These cookies are deliciously flavored with Biscoff cookie butter and loaded with mini marshmallows and chocolate chips. They’re topped with Biscoff cookie pieces for a perfect crunch.
The 12 Days of Vegan Christmas
Today is day 6 of our annual 12 Days of Vegan Christmas, where we share 12 holiday-inspired vegan recipes leading up to Christmas day.
Day 1: Creamy Alfredo Casserole
Day 2: Double Chocolate Thumbprint Cookies
Day 3: Kale and Caramelized Onion Dip
Day 4: Sugar Cookie Dip
Day 5: Loaded Smashed Potatoes
Day 6: Today!
Ingredients
You’ll need the following ingredients for these Biscoff Marshmallow Chocolate Chip Cookies:
- all-purpose flour (measured correctly)
- baking soda
- salt
- cornstarch
- ground cinnamon (optional)
- vegan butter
- vegan cookie butter
- granulated sugar
- light or dark brown sugar
- non-dairy milk
- pure vanilla extract
- vegan chocolate chips
- vegan mini marshmallows
- Biscoff cookies
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Classic Chewy Chocolate Chip Cookies
Brown Sugar Cookies
Bite-Sized Peanut Butter Cookies
Fluffernutter Cookies
Cookie Butter Cookies
Marshmallow Chocolate Chip Biscoff Cookies
These cookies are deliciously flavored with Biscoff cookie butter and loaded with mini marshmallows and vegan chocolate chips. They're topped with Biscoff cookie pieces for a perfect crunch.
Ingredients
- 2 1/4 cups (281 g all-purpose flour (measured correctly*)
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp (5 g) cornstarch
- 1 tsp ground cinnamon optional
- 1/2 cup (113 g) vegan butter, softened*
- 1/2 cup (120 g) vegan cookie butter
- 1/4 cup (50 g) granulated sugar
- 1 cup (220 g) packed light or dark brown sugar
- 1/3 cup (80 mL) non-dairy milk
- 2 tsp (10 mL) pure vanilla extract
- 1 1/2 cups (150 g) vegan mini marshmallows
- 1 1/4 cups (210 g) vegan chocolate chips
For topping
- Biscoff cookies, broken into pieces
Instructions
- Preheat the oven to 350°F (180°C). Line three baking sheets with parchment paper and set aside.
- In a medium-sized mixing bowl, whisk the flour, salt, baking soda, cornstarch, and cinnamon (if using).
- In a large mixing bowl, add the butter, cookie butter, sugar and brown sugar. Beat until light and fluffy, 1-2 minutes. Add the milk and vanilla and beat again until smooth and creamy.
- Add about half of the flour mixture to the wet mixture and mix until just combined. Add the rest and mix until just combined.
- Mix in the marshmallows and chocolate chips.
- Roll out ~1.5 tbsp (22 g) balls of dough. Place on the prepared baking sheets, leaving about 2″ (5 cm) between each.
- Bake in the preheated oven for 9-11 minutes. Immediately place a piece of a Biscoff cookie on top of each cookie.
- Allow to cool on the baking sheets then enjoy!
Notes
- Measure your flour using the spoon-and-level method.
- For best results, you should use vegan buttery sticks. You should soften for 30 minutes to one hour before using.
