Mallomars, the beloved treat with a rich, chocolate coating and light, marshmallow center. This recipe uses a soft, cakey cookie base to create a unique twist to this classic treat.
Chocolate and Marshmallow Cookie:
- 1/2 cup butter
- 2 (1 ounce) squares unsweetened chocolate
- 1 egg
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1/2 cup milk
- 1 (16 ounce) package large marshmallows, cut in halves
- 1 cup (2 sticks) salted butter, melted
- 1/2 cup cold half-and-half
- 4 cups (24 ounces) chocolate chips
Preheat oven to 350 degrees F. Lightly grease cookie sheets or line with parchment paper.
Melt butter and chocolate in small saucepan over low heat. Stir until blended. Remove from heat.
Beat egg, brown sugar, vanilla, and baking soda in large bowl until fluffy. Blend in chocolate mixture and flour. Gradually add milk to make light, cake-batter-like dough.
Drop spoonfuls of dough 2 inches apart onto cookie sheets. Bake 10 to 12 minutes or until firm in center.
Immediately place halved marshmallow onto each freshly baked cookie.
Return to oven 1 minute or just until marshmallow is warm enough to stick. Remove to wire racks to cool.
For chocolate coating, mix cold half-and-half and melted better. Stir until smooth. Add chocolate chips into the melted butter mixture, stirring constantly until well blended. Drizzle onto cooled cookies.