Best Mud Cookies Recipes

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MISSISSIPPI MUD COOKIES



Mississippi Mud Cookies image

Non-bake cookie with coconut, oats and nuts.

Provided by Wanda Chambers

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 18

Number Of Ingredients 8

2 cups white sugar
½ cup butter
½ cup milk
3 cups rolled oats
6 tablespoons unsweetened cocoa powder
½ cup chopped walnuts
½ cup flaked coconut
1 teaspoon vanilla extract

Steps:

  • Bring sugar, milk and butter to boil. Boil for 2 minutes and remove from heat.
  • Stir in cocoa and vanilla. Stir in remaining ingredients to coat well.
  • Drop onto waxed paper by the tablespoonfuls. Cool and enjoy!

Nutrition Facts : Calories 221.2 calories, Carbohydrate 34.2 g, Cholesterol 14.1 mg, Fat 9.1 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 4.4 g, Sodium 46.2 mg, Sugar 23.6 g

MUD COOKIES - AKA - CHOCOLATE NO BAKE COOKIES



Mud Cookies - Aka - Chocolate No Bake Cookies image

Make and share this Mud Cookies - Aka - Chocolate No Bake Cookies recipe from Food.com.

Provided by Wollysam

Categories     Drop Cookies

Time 7m

Yield 24 serving(s)

Number Of Ingredients 7

2 cups sugar
1/2 cup butter
3 tablespoons cocoa
1/2 cup evaporated milk or 1/2 cup milk
1 teaspoon vanilla
1/2 cup peanut butter (I use crunchy PB)
3 cups oatmeal (quick cooking)

Steps:

  • Combine butter, cocoa, sugar, and milk in a large saucepan.
  • Bring to a full boil, reduce heat and simmer for one minute stirring constantly.
  • Add vanilla and peanut butter mixing well.
  • Stir in oats.
  • Quickly drop onto waxed paper by the spoonful or desired amount.
  • Let cool and enjoy.
  • Do not under or over cook ingredients in saucepan. Once oats are stirred in drop onto wax paper immediately. I do not suggest in double batching this particular recipe.

Nutrition Facts : Calories 178.4, Fat 7.7, SaturatedFat 3.4, Cholesterol 11.7, Sodium 64.8, Carbohydrate 25.5, Fiber 1.5, Sugar 17.2, Protein 3.2

MUD PIE COOKIES



Mud Pie Cookies image

Make and share this Mud Pie Cookies recipe from Food.com.

Provided by viking

Categories     Dessert

Time 45m

Yield 70 serving(s)

Number Of Ingredients 8

1/2 cup shortening
2 cups sugar
4 eggs
2 cups flour
4 ounces unsweetened chocolate squares
2 teaspoons baking powder
2 teaspoons vanilla extract
powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • Beat shortening and sugar together.
  • Add eggs and melted chocolate; beat well.
  • Stir in flour and baking powder; dough will be sticky.
  • Refrigerate dough until well-chilled.
  • Form dough into small balls, then roll each ball in powdered sugar before placing on a baking sheet.
  • Bake 11 minutes at 350 degrees; they should be soft and moist.

MISSISSIPPI MUD COOKIES



Mississippi Mud Cookies image

Family Favorite

Provided by Tammy Moore

Categories     Cookies

Number Of Ingredients 7

2 c sugar
1/2 c milk, whole
1/2 stick real butter
4 Tbsp cocoa powder (heaping)
1/2 c peanut butter
1 tsp vanilla extract
3 c quick oats

Steps:

  • 1. In a heavy sauce pan mix sugar, milk, butter, and cocoa powder; bring to a rolliing boil. Boil 1 minute and remove from heat.
  • 2. Next add peanut butter, vanilla extract, and oats. Mix well.
  • 3. Next drop by tablespoon onto waxed paper and let harden.

MISSISSIPPI MUD COOKIES



Mississippi Mud Cookies image

We used to make these all the time growing up. I keep hearing them called "no-bake cookies," but this is the name my mom always called them. Even if they don't set up and harden like they should, the chocolate goo tastes mighty fine eaten with a spoon! **UPDATE: Added 11-6-06** I just tried making these again, and for the jillionth time they didn't set up right. I'm going to confer with my mother to see what I might be doing wrong. Until then...make at your own risk!

Provided by ckmclements

Categories     Dessert

Time 7m

Yield 24-36 cookies

Number Of Ingredients 6

2 cups sugar
1/2 cup evaporated milk
4 tablespoons cocoa
1/2 cup butter
1 teaspoon vanilla
2 1/2 cups quick-cooking oats

Steps:

  • Mix first 4 ingredients and bring to a ROLLING BOIL for 2 FULL MINUTES, stirring constantly.
  • Remove from heat and add the last 2 ingredients.
  • Spoon onto wax paper to cool.

