Mississippi Mud Cookies

Rich, fudgy, and utterly irresistible, Mississippi Mud Cookies are the perfect treat for anyone with a sweet tooth. With a delightful combination of chocolate chips, crunchy walnuts, and a hint of vanilla, these chewy cookies will quickly become a favorite in your household.

Ready Time

35 mins

Yields

4 servings

Ingredients

2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup white granulated sugar
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 cup semi-sweet chocolate chips
1 cup chopped walnuts

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the baking soda and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture (from the medium bowl) until just combined, being careful not to overmix.

Stir in the chocolate chips and walnuts.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes or until the edges are lightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Yield: 4 servings

Notes

Make sure to use room temperature butter for the best results. Brown sugar is essential in this recipe, so don’t even think about substituting it with white granulated sugar.

If you want a chewier cookie, bake for 9-10 minutes.

If you prefer a crisper cookie, bake for 12-13 minutes. Walnuts can be toasted in a 350°F oven for 5-7 minutes or until fragrant to enhance their flavor.

Don’t overbake, as the cookies will continue to set after they’re removed from the oven.

If you want to freeze the cookies, let them cool completely, then place them in an airtight container or freezer bag for up to 3 months.