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Mallowmelt Cookies Recipe

Mallowmelt Cookies Recipe

These Mallowmelt cookies are soft, chocolatey, and loaded with butterscotch, then finished with a warm marshmallow and an optional chocolate-butterscotch drizzle. They are inspired by the Mallowmelt treats from Shannon Messenger's Keeper of the Lost Cities.
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Prep Time 20 minutes
Cook Time 14 minutes
Chill Time 2 hours
Total Time 2 hours 34 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • ½ cup salted butter melted
  • ⅓ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1¼ cups semisweet chocolate chips
  • ¼ cup butterscotch chips
  • 12 large marshmallows cut in half
For the Chocolate Drizzle
  • ½ cup semisweet chocolate chips
  • ⅓ cup half-and-half
  • For the Butterscotch Drizzle
  • ¾ cup butterscotch chips
  • 2 tablespoons half-and-half

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • 2-tablespoon cookie scoop or spoon
  • Baking sheets
  • Parchment paper
  • Small microwave-safe bowls
  • Microwave
  • Wire cooling rack
  • Kitchen knife

Method
 

  1. Mix the dry ingredients: In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
  2. Mix the butter and sugars: In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth.
  3. Add the egg and vanilla: Whisk in the egg and vanilla extract until the mixture looks evenly combined.
  4. Combine the wet and dry mixtures: Add the flour mixture in two additions, mixing just until no dry flour remains. Avoid overmixing.
  5. Add the chocolate and butterscotch: Fold in the semisweet chocolate chips and butterscotch chips.
  6. Chill the dough: Cover and refrigerate the dough for about 2 hours. For easier scooping, portion the dough before chilling if you prefer.
  7. Prepare for baking: Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
  8. Bake the cookies: Place portions of chilled dough on the prepared sheets and bake for about 12 minutes, until the edges are set.
  9. Add the marshmallow: Place half a marshmallow, cut side down, on each cookie. Return the cookies to the oven for about 2 minutes, just until the marshmallow softens and lightly browns.
  10. Cool the cookies: Let the cookies rest on the baking sheet for 5–10 minutes, then transfer them to a wire rack.
  11. Make the chocolate drizzle: Melt the chocolate chips with the half-and-half in short microwave intervals, stirring between each interval until smooth.
  12. Make the butterscotch drizzle: Melt the butterscotch chips with the half-and-half in short intervals, stirring until smooth.
  13. Finish the cookies: Drizzle the cooled cookies with the melted chocolate and butterscotch mixtures. Let the topping set before serving.

Notes

Chill the dough: The melted butter makes the dough soft, so chilling helps the cookies spread more evenly.
Marshmallow timing: Add the marshmallow near the end rather than at the beginning. This keeps it soft and gooey without letting it disappear into the cookie.
For less sweetness: Skip one or both drizzles. The cookies already contain chocolate, butterscotch, and marshmallow.
For easier scooping: Portion the dough before chilling. Once thoroughly chilled, the dough becomes much firmer.
For better browning: Watch the marshmallow during the final minutes instead of relying only on the timer.

Storage

Store completely cooled Mallowmelt cookies in an airtight container at room temperature. If stacking them, place parchment paper between layers to keep the marshmallow topping from sticking.