So, I’m totally one of those people who get all panicky about foods or products that are in limited supply.
You know, like buying a zillion boxes of Girl Scout Cookies.
Or clearing the drugstore out of some particular shade of lipstick that’s being discontinued.
And that Disney Vault? The one they lock all the good movies like Lion King in, and let them out for a limited time?
If a movie is coming out of that magical vault, I’m all about it.
Because what if one day I get the urge to watch Beauty and the Beast, while eating Thin Mints and wearing a particular shade of lipstick?
What if my very life depends on eating a Samoa or a Tagalong?
I just can’t take any chances.
Unfortunately, this also means that I’m one of those people who end up throwing out boxes of year old Girl Scout Cookies.
And there might be a number of Disney Movies on my shelf that are still in the shrink wrap.
But I know they’re there.
You know…..just in case.
So when I saw this recipe the other day, I knew it was fate. Because I have dreamed of Mallowmars since I was a kid and I saw the movie Regarding Henry.
I mean, when Harrison Ford comes out of a coma and the only thing he can remember about his life is a cookie, it has to be a dang good one.
Unfortunately, I have never lived in an area where Mallomars are available. And apparently, they can be hard to get even in areas where they are.
They are a stockpiler food, for sure.
This homemade version was surprisingly easy, and very, very delicious.
From Martha Stewart’s Everyday Food, September Issue
1/4 cup plus 2 tablespoons all purpose flour
1/4 cup plus 2 tablespoons whole wheat flour
1/4 teaspoon coarse salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, room temperature
3 tablespoons packed, light brown sugar
1 large egg
9 large marshmallows, halved
9 oz semisweet chocolate, coarsely chopped (I used a combination of milk and dark chocolate candy melts instead)
Preheat oven to 350, with racks in upper and lower thirds.
In a medium bowl, whisk together flours, salt, baking soda, baking powder, and cinnamon. In a large bowl, using an electric mixer, beat butter and sugar on high, scraping down sides of bowl as needed, until light, 4 minutes. Add egg and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined.
Drop dough by tablespoonfuls, 3 inches apart on two parchment lined baking sheets. With the bottom of a measuring cup dipped in flour, flatten cookies to 2 inches in diameter. Bake until dry and set, 7 minutes, rotating sheets halfway through. Remove from oven and top each cookie with a marshmallow half. Bake until marshmallows are soft, 2 minutes.
Remove from oven and, with a metal spatula, gently flatten each marshmallow. Let cookies cool completely on sheets on wire racks.
Place chocolate in a heat safe bowl, and melt in the microwave or by placing bowl over a pot of simmering water. Stir chocolate until smooth. Place one cookie at a time on the tines of a fork and submerge in chocolate, then tap fork on edge of bowl to remove excess. Place on wire rack set over a baking sheet. Let cookies set in refrigerator, about 10 minutes.
These cookies quickly became a family favorite. I know you’ll love them too!