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.
1 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup (4 oz.) salted butter, softened
1 large egg
5 tablespoons whole milk
1 1/2 teaspoons vanilla extract
2 cups (about 9 oz.) all-purpose flour
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon table salt
1 1/2 cups semisweet chocolate chips, divided
1/4 cup miniature marshmallows
How to Make It
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.
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