Campfire s’mores meets caramel-y biscoff in this twist on a chocolate chip cookie!
Biscoff S’mores Cookies are thick and decadent chocolate chip cookies filled with caramelized cinnamon biscoff cookies. Topping the cookies are gooey, toasted marshmallows that evoke the classic flavors of s’mores.
We’ve been making these cookies for a couple years now and sharing them with friends on cozy evenings.
They’ve been a big hit, and after lots of practice, we feel confident in sharing the recipe with you.
Our blog post will take you through the easy recipe and provide helpful tips for baking! This cookie recipe is easy to bake and is sure to impress any sweet tooth this fall.
Biscoff S’mores Cookies: A Taste of Nostalgia and Novelty in One Bite
Biting into gooey marshmallows and melting chocolate is the essence of s’mores.
Our cookie recipe captures this quintessential s’mores experience, with the added caramel notes of biscoff cookies mixed into the chocolate chip dough.
The resulting cookie is cakey, chewy, and tender, with the biscoff pieces providing a delightful crunch. The toasted marshmallow topping is satisfyingly soft and stretchy.
Served warm, this cookie fills the air with the inviting scent of s’mores at a cozy campfire, beckoning you to take a bite.
Crafting the Perfect Biscoff S’mores Cookie
We decided to make these Biscoff S’mores Cookies nice and thick, similar to those tasty Korean-style bakery cookies that are known for being big and cakey.
We went with this style because we love the flavor and texture, plus it can hold a lot of filling nicely.
The key to making these Biscoff S’mores Cookies is carefully controlling the spread to maintain a thick, substantial texture, as well as finding the perfect ingredient proportions for that soft, cakey crumb.
Initially, our recipe had a rather lengthy list of components, but to keep things straightforward and manageable for our readers, we streamlined the ingredients to be simple and sweet.
When you try this recipe, you’ll be delighted by how simple it is to make.
Your guests will be impressed, asking which bakery you sourced these cookies from, and you’ll be able to proudly declare that you made them yourself!
Easy Tips for Making S’mores Biscoff Cookies
Here are some key tips and tricks to effortlessly make S’mores Biscoff Cookies:
Use a kitchen scale – Using a kitchen scale takes the guesswork out of measuring, allowing you to focus your attention elsewhere.
With precise measurements, you won’t have to worry about getting the proportions right.
Do not overmix the batter – To avoid overmixing, which can result in flatter and denser cookies, it’s important to mix the batter just until the ingredients are incorporated.
If using an electric mixer, mix only until the ingredients are just combined, then gently fold in the chocolate chips and biscoff cookies by hand.
Allow plenty of time to chill the dough – Time is our friend in this recipe. Chilling the dough for 2 to 24 hours helps the flavors meld together and controls the cookie’s spread, keeping them nice and thick.
If you’re pressed for time, you can quickly chill the dough in the freezer for 30 minutes to 1 hour instead.
Add aesthetics – To make the cookies more aesthetically pleasing, take a moment before baking to add extra chocolate chips and biscoff cookies on top, surrounding the marshmallow.
This extra step will give your cookies an even more impressive and enticing appearance.
crushing the biscoff cookies
picking out the larger pieces to use as topping
Use high quality chocolate chips – If you have the budget for it, we highly recommend investing in high-quality chocolate chips.
Low-quality chocolate chips often taste bland, with less cocoa content and more additives. In contrast, premium chocolate chips like the Guittard Extra Dark Chocolate Chips and Ghirardelli Semi-Sweet Chocolate Chips we personally use have a rich, smooth cocoa flavor and a well-balanced sweetness and bitterness.
Using these higher-quality chocolate chips will significantly enhance the overall taste and texture of your cookies. This tip applies to all chocolate chip cookie recipes, as the quality of the chocolate is crucial for achieving the best results.
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You can refrigerate the raw cookie dough for 2-5 days or freeze it for up to 2 months.
If freezing, consider pre-portioning the dough into balls before freezing. That way, you can bake individual cookies straight from the freezer, just adding a few minutes to the baking time and keeping an eye on them.
