My family LOVES Mud Pie, so when I came across Mud Pie Artisan Powder from Amoretti, I just had to come up with a cookie recipe! I ended up getting a little carried away and came up with different ways to enjoy this authentic chocolatey, creamy, coffee, graham cracker dessert. This recipe is a no-chill roll-out dough for decorated cookies and ice cream sandwiches, or you can make drop cookies to go alongside your bowl of ice cream this summer. And make sure you sign up for my next cookie decorating class! ♥️
Mud Pie Cookie Recipe
- 1 cup cool salted butter (able to dent in w/ your finger but still cold. Not room temp.)
- 1 cup sugar (220 grams)
- 1 1/2 cup finely crushed graham crackers (185 grams)
- 2 cups all-purpose flour (286 grams)
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 cold egg
- 2 tsps. cold coffee (strength of choice or you can use water)
- 3 Tblspns. Amoretti Mud Pie Artisan Flavor Powder (I’ve made it with 2 Tbspns and also 4 Tbspns with the 2 tspns coffee. All taste great. Just depends on the intensity of the flavor you desire. I like it with 3 Tbspns the most.)
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In a mixer, mix butter and sugar until fully creamed on slow to medium speed. While that is mixing, mix coffee and Amoretti Mud Pie powder together. Add Mud Pie mixture and one egg to butter mixture and cream together for about one to two minutes on slow to medium speed. Put 12 graham cracker rectangles into a large Ziploc bag and crush with a rolling pin until pretty fine. Slowly add to mixture while mixture is at a low speed. In a separate bowl, add two cups of flour, baking powder, and salt. Whisk it a little to incorporate. Add flour mixture at 1/2 cup increments while mixer is on low speed. Dough should pull away from the side of the bowl. If it is real sticky, it’s usually caused by an oversized egg or warmer butter. You can add a little more flour if you will be rolling out your dough. For making ice cream sandwiches: Roll out 1/2 of dough between parchment paper at a time. You can freeze for 15-20 minutes to make them easier to cut out, or you can cut them out directly after making the dough. Roll out at 1/8th” thick. Cut out with a 3” cutter. Bake at 350 degrees for 7 minutes. Yields 30 cookies.
To assemble, work with frozen cookies so you can smash them into the large rounded scoop of ice cream. Layer a nice dose of hot fudge at refrigerator temperature on the bottom layer of one cookie. Wrap each one with plastic wrap and stick in freezer until ice cream is solid. Enjoy!
For making roll-out iced cookies: Roll out 1/2 of dough between parchment paper at a time. You can freeze for 15-20 minutes to make them easier to cut out, or you can cut them out directly after making the dough. Roll out 1/4th-3/8th” thick. Cut out with desired shaped cutters. Bake at 350 degrees for 7 minutes, turn, and bake 1-2 minutes longer. They are done when the center is no longer wet looking. Let cool for 1-2 minutes and then transfer to a cooling rack.
For drop cookies: Use a 1 1/2” cookie scoop. Place one inch apart. See video for different ways to make drop cookies. You can add 1/4 tsp of hot fudge topping on top of the cookie with chopped roasted almonds sprinkled on top, add hot fudge within the cookie, add chocolate chips to the mixture, or you can leave them plain. All of these ways taste marvelous! Note: You won’t be able to stack cookies if you add the hot fudge on top. Bake at 350 degrees for 7 minutes for a chewy cookie and up to 9 minutes for a crisp cookie.
Store cookies in a sealed container up to two weeks to keep freshness. These cookies freeze very well for up to 3 months in sealed freezer bags and then placed in a Tupperware type of container.
See a video rundown here:
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