“The [Mudslide] brought me down…”

I’d decided to move away from cupcakes for a little while, even though I ordered myself some new piping tips that arrived recently. I know they’re so passé and all, but I like making them better than I like making whole cakes, plus, they’re more fun/easier to decorate. However, I’m getting a bit burned out on them, so I turned my attention to my other baking love: Cookies. And I came across the perfect recipe.

Salted Mudslide Cookies, from How Sweet Eats.

I’m really into sweet-salty combos right now, and more “adult” treats with alcohol in them, because that’s about the only way the booze gets used up in my house!

I did change the recipe slightly…I used Baileys as well as Kahlua, even though the original recipe only calls for Kahlua. A Mudslide just isn’t a Mudslide without the Baileys, as far as I’m concerned.

Salted Mudslide Cookies

45 minPrep Time

11 minCook Time

56 minTotal Time

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  • 2 C + 2 Tbsp all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 C cocoa powder
  • 3 Tbsp instant coffee powder
  • 1/4 tsp sea salt
  • 1/2 C unsalted butter, melted and cooled for 10-15 minutes
  • 1 C brown sugar
  • 1/2 C sugar
  • 1 egg + 1 egg yolk, at room temperature
  • 2 tsp vanilla extract
  • 1/4 C Baileys Irish Cream
  • 1 tsp Kahlua
  • 1 C chocolate chips
  • sea salt for topping


  1. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper and set aside.
  2. Mix the flour, cocoa, coffee powder, salt and baking soda in a bowl and set aside. In the bowl of a stand mixer, combine the melted butter and sugars. Add in the egg, egg yolk, and vanilla. With the mixer on low, slowly add the liquors.
  3. With the mixer still on low, slowly add flour and mix until a dough forms – it may look crumbly at first, but eventually will come together. If necessary, you could add another teaspoon of liquor. Fold in the chocolate chips. Refrigerate dough for 30 minutes.
  4. Using a medium scoop, roll the dough into balls. Set on a non-stick baking sheet with 2 inches between each. Bake for 10-12 minutes or until the edges are set and the middles are still soft. The centers should be puffy. Do not over-bake. Remove from oven and immediately sprinkle with sea salt. Cool for 5 minutes, then remove to a wire rack to cool completely.
Recipe Type: Desserts, cookies

Oh wow…Salty, sweet, chocolatey…Boozy, even! So so very delicious! I’ve had the recipe in the back of my mind for ages, and I’m SO glad I finally got around to making it. If you’ll excuse me now, though, I have a date with a pile of cookies and a gallon of milk!

8 thoughts on ““The [Mudslide] brought me down…”

  1. Holy Heck those look good. I use to blend up a boatload of mudslides in my younger years. And now in a cookie form? Brilliant. We're having a bake sale for charity at work next month, and I think I'm going to make THOSE! Kuddos my friend :)

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