Delicious Recipe for Mallomars

Your sweet tooth is about to be very, very happy

After much obsessing and experimentation, Jennifer Steinhauer has cracked the code for 70 iconic treats to re-create in your own kitchen. There are cookies with a perfect crunchy base for cream filling, snack cakes with frosting so thick you can peel it off all at once, candies dipped in chocolate and dusted with sugar, and ice cream pops so juicy that they drip down your arm. A self-taught baker, Jennifer had no interest in complicated techniques or chemical gunk, just easy hacks that break down and remaster these throwback snacks.


These cookies have had a cult following since their inception in 1913. With their graham cracker crust, gooey marshmallow center, and the crackling of chocolate that covers the whole package, Mallomars are the something-for-everyone dessert. They are highly nostalgic for aging baby boomers from the East Coast, in particular those who used to eagerly await their arrival on store shelves, then plow through boxes of them while playing jump rope and jacks in the street. Mallomars were originally made in New Jersey, and their distribution was always heavily concentrated in the Northeast, even though they are now made in, of all places, Toronto. Interestingly, to prevent Mallomars from more or less melting in the summer, the factory that produces them stops in March and resumes in September, creating an off-season for the cookie that makes them as coveted and anticipated as Easter candy.

You can make your own Mallomars year-round. You just need a careful eye to get your marshmallow exactly soft enough to congeal on the cookie, but not so much that it becomes mush.

Makes approximately 40 cookies
Hands-on time: 40 minutes
Total time: 1 hour, 30 minutes

For the cookie
2 cups whole wheat flour
½ cup all-purpose flour
1 cup (packed) light brown sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) cold salted butter, cut into small pieces
½ cup cold whole milk

For the filling
20 large marshmallows, halved crossways

For the chocolate coating
1 cup (2 sticks) salted butter
½ cup cold half-and-half
4 cups (24 ounces) semisweet chocolate morsels

1. Make the cookie dough: In a food processor, pulse the whole wheat and all-purpose flours, brown sugar, baking powder, baking soda, and salt together 3 to 5 times, until just combined. Add the ½ cup of cold butter pieces and pulse 15 to 20 times, or until the mixture resembles coarse meal. Add the milk all at once and process just until the mixture forms a ball, about 20 seconds.

2. Divide the dough into two equal batches and roll each between two sheets of parchment paper to a thickness of ¼ inch. Place the dough on a baking sheet, and refrigerate for 30 minutes to 1 hour.

3. Preheat the oven to 325°F. Line two baking sheets with parchment paper.

4. Working with one batch of dough at a time, cut circles using a 2-inch round cutter. Set cookies 1 inch apart on the prepared baking sheets. Bake for 10 to 11 minutes or until the cookies are just set. Let cool completely on wire racks.

5. Make the filling: Place half a marshmallow on top of each cookie, cut side down. Working in batches, place the marshmallow-topped cookies on a microwave-safe plate and microwave on high for 5 seconds, then check; continue to zap in 5-second intervals until the marshmallows are good and soft but not totally melted. Let the cookies sit at room temperature until the marshmallows cool to room temperature, about 10 minutes.

6. Make the chocolate coating: Cut the 1 cup of butter into 4 pieces and place in a medium heatproof bowl. In a small saucepan, bring 2 to 3 inches of water to a boil over medium heat. Turn the heat off and place the bowl of butter over the saucepan. Stir constantly until the butter melts. Add the cold half-and-half, and stir until combined. Pour the chocolate morsels into the melted butter, stirring constantly until the chocolate melts and the mixture is smooth.

7. Carefully dip each marshmallow-topped cookie into the chocolate, turning with a fork or offset spatula to cover all sides and allowing the excess chocolate to run off. Place the dipped cookies on a wire rack to set. Let set completely before storing. Store in an airtight container for up to 2 days.

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