Cookie Butter Smore's Cookies
| PREP TIME: 25 MIN | COOK TIME: 10 MIN | TOTAL TIME: 35 MIN |
This cookie is brown butter based and you will have the ultimate marshmallow pull!
Ingredients
- 1/2 Cup Unsalted Brown Butter
- 1/2 Cup + 2 Tbsp Packed Brown Sugar
- 2 Tbsp Granulated Sugar
- 1 Large Egg (Room Temp)
- 1/2 Tsp Vanilla
- 1 1/4 Cups of All Purpose Flour(Spoon & Leveled)
- 1/2 Tsp Baking Soda
- 1/4 Tsp Salt
- 1/2 Cup Crushed Creme Filled Lotus Biscoff Cookies
- 1/3 Cup Semisweet Chocolate Chips
- 1/4 Cup White Chocolate Chips
- 2 Tbsp Biscoff Spread
- 7 Marshmallows
Instructions
This recipe makes 6-8 Cookies. Make sure your eggs are room temperature and this dough will come together beautifully!
- Begin by cutting butter into cubes. Next, In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from heat and place it on a heat safe bowl to cool.
- While your butter cools sift your dry ingredients.
- Preheat oven to 350F
- In a large bowl combine your brown butter and sugars and whisk until combined.
- Add eggs and vanilla and whisk until combined.
- Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
- Add Crushed biscoff cookies and chocolate chips and fold until combined. Do not over mix.
- Cookies need to be baked right away the dough does not store well.
- Drop the dough by 1/4 cup balls or use an ice cream scoop. Flatten the cookie with your palm and add the marshmallow in the center, then hug the marshmallow with the cookie dough leaving the top exposed. Add more chocolate chips and sprinkle biscoff crumbs on top. Bake 6 at a time in a large cookie sheet.
- Bake for 10 minutes or until golden brown on the bottom.
- Once cookies are ready you can carefully fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference) and also fix the marshmallow if you'd like video reference on my insta.
- Add more chocolate chips and cookie crumbs on top (optonal).
- Microwave 2 Tbsp of cookie butter spread on a heat safe bowl on 10 second intervals until it dissolves.
- Drizzle lightly on the sides of the cookies.
- Allow the cookies to cool completely
- Enjoy!
TIPS
- This cookie dough CANNOT be made in advanced in needs to be baked right away it does not store well.
- Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
- Baked cookies can be stored in the fridge in a tight container for 3-5 days and can be heated in the microwave for approximately 30 seconds depending on the heat of your microwave to enjoy later.
- Share your pics with me on social media! #sweetmelibakery
