Mudslide Cookies are seriously wonderful treats that are ideal with milk, or even with mixed drinks.  They’re scrumptious and delightful.
Mudslide Cookies

Mudslide Cookies
Prep time
Cook time
Total time
Recipe type: Baked Goods
Cuisine: American
Serves: 72 cookies
  • 4 ounces cake flour
  • 4 ounces bread flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon espresso powder
  • 4 pounds semisweet chocolate chips
  • 8 ounces butter, unsalted
  • 16 eggs, large
  • 3 pounds and as needed granulated sugar, divided use
  • 1 Tablespoon pure vanilla extract
  • 3 pounds white chocolate chips
  • 2 pounds pecan or walnut pieces, lightly toasted
  • Confectioners’ sugar as needed
  1. Sift together cake and bread flours, baking powder, salt and espresso powder.
  2. Melt semisweet chocolate and butter in bowl over simmering water or in microwave at 50% power.
  3. In mixer, whisk eggs and sugar until pale yellow, then beat in vanilla extract.
  4. Fold in melted chocolate and butter.
  5. Fold in dry ingredients, nuts and white chocolate. Let dough stand at room temperature for at least 30 minutes.
  6. Portion dough into 2 1/2-ounce balls; roll balls in granulated sugar, then powdered sugar.
  7. Place dough on baking sheets lined with parchment paper; bake at 350 degrees F for 10 minutes or until dough has softened enough to press down. Flatten dough about halfway.
  8. Continue baking another 5 to 8 minutes or until edges of cookies can easily be lifted off parchment. Repeat with remaining dough.


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