Tuesday, August 24, 2010

Homemade Mallomars

Who doesn't love marshmallows and chocolate? No one, which I guess is one reason s'mores are so popular. This is a less messy version of s'mores, sort of a takeoff on Mallomars. The original recipe calls for actually dipping the entire cookie in chocolate but I chose instead to drizzle chocolate over them. I thought it made them look pretty, plus I had a fear of the cookies falling into the chocolate. I'm clumsy like that. Dennis and my co-workers all agreed that these cookies taste just like Mallomars. Apparently even the cookie itself is a close facsimile.

One last note - I doubled the recipe but ended up with only about 20 cookies. I didn't make them huge so I'm not sure why I got so few cookies. Not a big deal since I have a feeling I'll be making them again soon.

Chocolate-Covered Marshmallow Cookies (aka Mallomars)

Adapted from Everyday Food


1/4 cup plus 2 tablespoons all purpose flour
1/4 cup plus 2 tablespoons whole wheat flour
1/4 teaspoon coarse salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, room temperature
3 tablespoons packed, light brown sugar
1 large egg
9 large marshmallows, halved
9 oz semisweet chocolate chips

Preheat oven to 350, with racks in upper and lower thirds.

In a medium bowl, whisk together flours, salt, baking soda, baking powder, and cinnamon. In a large bowl, using an electric mixer, beat butter and sugar on high, scraping down sides of bowl as needed, until light, 4 minutes. Add egg and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined.

Drop dough by tablespoonfuls, 3 inches apart on two parchment lined baking sheets. With the bottom of a measuring cup dipped in flour, flatten cookies to 2 inches in diameter. (I misread this and used a knife dipped in water instead. That worked fine also). Bake until dry and set, 7 minutes, rotating sheets halfway through. Remove from oven and top each cookie with a marshmallow half. Bake until marshmallows are soft, 2 minutes.

Remove from oven and, with a metal spatula, gently flatten each marshmallow. Let cookies cool completely on sheets on wire racks.

Place chocolate in a heat safe bowl, and melt in the microwave or by placing bowl over a pot of simmering water. Stir chocolate until smooth. Drizzle chocolate over cookies and put them back on the wire racks set over the cookie sheets.