The pre-formed dough balls can be baked directly from the frozen state, so you don’t have to worry about thawing or dividing.
The baked Biscoff S’mores Cookies can be stored in an airtight container at room temperature for 3 to 7 days, provided they are completely cooled before storing.
In a mixing bowl, whisk together all-purpose flour, cake flour, cornstarch, baking powder, and kosher salt. Set aside.
Using an electric mixer or by hand with a spatula, cream the cold butter and both sugars together.
Once the mix is smooth and fluffy, beat in the eggs.
Add the flour mix and beat until just incorporated.
Fold in the chocolate chips and crushed biscoff cookies by hand.
Cover and chill the cookie dough for 2-24 hours in the fridge.
Divide the Cookie Dough
Divide into 70g cookie dough balls. If the dough gets too sticky to handle, place it back in the fridge or freezer for a few minutes.
Flatten the dough ball and place the marshmallow in the center. Wrap the sides of the dough around the marshmallow.
Top the marshmallow-wrapped cookie dough with extra chocolate chips and pieces of biscoff for aesthetics.
Chill the prepared cookie dough balls in the fridge for at least 15 minutes.
Baking the Biscoff S’mores Cookies
Bake at 350℉/176℃ for 14-18 minutes. Watch for signs of doneness: the bottom edges begin to brown, the top of the cookie dough is set, and the marshmallow is lightly toasted.
Remove from the oven and let it sit on the baking sheet for 5 minutes before transferring to a cooling rack. Cool on the cooling rack for 10 minutes to allow the cookie to set. Serve warm.
Final Thoughts
Capture the cozy charm of campfire s’mores with these indulgent Biscoff S’mores Cookies! The Biscoff adds a nice caramel crunch that complements the melty, gooey goodness of the marshmallows. Use our easy recipe to bake up a batch of these thick, decadent s’mores cookies!
Thank you for reading! If you enjoyed this recipe, please give a star rating and review on the recipe card below + share your creations on Instagram and tag us @itsforkandspoon!
Capture the cozy charm of campfire s'mores with these indulgent Biscoff S'mores Cookies! The Biscoff adds a nice caramel crunch that complements the melty, gooey goodness of the marshmallows. Use our easy recipe to bake up a batch of these thick, decadent s'mores cookies!
Course Dessert
Cuisine American, Asian
Keyword biscoff cookies, biscoff s’mores, lotus biscoff, s’mores cookies recipes
In a mixing bowl, whisk together all-purpose flour, cake flour, cornstarch, baking powder, and kosher salt. Set aside.
Using an electric mixer or by hand with a spatula, cream the cold butter and both sugars together.
Once the mix is smooth and fluffy, beat in the eggs.
Add the flour mix and beat until just incorporated.
Fold in the chocolate chips and crushed biscoff cookies by hand.
Cover and chill the cookie dough for 2-24 hours in the fridge.
Divide the Cookie Dough
Divide into 70g cookie dough balls. If the dough gets too sticky to handle, place it back in the fridge or freezer for a few minutes.
Flatten the dough ball and place the marshmallow in the center. Wrap the sides of the dough around the marshmallow.
Top the marshmallow-wrapped cookie dough with extra chocolate chips and pieces of biscoff for aesthetics.
Chill the prepared cookie dough balls in the fridge for at least 15 minutes.
Baking the Biscoff S'mores Cookies
Bake at 350℉/176℃ for 14-18 minutes. Watch for signs of doneness: the bottom edges begin to brown, the top of the cookie dough is set, and the marshmallow is lightly toasted.
Remove from the oven and let it sit on the baking sheet for 5 minutes before transferring to a cooling rack. Cool on the cooling rack for 10 minutes to allow the cookie to set. Serve warm.
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Noelle Noriesta, a Filipino-American home cook, is the principal creator of Fork and Spoon. Her recipes have a modern and playful approach inspired by her food experiences growing up in the Bay Area and now in Los Angeles. --Read more about me