Mallo Mountain Cookies
Author: 
 
Makes 24 cookies if you're using the .5 oz Mallo Cups. If you have larger cups, add a little more dough to each cookie, which should yield approximately 18.
Ingredients
  • 24 Mallo Cups - .5 oz. each
  • 9 full graham crackers (1 sleeve) finely crushed
  • ½ cup butter
  • 4 ounces milk chocolate (if using chips, this is ¾ cup)
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • pinch of salt (if using unsalted butter, increase to ¼ teaspoon)
Instructions
  1. Preparation: Line two large baking sheets with parchment. Unwrap 24 Mallow Cups and set aside. Remove ¼ cup of the graham cracker crumbs and set aside in a small bowl. Heat oven to 375 F.
  2. In a large saucepan on lowest heat, melt the butter and chocolate, stirring often.
  3. Remove from heat and add the brown sugar and graham cracker crumbs (except for the reserved crumbs in bowl). Stir to combine.
  4. Add eggs and vanilla. Stir well.
  5. Stir in flour, baking powder, and salt. Allow mixture to sit for 5-10 minutes; it will thicken during that time.
  6. Each cookie will use 1 rounded tablespoon of dough (about 4 teaspoons). My medium-size cookie scoop is perfect for this. Using your hands, roll each scoop into a ball and dip in the reserved crumbs, leaving the top bare. Place on baking sheet and press one of the Mallo Cups onto the ball of dough, pressing firmly until you can see a little dough around the edge of the cup. (The Mallo Cup will not be pressed all the way into the dough.) Repeat, keeping cookies 2 inches apart.
  7. Bake for 11 minutes, remove from oven and allow the cookies to cool on the baking sheet for a minute or two before transferring to a cooling rack.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=8610