Why not make your own instead?
I found the slightly under baked graham crackers to be the perfect base for these cookies. The soft, honey flavor and grainy texture reminded me of the Mallomar cookie.
Now what about the marshmallow?
I toyed with the idea of using half of a jumbo marshmallow on top of the cookie, but the texture wasn't right. The marshmallow needed to be softer. Marshmallow fluff wouldn't work because it's TOO soft.
Finally, I resorted to making my own marshmallow.
The task of making marshmallows from scratch sounds a little daunting. I was actually surprised how easily it came together. The hardest part was getting the mixture into the piping bags before it started to set. You have to work quickly. It's important to have everything you need set out, waiting for you so you're not scrambling. Also, prepare to get messy. This is sticky, runny stuff.
I was quite pleased with the way these came out. The chocolate snapped just right. The marshmallow was nice and fluffy and the cookie was soft. Just right to get you through the Mallomar-less summer months!
2 1/2 cups + 2 tbsp flour
1 cup dark brown sugar
1 tsp baking soda
3/4 tsp salt
7 tbsp butter, cold and cut into cubes
1/3 cup honey (I used local honey)
5 tbsp whole milk
2 tbsp (yes, tablespoons) vanilla
In the bowl of a food processor, combine flour, sugar, baking soda, and salt, pulsing 5-6 times to combine. Add chilled butter and pulse until the mixture resembles coarse meal.
In a small bowl, mix together honey, milk, and vanilla. With the food processor running, drizzle in the milk mixture until the dough just comes together.
Divide the dough in half and form into a ball, dust lightly with flour and wrap tightly in plastic wrap. Refrigerate for at least 2 hours.
Roll dough out on a lightly floured surface about-1/4" thick.
Cut dough out with a 2" circle cookie cutter and place parchment lined baking sheets. Chill at least 30 minutes before baking.
Preheat the oven to 350 degrees. Bake for 10 minutes or until they just start to turn golden at the edges.
Transfer to a wire rack to cool.
While the cookies cool, make the marshmallow.
1 envelopes unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar
1/2 cup light corn syrup
1/4 tsp salt
2 egg whites
1 tablespoon vanilla
1 lb dark chocolate for coating
In a large bowl, sprinkle gelatin over 1/2 cup cold water, let stand to soften.
In a medium sauce pan, combine granulated sugar, corn syrup, salt and 1/2 cup cold water. Place over low heat, stirring until the sugar is dissolved. Increase the heat to medium and bring the mixture to a boil. Continue boiling, without stirring, until mixture reaches 240 degrees on a candy thermometer, about 10 minutes. Poor mixture over the gelatin and stir until the gelatin is dissolved.
Beat the mixture on high speed until thickened and white and nearly tripled in volume. This will take about 5-10 minutes depending on whether you use a hand or stand mixer.
In a separate bowl, whisk egg whites until stiff. Beat whites and vanilla into the sugar/gelatin mixture until just combined.
Working quickly, transfer the mixture into piping bags or zip top freezer bags (it filled 3 for me). Immediately pipe globs of marshmallow onto the cookie bases. Transfer the marshmallow topped cookies to the fridge to harden, at least 3 hours. Place an additional empty cookie sheet in the freezer.
Once the marshmallows are firm, melt chocolate in a double boiler until smooth. Dip the marshmallow topped cookies in the melted chocolate, shaking off any excess, until evenly coated. Place coated cookies onto the frozen cookie sheet lined with parchment paper. Once all the cookies are dipped, put them back in the fridge until the chocolate is set.