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Marshmallow Chocolate Chip Biscoff Cookies

3.29 from 32 votes
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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 dozen
Course: Dessert
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 350°F (180°C). Line three baking sheets with parchment paper and set aside.
  2. In a medium-sized mixing bowl, whisk the flour, salt, baking soda, cornstarch, and cinnamon (if using).
  3. 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.
  4. Add about half of the flour mixture to the wet mixture and mix until just combined. Add the rest and mix until just combined.
  5. Mix in the marshmallows and chocolate chips.
  6. Roll out ~1.5 tbsp (22 g) balls of dough. Place on the prepared baking sheets, leaving about 2" (5 cm) between each.
  7. Bake in the preheated oven for 9-11 minutes. Immediately place a piece of a Biscoff cookie on top of each cookie.
  8. Allow to cool on the baking sheets then enjoy!

Notes

  1. Measure your flour using the spoon-and-level method.
  2. For best results, you should use vegan buttery sticks.  You should soften for 30 minutes to one hour before using.