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Mississippi Mud Deep-Dish Skillet Cookie

Photo: Alison Miksch

Active time 15 mins
Total time 1 hr, 20 mins

Serves 8 to 10

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

  1. 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.

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

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

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

  5. 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.