These Tagalong Mallomars Give A Marshmallow Upgrade To The Classic Cookie
Girl Scout Tagalong cookies have been around since the '70s, channeling peanut butter chocolate lovers. Sure, the cookie is great alone, but I discovered marshmallows make them even better. Then the cookie suddenly becomes a mallomar-chocolate-covered, marshmallow-topped cookie. Support your local Girl Scouts and get snacking! Here are a few things to know when making.
Cookie substitutes:
Check around your zip code to see where the troops will be selling cookies. If you need them ASAP, then lean on Amazon. If you’re unable to purchase the original, you can certainly use a few knockoff varieties. While I tested these cookies, I tried chocolate covered nutter butters and Great Value fudge covered peanut butter cookies.
Assembly & freezing:
You might get a little sticky, but that’s all in the fun. Scoop about 2 teaspoons of fluff with another small spoon to help maneuver from container to cookie. Marshmallow fluff has a mind of its own, so work fast. If it starts to shimmy off the cookie, use your finger or the spoon to mound it back on top. Pop the tray in the freezer and allow them to freeze for at least 1 hour. If the fluff falls over the cookie's edge, you should be able to mound it on top since it’s pretty soft.
Chocolate coating:
If you can dedicate time to dipping into melted chocolate, then you’ll get a thicker layer of chocolate coating the cookie, which will also help hold the shape of the fluff. Use 1 cup chocolate and combine with about 2 teaspoons of vegetable oil. If you’re looking for a hack and something to eat now, then use Magic Shell, which is called for in this recipe. When the chocolate syrup hits the cold cookie, it will begin to solidify. Either way, placing these back in the freezer to solidify will make for better texture.
Storage:
If you don’t anticipate eating right away, store these in the freezer or refrigerator for up to 1 month. Line a container with parchment to prevent any melting and sticking.
Try this recipe? Let us know in the comments!
Yields: 15
Prep Time: 5 mins
Total Time: 1 hour
Ingredients
15
Tagalong cookies
1 c.
marshmallow fluff, divided
2 c.
semisweet chocolate chips, melted
2 tsp.
vegetable oil
Directions
Arrange cookies on a small parchment-lined baking sheet. Dollop about 2 teaspoons fluff on top of each cookie. Freeze at least 1 hour or up to overnight.
In a small, deep bowl, stir chocolate and oil until combined. Dip each cookie into chocolate. Return to a clean parchment-lined baking sheet. Serve immediately or continue to freeze to set further, about 1 hour or up to overnight.
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