I love to bake, so when I got the opportunity to participate in the Better Homes and Gardens State cookie contest, you better believe I jumped at the chance!
(Please take a second to vote for my cookie! The top five recipes all get a prize, so I’m shooting for that.)
I was given the state of Mississippi to bake for. Now I’m a Texas girl, but Brian was born in Mississippi so I’ve got some love for that state. I immediately thought of Mississippi Mud Pie and decided to translate that into cookie form. I hope you enjoy what I came up with! The finished product is a perfect blend of salty and sweet and is a decadent treat.
Mississippi Mud Sandwich Cookies
- 1 ½ cup semi-sweet chocolate chips
- ½ cup butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups chopped walnuts
- 1/3 cup milk chocolate chips
- 3 egg whites from pasteurized eggs
- 2 cups light corn syrup
- ¾ teaspoon salt
- 2 ½ cups powdered sugar
- 1 tablespoon pure vanilla extract
- 2 cups heavy cream
- 16 ounces of good quality semi-sweet chocolate
First, prepare the marshmallow fluff. Mix the egg whites, corn syrup, and salt on high speed until it has almost doubled in volume.
Add the powdered sugar gradually, keeping the mixer on low. Add the vanilla; if needed, add additional sugar to get the mixture to desired thickness. Set aside.
Melt semi-sweet chocolate in a double boiler or in the microwave; set aside.
Beat butter and sugar until light and fluffy. Then add in one egg at a time, mixing until everything is evenly blended.
Mix in vanilla and melted chocolate on medium speed. Combine the flour, baking powder and salt, then add gradually to the chocolate mixture on low speed.
Stir in walnuts and milk chocolate chips.
Place dough on cookie sheet, about 1 tablespoon of dough per cookie.
Bake at 350 degrees for 10-12 minutes. Let cool.
Spread the reserved marshmallow fluff on half of the cookies, then top with another cookie to make a sandwich.
Set the cookie sandwiches aside on cooling racks with wax paper underneath.
On the stovetop, cook the heavy cream over medium heat just until the boiling point, then remove from heat. Add chocolate, stirring until everything is well-blended.; let cool until room temperature.
Pour ganache over each cookie, covering as much of the surface as possible.
Set cookies aside until the ganache dries to the touch; about 2 hours. Serve immediately, or keep the cookies refrigerated until about one hour before serving.
Other cookie recipes you might enjoy:
• Eggless Oatmeal Chocolate Chip Cookies (we love to eat the dough on these!)
Also, check out some other great entries in the BHG Cookie Contest: