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    Home » Cookies » Chocolate Covered Oreos » Chocolate Covered Marshmallow Cookies (Mallomar)

    Chocolate Covered Marshmallow Cookies (Mallomar)

    By Wendy Sondov · Published: Dec 12, 2012 · Modified: May 28, 2021 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Chocolate Covered Marshmallow Cookies have a crunchy graham cracker base topped with a marshmallow and a creamy chocolate coating. Chocolate covered cookies are always a favorite!

    Chocolate Marshmallow (Mallomar) Cookies are coated in chocolate and have decorative red or green zigzags.

    Why you will love this recipe

    Tempering is a method of heating and melting chocolate so that it will solidify into a shiny, crisp confection. It turns out that tempering chocolate is rather tricky.

    If I wrote my recipe summarizing my chocolate tempering experience it would go something like this: Buy 2 pounds of chocolate at Trader Joes. Attempt to temper. Fail. Failed chocolate “blooms” with white snowflake looking spots. Throw them out.

    Decide the problem is the quality of chocolate. Buy 1 pound of Valrhona chocolate. Attempt to temper. Fail. Failed chocolate also doesn’t harden for a very long time (if ever).Throw it out.

    Stack of cookies.

    Bring in the most experienced chocolate friend you know.( My friend Ora tried so hard to pass her expertise on to me. I even used a fancy digital candy thermometer.) Fail again. Tastes good but looks ugly. Throw it out. 

    So, I gave up and used chocolate candy coating. No, candy coating doesn’t taste like gourmet chocolate. But I will tell you what it does do.

    Cookie with a bite showing inside marshmallow topped graham.

    It melts like a dream in the microwave.  It covers the cookies in a smooth even coating which quickly sets up shiny and hard after 15 minutes in the fridge.

    The next day (and numerous days after that) the cookies still looks as pretty as the day you dipped them. Best of all, combined with the marshmallow and graham cracker, it tastes really good.

    Copycat Mallomar cookies drizzled in blue and white for Hanukkah in a bowl.

    Changing the color of the decorating candy could make these cookies a special addition to all kinds of care packages or holiday cookie trays.

    Think red/green for Christmas, blue/white for Chanukah, orange/black for Halloween, any school color or favorite color for a birthday or graduation.

    Most people, however, don’t need a special occasion to eat chocolate. So feel free to skip the zig-zags or zig-zag in contrasting colored chocolate.

    Twelve Chocolate Covered Marshmallow Cookies, each on a cupcake paper, arranged in a box for gifting.

    Chocolate Covered Marshmallow Cookies are very sturdy cookies. I packaged them like bonbons, sitting individually on cupcake papers in a tissue paper lined box.

    For shipping, I encased the box in plastic to help keep the cookies fresh. As always the keys to shipping cookies are to be sure the cookies can’t move at all in their container and to pad the container inside the shipping box.

    Cookies on a white plate on a red background.

    More chocolate covered cookies

    Chocolate Mint Cookies

    Unicorn Grahams

    Milano Cookie Easter Eggs

    Chocolate Covered Oreos

    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Chocolate Covered Marshmallow Cookies (Mallomar)

    Homemade graham cookies topped with marshmallows and coated in creamy chocolate.
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 1 hour 30 minutes
    Cook Time: 15 minutes
    Chill time: 30 minutes
    Total Time: 2 hours 15 minutes
    Servings: 24
    Calories: 244kcal
    Author: Wendy Sondov
    Adapted From: Graham Crackers from “Chewy Gooey Crispy Crunchy” by Alice Medrich

    Ingredients

    • 1 ¾ cups whole wheat graham flour I used Hodgson Mills
    • ½ cup + 1 tablespoon oat flour or ½ C + 1 T rolled oats ground fine in food processor
    • ¼ cup granulated sugar
    • ½ teaspoon salt
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • 6 tablespoons cold unsalted butter cut into 1 inch cubes
    • 3 tablespoons milk
    • 3 tablespoons honey
    • 1 teaspoon vanilla extract
    • 24 Large or jumbo marshmallows cut in half
    • 1 lb Chocolate candy coating discs light or dark
    • Colored candy coating discs for decorating

