Biscoff S’mores Cookies
User Reviews
5
9 reviews
Excellent
-
Prep Time
1 hr 15 mins
-
Total Time
1 hr 15 mins
-
Servings
34 cookies
-
Calories
248 kcal
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Course
Baked Goods
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Cuisine
American
Biscoff S’mores Cookies
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Soft and chewy s'mores cookies made with Biscoff spread, Biscoff cookies, chocolate chips, and a gooey marshmallow center. The perfect treat for summertime or anytime!
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Ingredients
- 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 egg large
- 2 teaspoons vanilla extract pure
- 1 cup biscoff cookie chopped
- 1 cup chocolate chips
- 17 marshmallows cut in half
- sea salt for sprinkling on top, flaky
- biscoff cookie pieces extra, garnish
- chocolate chips extra, garnish
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- 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.
- Add the eggs and vanilla extract and mix until combined.
- Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the Biscoff cookie pieces and chocolate chips.
- 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 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.
- When ready to bake, preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- 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.
Nutrition Information
Show Details
Calories
248kcal
(12%)
Carbohydrates
34g
(11%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
25mg
(8%)
Sodium
138mg
(6%)
Potassium
42mg
(1%)
Fiber
0.5g
(2%)
Sugar
19g
(38%)
Vitamin A
199IU
(4%)
Vitamin C
0.03mg
(0%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 34cookies
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 138mg | 6% |
| Potassium | 42mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 19g | 38% |
| Vitamin A | 199IU | 4% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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