Chocolate Marshmallow Fluff Cookies – Easy Copycat Mallomars

Easy No-Bake Chocolate Marshmallow Fluff Cookies are a homemade copycat version of Mallomars. Just four common ingredients are all you need to make these kid-friendly classic cookies at home.

No double boiler needed to melt chocolate. No whipping egg whites to stiff peaks. No gelatin mixture, corn syrup, candy thermometer, cookie cutter, oven or electric hand mixer required to make homemade marshmallow. If you can open a package of store-bought crackers and use a microwave to melt chocolate, you have all the skills needed to make this mallomars recipe.

How Many Calories and WW Points in these Copycat Cookies?

According to my calculations, each chocolate covered cookie has about 145 calories. While not the lowest of calorie cookie recipes, it only makes 6 cookies. Definitely a good thing when it comes to copycat recipes for luscious unforgettable desserts and sweet treats.

To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!

How to Make Chocolate-Covered Marshmallow Cookies (aka Mallomars)

Step 1: Gather and prepare all ingredients: Carr’s whole wheat crackers, marshmallow fluff/creme, bittersweet chocolate and vegetable oil.

Step 2: Line a baking sheet with a sheet of parchment paper, wax paper or silicone liner.

Step 3: Place six crackers on prepared pan and top each with a tablespoon of marshmallow crème (aka fluff).

Step 4: Place baking sheet in freezer and freeze until fluff/creme is firm, 15-20 minutes.

Step 5: Add chocolate and oil to a  microwave-safe small bowl and heat in 30 second increments (stirring in between), until chocolate is melted. About 90 seconds total.

Step 6: Using a large fork or flat spatula, hold one cookie over the bowl of chocolate and spoon chocolate over the cookie, allowing excess chocolate to run off back into the bowl.

Repeat as needed until tops and sides of the marshmallow and cookie are completely coated with chocolate. Return chocolate coated cookie to sheet pan and repeat with remaining cookies.

Step 7: Freeze cookies (uncovered) until chocolate is set, at least 30 minutes.

Step 8: Serve or transfer cookies to refrigerator.

Step 9: Store any leftovers in an airtight container in the refrigerator.

Recipe Notes

A favorite cookie of my grandfather, the traditional Mallomar cookie is a round graham cracker topped with fluffy marshmallow creme and covered in dark chocolate. They were first sold in 1913 and only shipped in the cooler months (in North America) to prevent the chocolate from melting. To maintain that tradition, they are still only sold in stores from September through March, but you can find also them online.

Why use a whole wheat cracker instead of store-bought graham crackers?
This is a personal preference. We found it easier to make this homemade copycat version with the more dense, slightly sweet and round whole wheat Carr’s crackers. Since they are more dense than a graham cracker, the cookie base is more stable. And we like the ratio of the Carr’s cracker to gooey marshmallow and chocolate better.

Why dark chocolate? 
To stay consistent with the dark rich chocolate coating of a traditional mallomar, we used bittersweet chocolate. If you prefer, feel free to substitute semi-sweet chocolate chips or even milk chocolate. 

Why freeze the cookies before coating in melted chocolate?
The cookies seems to set better when you lightly freeze the marshmallow before covering it in chocolate. At room temperature, the fluff won’t hold its shape for too long and will start to ooze. You could always try and skip the freezing step, but you’ll have to work quickly!

Why add vegetable oil to the chocolate?
The additional oil will help the chocolate melt more smoothly and gives it the perfect consistency for coating the cookies, but on the downside it won’t set up as hard. If you add oil to your chocolate, you’ll find that even though the cookies are refrigerated before serving, the chocolate coating will begin softening almost immediately when they sit at room temperature.

Ways to Use Leftovers

Be sure to store any leftover cookies in the refrigerator to help prevent the chocolate from melting.

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Recipe source: Cook’s Country

*PersonalPoints® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan’s ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

More Interesting Facts About Mallomars

Mallomars were first invented following the success of another Nabisco cookie, Marshmallow Crème, which were sold in large square tin containers at the turn of the 20th century. Consumers loved the cookie but wanted to buy them in retail-sized packages. That’s how today’s version of Mallomars was invented in 1913 and sold by Nabisco to a food merchant in Hoboken, New Jersey.
Mallomars are only “in season” from September through March. The limited grocery store run was originally put in place so the chocolate wouldn’t melt in the non-refrigerated trucks of 1913. Now it’s more of an effective marketing strategy.
Mallomars are manufactured in Toronto, but not sold anywhere in Canada. But Canada has their own version of the Mallomar, the Whippet. The two cookies are pretty similar, only Whippets have way more sugar and a raspberry-filled variety.
70% of all Mallomars are sold in the New York Metropolitan area; 95% in the northeast.
Inside each box are 18 Mallomars which have a shelf life of about 6 months.

If you like these No-Bake Homemade Mallomars Cookies, you might also like

Healthy No-Bake Samoas
Chocolate Raisin Bran No-Bake Bars
Chocolate Peanut Butter No-Bake Cookies
No-Bake Coconut Cream Mounds Bar Pie

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