a confession to make.
I can’t spell Mississippi without singing that old silly tune. You know the one.
M-I-crooked letter crooked letter-I- crooked letter crooked letter -I- hump back hump back I!
My mother taught that to me as a child, and it’s been stuck in my brain ever since. It’s kind of like Gwen Stefani spelling out B-A-N-A-N-A-S or Aretha Franklin spelling out R-E-S-P-E-C-T. I’ll always sing it as I spell it! But speaking of Mississippi, perhaps you’ve heard of the famously fabulous dish “Mississippi Mud Pie?”
If you haven’t had the fortune of having a slice, I’ll fill you in a bit. It’s one of the richest and most decadent chocolate desserts made famous in the south, and legend has it that it gets its name from resembling the muddy banks of the Mississippi River. No matter where it originated or where it gets its name, it’s a slice of Heaven fit for a queen, and it was the inspiration behind these Mississippi Mud Cookies that I just popped out of the oven!
I opted to make these cookies gluten free per the request of a few of my readers who are following a gluten free diet. This recipe is easily adaptable to a traditional flour, just swap out the gluten free flour for all-purpose. The measurement remains the same! Here’s a free printable copy of the recipe if you’d like to give it a try!
- 1 cup semisweet chocolate morsels
- 1 stick salted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cup gluten free flour (I use Bob's Red Mill Gluten Free)
- 1 tsp baking powder
- 1 cup chopped pecans
- ½ cup milk chocolate morsels
- miniature marshmallows
- Using a stand or hand mixer, beat butter and sugar until creamy
- In a microwave safe bowl, melt semisweet morsels in 30 second intervals until melted all the way through - set aside
- Add eggs to the butter and sugar mixture 1 at a time, beating until blended after each egg.
- Beat in melted chocolate and vanilla
- In a separate bowl, combine gluten free flour and baking powder and gradually add into the chocolate mixture
- Stir in chopped pecans and milk chocolate morsels
- Refrigerate dough for 1 hour or more
- Preheat oven to 350
- Line a baking sheet with parchment paper and roll a ping-pong sized ball of dough using your hands. Flatten just slightly and place on cookie sheet
- Press marshmallows into cookie dough and bake for 11-12 minutes
- Allow to cool briefly on cookie sheet before transferring to a cooling rack
- Serve warm with milk or coffee
When I’m preparing gluten free baked goods, my favorite flour to use is Bob’s Red Mill Gluten Free Flour. I used it in this DIY Cookies For Santa post, so if you’re catching this recipe during the holiday season, make sure you swing by and give that recipe a try, too!
My favorite part of these chocolaty cookies is the lightly toasted marshmallows on top. Their texture reminds me of a light meringue, and when you break one apart down the middle while they’re still warm – have mercy! I like to curl up with a glass of milk and have a cookie or two, and they’re perfect for dipping in coffee, too.
Are you a fan of Mississippi Mud Pie? Do you have a cookie recipe you’d love to share or that you’d like to see featured here? Just drop a comment and share the love!