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.
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!
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.
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.
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.
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.
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.
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
It does not! I love it because no stirring or refrigeration required.
Cookie butter is not gluten free. It is made using actual biscoff cookies and they are also not gluten free.
Yes! No need to alter the recipe at all if you want to omit the chocolate chips.
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.
OTHER COOKIE RECIPES TO TRY
Chocolate Chip Cookies without Brown Sugar
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!
Cookie Butter Marshmallow Cookies
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 tsp vanilla
- 1 tsp cinnamon
- ½ tsp salt
- ½ tsp baking soda
- 1⅓ 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.
Layers of flavor with these cookies. I love all of Brooke’s recipes but this one was phenomenal.
Easy and so so good. A must if you love cookie butter!
Thanks Tiffany!!!