Mallomar Cookies

5 from 9 votes

This Mallomars Recipe is a homemade version of the store-bought classic cookie. A from scratch soft and chewy graham cracker cookie topped with homemade marshmallow creme then dipped in smooth chocolate.

Prep Time30

Course: Dessert

Keyword: mallomars

Servings: cookies

Author: Karli Bitner

Ingredients

Graham Cracker Cookie Base

3/4 cup salted butter softened
1/3 cup granulated sugar
3/4 cup brown sugar
1 egg
1/2 tbsp vanilla extract
1 3/4 cup + 2 tbsp all purpose flour
1 1/2 cups crushed graham crackers about 1 pkg crushed
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Homemade Marshmallow Creme

3 egg whites
3/4 cup granulated sugar
1 1/2 tsp vanilla

Chocolate Topping

3 cups chocolate chips melted

Instructions

Graham Cracker Cookie Base

Preheat oven to 350°.
Cream together the butter, granulated sugar and brown sugar.
Add the egg and vanilla. Mix until light in color and creamy.
Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.
Portion out the dough into 1 1/2 tbsp portions. Roll into a ball and arrange your silicone lined cookie sheet. Press down slightly on the cookie dough, flattening it just a bit.
Bake at 350° for 9-11 minutes or until the cookies have spread and flattened slightly, the centers have puffed up and the centers of the cookies no longer look wet and glossy.
Allow the cookies to cool on the pan for 10 minutes before moving to a wire rack. Cool completely before making the marshmallow creme.

Homemade Marshmallow Creme

Place the egg whites and granulated sugar in a heat safe bowl (Use your meal stand mixer bowl, if you have a stand mixer).
Place about 1 inch of water in the bottom of a small sauce pan. Place the sauce pan on the stove top and heat the water over medium high heat until it starts to simmer. Once the water starts to simmer, reduce the heat to medium low.
Place the heat safe bowl with the egg whites and sugar above of the simmering water (not into the water, just above the water) and whisk continually with an electric hand mixer for about 3 minutes.
The egg whites will become bright white, fluffy and creamy. Remove the bowl from the heat and check to see if all of the sugar has dissolved by rubbing a small amount in between your fingers. It should not feel grainy at all. If it still feels grainy, place the bowl back over the heat and continue whisking for another 30 seconds to a minute.
Once the sugar has completely dissolved, remove from the heat and turn the burner off.
If using a stand mixer, attach the bowl to the mixer and start mixing with the whisk attachment. If you don't have a stand mixer, just continue using your electric hand mixer.
Add the vanilla extract and then turn the speed up as high as it will go and mix until thick, glossy peaks form.

Assembling the Cookies

Add the homemade marshmallow creme to either a piping bag fit with a large round tip or to a gallon zip top bag with the corner clipped.
Pipe a dollop of the marshmallow creme onto the top of each cookie.
When all of the cookies have a dollop of marshmallow creme, place the cookies in the fridge to chill for 30 minutes.
When the cookies have chilled for 30 minutes, melt your chocolate chips in the microwave. Do this by adding the chocolate chips to a microwave safe bowl and microwaving for 30 seconds at a time, stirring at each 30 second mark until the chocolate chips are melted smooth.
Remove the cookies from the fridge and dip the marshmallow creme and top of the cookie into the chocolate, returning the cookie to the cookie sheet when it is covered. Repeat with remaining cookies.
Place the cookies back in the fridge to help set the chocolate faster.
Your cookies are ready to serve!
The cookies can be kept at room temperature for about 5 hours, after that it is best to keep them refrigerated. Let the cookies stand at room temperature for 30 minutes prior to serving.

Nutrition