Mallowmars

5 from 2 votes

Gooey marshmallows nestled between a graham cracker base and melted milk chocolate, make these Mallowmars a standout cookie recipe.

Prep Time2 25

Cook Time20

Total Time2 45

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 181kcal

Author: Laura

Ingredients

Graham Cookie Base

2 cups graham cracker crumbs I was low on graham crackers so I used a little cinnanon toast crunch to bulk it up
2/3 cup white sugar
1/2 tsp salt
1/4 tsp baking soda
6 TBSP butter melted
1 egg lightly beaten

Marshmallow Filling

1/2 cup water
2 packets gelatin powder unflavored
3/4 cup white sugar
1/2 cup light corn syrup
1 tsp vanilla extract

Coating

12 oz milk chocolate use baking bars if you can, chips are not ideal

Instructions

preheat the oven to 350°
line a baking sheet with parchment paper or foil
mix the dry ingredients for cookies together and set aside
melt butter, let it cool slightly so you don't scramble your egg when you stir it in
stir the slightly cooled butter and the beaten eggs together
mix the butter mixture into the graham cracker mixture
use a Tablespoon to scoop the cookie mixture onto the baking sheet, make 24-26 cookies
bake the cookies in the preheated oven for 8 minutes
take the cookies out of the oven, flatten slightly with a spatula, just to take the round dome off the top
bake for 2 more minutes
cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely
meanwhile make the meringue
put the gelatin in a medium size heat proof bowl and pour over with 1/4 up of the water, stir and set aside
put the remaining water in a saucepan, with the sugar, and corn syrup
heat, stirring over low heat to melt the sugar
once melted turn up the heat and use a candy thermometer to test the temperature and bring the combined mixture up to 240°
once it reaches 240 degrees take it off the heat
pour it over the soften gelatin in the heatproof bowl
stir until smooth
pour into a standmixer fitted with a whisk
start slowely and increase the speed to high and let it whisk 10 minuuteson high
once it's thick and glossy, about 10 minutes turn the speed to low
add the vanilla and stir to combine
put the marshmallow in a piping bag without a tip
pipe the meringue onto the cooled cookies, it's not hard but it is stretchy
let the cookies set up until the meringue is no longer sticky on the outside
melt the chocolate set in a bowl over a oan of hot water
once melted remove from the heat
dip each cookie in the chocolate, marshmallow top first
set on a cooling rack to let them drip and cool

Nutrition