Tuesday, April 8, 2014

Kayla's Creations: S'mores Cookies.

Ever since I got into baking years ago, it has been a dream of mine to create my very own original recipe. I even put it on my bucket list.

Yesterday at work, I randomly had an idea for a cookie recipe. Take a peanut butter cookie recipe, replace the peanut butter with Biscoff spread, throw in some chocolate chunks and stuff them with marshmallows, and bam! S'mores cookies.

When I get excited about something, I get really impatient. So as soon as I got off work, I ran to the store to get the ingredients. Actually, I ran to two stores, because the first one didn't have Biscoff spread. (Most people would give up there, but I'm dedicated.)

Here's the lowdown on the recipe:

  •  The recipe is super easy.
  • Start with a basic peanut butter cookie recipe (I used this one, but any recipe would work).
  • Swap out the peanut butter for Biscoff spread. Biscoff spread is the same consistency as peanut butter, but it is made from Biscoff cookies and tastes like graham crackers. You should be able to find this at Walmart, or possibly Walgreen's (though I'm not sure they still carry it). 
  • You can use crunchy or smooth Biscoff spread. I used crunchy, mainly because it was all my store had. Smooth would work just fine.
  • This recipe is versatile! I made 6 large cookies stuffed with one whole marshmallow, and 11 medium sized ones stuffed with half a marshmallow. You could also use mini marshmallows and mix them in the dough with the chocolate chips. Or you could make the basic cookie and spread on some marshmallow cream. Have fun with it. (Which, by the way, is the number one rule of baking).
  • These cookies really aren't that pretty. The marshmallow will melt and leak out everywhere, and the centers will get kind of flat. But let's be honest: does anyone really care what a cookie looks like? No? I didn't think so. 

And the result? Super soft chocolate chip cookies filled with marshmallows and the subtle taste of graham crackers.

I was fully prepared for my first original recipe to be a complete failure, but they are actually pretty good! Actually, I would leave out the marshmallows and chocolate altogether and just eat the Biscoff cookies. 

Or I could just go to the store and buy Biscoff cookies...but what fun is that?

Below is the exact recipe I used. I hope you enjoy!

S'mores Cookies
Makes approximately 18 cookies


  • 1/2 cup of unsalted butter, softened to room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup of sugar
  • 1 large egg
  • 3/4 cup Biscoff spread
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 1/4 cups flour
  • 1/4 tsp salt
  • 1 cup chocolate chunks
  • 9 marshmallows



  1. In a large bowl, cream together the butter and sugars using a hand or stand mixer. 
  2. Once mixed, add in the Biscoff spread, egg, and vanilla (in that order).
  3. In a smaller bowl, mix together the flour, salt, and baking soda.
  4. Slowly mix the dry ingredients into the wet ingredients.
  5. Add in the chocolate chunks.
  6. Chill the dough in the refrigerator for at least 30 minutes. (This is important because the dough will be really sticky and hard to handle without chilling. Chilling also helps prevent spreading in the oven).
  7. Preheat the oven to 350 degrees Fahrenheit.
  8. Cut each of your marshmallows in half, and roll your chilled cookie dough in balls around each half. Place on an ungreased cookie sheet.
  9. Bake for 9-10 minutes. The cookies will look extremely underdone, but they will firm up as they cool. Underbaking is one of the secrets to get soft, chewy cookies.
  10. Pour yourself a glass of milk and enjoy!


  1. Replies
    1. They are quite good, if I do say so myself. :)

  2. Wow, now YOU are making ME hungry!! I must try this! :)

    1. You must let me know if you do! :) Thanks for dropping by!