Nutrition Facts : Calories 140.4, Fat 4.9, SaturatedFat 2.8, Cholesterol 11.7, Sodium 33.4, Carbohydrate 23.4, Fiber 1.1, Sugar 16.8, Protein 1.9

MISSISSIPPI MUD COOKIES



Mississippi Mud Cookies image

Make and share this Mississippi Mud Cookies recipe from Food.com.

Provided by TeksGlutes

Categories     Dessert

Time 37m

Yield 3 Dozen

Number Of Ingredients 12

1 cup semisweet chocolate morsel
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1/2 cup milk chocolate chips
1 cup miniature marshmallow
2 tablespoons miniature marshmallows

Steps:

  • Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at high 1 minute or until smooth, stirring every 30 seconds.
  • Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each new addition. Beat in vanilla and melted chocolate.
  • Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.
  • Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.
  • Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks for cooling.

Nutrition Facts : Calories 1538.7, Fat 82.1, SaturatedFat 35.4, Cholesterol 225.7, Sodium 795.5, Carbohydrate 188.2, Fiber 10.4, Sugar 122.2, Protein 18.4

MAINE MUD COOKIES



Maine Mud Cookies image

"Every year as winter makes way for spring, we here in Maine experience a fifth season we call 'mud season.' I made this special treat to get through that period," Kathleen Winslow relates from Swanville, Maine. "These cookies bring a smile to every face." -Kathleen L. Winslow, Swanville, Maine

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 8

2-1/3 cups all-purpose flour
2/3 cup baking cocoa
2/3 cup sugar
1/3 cup packed brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/3 cup unsweetened applesauce

Steps:

  • In a large bowl, combine the flour, cocoa, sugars, baking soda and salt. Stir in buttermilk and applesauce (dough will be thick and moist). , Drop by tablespoonfuls 2 in. apart on baking sheets coated with cooking spray. Spread with a fork to make irregular shapes. , Bake at 350° for 8-10 minutes or until firm. Remove to wire racks.

Nutrition Facts : Calories 56 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

MUD HEN COOKIES..



Mud Hen Cookies.. image

Make and share this Mud Hen Cookies.. recipe from Food.com.

Provided by grandma2969

Categories     Bar Cookie

Time 45m

Yield 24 serving(s)

Number Of Ingredients 9

1/2 cup butter, softened
1 cup sugar
3 large eggs, reserve whites
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 cup nuts, chopped
1 cup brown sugar, packed

Steps:

  • preheat oven to 350*.mix first 7 ingredients together.
  • spread very thin in a greased 13x9" pan --
  • sprinkle with chopped nuts.
  • beat egg whites till stiff and add brown sugar --
  • spread over nuts and bake for 30 minutes.
  • cut into squares while hot.

Nutrition Facts : Calories 172.8, Fat 7.5, SaturatedFat 3, Cholesterol 36.6, Sodium 141.5, Carbohydrate 24.8, Fiber 0.7, Sugar 17.5, Protein 2.6

MUD COOKIES



Mud Cookies image

No baking required to prepare these delicious morsels.

Provided by Penny R

Categories     Chocolate

Number Of Ingredients 7

2 c sugar
1/2 c milk
1 stick butter
4 Tbsp cocoa
1/2 c peanut butter
3 c quick oats
1 tsp vanilla

Steps:

  • 1. Boil sugar, milk, butter and cocoa for 1 ½ minutes (start timing when mixture comes to full boil). Remove from heat; add peanut butter, oats and vanilla. Stir until well blended. Drop by spoonfuls onto waxed paper. Let set and cool.

MUD PUDDLE COOKIES



Mud Puddle Cookies image

Any time a recipe says "ganache" it gets my attention! These are great cookies to make for your family or to give out at Halloween, or Christmas trays. These freeze very well.

Provided by FLUFFSTER

Categories     Dessert

Time 1h

Yield 40 cookies

Number Of Ingredients 10

1 cup butter, softened
1 cup sugar
2 egg yolks
1/4 cup vegetable oil
1/2 cup cocoa powder
2 teaspoons vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
4 ounces semisweet chocolate or 4 ounces bittersweet chocolate
2 tablespoons heavy cream

Steps:

  • In a large mixing bowl, cream the butter and the sugar until light and fluffy. Blend in the egg yolks.
  • In a small bowl, whisk together oil, cocoa, and vanilla until smooth. Combine the cocoa mixture with the butter mixture, scraping the sides of the bowl, until completely incorporated.
  • Add the flour and salt to the wet ingredients, blending with a mixer until combined. Refrigerate cookie dough for 30 minutes to firm up.
  • Preheat oven to 350°F Scoop out balls of cookie dough with a small ice cream scoop and place 1-inch apart on parchment-lined cookie sheets.
  • Bake for 12 to 15 minutes, until a toothpick inserted in the cookie comes out clean.
  • After removing cookies from the oven, use a rounded soup spoon to gently press an indention or puddle in the center of each warm cookie. Let cool completely.
  • To make the chocolate ganache:.
  • Slowly melt chopped semisweet chocolate in the microwave. Add cream and whisk vigorously until smooth and thick. Place in a zip-top bag, squeeze out the air, and seal. Cut a small corner of the bottom of the bag.
  • Pipe the chocolate ganache into the center puddle indentation of each cookie. If you have any leftover chocolate, use it to drizzle across the outer edges of the cookies. Cool completely before serving.

