It’s a big milestone for cult-favorite cookie Mallomars: Today marks the snack’s 100th birthday, and to celebrate, the brand has asked fans to share nostalgic stories of the treat. Stories of the dark chocolate-coated marshmallow and graham cookie poured in, with some from fans as old as the confection itself.
Created in 1913, Mallomars originated in Hoboken, N.J., and the greater New York City area still accounts for more than 70 percent of all Mallomar sales. While the cookies used to bake and ship only during cooler months because they could melt, they’re now only sold from September to April to maintain the tradition, contributing to a sense of urgency when the treat hits the shelves.
Here are a few particularly good Mallomar memories, with a decadent cheesecake recipe made from the cookies at the end.
Phyllis C.: I am 77 years old. When I was in 1st grade at PS 142 in Brooklyn, I was the cookie monitor. Mallomars were 2 pennies each. I always bought the Mallomars. They were always my favorite. They were larger in size then, but seven decades later, they are still my favorite, and they still have the same great taste. Every time I bite into a Mallomars, it brings me back to my carefree childhood days.
Cindy C.: My grandmother turns 100 October 9. Guess what her favorite cookie is? Mallomar. And guess where she’s from? Hoboken, just like Mallomar! And she just got her honorary Hoboken High School diploma — at age 100.
Helene S.: My dad loves his Mallomars. He is almost as old as they are. My mother stashes some boxes for the summer months. As everyone knows they can’t be found then. He lost his first baby tooth when he first bit into a Mallomar many years ago. And his nickname is “Cookie.”
Diana G.: When I was eleven, my parents took me to the emergency room because I was behaving very strangely — I refused to eat a Mallomar. Their instincts were right — I had a bad virus.
1-3/4 cups Honey Maid Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup margarine or butter, melted
3 packages (8 ounces each) brick cream cheese, softened
1 cup sour cream
1 teaspoon vanilla
15 Mallomars Chocolate Cakes
Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix graham cracker crumbs, 1/4 cup of the sugar and the margarine. Press firmly onto bottom and 2 inches up side of pan; set aside.
Beat cream cheese and remaining 3/4 cup sugar in small bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Arrange cakes on crust; cover with batter.
Bake 1 hour or until center is almost set. Turn off oven; open door slightly. Let cheesecake stand in oven 1 hour. Remove from oven; cool on wire rack at room temperature. Refrigerate at least 4 hours, or until chilled. Store leftover cheesecake in the refrigerator.