S’mores are a classic summer treat. Graham crackers, toasted marshmallows, and melty chocolate…such a good combo!

I love making all kinds of s’mores desserts: s’mores cookies, s’mores skillet cookie, s’mores rice krispie treats, s’mores puppy chow, and more!

My new favorite s’mores dessert are these Biscoff S’mores Cookies. I LOVE Biscoff spread and Biscoff cookies (yes, the cookies you get on Delta flights) so I use BOTH to create one AMAZING cookie.

I mix Biscoff spread in the cookie dough to create a soft, chewy, and flavorful cookie base. Instead of using graham crackers, I chop up Biscoff cookies and stir them into the dough with chocolate chips. And because it’s a s’mores cookie, I stuff a big fat marshmallow in the center of the cookie that melts in the oven, creating the ultimate s’mores experience.

If you are a fan of Biscoff and s’mores, you HAVE to make these cookies. They are the perfect summer cookie or anytime cookie. I think they are going in my top 10 cookies of all-time. I love them and everyone that I make them for loves them. I promise you won’t miss the graham crackers. The Biscoff cookies make these cookies extra special.

Cookie Ingredients

• Flour– to measure flour, fluff, spoon, and level. Never pack the flour or your cookies will turn out puffy and dry.
• Baking soda & powder– check the expiration date to make sure they are fresh.
• Kosher salt– to enhance the flavors of the cookies.
• Butter– use unsalted butter that is at cool room temperature.
• Biscoff spread– look for Biscoff spread by the peanut butter at the grocery store. Trader Joe’s cookie butter will also work.
• Sugars– brown sugar and granulated sugar.
• Eggs– always use large eggs for baking.
• Vanilla extract– use pure vanilla extract, not imitation vanilla.
• Biscoff cookies– chop them up to stir into the dough! I also like to press some pieces on top of the cookies right when they come out of the oven. You can find the cookies at most grocery stores in the cookie aisle. You can also order them online and most Costcos have them.
• Chocolate chips– I use semi-sweet chocolate chips, but dark or milk chocolate will work too.
• Marshmallows– cut the marshmallows in half.
• Flaky sea salt– for sprinkling on top.

How to Make Biscoff S’mores Cookies

• 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.

How to Store

• Store cooled cookies in an airtight container on the counter for up to 3 days.
• You can freeze the baked cookies for up to 2 months in a freezer container.
• You can also freeze the cookie dough, you certainly can. Form the cookie dough into balls and place on a baking sheet. Freeze until solid. Transfer to a freezer bag or container and freeze for up to 2 months. To bake frozen cookie dough balls, you don’t have to thaw the dough, just add a few minutes to the baking time.

More S’mores Recipes

More Cookie Recipes

Find lots of delicious Cookie Recipes HERE!

Cookies

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!

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• 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.

Calories: 248kcal, Carbohydrates: 34g, Protein: 2g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 25mg, Sodium: 138mg, Potassium: 42mg, Fiber: 0.5g, Sugar: 19g, Vitamin A: 199IU, Vitamin C: 0.03mg, Calcium: 22mg, Iron: 1mg

Keywords Biscoff, chocolate, marshmallow, s’mores

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