These Biscoff S’mores Cookies are packed with roasted sliced almonds with a hint of cinnamon, and stuffed with an entire marshmallow that instantly melts in your mouth. Make a batch of these irresistible cookies today with this easy recipe!
Heaven in a cookie
After sharing my Soft & Chewy Peanut Butter Cookies, I’ve gotten an influx of requests for cookie recipes which I will be releasing in the last few months! To kick off this cookie marathon, I am sharing with you one of my most cherished recipes today.
There’s no better way to describe these cookies than heaven-sent. Soft and chewy cookies have always been my weakness, and these cookies bring together all of my favorite things in one – brown sugar, cinnamon, almond slices, Biscoff cookies, and marshmallows.
Each cookie is truly an explosion of flavor in each bite – the perfect amount of delicate sweetness, balanced with nutty flavors from the cinnamon and roasted sliced almonds. Topped with a whole Biscoff cookie, which is an insanely delicious cookie on its own – this cookie is the definition of ✨heaven on earth✨.
Not only are they irresistibly delicious, but these cookies are surprisingly very easy to make. As usual, I will be sharing with you foolproof tips and tricks to make the best cookies of this kind, which will make your process so delightfully seamless.
What will you need to make Biscoff S’mores Cookies?
These cookies are easy to make and require simple ingredients. Most ingredients should already be available in your pantry, with the possible exception of Biscoff cookies, which can be purchased online here or at your local supermarket.
If you are located in Toronto, you should be able to find these cookies at Bulk Barn or Galleria supermarket for an affordable price. They have a long shelf-life, so I often buy a bulk of these on my visits to the store.
Biscoff cookies are not only absolutely delicious with tea and coffee, but they are a staple in my baked goods thanks to their versatility and divine taste.
Once you have these cookies on hand, the rest should be easy to prepare. Here is a list of ingredients you will need:
- Butter, brown sugar, and white sugar, to be creamed together to make the base of the cookie
- Egg and vanilla extract, to add to the soft velvety texture, as well as the hint of aroma.
- A mix of all-purpose flour, cake flour, baking soda, baking powder, and cinnamon, which make up for the dry components of the cookie.
- If you don’t have any cake flour at home, you can easily make this by sifting together 14 tablespoons of all-purpose flour with 2 tablespoons of cornstarch.
- An easy way to do this is to measure 1 cup of all-purpose flour, remove 2 tablespoons of the flour, and then adding 2 tablespoons of cornstarch into the mix. Sift together twice, and you have yourself the perfect cake flour substitute, ready to use in any of your baking recipes.
- If you don’t have any cake flour at home, you can easily make this by sifting together 14 tablespoons of all-purpose flour with 2 tablespoons of cornstarch.
- Roasted sliced almonds, lotus cookies, and large marshmallows
- You can purchase pre-roasted sliced almonds, but feel free to prepare this on your own by toasting them in the oven for about 8 minutes prior to baking the cookies. Once the oven is preheated to 350°F, pop in a single layer of almond slices on a baking sheet, and bake while you prepare the cookie dough.
- Marshmallows can be from any brand, just make sure to get the large fluffy kinds, as they will be stuffed into each cookie to be melted during the baking process.
Tips and tricks to make the best Biscoff S’mores Cookies
- Use room-temperature eggs and butter. Softened butter (not melted) will ease the creaming process, and ensuring the egg is at room temperature will help disperse more evenly into the batter, giving these cookies a lighter texture. Take both these ingredients out of the fridge about 30 minutes before use.
- Use a kitchen scale to measure the ingredients. I use one similar to this kind here, with a tempered glass top that makes cleanup very easy. Using a scale makes the entire process so seamless without using any measuring cups, and also is the most accurate way to prepare your baked goods.
- I cannot stress how important it is to have accurate measurements when you bake! Making sure each measurement is precise will ensure that your baked goods will be perfected for each session, as well as make clean up so much easier.
- For even-sized cookies, I also like to weigh each portion of cookie dough upon transferring them onto the baking sheet, for these cookies, I found that 55g each was the golden portion.
- While preparing the cookie dough, pop in the marshmallows in the freezer for about 10 minutes. This will prevent them from melting too fast into the batter. Ensuring the marshmallows are slightly frozen will get them to melt just in time as the cookies finish baking.
- Keep a close eye on the oven about 9 minutes into the baking process. The perfect time to take these cookies out is when the marshmallows are puffed up to their maximum size. It’s important to take them out at this exact time before the marshmallows melt into the cookies, which steals the highlight of S’mores cookies.
Be sure to have a glass of milk handy, as nothing beats freshly baked cookies with a side of cold milk. 💕 I hope you enjoy this easy and delicious recipe, and please feel free to leave a comment below or message me on Instagram for any questions!
Other Dessert recipes you may like:
- 3-Ingredient Korean Strawberry Milk
- Thai Mango Sticky Rice
- Ultra Moist Banana Bread
- Strawberry Sando (Japanese Fruit Sandwich)
- 3-Ingredient Matcha Ice Cream
Biscoff S’mores Cookies
Ingredients
- 100 g butter softened at room temperature
- 50 g brown sugar
- 50 g white sugar
- 1 egg room temperature
- 80 g all-purpose flour
- 100 g cake flour refer to the post above for an easy substitute
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 40 g almond slices roasted
- 10 Biscoff cookies
- 10 marshmallows slightly chilled in freezer
Instructions
- Preheat the oven to 350ºF. Chill the marshmallows by putting them in the freezer for about 10 minutes while preparing the cookie dough.
- In a medium bowl, add butter, white sugar, and brown sugar, and cream together until smooth. Add egg and vanilla extract and mix them in until just combined.
- Sift in all-purpose flour, cake flour, baking soda, baking powder, and cinnamon into the creamed mixture. Mix together well, being careful not to overmix. Add roasted sliced almonds and carefully mix them into the dough using a rubber spatula.
- Spoon the dough, each piece weighing 55g each. Flatten the dough and place the marshmallow inside. Roll together so that the marshmallow is covered, ensuring it sits near the top of the cookie (refer to the video above for a visual reference). Repeat with remaining dough. Refrigerate cookie dough balls for 30 minutes in the fridge prior to baking.
- Place the cookies two inches apart on a cookie sheet lined with parchment paper or a baking mat. Bake for about 12-14 minutes or until the edges are golden brown, and the marshmallows are puffed up (keep a close eye out on the oven from 9 minutes into the baking time, to remove the pan from the oven before the marshmallows flatten into the dough).
- Remove from oven and top with Biscoff cookies split in half. Allow cookies to cool on baking sheet for 5 minutes, then transfer onto a wire rack to cool completely. Enjoy!
Notes
Nutrition
2 comments
These were amazing! Just the right amount of sweetness and perfect with a cup of tea. Highly recommend!!
The most beautiful cookies ever. Thanks for the recipe!