Mississippi Mud Cookies

1 cup granulated sugar
1 cup brown sugar
½ cup oil
3 XL eggs
2 teaspoons vanilla
1 cup cocoa (I use Hershey’s special dark)
2 cups + 2 Tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt

Mix together sugar and oil.  Stir in eggs and vanilla; don’t overmix.  Add all dry ingredients at once, stirring until well incorporated.  Add 1-2 additional Tablespoons flour for high elevation. Chill dough for three hours.  Preheat oven to 375 degrees. Scoop out 24+ 1 ½ “ balls of dough, and roll each into a ball with hands. Flatten slightly. Place on parchment lined baking sheet.  Bake at 375 degrees for 10 minutes. 


Drizzle marshmallow cream onto center of each cookie, then sprinkle approximately 12 mini marshmallows onto  each cookie. Return to oven for 2 minutes.

Remove from oven and immediately drizzle chocolate glaze onto each cookie.  Let set. Share!

Chocolate Glaze
⅓ cup heavy whipping cream
½ cup chocolate chips
½ T butter
Heat all 3 ingredients in microwave for approximately 30 seconds. Stir until smooth. Spoon into freezer strength Ziploc bag until ready to use. When ready to use, snip small hole into bottom corner of Ziploc and drizzle as desired.