    Instructions

    • In a food processor add flours, sugar, salt, baking powder, and baking soda. Pulse to combine.
    • Add butter cubes. Pulse until crumbly mixture forms.
    • In a bowl mix milk, honey, and vanilla.
    • Add the liquid to the flour mixture in the food processor. Pulse until the dough comes together in a ball.
    • Flatten the dough into a disc, wrap in plastic wrap, and refrigerate until firm. (about 30 minutes) (Can be left overnight)
    • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
    • Remove the dough from the refrigerator and place between the sheets of parchment.
    • Roll out to ⅛ inch thickness.
    • Remove the top sheet of parchment.
    • Use a 1.75” circle cookie cutter to cut out rounds of dough and place on prepared baking sheet about 1” apart. (scraps can to reused)
    • Bake for 12-15 minutes until golden brown with light brown edges. Remove from oven.
    • Place marshmallows, cut side down on graham cracker circles. Return to oven for about 2 minutes until marshmallows are soft
    • Remove from oven and use a spatula to slightly flatten each marshmallow.
    • Cool completely on wire racks.
    • Line two cookie sheets with wax paper.
    • Melt chocolate discs in a microwave safe bowl.
    • Using a fork and large spoon, place a marshmallow cookie in the chocolate. Turn to coat. Lift on the fork and let excess chocolate drip off.
    • Place the cookie on the wax paper lined cookie sheet.
    • When all of the cookies have been dipped, place the cookie sheets in the refrigerator until the coating is set, about 15 minutes.
    • Decorating colors of candy discs can be melted inside of a plastic decorating bag or a plastic sandwich bag. Microwave (10-15 second intervals) the a handful of discs until liquid.
    • Cut off a tiny opening at the tip of the bag. Zig-zag colored stripes over the cookies.
    • Return the cookie sheets to the refrigerator for another 15 minutes to set the decorating candy coating.
    • Store cookies in airtight containers at room temperature for at least 1 week.

    Notes

    Packing tips
    Place cookies in an airtight container. Separate layers of cookies with wax paper. Fill the container completely with cookies and/or tissue paper to keep cookies from moving at all. Mail padded (again to prevent movement) inside a shipping box. I olnly recommend mailing these cookies to and from cooler weather.

    Nutrition

    Calories: 244kcal | Carbohydrates: 41g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 108mg | Potassium: 16mg | Fiber: 1g | Sugar: 33g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    First Published: December 12, 2012. Last Updated: May 27, 2021. Updated for better reader experience.

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    Comments

    1. Jan

      December 7, 2017 at 6:05 pm

      I think my grandbabies would love these! I may try these this year! Thanks for the recipe on Celebrate365 Cookie Exchange!

      Reply
      • The Monday Box

        December 8, 2017 at 12:39 pm

        Thank you, Jan! I hope your grandbabies enjoy them. Mallowmars are my husband’s childhood favorite. Thank you for hosting this linkup for so many fun and delicious Christmas cookie ideas!

        Reply
    2. Miz Helen

      December 5, 2017 at 9:02 am

      Your Chocolate Marshmellow Mallomar Cookies look awesome! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
      Come Back Soon
      Miz Helen

      Reply
    3. Karly

      November 22, 2016 at 8:44 pm

      Love these cute cookies! Thanks for linkin’ up with What’s Cookin’ Wednesday!

      Reply
      • The Monday Box

        December 1, 2016 at 9:42 am

        Thanks, Karly! They are nostalgia cookies at my house. 🙂 Thanks for hosting!

        Reply
    4. saltandserenity

      December 16, 2012 at 8:08 pm

      I wish I was the recipient of these!!

      Reply
      • themondaybox

        December 16, 2012 at 10:38 pm

        Thank you. Its so much fun seeing what everyone sent and received! So many cookies, so little time 🙂

        Reply
    5. Audra

      December 13, 2012 at 11:19 am

      Thank you so much for these delicious and beautiful cookies!! 🙂

      Reply
      • themondaybox

        December 13, 2012 at 12:46 pm

        You are so welcome! I loved your chocolate peppermint cookies. The cookie swap was so much fun, I’m already pondering next year :).

        Reply
    6. Cristina De Blasio

      December 12, 2012 at 1:14 pm

      I found you through Java Cupcake who was luck enough to receive these delicious cookies! I am also in a cookie swap this year, and I wanted to make something like this so bad, but I didn’t know how to make them. Thanks so much for sharing. I can’t wait to try them!

      Reply
      • themondaybox

        December 12, 2012 at 4:02 pm

        Hi, Cristina! The cookie swap was so much fun and not only because of the cookies. Its also wonderful finding all kinds of new blogs to follow!
        I hope you try these and let me know how they turn out. They are really easy, look pretty, and taste yummy. 🙂

        Reply

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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