Biscoff Marshmallow Chocolate Walnut Cookies
From the MolalaCook kitchen · 烘焙手記
Biscoff Marshmallow Chocolate Walnut Cookies
焦糖餅棉花糖核桃曲奇
These six cocoa cookies have a walnut and chocolate chip base, a soft marshmallow middle layer and a crisp Biscoff biscuit on top.
▶ Watch the recipe
Before you begin
Add each topping at a different stage. Keep the cookies spaced apart so the melting marshmallow stays on its own cookie.
Method 做法
Mix the chocolate dough
Melt the butter, stir in the two sugars and let cool slightly. Gradually beat in the egg. Sift in the flour, cocoa and baking soda in batches, then fold in the chocolate chips and walnuts.
See this stage at 2:33 →
Chill and portion
Wrap the dough and refrigerate for one hour. Divide into six even pieces. Roll each into a ball, place on a lined tray and lightly press the centre to make a seat for the marshmallow.
See this stage at 3:23 →
Add toppings in stages
Bake at 180°C (356°F) for 15 minutes. Put one marshmallow on each cookie and return to the oven for five more minutes. Once out of the oven, gently press one Biscoff biscuit into each warm marshmallow.
See this stage at 4:13 →
Serve just warm
Let the cookies cool enough to handle. The marshmallow will be stretchy while still warm and chewier once the cookies are cold.
Watch & bake along
Biscoff Marshmallow Chocolate Walnut Cookies
✦When should I press in the biscuits?+
Tools for this recipe
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
TIGERCROWN CakeLand Dough & Bowl Scraper
Use the curved edge to gather the mixture cleanly from the bowl.
Handled Biscuit Cutter
Portion the dough with the straight edge or lift pieces from the work surface.
