KotLC

recipes (pt 1)

Mallowmelt:

Makes about 24 cookies

Ingredients

FOR COOKIES: 1/2 cup salted butter, melted 1/3 cup granulated sugar 1/2 cup packed brown sugar 1 large egg 1 1/2 teaspoons vanilla extract 1 teaspoon salt 1/2 teaspoon baking soda 1 1/2 cups flour 1 1/4 cups semisweet chocolate chips 1/4 cup butterscotch chips 12 marshmallows, cut in half

FOR CHOCOLATE DRIZZLE: 1/2 cup semisweet chocolate chips 1/3 cup half-and-half

FOR BUTTERSCOTCH DRIZZLE:3/4 cup butterscotch chips 2 tablespoons half-and-half

Directions:

FOR COOKIES: In a medium mixing bowl, whisk together flour, salt, and baking soda. Set aside. In a large mixing bowl, stir together melted butter and both sugars until smooth. Add egg and vanilla and mix until combined, making sure to scrape down the sides of the bowl. (Note: This can also be done in a stand mixer with a paddle attachment or with a hand mixer—your preference!) Add half of the flour mixture to the wet ingredients and stir until combined. Then add the remaining flour mixture and stir until batter is smooth, making sure to scrape down the sides of bowl. Gently stir in chocolate and butterscotch chips until combined. Cover bowl with plastic wrap and chill dough in refrigerator for at least 2 hours (or as long as overnight). Preheat oven to 350 degrees Fahrenheit. Take cookie dough out of fridge and let stand for 10 minutes. Line cookie sheets with parchment paper. Scoop 2 tablespoons of dough per cookie and roll into balls. Arrange cookie dough balls 2 inches apart on each tray and bake for 12 minutes. While cookies are baking, cut the marshmallows in half, and after the 12 minutes have passed, quickly remove cookie trays from oven and place half a marshmallow, cut-side down, on top of each cookie. Return cookies to oven and bake for 2 more minutes. Remove cookies from oven and allow them to cool on the trays for 5–10 minutes, then transfer to a cooling rack and let them cool completely. Note: The cookies are delicious just like this—but if you want to capture the true gooeyness of mallowmelt, you’ll want to add the chocolate and butterscotch drizzles.

FOR CHOCOLATE DRIZZLE: Combine chocolate chips and half-and-half in a microwave-safe bowl. Cover and microwave for 30 seconds. Remove and stir. Repeat process, microwaving in 30-second intervals until chocolate is melted and stirs smooth. (Caution: The bowl may get warm.) Using a spoon, drizzle chocolate over each cooled cookie. (If you want it to look fancier, you can use a pastry bag. Or if you want to keep it simple, you can also spread like frosting on top. Whichever method you choose, make sure the cookies have cooled completely before adding drizzle.)

FOR BUTTERSCOTCH DRIZZLE: Combine butterscotch chips and half-and-half in a microwave-safe bowl. Cover and microwave for 30 seconds. Remove and stir. Repeat process, microwaving in 30-second intervals until butterscotch is melted and stirs smooth. (Caution: The bowl may get warm.) Using a spoon, drizzle butterscotch over each cooled cookie. (If you want it to look fancier, you can use a pastry bag. Or if you want to keep it simple, you can also spread like frosting on top. Whichever method you choose, make sure the cookies have cooled completely before adding drizzle.)

Additional note: I use salted butter for the cookies because I think it helps balance the sweetness of the butterscotch—but if you prefer to bake with unsalted butter, it works just as well!