Mudslide Cookies

Mudslide Cookies: A Decadent Chocolate Remedy for When Life Feels... Muddy

Every bakery has its bestsellers, and every novel has its fan-favorite chapters—and sometimes, those two delicious things overlap.

Meet the Mudslide Cookies: rich, chewy, chocolate-packed, and very likely to cause spontaneous swooning. These beauties are inspired by a moment in The Baker’s Man when the bakery is buzzing, hearts are fluttering, and the air smells like sugar and possibility.

Let’s just say . . . things are heating up in more ways than one.

Anna, our flour-dusted heroine, spends a whirlwind afternoon trying to keep up with the crowd as everyone (and I mean everyone) flocks to the bakery—partly for the sweets, partly for a certain handsome visitor. But when the tray of Mudslide Cookies hits the counter, something shifts. Chocolate speaks. And sometimes, it says more than words ever could.

Why You’ll Love These Cookies:

• Crackly brownie tops

• Fudgy, chewy centers

• Deep, dark chocolate flavor in every bite

• Ideal for heartbreaks, hard days, or spontaneous celebrations

• Approved for breakfast (by me, and probably Anna too)

There’s a little magic in these cookies—just like in The Baker’s Man. They may not bake up your dream guy (unless you have a baker on standby), but they might just bring clarity when life feels unclear.

💌 Want a recipe card to keep or gift? I bring them to every book tour stop—because joy is meant to be shared, especially when it's loaded with chocolate.

Click here to read the book, meet Anna, and experience a bakery with a little magic in the walls.

Mudslide Cookies

Prep time: 45 minutes

Chill time: 30 minutes

Cook time: 12 minutes

Total time: 1 hour 27 minutes

Servings: 16 large cookies or 32 medium-size cookies

Ingredients

8 ounces semisweet or bittersweet chocolate chips (60-70% cacao)

5 tablespoons unsalted butter

1 tablespoon canola oil

3 large eggs, room temperature

1 cup granulated sugar

¼ cup brown sugar

1 teaspoon vanilla extract

¾ teaspoon baking powder

¾ teaspoon salt

¾ cup + 1 tablespoon all-purpose flour

¼ cup unsweetened cocoa powder

½ cup mini semisweet chocolate chips

Directions

1. Melt 8 ounces semisweet or bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.

2. Remove from heat, and set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugars, vanilla, baking powder, oil, and salt on high speed 5 minutes, or until the batter is thick and creamy. Make sure to beat the mixture for the full 5 minutes.

4. Reduce the speed to low, and mix in the melted chocolate until well-combined.

5. Fold in flour and cocoa powder just until combined.

6. Add mini chocolate chips. Fold to combine. The batter should be the consistency of a thick brownie batter.

7. Cover the batter, and chill for 30 minutes.

8. Preheat oven to 350 F. Line two baking sheets with parchment paper.

9. Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.

10. Bake cookies 8–12 minutes. The cookies will look puffed and cracked and set at the edges but still look a bit underdone in the center. Don’t overbake, or the cookies won’t be crackly and fudgy. The shiny, crackly crust will develop as the cookies cool on the baking sheet.

11. Let cool completely. Cookies are best the day of baking but will keep in an airtight container at room temperature for up to 2 days. Refrigerate for up to 1 week.