Crazy Crunch Biscoff S’mores Cookie Bake
A gooey, layered cookie bake with Biscoff spread, marshmallows and chocolate between Graham crackers—perfectly crisp on top and molten in the center.
Equipment
Ingredients
Cookie Dough
unsalted butter (softened)
225 g
packed brown sugar
200 g
white sugar
50 g
egg
1 piece
Lotus Biscoff spread
30 g
vanilla extract
10 ml
all-purpose flour
240 g
baking soda
2.5 g
salt
3 g
chocolate chips
160 g
Assembly
Graham crackers
200 g
regular marshmallows
200 g
extra chocolate chips
50 g
Lotus Biscoff spread
30 g
Instructions
Preheat oven
Preheat the oven to 180°C and prepare a baking dish.
Cream butter and sugars
Mix the softened butter with brown and white sugar until well combined.
Add egg, Biscoff and vanilla
Add the egg, Biscoff spread and vanilla extract, then mix until smooth.
Add flour, soda and salt
Gradually add the flour, baking soda and salt. Mix until a soft dough forms.
Fold in chocolate chips
Fold 160 g chocolate chips into the cookie dough.
Line baking dish with crackers
Arrange Graham crackers in an even layer in the bottom of the baking dish.
Spread half the dough
Evenly spread half of the cookie dough over the crackers.
Add marshmallows and chocolate
Scatter halved marshmallows and extra chocolate chips over the dough layer.
Cover with remaining dough
Spread the remaining cookie dough over the fillings to completely cover them.
Finish with toppings
Scatter extra chocolate chips and drizzle Biscoff spread over the top.
Bake the cookie bake
Bake at 180°C for 25–30 minutes until the top is golden and the center remains soft.
Rest and slice
Let the bake rest for 10 minutes, then slice into squares and serve warm.
Original recipe
Storage
Store in an airtight container. Reheat slices to restore gooey texture.
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