Chocolate Marshmallow (Mallomar) Cookies

Adapted from Graham Crackers from "Chewy Gooey Crispy Crunchy" by Alice Medrich
Makes 24 cookies
Author Wendy Sondov


  • 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
  • Large or jumbo marshmallows cut in half
  • 1 lb Chocolate candy coating discs light or dark
  • Colored candy coating discs for decorating


  1. In a food processor add flours, sugar, salt, baking powder, and baking soda. Pulse to combine.
  2. Add butter cubes. Pulse until crumbly mixture forms.
  3. In a bowl mix milk, honey, and vanilla.
  4. Add the liquid to the flour mixture in the food processor. Pulse until the dough comes together in a ball.
  5. Flatten the dough into a disc, wrap in plastic wrap, and refrigerate until firm. (about 30 minutes) (Can be left overnight)
  6. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  7. Remove the dough from the refrigerator and place between the sheets of parchment.
  8. Roll out to 1/8 inch thickness.
  9. Remove the top sheet of parchment.
  10. 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)
  11. Bake for 12-15 minutes until golden brown with light brown edges. Remove from oven.
  12. Place marshmallows, cut side down on graham cracker circles. Return to oven for about 2 minutes until marshmallows are soft
  13. Remove from oven and use a spatula to slightly flatten each marshmallow.
  14. Cool completely on wire racks.
  15. Line two cookie sheets with wax paper.
  16. Melt chocolate discs in a microwave safe bowl.
  17. 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.
  18. Place the cookie on the wax paper lined cookie sheet.
  19. When all of the cookies have been dipped, place the cookie sheets in the refrigerator until the coating is set, about 15 minutes.
  20. 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.
  21. Cut off a tiny opening at the tip of the bag. Zig-zag colored stripes over the cookies.
  22. Return the cookie sheets to the refrigerator for another 15 minutes to set the decorating candy coating.
  23. Store cookies in airtight containers at room temperature for at least 1 week.

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.