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Home » Recipes » Cookies

Cookie Butter Marshmallow Cookies

March 25, 2022 by brooke 5 Comments

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Cookie butter marshmallow cookies are loaded with cookie butter, marshmallows, and chocolate chips. Topped with more marshmallows and biscoff cookies, for the ultimate chewy and crunchy cookie.

rows of cookie butter marshmallow cookies

These cookie butter marshmallow cookies are like a combo of a cookie butter cookie and s'mores cookie. I love subbing in biscoff cookies for the usual graham crackers when I'm making pie and tart crusts. And that is how this delicious cookie was born.

If you love cookie butter then you should try my key lime pie tart that uses biscoff cookies in the crust. Or you could try my banana biscoff bundt cake which uses the cookies as a streusel in the middle of the cake, or my chewy biscoff blondies that uses both the spread and the cookies!

close up of cookie butter marshmallow cookies on baking sheet

WHY YOU WILL LOVE THESE

CHEWY & CRUNCHY- The cookie butter inside the cookie dough, mixed with the marshmallows gives such a nice chew, and then the crunch from the cookies on top makes it the perfect combo.

FREEZE WELL- These cookies are perfect to keep on hand in the freezer. Because they already are so chewy you don't even really need to let them thaw.

SIMPLE TO MAKE- These cookies are seriously so easy and the dough can be made in less than 10 minutes.

INGREDIENT NOTES

  • Butter- Allow butter to come to room temperature before beginning to make dough.
  • Cookie Butter- I used the biscoff spread that can be found at many local stores such as Target, Walmart and Stater Bros. Trader Joes also sells a cookie butter spread that can be used.
  • Flour- If you have access to a scale weighing your flour is always best.
  • Mini Marshmallows- You will use these both in the cookie dough and on top for some extra toasty parts.
  • Biscoff Cookies- These will only be used on top of the cookies to add extra crunch and flavor.
side view of cookie butter marshmallow cookie dough lined on cookie sheet

STEP BY STEP INSTRUCTIONS

STEP ONE: Place the butter, cookie butter and sugars together in a stand mixer fitted with a paddle attachment. Beat about 2-3 minutes until light and fluffy.

STEP TWO: Add egg, mix until smooth on low speed. Beat in vanilla.

start of mixing wet ingredients
adding egg and vanilla
all of that creamed together

STEP THREE: Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in chocolate chips and mini marshmallows.

dry ingredients in dough
adding chocolate chips and marshmallows
cookie dough ready

STEP FOUR: Using a large cookie scoop, (I use a 3 TBSP) scoop dough into balls and place on a large cookie sheet. Stick 2-3 more marshmallows and broken biscoff cookie pieces on top of cookie dough. Chill dough for 3 or more hours. The dough needs to be chilled when baking so they don't spread too much.

cookie dough balls
marshmallows added
cookie bits added

STEP FIVE: Preheat oven to 375 F. Line two cookie sheets with parchement paper. Place 6-8 balls per sheet. Bake for 10-12 minutes, or until edges are slightly golden brown. If the cookies spread out too much in spots because of the marshmallows, just take a spatula and push it back in to reshape the cookie while still hot. Let cool on the cookie sheet for 5-10 minutes to help the center finish setting.

showing how to go around the edge of the cookies
freshly baked cookie butter marshmallow cookies

EXPERT BAKING TIPS

It is best to top the cookie dough with the extra marshmallows and cookie pieces before chilling the dough. Once the dough has chilled it is hard to get them to stick.

Because of all the marshmallows inside the dough, sometimes when the cookies come out some of it will have spread and caramelized. Just use a spatula or a spoon and push those parts back in to create a round cookie.

Using a scale is always best when measuring flour. If you don't have one to use make sure you fluff your flour and spoon it into your measuring cup so it doesn't become too compact.

FAQ

Does cookie butter need to be refrigerated?

It does not! I love it because no stirring or refrigeration required.

Is cookie butter gluten free?

