February Recipes

Mississippi Mud Pie Cookies

A woman's hands pulling apart a Mississippi Mud Pie Cookie
Hands On:
30 minutes
Total Time:
90 minutes


  • 1 ½ cups Hy-Vee all-purpose flour
  • ½ cup Hy-Vee baking cocoa
  • ½ tsp Hy-Vee baking soda
  • ½ tsp Hy-Vee salt
  • ½ cup Hy-Vee unsalted butter, softened
  • 1 cup packed Hy-Vee brown sugar
  • 2 tsp Hy-Vee vanilla extract
  • 1 Hy-Vee large egg
  • ¼ cup Hy-Vee semisweet chocolate baking chips
  • ¼ cup Hy-Vee pecan pieces
  • 3 tbsp caramel bits
  • 60 Hy-Vee miniature marshmallows (about ¾ cup), divided
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Whisk together flour, cocoa, baking soda and salt in a medium bowl; set aside.
Beat butter in a large mixing bowl with an electric mixer on medium for 30 seconds. Add brown sugar and vanilla. Beat until combined, scraping side of bowl occasionally. Beat in egg until combined. Stir in flour mixture until combined.
Line a large cookie sheet with parchment paper. Shape dough into 12 balls. Flatten each ball into a 3-in.-round disk on the prepared cookie sheet. Cover and refrigerate for 30 minutes or until firm.
Place oven rack in center of oven. Preheat oven to 350°. To assemble cookies, top each of 6 cookie dough disks with 10 marshmallows. Then top with remaining cookie dough disks. Press edges to seal in marshmallows; smooth any cracks in the dough. Place filled cookies 2½ in. apart on the large prepared cookie sheet. Sprinkle tops with chocolate chips, pecan pieces and caramel bits; gently press into dough.
Bake for 13 to 14 minutes or until tops are firm to the touch. Cool cookies on cookie sheet for 5 to 7 minutes. Transfer to a wire rack and cool completely. Store in an airtight container in the refrigerator up to 5 days. To soften centers of chilled cookies, microwave each cookie on HIGH for 10 to 15 seconds just before serving.

Nutrition Facts

Serves: 6
Amount Per Serving
Calories: 90
% Daily Value*
Total Fat: 4g 5%
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 12mg 4%
Sodium: 58mg 3%
Total Carbohydrate: 14g 5%
Dietary Fiber: 1g 3%
Sugars: 8g 16%
Protein: 1g 2%

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