Browned Butter Biscoff S’Mores Cookies
These Browned Butter Biscoff S’Mores Cookies are the only sweet treat you will need this weekend! They bring instant campfire vibes with melty chocolate, gooey marshmallows and that delicious sweet crunch of the Biscoff cookie crumbs!
Browning your butter elevates everything - I’m obsessed with the slightly nutty flavour it brings to these perfect cookies. I used a high quality chocolate bar in this recipe and I think it’s worth it but if you have chocolate chip on hand, you can throw those in and the cookies will still be perfect.
Also - I tested using a full marshmallow, cutting the marshmallow in half and then mini marshmallows and in, my opinion, I think using 1/2 a marshmallow (cut with a knife horizontally through the middle) is the best. But you do you, boo. The bigger marshmallows were aesthetically gorgeous and gooey, but I didn’t love the ratio of cookie - marshmallow.
Lastly, you’ll want to keep a few good chunks of the biscoff cookie for texture so try not to smash them entirely to crumbs.
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Browned Butter Biscoff S’Mores Cookies
Ingredients:
1 cup butter, browned on the stove top and set aside to cool
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup packed brown sugar
1/2 cup white granulated sugar
2 eggs
2 tsp vanilla extract
1/2 cup biscoff cookie crumbs, (approx 8 cookies)
4 oz dark chocolate, chopped
12 marshmallows or 36 mini marshmallows
Directions:
Brown your butter in a medium saucepan over medium heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Browned butter is delicious. Burnt butter is decidedly not. Keep an eye on it. Stir frequently, scraping up any bits from the bottom as you do. The period between the time the butter begins to take on colour and the point where it burns is often less than a minute! Set it aside.
In a smallish bowl, combine the flour, baking soda and salt. Set aside.
Using a hand mixer or a stand mixer, beat the cooled browned butter and both sugars together for about 2 minutes. Then add in the eggs and beat well. Next add in the vanilla.
With the mixer on low speed, add in the flour and mix to incorporate. To make the Biscoff cookie crumbs, place them in a zip top bag and smash them with a rolling pin. Fold the chocolate and the cookie crumbs into the mixture.
Place the dough into the fridge for 2 hours.
Preheat the oven to 375F. Drop 2” balls of dough onto a parchment line baking sheet approx 2” apart.
Bake for 8 minutes, remove from the oven and add 1/2 of a marshmallow on top. Place back into the oven for another 2 minutes until the marshmallow is gooey and the cookie edges are golden.
Remove from the oven and allow to cool for 10 minutes on the cookie sheet. Enjoy!
Summer season is upon us! Do you have camping plans? Regardless, I hope you try this cookie recipe. If you tried it, please leave a comment below! Or tag me @christies.lovestory over on Instagram! I love seeing what you are creating in your kitchen!
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