This gooey, chocolatey, homemade Biscoff marshmallow cookie recipe is one of our favorite quick and easy Biscoff desserts that’s perfect for feeding a crowd, and great for summer desserts, Father’s Day desserts, and anytime you’re craving easy cookies with a campfire feel! They’re like s’mores cookies, but better!
Don’t forget to like, comment, and rate this recipe!
About This Biscoff Marshmallow Cookie Recipe
If you’re looking to elevate your go-to Biscoff desserts, these stuffed Biscoff cookies are about to become your new obsession!
Featuring the rich flavor of Lotus Biscoff, these summer cookies combine everything you love about marshmallow cookies and homemade chocolate chip cookies!
They go by many names, but whether you call them chocolate chip cookies with marshmallow and Biscoff, chocolate chip marshmallow cookies, or marshmallow chocolate chip cookies, this chewy cookie is one of the best baked cookies you’ll ever make!
Each bite is packed with gooey goodness, making them great for baking on special occasions or when you just want the best cookie to share with family!
YOU’LL LOVE THIS RECIPE BECAUSE IT’S:
Loaded with gooey marshmallows in every bite.
Perfectly balanced with a soft center and golden edges.
An easy cookie recipe that comes together quickly.
Made with simple ingredients you can afford.
Built from pantry staples you likely already have.
Key Ingredients
Unsalted Butter: Using softened, room-temperature butter allows it to cream perfectly with the sugars, trapping air bubbles that give the cookies a soft, thick structure. Make sure it is softened to the touch but not warm enough to be greasy or melted.
Brown Sugar & Granulated White Sugar: This exact combination is vital for the perfect texture. The packed brown sugar provides moisture, deep molasses notes, and a chewy center, while the white sugar ensures crisp, golden edges.
All-Purpose Flour & Cake Flour: This blend is the ultimate secret to bakery-thick cookies. Cake flour has a lower protein content, which yields an incredibly tender, melt-in-your-mouth crumb.
💡Don’t have cake flour? See the recipe tips for a pantry staple substitute!
Ground Cinnamon: A touch of warm cinnamon amplifies the natural brown-sugar-spiced notes of the Biscoff cookies baked inside.
Semi-Sweet Chocolate Chips: Standard semi-sweet chips provide a rich, classic chocolate contrast that perfectly cuts through the sweet marshmallow and cookie elements. You can swap these for dark chocolate chunks if you prefer a deeper flavor profile.
Large Marshmallows: Crucial Tip: Keep your marshmallows completely chilled in the refrigerator until the exact moment you stuff them into the dough. Cold marshmallows melt much slower in the oven, preventing them from completely dissolving or burning into a sticky puddle on your baking sheet.
Lotus Biscoff Cookies: These iconic Belgian speculoos cookies bring a distinct carmelized, gingerbread-like crunch to the dessert. Halving them allows you to cleanly nestle a piece inside each cookie dough ball.
Step-by-Step Recipe Instructions
Chill the Marshmallows & Mix the Dough
Freeze the marshmallows: Place the large marshmallows in the freezer for 10 to 15 minutes before starting. This is the ultimate secret that prevents them from melting away completely during the bake.
Cream the wet base: In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy. Whisk in the large egg and vanilla extract until completely smooth.
Whisk the dry ingredients: In a separate bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, ground cinnamon, and a pinch of salt.
Combine and add chips: Gradually fold the dry flour mixture into the wet ingredients until just combined—do not overmix. Gently stir in the semi-sweet chocolate chips.
Stuff, Shape, & Chill the Dough
Stuff the cookies: Divide the cookie dough into 10 equal portions. Flatten a portion directly in your palm, place a chilled marshmallow right in the center, and carefully wrap the dough around it until the marshmallow is fully encased.
Chill the dough balls: Place the unbaked cookie dough balls on a tray and refrigerate for 30 minutes. This ensures a thick, bakery-style texture and prevents the cookies from spreading too thin in the oven.
