Love a homemade version of a supermarket cookie? Try my Homemade Fudge Stripes Cookies too!
Homemade Mallomars Are A Game Changer!
Mallomars are one of those classic cookies that I look forward to getting every year around the holidays. They used to only be available in the colder weather months, but I think nowadays you can get them pretty much year-round. BUT I still equate these sweet cookies with the holidays and it just feels wrong to eat them in the summer!
Homemade Mallomars Are A Game Changer!What Is A Mallomar?Homemade Mallomars IngredientsTips On Making the Marshmallow Topping:How To Store Homemade MallomarsTry These Other Homemade Versions of Classics…Get the Recipe
And while Mallomars are delicious in their nostalgic way, making them at home from scratch takes them to the next level. You will be rewarded for going the extra step making each part homemade.
What Is A Mallomar?
A Mallomar is a graham-style cookie base topped with marshmallow and coated in chocolate. I even used the store-bought variety in my Mallomar Brownies a few years ago and they were SO good. But let’s face it…they’re a packaged cookie. So what I did was a made a soft, buttery graham cookie, then topped it with swirl of homemade marshmallow, and finally dipped the whole thing in high quality melted chocolate. You can make these cookies as large or as small as you would like. They’re a lot of cookie, so I recommend making them a little on the smaller side!
Homemade Mallomars Ingredients
These cookies can be made in stages or all in the same day. I have done it both ways! Making the cookie part one day and then the marshmallow and assembly the next day breaks it up if you don’t have a lot of time.
Mallomar Cookie Base:
graham cracker crumbs granulated sugardark brown sugarbaking sodakosher saltbuttereggvanilla extract
Marshmallow Filling and Chocolate Coating:
unflavored gelatin (like Knox brand)watergranulated sugarlight corn syrupkosher saltvanilla extractchopped semi-sweet chocolate
Tips On Making the Marshmallow Topping:
You want the marshmallow to be “pipeable”, meaning not too stiff or dry. The way to ensure that it won’t be too stiff to pipe is to mot over-mix it. A stand mixer comes in very handy when making homemade marshmallow for sure, but you can also do this with a hand mixer as well. The marshmallow will be thick, but not dry. As it cools completely it will firm up, so you don’t want to wait too long to pipe it after you’ve mixed it. Get it right into a piping bag or zip-top bag with the corner snipped off. You will know if you haven’t mixed it long enough, as it won’t hold its shape. It’s honestly very easy to determine, so don’t over-think it!
How To Store Homemade Mallomars
These are best stored airtight at room temperature. I don’t recommend freezing these.
Try These Other Homemade Versions of Classics…
Homemade Pop TartsHomemade Cheez-ItsHomemade Graham CrackersHomemade Oatmeal Cream PiesHomemade Nutter Butters
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2 cups graham cracker crumbs (about 15 full sheets graham crackers finely crushed) 1/4 cup granulated sugar 2 tablespoons packed dark brown sugar 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 6 tablespoons butter, melted 1 large egg, lightly beaten 1/2 teaspoon vanilla extract
Marshmallow and Chocolate Coating
1 1/2 tablespoons unflavored gelatin 1/2 cup room temperature water, divided 3/4 cups granulated sugar 1/2 cup light corn syrup 1/2 teaspoon kosher salt 1 teaspoon vanilla extract 12 ounces chopped semi-sweet chocolate
