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These Delicious Biscoff Brown Butter S’mores Cookie Sandwiches bring together everything you love about a classic s’more with a rich Biscoff twist. Soft and chewy graham cracker cookies are packed with crushed Biscoff cookies and Biscoff spread, then layered with fluffy marshmallow buttercream for the perfect indulgent sandwich cookie. With one bottom being dipped in melted Biscoff spread and the other topped with marshmallow buttercream, with each bite you get the most heavenly bite of all the flavors this cookie sandwich has to offer.
Why You’ll Love This Recipe
With Fall right around the corner, my mind is thinking one thing and one thing only. BISCOFF! Biscoff cookies have a warm spice, caramel, and cinnamon flavor profile that leave you wondering what exactly are Biscoff cookies made of. During the start of the pandemic in 2020, Biscoff became a known flavor that everyone was putting in their Fall and Winter baked goods. With Summer coming to an end and Fall being right around the corner, my wheels started turning on how I could create the perfect blend for a dessert that compliments both seasons.
The ingredients in this recipe blend together so well. The Biscoff graham cracker cookie has a soft and chewy texture that melts seamlessly with the marshmallow buttercream frosting. Your jaw will literally drop with the first bite you take of this.
Ingredients You’ll Need:
- Brown butter: Who doesn’t love brown butter?! Not only does it taste delicious, it also makes the house smell so good.
- Creamy Biscoff spread: The star of the show. Although you can’t go wrong with crunchy biscoff spread, creamy works best for this recipe. The creamy spread melts so well to blend beautifully into the dough and then to create a yummy base for one half of the cookie sandwich.
- Light brown sugar: Helps create the chewy texture with each bite.
- White granulated sugar
- Egg: Because you are using two ingredients that have been melted and then cooled, make sure the egg is room temperature so the dough comes together and doesn’t break.
- Vanilla extract
- All purpose flour: Provides structure to that balances out with the other dry ingredients.
- Biscoff cookies: These Biscoff crackers will be crushed into fine/corse pieces to add another layer of texture and flavor to deepen the warm spice profile.
- Graham cracker crumbs: A s’more cookie isn’t s’mores without a touch of graham cracker. The amount in this recipe is just enough to give a little taste of graham cracker without overpowering the biscoff flavor.
- Baking soda, baking powder, salt: Creates the balance of a cookie that is crisp on the edges and chewy in the center.
- Powdered sugar
- Marshmallow fluff: S’mores isn’t s’mores without the sticky childhood favorite, marshmallow! Using marshmallow fluff gives just enough sweetness to balance the cookie while providing the s’more flavor we all think about.
- Heavy whipping cream
Tips for Success
Baking The Cookies
When you bake the cookies I have two things I want you to remember. First, because you are using melted ingredients that are still warm, the dough will be very soft. You must chill the dough. If you don’t chill the dough at all, you will have a sloppy mess. Second thing to remember is allow enough space in between each cookie dough ball. These cookies will spread, don’t panic! That’s how you get a soft chewy interior and a crisp edge. Immediately when you remove them from the oven, swirl and scoot each cookie with a round object (I use a large coffee mug) and you will get the perfect round cookie you see in magazines.
How To Store
Room Temperature
Store assembled cookies in an airtight container for up to 2 days. Keep the cookie sandwiches somewhere cool and out of direct sunlight so the marshmallow frosting doesn’t become too soft.
Refrigerator
Store in an airtight container for up to 5 days. Pro tip, let them sit at room temperature for 15–20 minutes before serving.
Freezer
Freeze assembled cookies in an airtight freezer-safe container for up to 2 months. Separate layers with parchment paper. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.
Let’s Start Baking!
Delicious Biscoff Brown Butter S’mores Cookie Sandwiches
Ingredients
Biscoff S’more Cookie Dough:
- 8 tbsp unsalted butter, browned and cooled (113g)
- ¼ cup creamy Biscoff spread, melted and cooled (60g)
- 1 large egg, room temperature (50g)
- 1 tsp vanilla extract (5g)
- ¾ cup light brown sugar (180g)
- 2 tbsp white granulated sugar 25 g
- ¾ cup all purpose flour (100g)
- 3/4 cup biscoff cookies, crushed (75g)
- 1/3 cup graham cracker crumbs (45g)
- ½ tsp baking powder (2g)
- ½ tsp baking soda (2g)
- ½ tsp salt (3g)
Biscoff Layer:
- ½ cup creamy Biscoff spread (120g)
Marshmallow Buttercream:
- 8 tbsp unsalted butter, softened (113g)
- 1 cup powdered sugar (120g)
- ⅓ cup marshmallow fluff (75g)
- 1 tbsp heavy whipping cream (15g)
- 1 tsp vanilla bean paste (5g)
- pinch of salt
Instructions
- Add the butter to a light-colored saucepan over medium heat. Cook, stirring frequently, until the butter melts, foams, and develops golden-brown milk solids. Remove from the heat and allow the browned butter to cool slightly.
- Place the Biscoff spread in a microwave-safe bowl and microwave for about 15-20 seconds until smooth when stirred together. Allow it to cool slightly.
- In a large mixing bowl, whisk together the browned butter, melted Biscoff spread, brown sugar, and granulated sugar until smooth and well combined. Add the egg and vanilla extract and whisk until fully incorporated.
- In a separate bowl, whisk together the flour, crushed Biscoff cookies, graham cracker crumbs, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until no dry streaks remain.
- Cover the dough with plastic wrap and refrigerate for 45–60 minutes. *see note*
- Divide the chilled dough into 12 even portions, weighing them is the best move here for equal cookie sandwiches.
- Place cookie dough balls on a parchment-lined baking sheet, leaving plenty of space between each cookie. Bake at 350°F (177°C) for approximately 14-16 minutes.
- The cookies will spread while baking! Once removed from the oven, take a circular object (like a coffee cup or lid) and swirl around each cookie for a circle shape. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack. Cool completely.
- In a medium sized bowl, beat the softened butter for 2-3 minutes with smooth. Add the powdered sugar, mixing on low speed until incorporated.
- Add the marshmallow fluff, heavy cream, vanilla extract, and salt. Beat on medium speed until light and fluffy, scraping down the sides as needed.
- Line a small baking sheet with parchment paper or wax paper. In a microwave safe bowl, melt the creamy biscoff spread for 15-20 seconds, stirring until smooth. Generously spoon about 1 tbsp of melted biscoff spread on the bottom of a cookie and place bottom side down, so the biscoff is directly touching the baking sheet. Repeat this for 6 cookies only! Place in freezer for 10-15 minutes or until melted biscoff spread is firm.
- Once the cookies are completely cooled and the 6 cookies with melted biscoff spread are firm, pipe or spread a generous layer of marshmallow buttercream onto the flat side of one cookie (6 in total). Gently press two cookies together (one with biscoff spread, one with marshmallow buttercream) until you get a cookie sandwich.
- Serve immediately or refrigerate the assembled cookies until ready to enjoy.
Notes
- For the most accurate weight for the cookie dough. Weigh your bowl at the beginning before you add ingredients. Once your dough is complete, weigh the same bowl once again. Subtract that weight from the previously weight (the empty bowl) and then divide by 12. I love my digital scale!
- Personally I like to scoop my cookie dough balls FIRST and then freeze them individually for a nice and easy scoop.
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