Biscoff Ghirardelli S'mores Cookies
| PREP TIME: 25 MIN | COOK TIME: 10 MIN | TOTAL TIME: 35 MIN |
My favorite kind of cookie just loaded with goodness!
Ingredients
- 1 Cup Unsalted Melted Brown Butter
- 1 1/4 Cups Packed Brown Sugar
- 1/4 Cup Sugar
- 2 Large Eggs (Room Temp)
- 1 Tsp Vanilla
- 2 2/3 Cups of All Purpose Flour(Spoon & Leveled)
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/2 Cup Semisweet Chocolate Chips
- 1/2 Cup White Chocolate Chips(or Chunks preferably)
- 1/2 Cup Crushed Cream Biscoff Cookies or Regular Biscoff Cookies
- More Crushed Biscoff cookies to top
- 12 White Chocolate or Milk Chocolate Ghirardelli Squares
- 12 Marshmallows
Instructions
This makes 12 Cookies
- Begin by making the brown butter, cut butter into cubes. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
- Once your brown butter has cooled Preheat oven to 350F and in a large bowl combine your brown butter and sugars and whisk until combined.
- Add eggs and vanilla and whisk until combined.
- On a separate bowl add the baking soda and salt to the flour and whisk or mix until combined.
- Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
- Add biscoff chunks and chocolate chips and gently fold until combined. Do not over mix.
- This dough cannot be refrigerated, if left in the fridge for too long the dough will harden and be ruined.
- Drop the dough balls by 1/3 cup or use a regular size ice cream scoop. Flatten the cookie dough with the palm of your hand and place a marshmallow in the center of the flattened cookie dough.
- Enclose the cookie dough over marshmallow leaving only a small part of the very top ONLY exposed.
- Bake 6 at a time on a large cookie sheet with enough space between them.
- Bake for 10 minutes or until golden brown on the bottom.
- Once cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
- Allow the cookies to sit for about 5 minutes and carefully add the ghirardelli square on top and a few more biscoff chunks and chocolate chips on top.
- Allow the cookies to cool mostly completely.
- Enjoy!
TIPS
- Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
- Make sure your brown butter is cooled before you begin to make the cookie dough.
- Cookies can be stored in the refrigerator and take out desired amount 1-2 hours before enjoying!
- Share your pics with me on social media! #sweetmelibakery