Cookie butter is not gluten free. It is made using actual biscoff cookies and they are also not gluten free.

Can I make these cookies without chocolate chips?

Yes! No need to alter the recipe at all if you want to omit the chocolate chips.

one cookie butter marshmallow cookie pulled apart and showing the marshmallow pull

STORAGE AND FREEZING

These cookie butter marshmallow cookies will remain fresh if kept in an airtight container for up to 5 days.

FREEZING

You can freeze either the baked cookies, or the cookie dough balls in an airtight container for up to 3 months. Cookies should be baked at the same time and temperature if baking from frozen.

cookie butter marshmallow cookies with a few biscoff cookies to the side

OTHER COOKIE RECIPES TO TRY

Chocolate Chip Cookies without Brown Sugar

Snickerdoodle Cookies

Small Batch Peanut Butter Cookies

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do. 

And please make sure to leave a star review below!

rows of cookie butter marshmallow cookies all clumped together

Cookie Butter Marshmallow Cookies

brooke
Cookie butter marshmallow cookies are loaded with cookie butter, marshmallows, and chocolate chips. Topped with more marshmallows and biscoff cookies, for the ultimate chewy and crunchy cookie.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
3 hrs
Course Dessert
Cuisine American
Servings 15
Calories 225 kcal

Ingredients
 
 

  • ½ cup butter room temperature
  • ⅓ cup creamy cookie butter biscoff spread
  • ¾ cups brown sugar
  • ¼ cup granulated sugar
  • 1 large egg room temp
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1½ cups all-purpose flour
  • ½ cup chocolate chips
  • ⅔ cup mini marshmallows
  • 4-5 biscoff cookies broken for topping cookie dough
  • 42 mini marshmallows for topping cookie dough

Instructions
 

  • Place the butter, cookie butter and sugars together in a stand mixer fitted with a paddle attachment. Beat about 2-3 minutes until light and fluffy.
  • Add egg, mix until smooth on low speed. Beat in vanilla.
  • Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in chocolate chips and mini marshmallows.
  • Using a large cookie scoop, (I use a 3 TBSP) scoop dough into balls and place on a large cookie sheet. Stick broken biscoff cookie pieces and 2-3 more marshmallows on top of cookie dough. Chill dough for 3 or more hours. The dough needs to be chilled when baking so they don't spread too much.
  • Preheat oven to 375 F. Line two cookie sheets with parchement paper.
  • Place 6-8 balls per sheet. Bake for 10-12 minutes, or until edges are slightly golden brown. If the cookies spread out too much in spots because of the marshmallows, just take a spatula and push it back in to reshape the cookie while still hot. Let cool on the cookie sheet for 5-10 minutes to help the center finish setting.

Notes

These cookies can be stored in an airtight container for 2-3 days, or months in the freezer.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 225kcalCarbohydrates: 33gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 30mgSodium: 176mgPotassium: 36mgFiber: 0.4gSugar: 20gVitamin A: 207IUVitamin C: 0.01mgCalcium: 16mgIron: 1mg
Keyword biscoff cookie, cookie butter cookies, marshmallows
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Dana Marchant

    March 25, 2022 at 9:51 am

    5 stars
    Layers of flavor with these cookies. I love all of Brooke's recipes but this one was phenomenal.

    Reply
  2. Tiffany Maxey

    April 30, 2022 at 8:59 am

    5 stars
    Easy and so so good. A must if you love cookie butter!

    Reply
    • brooke

      May 02, 2022 at 5:22 pm

      Thanks Tiffany!!!

      Reply
  3. Sandy

    July 30, 2022 at 9:40 am

    5 stars
    Made these for a neighborhood gathering and they were a big hit! Such a fun flavor combination and great texture!

    Reply
  4. Lindsay

    August 17, 2022 at 9:40 pm

    5 stars
    These are insane. We subbed the chocolate with white chocolate and they disappeared so fast!

    Reply

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Hi! I'm Brooke,

Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you. More about me...

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