Homemade Mallomars are an amazing from scratch version of the classic store-bought cookie. A buttery, graham cookie is topped with homemade marshmallow and dipped in silky melted chocolate.
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!
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 sugar
- dark brown sugar
- baking soda
- kosher salt
- butter
- egg
- vanilla extract
Marshmallow Filling and Chocolate Coating:
- unflavored gelatin (like Knox brand)
- water
- granulated sugar
- light corn syrup
- kosher salt
- vanilla extract
- chopped 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 Tarts
- Homemade Cheez-Its
- Homemade Graham Crackers
- Homemade Oatmeal Cream Pies
- Homemade Nutter Butters
Homemade Mallomars
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 30 cookies 1x
- Category: Cookies
- Method: Oven/Stove Top
- Cuisine: Dessert
Description
Homemade Mallomars take the classic cookie to a new level: sweet graham cookies are topped with homemade marshmallow and dipped in silky chocolate.
Ingredients
Cookie
- 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
Instructions
- Cookies: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl combine the graham cracker crumbs, granulated sugar, brown sugar, baking soda, and salt. Using a wooden spoon or rubber spatula stir in the melted butter, egg, and vanilla until evenly combined.
- Using a small (1- tablespoon) cookie scoop portion the dough out onto the prepared baking sheet, 2- inches apart. Bake for 8-9 minutes, or until the edges are lightly golden and the tops are set.
- Transfer to a wire rack to cool.
- Marshmallow: Combine the gelatin and 1/4 cup of water in the bowl of your stand mixer fitted with the whisk attachment. Allow this mixture to sit while you make your sugar syrup. The gelatin will dissolve and become thick.
- In a medium saucepan (with deep sides) on medium heat combine the sugar, corn syrup, salt, and remaining 1/4 cup water. Stir constantly until the sugar dissolves, then increase the heat to medium-high. Allow the mixture to cook without stirring until it reaches 240°F on a candy thermometer and remove the pan from the heat.
- Turn your stand mixer onto low speed and slowly pour the sugar syrup into the dissolved gelatin. When combined, increase the mixer speed to high speed beat until thick, about 10 minutes. Don’t over-mix, as it will become dry and too thick to pipe, but you want it to hold its shape.
- Add in the vanilla extract and mix to combine, scraping the sides of the bowl as necessary.
- Spoon the marshmallow into a piping bag fitted with a large round tip (alternately you don’t have to use a piping tip, just snip off the edge of the bag).
- Pipe a low swirl of the marshmallow onto the cookies and allow the marshmallow to set up for at least an hour.
- Chocolate Coating: Place the chopped chocolate in a microwave-safe deep, medium sized bowl. Melt the chocolate in the microwave in 30 second increments, stirring after each, until the chocolate is melted.
- Dip the tops of the cookies in the melted chocolate, coating the marshmallow and cookie. Place on a wire rack or wax paper. Allow the chocolate to set at room temperature or place in the refrigerator to set quicker.
Notes
Store airtight at room temperature for up to 3 days for best freshness, I don’t recommend freezing these cookies.
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Made these for Christmas. They were so delicious and full of flavor! They got rave reviews! Thanks for the recipe!
So glad you enjoyed these!!
Wow, just wow ! Amazing !
How long would these last in the fridge?
Or how long will the cookie part last at room temperature?
I had trouble with the cookie base. They did not spread out at all and I had to slightly smash them with a glass. I also had to add 2 T of butter to get them to hold any kind of shape. What do you suggest? I haven’t finished them yet to know how they turned out.
Thank you, these sound hmmm hmm hmm, will be trying the soon!!!
Love your recipes. I’m having a hard time getting the cookies to hold together. More butter?
All cookies or these specifically?
Can you make these into a bar receipe?
I don’t see why not! The chocolate might crack a bit when you’re cutting them though, so you might want to add 1 tablespoon of shortening to the chocolate to soften it a bit.
Can the jars of marshmallow cream be used instead?
yes, but that doesn’t hold it’s shape quite as well and will probably result in a flat Mallomar and might drip down the sides or make dipping difficult. If you don’t want to make the homemade marshmallow you can use a regular sized marshmallow (maybe cut it in half and pour the chocolate on top to hold it all together! Or you can add a little melted chocolate onto the top of the cookie and place the marshmallow on top to work like glue so you can dip it!