Fluffy Biscoff S'more Chocolate Chip Cookies
Ingredients
Biscoff Cookie Dough
brown sugar
320 g
granulated sugar
50 g
butter (melted)
227 g
egg
2 piece
vanilla extract
2 tsp
milk
30 ml
biscoff cookie butter
85 g
all-purpose flour
375 g
salt
1 tsp
baking soda
1 tsp
baking powder
0.5 tsp
cornstarch
2 tsp
white chocolate chips
85 g
semi-sweet chocolate chips
85 g
For Assembling
graham cracker sheets
5 piece
milk chocolate bar
1 piece
jumbo marshmallows
10 piece
Topping
biscoff cookie butter (melted)
30 g
biscoff cookies
5 piece
Instructions
Prepare cookie dough base
Mix the sugars, melted butter, eggs, vanilla, milk, and cookie butter until smooth.
Add dry ingredients
Add flour, salt, baking soda, baking powder, and cornstarch. Mix until a soft dough forms.
Fold in chocolate chips
Gently fold the white and semi-sweet chocolate chips into the dough.
Prepare assembly ingredients
Break graham cracker sheets in half. Cut the milk chocolate bar into 10 squares and prepare the jumbo marshmallows.
Assemble the cookies
Portion 4-5 tbsp of dough per cookie. Flatten slightly, place half graham cracker, chocolate square, and marshmallow in the center, then enclose with more dough. Shape into a ball.
Bake the cookies
Bake at 177°C for 11-13 minutes until edges are golden and centers are just set.
Add toppings
Drizzle each cookie with melted cookie butter and top with half a Biscoff cookie.
Original recipe
Storage
Store in airtight container. Cookies stay soft up to 3 days.
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