Bake, Garnish, & Cool
Bake until golden: Preheat your oven to 350°F. Line a cookie sheet with parchment paper and space the chilled dough balls 2 to 3 inches apart. Bake for 12 to 14 minutes on the middle rack until the edges turn a beautiful golden brown.
Press the Biscoff top: Immediately upon removing the baking sheet from the oven, gently press one halved Biscoff cookie onto the top of the cookies while they are still soft and warm.
Rest for the marshmallow pull: Let the cookies rest on the hot baking sheet or a wire cooling rack for at least 10 minutes. This crucial rest allows the melted marshmallow to set just enough so you get that perfect gooey pull when served!
Don’t have cake flour?
No, problem! See a simple substitute in the Recipe tips and Variations section, using pantry staples!
Recipe Tips and Variations
Secrets for Success
Chill the dough: For best results, always chill the dough before baking to help control spreading and create thicker cookies.
Keep a close eye on bake time: This will ensure soft cookies with that perfect gooey center.
How to Store and Freeze
Fridge: Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Freezer: For longer storage, place cookies in a freezer bag and freeze for up to 2 months. Thaw at room temperature before serving.
Variations
Slightly underbake the cookies: If you want an extra chewy texture once they cool, slightly underbake the cookies.
Add extra chocolate chips: This is an easy trick for even more indulgent, delicious cookies.
Swap in dark brown sugar: This creates a deeper, richer flavor.
Try using brown butter: This will enhance the warm, nutty notes in the dough.
Replace the marshmallow center with marshmallow creme: If you want a softer filling, try this simple trick!
Finish with a sprinkle of sea salt: This will balance the sweetness and elevate the flavor.
Hungry for More?
If you liked this Biscoff marshmallow cookie recipe, you’ll love these other dessert favorites, too!
Yes, vegan marshmallows can be used as a substitute. Just note that texture and melt may vary slightly, but they still work well for achieving that gooey center.
Recipe Card
Gooey Biscoff Marshmallow Cookie Recipe with Chocolate Chips
This gooey, chocolatey, homemade Biscoff marshmallow cookie recipe is one of our favorite quick and easy Biscoff desserts that's perfect for feeding a crowd, and great for summer desserts, Father's Day desserts, and anytime you're craving easy cookies with a campfire feel!
¾ cup + 1 Tablespoon cake flour (or see DIY tip below)
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 pinch salt
¾ cup semi-sweet chocolate chips
10 large marshmallowschilled
10 Lotus Biscoff cookieshalved
Instructions
Place your 10 large marshmallows in the freezer for 10–15 minutes before starting. This prevents them from melting away completely during the bake.
In a large bowl, cream together 7 Tablespoons softened butter, 1/4 cup brown sugar, and 1/4 cup white sugar until light and fluffy. Whisk in 1 large egg and 1/2 teaspoon vanilla extract until smooth.
In a separate bowl, whisk together the 3/4 cup all-purpose flour, 3/4 cup + 1 Tablespoon cake flour (or see substitute below), 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, and pinch of salt.
Gradually fold the dry ingredients into the wet ingredients until just combined. Gently stir in 3/4 cup semi-sweet chocolate chips.
Divide the dough into 10 equal portions (about 3 Tablespoons of dough). Flatten a portion in your palm, place a chilled marshmallow in the center, and wrap the dough around it until the marshmallow is fully encased.
Place the unbaked cookie dough balls on a tray and refrigerate for 30 minutes. This ensures a thick, bakery-style texture and prevents the cookies from spreading too thin.
Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and space the chilled dough balls 2–3 inches apart. Bake for 12–14 minutes on the middle rack until the edges are golden brown.
Immediately upon removing from the oven, gently press one Biscoff cookie cut in half onto the top of the cookies while they're warm.
Let the cookies rest on the baking sheet or cooling rack for at least 10 minutes. This allows the marshmallow to set so you get that perfect gooey pull when served.
Notes
If you don’t have cake flour, see the Recipe Tips and Variations, below, for a simple pantry-staple substitute!
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