Cookie Butter Marshmallow Cookies
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.
Ingredients
- ½ cup (113.5 g) butter room temperature
- ⅓ cup (78.86 g) creamy cookie butter biscoff spread
- ¾ cups (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg room temp
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) baking soda
- 1½ cups (210 g) all-purpose flour
- ½ cup (80 g) chocolate chips
- ⅔ cup (30 g) 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
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