Biscoff S'mores Cookies
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!
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Servings: 15 cookies
Equipment
- Our Place Ovenware baking sheet
Ingredients
Cookie Dough
- 1¼ cups all-purpose flour
- 1¼ cups cake flour 160g
- 1 tsp cornstarch 3g
- 1 tsp baking powder 5g
- 1½ tsp kosher salt 8g
- ½ cup unsalted butter 113g (1 stick)
- ¾ cup brown sugar 130g
- ¼ cup white sugar 55g
- 3 eggs cold
Biscoff S'mores Cookie Fillings
- 1½ cups chocolate chips 245g
- 1½ cups lotus biscoff cookies crushed, set aside large pieces for topping
- marshmallows
Instructions
Make the Cookie Dough
- 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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