Biscoff S’mores Cookies
Total Time
1 hr 15 mins
Prep Time
1 hr 15 mins
Rating
5 out of 5 stars
(3)
Ingredients
34 cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 1 cup Biscoff spread
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup chopped Biscoff cookies
- 1 cup chocolate chips
- 17 marshmallows, cut in half
- Flaky sea salt, for sprinkling on top
- Garnish: extra Biscoff cookie pieces and chocolate chips
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Preparation
Step 1
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 2
In the bowl of a stand mixer with the beater blade, combine the butter, brown sugar, and granulated sugar. Mix until combined. Add the Biscoff cookie butter and mix until smooth. Scrape down the sides of the bowl with a spatula.
Step 3
Add the eggs and vanilla extract and mix until combined.
Step 4
Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the Biscoff cookie pieces and chocolate chips.
Step 5
Scoop about 2 tablespoons of the cookie dough and gently flatten it in the palm of your hand. Place a marshmallow half into the center of the dough. Use your hands to work the dough around the marshmallow so that the marshmallow is covered. Leave some of the marshmallow uncovered on top, but make sure the bottom is covered so the cookies don’t stick to the pan. Freeze the cookie dough balls for 45 minutes before baking or chill in the refrigerator for 2 hours (or up to 24 hours) before baking.
Step 6
When ready to bake, preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
Step 7
Place cookie dough balls on prepared baking sheet, about 2 inches apart. Bake cookies for 10 to 14 minutes or until the edges are slightly golden brown, but centers are still a little soft. Remove from oven and sprinkle each cookie with flaky sea salt. Gently press a few Biscoff cookie pieces and chocolate chips into the tops of each cookie. Let the cookies cool for 5 minutes on the baking sheet. Transfer to a wire cooling rack and cool completely.
Step 8
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Chef's notes
Don’t pack flour when measuring. Fluff, spoon, and level!
Use unsalted butter that is at cool room temperature. If the butter is too warm or greasy, the cookies will spread too much in the oven.
Don’t over mix the cookie dough.
Cut big marshmallows in half and stuff the cookies. Make sure the bottom and sides of the marshmallows are completely covered with dough. You want some of the tops of the marshmallows showing so the cookies are nice and gooey.
You HAVE to chill the dough before baking. If you are in a hurry, freeze the dough balls for 45 minutes. You can also chill the dough in the refrigerator for 2 hours or up to 24 hours.
Don’t over bake the cookies. Check them early!
When the cookies come out of the oven, I like to press chocolate chips and Biscoff cookie pieces on top to make the cookies extra pretty. You have to do this when the cookies are warm.
I always like to sprinkle flaky sea salt on top!
