Rogue Mud Cookie

Yield: 2 dozen; Time: 30 mins


  • 2 C Espresso Chocolate Morsels
  • 1C Butter
  • 2 C Sugar
  • 8 Large Eggs
  • ½ T Vanilla Extract
  • ½ T Baking Powder
  • 3 C AP Flour
  • 1 tsp Salt
  • 2 C Toasted Chopped Pecans
  • 1 C Milk Chocolate Morsels
  • ¾ C Mini Chopped Marshmallows
  • 2 T Cocoa 


  1. Melt semi-sweet chocolate and set to the side.
  2. Cream butter and sugar together until well blended but not whipped and airy.
  3. Add eggs slowly to the butter and sugar mixture; mix until all eggs are incorporated.
  4. Add in the vanilla and melted chocolate.
  5. In a separate bowl, mix together the flour, baking powder, cocoa, and salt.
  6. Gradually mix the flour into the chocolate mixture.
  7. Fold in chopped toasted pecans, chopped mini-marshmallows, and milk chocolate.
  8. Drop 2 T of batter onto paper lined sheet pans.
  9. Bake at 350°F for 10 minutes.

Go Rogue by toasting the marshmallows before adding to batter.

If you’d like Chef Jeff to make these cookies, or any other foods for you, please contact him at

Chek out this published recipe in The Branson Globe.