Brittany’s S’mores

S'mores and cookies are a match made in heaven.

By The Editors

Cookie Classics Made Easy by Brandi Scalise

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From Cookie Classics Made Easy (Storey), by Brandi Scalise, this s'mores cookie recipe uses Biscoff spread—kind of like cookie butter—as the secret ingredient. Try 'em with a glass of milk, or share some this holiday season.

Cookie Classics Made Easy

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1/2 cup (1 stick) butter, room temperature
1 cup creamy Biscoff spread
3 eggs
1 cup firmly packed light brown sugar
1 cup granulated sugar
1 cup broken graham crackers
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups all-purpose flour
1 cup semisweet chocolate chips
1 cup mini marshmallows
1/2 cup white chocolate chips

1. Preheat the oven to 355 degrees F. Line two cookie sheets with parchment paper.

2. Combine the butter, Biscoff spread, eggs, brown sugar, granulated sugar, graham crackers, vanilla, baking soda, and baking powder in a large mixing bowl. Mix well, preferably with an electric mixer. Add the flour and mix well, scraping the sides of the bowl if need be. Add the semisweet chocolate chips, marshmallows, and white chocolate chips, and mix once more until everything is combined.

3. Using a 1 1/2-inch cookie scoop or a large rounded tablespoon, measure out your dough, then squeeze each scoop into a ball. Place the balls of dough about 1 inch apart on the parchment-lined cookie sheets.

4. Bake for 12 to 15 minutes, until the edges are golden brown. Let cool for a bit on the cookie sheets, then transfer to a wire rack and let cool fully.

Makes 4 dozen cookies

Excerpted from Cookie Classics Made Easy © by Brandi Scalise, photography by Katie Craig, used with permission from Storey Publishing.


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