I found this cookie to be quite interesting. When I first set out to making this, I was expecting a deep, chocolatey cookie. Something crispy on the outside and creamy on the inside. Something like a chocolate lava cake in a cookie or something like my mom's brownie drops (look for that recipe in December).
This is not that cookie.
While crispy on the outside and crispy on the inside, it lacked that deep, dark chocolate I was craving. Yet, it's quite yummy. It tastes almost EXACTLY like a cup of hot cocoa. I think they'd be far better with a bittersweet chocolate, though.
Now, a word about the marshmallows. Please, please, please do yourself a favor and buy good marshmallows. I made the awful mistake of buying a store-brand marshmallow for this cookie. The marshmallows were almost crunchy. They were super sticky and just plain strange. Definitely not a sweet, fluffy marshmallow you'd like to skewer and roast over an open flame.
After I discovered my marshmallow flub, I chose to bake half the batch without the marshmallows. They were still yummy, but really needed that toasty marshmallow on top.
Since I've never actually had a Mississippi Mud Pie, I cannot say if these cookies perfectly mimic the flavor of one. I always imagined a MMP to be far more chocolatey than these cookies.
Melt 1 cup chocolate chips in a double boiler and set aside to cool.
Cool for a few minutes on the baking sheet and then transfer to a wire rack to completely cool.