Easy Mississippi Mud Cookies with a Cake Mix
Updated Jun 29, 2026, Published Jul 21, 2020
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Some of my favorite recipes to recreate are the ones connected to childhood memories.
Growing up, Mississippi Mud Cake was one of those desserts that always felt special. There was something about the rich chocolate cake, melted marshmallows and thick chocolate frosting that made it unforgettable.
Now after years spent baking professionally, teaching others and creating recipes for Practically Homemade, I love finding ways to take nostalgic desserts like this and make them simpler for home bakers.
These Mississippi Mud Cookies do exactly that… all of the flavors I remember growing up but made easier with a simple chocolate cake mix.
Table of Contents
Why You’ll Love These Mississippi Mud Cookies
If you love rich chocolate desserts, then these cookies are guaranteed to become a favorite.
- They have all of the flavors of classic Mississippi Mud Cake in an easy cookie version.
- Using a chocolate cake mix makes them simple enough for bakers of any skill level.
- Gooey marshmallows and homemade chocolate frosting make them extra decadent. Just like these Rocky Road Cookies.
- The cookies stay soft and fresh for days, making them perfect for baking ahead.
- You get rich bakery style chocolate cookies without the extra time or complicated steps.
Mississippi Mud Cake is believed to have gotten its name from the dense, rich texture that resembles the muddy banks of the Mississippi River. These cookies take everything people love about that classic dessert and turn it into an easy handheld version.
Ingredients Needed
- Chocolate Cake Mix – This is the shortcut that makes these Mississippi Mud Cookies incredibly easy while still giving you a perfectly soft and chewy texture. It is also the base of so many of my favorite chocolate cake mix cookie recipes.
- Chopped Pecans – Pecans are a classic ingredient in traditional Mississippi Mud desserts and add the perfect crunch to balance all of the rich chocolate. They are also a great addition to these Coconut Pecan Cookies.
- Mini Marshmallows –These get pressed into the cookies partway through baking so they melt and puff up just right. If you don’t have mini marshmallows, you can cut larger ones into quarters.
- Powdered Sugar – Used to make the homemade cooked chocolate frosting that sets beautifully over the top of each cookie. The frosting is also used on my Texas Sheet Cake Cookies and Double Chocolate Crunch Cake.
See recipe card for full information on ingredients and quantities.
How to Make Mississippi Mud Cookies with a Cake Mix
Step 1: Make the cookie dough.
Combine the cookie ingredients to create a thick dough and then add the chopped pecans and stir until evenly incorporated.
Step 2: Scoop the cookies.
Scoop mounds of dough onto a silicone mat {or parchment} lined baking sheet. A medium cookie scoop works well and keeps all of the cookies the same size.
Step 3: Adding marshmallows.
Bake the cookies for 8 minutes, remove from the oven and place four mini marshmallows into the indentation of each cookie.
Step 4: Baking the cookies.
Return to the oven for an additional 3-4 minutes or until the marshmallows puff up and melt.
Step 5: Prepare the chocolate frosting.
To make the frosting, combine the butter, milk and cocoa powder in a saucepan over medium heat. Once melted, add the powdered sugar off of the heat and whisk until smooth.
Step 6: Frost and finish.
Once the mixture is smooth, spoon a large teaspoon of frosting over the top of each cookie. Top with a whole pecan if desired.
Expert Tips
- Whisk the dry cake mix first. One of the biggest mistakes bakers make when using a cake mix is skipping this step. Cake mix often has small lumps that are almost impossible to remove once the wet ingredients are added, so taking 30 seconds to whisk first makes a huge difference.
- Slightly under bake for bast texture. Cake mix cookies continue baking as they cool on the hot cookie sheet. Pulling them from the oven after the recommended bake time will give you a softer, fudgier cookie once cooled.
- Let the cookies cool completely before frosting. The cooked chocolate frosting will set beautifully, but only if the cookies are completely cool. Adding frosting too early can cause it to melt and become messy.
- Remove frosting from the heat before adding powdered sugar. This is an important step for smooth frosting. Adding the powdered sugar over direct heat can create a grainy texture instead of the glossy finish you want.
- Allow the frosting to set up completely before storing. Because of the gooey marshmallows and rich frosting, these cookies need a little extra time before stacking. Letting them set completely prevents sticking and keeps them looking bakery perfect.
Storage and Freezing
Store: These Mississippi Mud Pie Cookies stay soft and fresh when stored in an airtight container at room temperature for up to 5 days. If stacking the cookies, be sure the frosting has set completely so they do not stick together. I also suggest adding a piece of wax or parchment paper between layers.
Freeze: To freeze, place the cookies in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Once frozen, transfer them to a freezer safe container or freezer bag and store for up to 3 months.
Mississippi Mud Cookies FAQs
Yes. Pecans are the traditional choice in classic Mississippi Mud desserts, but walnuts work just as well in these cookies. You can even leave the nuts out altogether if you prefer, although they do add a nice crunch that balances the rich chocolate and marshmallow.
The homemade cooked frosting is what gives these cookies their classic Mississippi Mud flavor and truly makes them taste like the cake I remember growing up. It only takes a few extra minutes and is absolutely worth it. If you are short on time, store bought chocolate frosting can work as a substitute.
Yes, but the marshmallows are one of the signature elements of a classic Mississippi Mud dessert. If you leave them out, you will still have a delicious chocolate cookie, but you will lose some of the gooey texture that makes these cookies so special.
Do you love classic flavors? try these cookies…
Did you try this recipe? Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Easy Mississippi Mud Pie Cookies
Ingredients
Chocolate Cookies
- 1 box chocolate cake mix, {13.25 ounces}
- ¼ cup all purpose flour
- 2 large eggs
- 1/3 cup vegetable oil
- ½ cup chopped pecans
- 64 mini marshmallows
Chocolate Cooked Frosting
- ¼ cup butter
- 1 Tablespoon unsweetened cocoa powder
- 1 ½ Tablespoons milk, {I used 2%}
- 1-1¼ cups powdered sugar
Instructions
- Preheat the oven to 350°.
- In a large bowl, combine the cake mix and flour, whisking first to remove any lumps. Add the eggs and oil to the dry ingredients and mix using an electric mixer until ingredients are completely incorporated. Add the chopped pecans and stir into the cookie dough until they are evenly distributed.
- Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a silicone {or parchment} lined cookie sheet.
- Bake for 8 minutes and remove cookies from oven. Remove from the oven and press 4 mini marshmallows into the top of each cookie. Return cookies to the oven for an additional 2-3 minutes or until the marshmallows have puffed and melted. Remove from oven and let the cookies cool completely on the cookie sheet.
Chocolate Frosting
- While the cookies are cooling begin making the cooked frosting. Combine the butter, cocoa and milk in a medium sauce pan over medium heat. Cook and whisk until the ingredients are melted and mixed together and that any lumps are gone. Remove from heat and add the powdered sugar. Whisk until combined and smooth.
- Spoon a heaping teaspoon of frosting over the top of each cookie, being sure to cover the marshmallows. Let the cookies sit at room temperature until the frosting is set up. Refrigerate for 30 minutes if you want to speed up the process.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The chocolate lovers in my family were obsessed with these cookies!