I can’t go the whole summer without s’mores. I made a s’more on my gas stove the other day (do you guys do that?) and it was great. However, I found myself with a lot of extra graham crackers and I seem to have a limit on how many stove s’mores I can eat before I get sick of them! One thing I pretty much never get sick of, though, is cookies. With this in mind, I set out to create the most decadent s’mores cookie I could imagine. Obviously this meant adding Biscoff.
Have you guys heard about Biscoff spread? It’s a revolutionary product—cookies in spreadable form. Delta serves these cookies on its flights as a free snack and that’s where I first tried them (and immediately stole them from my flight companions). Biscoff cookies are a form of Dutch and Belgian cookie called speculoos, which are spiced with ginger and cinnamon.
When I saw this jar next to the peanut butter at the supermarket for the first time, I thought it was too good to be true! Since then, I have been adding it to baked goods occasionally but mostly just eating it with a spoon (yup, it’s that good). Graham crackers and Biscoff go really well together (in fact, if you dunk a graham cracker in Biscoff, you won’t be disappointed).
Just to set this cookie over the top, I decided to brown the butter; browned butter adds such a warm, nutty flavor. That’s where you start with this cookie. Browning the butter takes just a few minutes; you melt a stick of butter in a saucepan over medium heat, stirring continuously. Once the butter is melted, the butter browns in about 3 minutes before you take it off the heat.
After combining the butter with the other ingredients, the dough looks like this. I dare you not to try a bite (or seven).
Take a tablespoon or so of dough, make a small indent, and plop a teaspoon of Biscoff spread in the middle.
Cover with another tablespoon of dough and roll into a ball.
- 1 stick unsalted butter (8 tbsp), browned
- 3/4 cup brown sugar (144 g)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs (8 full graham cracker sheets or 96 g)
- 1 cup all purpose flour (120 g)
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup milk chocolate chips
- 1/2 cup mini marshmallows, plus 1/4 cup for sprinkling on top
- 12 tsp Biscoff spread
- Preheat oven to 350°F.
- In a small saucepan over medium heat, melt butter. Once butter is almost completely melted, stir butter continuously until it begins to brown. Butter will be done once it smells a bit nutty and is a golden/reddish brown; mine took about 3 minutes to brown after it melted. Let cool for 5 minutes.
- In medium bowl, stir together brown butter and brown sugar until well combined. Add egg and vanilla extract and mix until combined. Add graham cracker crumbs, flour, baking soda, and salt and mix lightly until just combined. Add chocolate chips and ½ cup marshmallows.
- Take tablespoonful of cookie dough, form small indent in center of the dough, and fill with a teaspoon of Biscoff. Take another tablespoon of dough and enclose the Biscoff in the ball of dough. Repeat for the rest of the batch and place on parchment paper or baking mat lined baking sheets.
- Bake for 8 minutes. Remove from oven and sprinkle a couple of marshmallows on top, return to oven for 3 minutes.
- I find it easier to work with the dough when it’s a bit cool, so I chilled my dough about 30 minutes (this is optional, though, and if you cool it too long, it will get a little crumbly).