5.0 from 9 votes
Biscoff S’mores Cookies
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!
Prep Time
1 hr 15 mins
Total Time
1 hr 15 mins
Servings: 34 cookies
Calories: 248 kcal
Course:
Baked Goods
Cuisine:
American
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 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
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.
Cup of Yum
Nutrition Information
Calories
248kcal
(12%)
Carbohydrates
34g
(11%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
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
% 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.