Mississippi Mud, a traditional Southern sheet cake filled with marshmallows and topped with decadent chocolate frosting gets a makeover in this skillet cookie dessert. Traditional Mud cakes sometimes add pecans, which would also make a great addition here for an added crunch throughout the warm, gooey center. Serve with a scoop of chocolate or vanilla ice cream for the ultimate dessert indulgence.


Credit: Alison Miksch

Recipe Summary

15 mins
1 hr 20 mins
Serves 8 to 10


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F. Lightly coat a 10-inch cast-iron skillet with cooking spray. Beat brown sugar, granulated sugar, and butter with a heavy-duty electric stand mixer at medium speed until light and fluffy. Add egg, milk, and vanilla, beating until blended.

  • Whisk together flour, cocoa, baking soda, and salt in a bowl. Add to butter mixture gradually, beating at low speed until combined.

  • Add 1 cup of the chocolate chips; beat until combined.

  • Spread mixture evenly in prepared skillet. Top with remaining 1/2 cup chocolate chips.

  • Bake in preheated oven until golden and set, about 50 minutes, topping cookie with miniature marshmallows during the last 30 minutes of baking. Let stand 15 minutes; cut into wedges. Serve with vanilla ice cream.