MUD PIE COOKIES



Mud Pie cookies image

Many times I have created these cookies with my children in the spring. I allow them to observe step one, hands on help with step two. I scoop the mixture in front of each child so they may shape their mud pie before eating it. Always a favorite!

Provided by Becky Hurley

Categories     Chocolate

Time 15m

Number Of Ingredients 7

2 c sugar
1 stick butter
1/4 c cocoa powder
1/2 c milk
1/2 c peanut butter
3 c oatmeal, (i use old fashioned oats)
1 tsp vanilla extract

Steps:

  • 1. Mix sugar, butter, cocoa, and milk in skillet. stir until all are mixed together and bring to a boil. Boil for one minute, remove from heat. (make sure all is boiling and not just on the edges of the pan)
  • 2. remove from heat, add remaining ingredients. Stir well. scoop onto parchment paper and let set. Refrigeration will spend up this process.

GRANDMA STROJNY'S MUD COOKIES



Grandma Strojny's Mud Cookies image

Wonderfully moist cake-like cookies.

Provided by UMBYTEME

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 12

Number Of Ingredients 7

4 tablespoons unsweetened cocoa powder
1 cup boiling water
1 cup creamy salad dressing
1 cup white sugar
2 tablespoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a small bowl, stir together the cocoa and boiling water, set aside to cool. In a medium bowl, stir together the creamy salad dressing, sugar and vanilla. Add the flour and baking soda, mix well. Stir in the cocoa mixture until well blended.
  • Drop cookies by heaping spoonfuls onto the prepared cookie sheets. Bake for 7 to 10 minutes in the preheated oven. Test for doneness with a toothpick as you would a cake.

Nutrition Facts : Calories 210.7 calories, Carbohydrate 36.5 g, Cholesterol 6.7 mg, Fat 5.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 377.4 mg, Sugar 19.7 g

MISSISSIPPI MUD COOKIES



Mississippi Mud Cookies image

Just like the Mississippi Mud Cake, the cookies are delicious. A really good treat whether you are having ocmpany over, or to take in your lunch. A great treat for the kids while they are out of school too....This is a recipe that you will use for years to come.

Provided by Linda Griffith

Categories     Chocolate

Time 25m

Number Of Ingredients 11

1 c semi=sweet chocolate chips
1/2 c butter, softened
1 c sugar
2 large eggs
1 tsp vanilla, extract
1 1/2 c all purpose flour
1 tsp baking powder
1/4 tsp salt
1 c pecans, chopped
1 c milk chocolate chips
1 c plus 2 tbs. miniature marshmallows

Steps:

  • 1. 1. Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH 1 minute or until smooth, stirring every 30 seconds. 2. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate. 3. Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels. 4. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 or 4 marshmallows into each portion of dough. 5. Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks.

MUD COOKIES



Mud Cookies image

My sisters and I grew up eating these delicious quick to make cookies. Our school used to serve them on fridays for dessert.

Provided by Claudette Phillips

Categories     Cookies

Time 10m

Number Of Ingredients 7

1/2 stick butter
1 c sugar
1 Tbsp cocoa powder
1/3 c milk
1 Tbsp smooth peanut butter
1 c uncooked oats
1 tsp vanilla extract

Steps:

  • 1. Take out a medium saucepan put on stove. Heat to medium heat. Add the butter to melt. Next, add the sugar and cocoa, mixing well. Add the milk. Let come to a mild boil and stir occassionally. This needs to boil for about 5 minutes or until mixture reaches soft ball stage. I judge this by stirring the mixture then holding the spoon up high and letting the mixture run off. When the drops start running together and slowly - it is done. Remove from heat. If you cook too much - your cookies will be dry and won't hold together. If you don't cook enough - they will be runny and you will have to eat them with a spoon. Add the oats, peanut butter and vanilla extract. Mix well then drop by spoon fulls onto wax paper to set up. Shouldn't take long. If cooked right - should only take about 2 to 3 minutes to set up.
  • 2. They are delicious warm with a glass of cold milk. This recipe makes 1 & 1/2 to 2 dozen depends on how big you make them. I generally have to double this recipe if my sisters come over. No need to refrigerate - they won't last that long. They will keep in an air tight container for 3 to 4 days. Longer if you put in the refrigerator.
  • 3. You can vary this recipe by adding your favorite ingredients. I have had friends use coconut instead of oats, add nuts, raisons or whatever they wanted to use.

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