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!
Ingredients
- 7 Tablespoons unsalted butter softened
- ¼ cup brown sugar packed
- ¼ cup granulated white sugar
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- 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 marshmallows chilled
- 10 Lotus Biscoff cookies halved
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!