The cookie dough, enriched with creamy butter and aromatic spices, creates a canvas of warmth and comfort. Ground Biscoff cookies add a delightful crunch, while Vanilla Bean Pumpkin Spice Sugar from Mom Cave Foods imparts a luxurious depth of flavor. The result is a cookie that captures the essence of the season in every bite. Once baked to golden perfection, these cookies are crowned with a crown jewel - a generous dollop of marshmallow creme, toasted to a delicate golden finish. The fluffy marshmallow brings a delightful contrast, adding a cloud-like texture that complements the cookie's substantial bite.
Ingredients
For the Cookie Dough -
- 2 cups All Purpose Flour
- 8-10 Biscoff cookie biscuits
- 1/3 cup Granulated Sugar
- 1/2 cup brown sugar
- 2 eggs, whole
- 2 sticks of unsalted butter, room temperature
- 1 Tsp baking soda
- 1/2 tsp salt
- 1 Tsp of Vanilla Bean paste
- 1-2 Tsp of Vanilla Bean Pumpkin Spice Sugar, mom cave foods
- 1/2 Tsp cinnamon
For the Marshmallow Creme -
- 1 Jar of Marshmallow Fluff/Creme
- 3 Tbsp of melted dark chocolate
Or
Homemade Marshmallow Creme (optional)
- 3 egg whites
- 1/4 tsp cream of tartar
- 150 g sugar
- 75 g water
- 225 g corn syrup
Directions
Step 1
In a large mixing bowl, combine the unsalted butter with granulated and brown sugars along with 1 teaspoon of Vanilla Bean Pumpkin Spice Sugar. Mix using a paddle attachment for 3-4 minutes until creamy.
Add one egg and 1 teaspoon of Vanilla Bean Paste. Mix for 1-2 minutes, then add the second egg, continuing to beat the mixture until well combined.
Step 2
In a small blender, blend the Biscoff cookies for about 3 minutes until finely ground. In another bowl, combine the ground Biscoff cookies with flour, baking soda, salt, and ground cinnamon. Mix well.
Gradually add the dry mixture into the bowl with the egg and sugar mixture, using the paddle attachment. Mix until the cookie dough is thoroughly combined.
Transfer the cookie dough to another bowl, cover it with plastic wrap, and refrigerate for 2-3 hours.
Step 3
Preheat your oven to 350°F (175°C). Using a medium-sized ice cream scooper, portion out the cookie dough onto a baking mat, leaving space between each.
Flatten each cookie dough ball with the palm of your hand. Bake in the preheated oven for 13 minutes. Once done, remove the cookies from the oven and let them cool on the tray for 10 minutes.
Step 4
If using store-bought marshmallow creme, add a heaping tablespoon on top of each cookie and spread it evenly. Add less than half a teaspoon of melted chocolate onto the marshmallow creme and smooth it out with a toothpick.
Torch the marshmallow creme for a toasty finish.
Step 5 (Optional)
In a medium-sized pot, combine sugar, water, and corn syrup. Heat over medium-low heat.
Meanwhile, in a mixing bowl, whisk together egg whites and cream of tartar on medium-high speed until frothy.
Once the sugar mixture reaches 240°F (115°C), slowly pour it into the egg whites while continuing to mix on medium-high speed. Increase to high speed and whisk for 10 minutes.
Add 1 teaspoon of Vanilla Bean Paste and whisk for an additional 5 minutes.
Top the cookies with the homemade marshmallow creme.
Enjoy a true indulgence for cookie lovers!
