Ultimate S’mores Biscoff Cookie Bake
Gooey marshmallow and chocolate layered cookie bars with Biscoff spread
A decadent twist on classic s’mores: soft Biscoff-infused cookie bars topped with toasted marshmallows, melted chocolate, and crushed graham crackers.
Equipment
Ingredients
Cookie Base
unsalted butter (room temperature)
115 g
granulated sugar
100 g
light brown sugar
100 g
large egg (room temperature)
1 piece
all-purpose flour
200 g
baking soda
3 g
salt
3 g
Biscoff cookie butter spread
200 g
S’mores Topping
large marshmallows
150 g
milk chocolate bar
100 g
graham crackers
100 g
Instructions
Cream butter and sugars
In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy.
Add egg and Biscoff
Beat in the egg and Biscoff cookie butter until smooth and combined.
Incorporate dry ingredients
Mix in flour, baking soda, and salt until a soft cookie dough forms.
Spread dough into baking dish
Press the cookie dough evenly into a greased 20×20 cm baking dish to form the base layer.
Bake the cookie base
Bake at 180 °C for 15 minutes until edges are lightly golden but center is still soft.
Add Biscoff layer
Remove from oven and spread the remaining Biscoff cookie butter evenly over the warm base.
Add toppings and finish baking
Scatter marshmallows, broken chocolate pieces, and crushed graham crackers over the Biscoff layer. Return to oven for 10–12 minutes until marshmallows are golden and gooey.
Cool and serve
Let the bake cool for 10 minutes before slicing into squares. Serve warm for the ultimate gooey experience.
Original recipe
Storage
Store in an airtight container. Reheat individual squares to restore gooey texture.
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