Mallowmars Recipe

You want to make a cookie that will bring them to their knees?? I got you. I. Got. You. These Mallowmars are everything you want in a cookie. Graham cookie base, luscious marshmallow, and a chocolate coating. Plus, it doesn’t make a huge batch because you don’t want many of them around. TRUST ME. They’re too easy to gobble down.

Biscuit Week (British for Cookie) happened and it brought about a very mild panic. Every bake seemed slightly not what I wanted to make. I just felt meh about them.

Let’s get into the bakes.

Biscuit Week 2023

For Biscuit Week 2023, the bakes were:

• Signature Bake: Biscuit with Marshmallow in it
• Technical Bake: Custard Cremes
• Showstopper Bake: Illusion Cookies

Now look if you’ve been around you all know I got burned making Prue’s Walnut Whips/Whirls. The entire recipe was trash; I spent too many hours crying over it.

We’re talking burnt sable biscuits. Lumpy weeping, collapsing marshmallow filling. I had melting chocolate sliding off the sides of the cookies. The whole thing was just a mess.

So, you KNOW, the last thing I wanted to make was a marshmallow-filled cookie.

BUT HERE WE ARE.

The other two bakes were not inspiring to me. The custard cremes called for custard powder, which I can only occasionally find, and a cookie cutter stamp that I don’t have.

The Illusion cookies felt like a ton of work for cookies that might taste just meh. Yes, I know they should be stellar, but I didn’t know if I had that in me.

I decided to go for marshmallow and see where it took me. But not before reading up a LOT on making marshmallows. I read and read and read and finally found tips about not using eggs to make them like the walnut whip/whirls but rather just gelatin and hot sugar water.

One of my big problems trying to make the marshmallow for those cookies, besides it just collapsing and deflating, was that it was lumpy once I added the hot sugar water to the softened gelatin.

The help I needed

I found a James Beard piece that said, basically, soften the gelatin in room-temperature water. THEN gently stir in the boiling corn syrup sugar water combo and stir with a fork until smooth. THEN, put it the bowl to your mixer and whip the daylights out of it.

And that worked NO MORE LUMPS IN MY MARSHMALLOWS because I gently stirred the hot sugar syrup into the warm gelatin until it was all liquid.

What do you need to make mallowmars at home?

I had to make a run to the store to make these cookies but it was worth it.

• graham crackers or just the crumbs
• butter
• egg
• granulated sugar
• baking soda
• salt
• corn syrup
• semi-sweet chocolate
• water
• gelatin

About the chocolate

Last week I was able to buy bars of baking chocolate. This week when I went back to purchase bars for this bake and low and behold no bars. So I ended up using milk chocolate chips. Not ideal.

Chocolate chips are not the best for coating cookies or bars. Especially Nestle chips. They don’t melt well they have a tendency to seize up and scorch no matter how low the temperature is under the saucepan.

I bought store-brand chips and they worked just fine. But I never buy the yellow bags of chocolate chips for melting or coating.

What would Paul Say?

After sitting for 12 hours covered in marshmallows and chocolate, my biscuits got a little soft. They WERE crunchy before I topped and dipped them, I SWEAR, but maybe not as crunchy as the judges would want. So I definitely know he would have dinged me for that, soft biscuits are a no-go.

The chocolate didn’t go down OVER the base on every cookie. I’m ok with that. It was easiest to dip them like that. But I’m pretty sure I should have been more accurate and clean about that, too.

And they’re definitely not beautiful, but the taste? The taste is divine. A true case of beauty (the flavor) and the beast (looks)

To Store these Cookies

Store the cookies in a dry area at room temperature. Keeping them in the fridge will get you drops of water on your chocolate coating. GROSS to look at but still edible.