These cookie butter marshmallow treats are so easy to make but are packed with loads of flavor! Cookie butter is added to the gooey marshmallow mixture which then coats a combination of crispy rice cereal and buttery Biscoff cookies. It’s sweet, chewy, gooey, crispy, and covered in a spread of silky white chocolate.
WHAT IS COOKIE BUTTER?
If you’ve never tried cookie butter, you are in for a TREAT. Cookie butter is a spread with a very similar texture and color to peanut butter. It’s made up of ground speculoos cookies which are a buttery spiced cookie created in Europe.
The ground cookies are then mixed with oils and other ingredients to create a smooth spread. Its flavor is very similar to gingerbread, but with more of a light spiced flavor rather than a deep molasses flavor.
WHERE CAN I FIND IT?
The most popular and well known cookie butter can be found at Trader Joe’s. They have a variety of speculoos cookie butters ranging from original to cocoa swirl.
But if you don’t have a Trader Joe’s near you, Lotus Biscoff Cookie Butter is also a great option. It can be found in most grocery stores right by the peanut butter.
Biscoff is the Lotus brand name given to Speculoos. Speculoos is a type of cookie, where Biscoff is a Speculoos cookie made by Lotus. Because of this, they also make the cookie by itself which is what’s scattered on top of these cookie butter blondies.
How to make extra gooey marshmallow treats
For me, marshmallow treats HAVE to be soft, gooey, and chewy. Nothing is worse than biting into a dry marshmallow treat that’s 80% cereal and 20% marshmallow. I’d much prefer a ratio of 60/40 cereal to marshmallow ratio for that tender pull apart texture.
To achieve an extra gooey no bake treat, here are my top marshmallow treat baking tips:
- Use Jet-Puffed marshmallows as I find these give me the best results. It’s lighter and fluffier than any other marshmallows and provides that perfect bouncy and pillowy texture.
- Reserve about 1 cup of marshmallows and mix them in AFTER the cereal has been added. Mixing in this extra cup at the very end will give you pockets of whole marshmallow all throughout these treats. And mixing them in at the end will prevent the marshmallows from melting in to the bars.
- A bit of milk goes a long way with marshmallow treats. Mixing in a couple tablespoons will soften the mixture, so each bite is tender and gooey.
- Pack the bars in as tightly as you can. Compacting will not only give you a better shape, but it will also leave very little room for any air to find its way in. This will prevent the bars from drying out and also ensure the center stays soft.
How to make creamy white chocolate ganache
After these bars are packed in to the pan, they are then topped with a silky white chocolate ganache. This added layer provides a contrasting creamy texture to the gooey and chewy bars. White chocolate also pairs perfectly with cookie butter as it doesn’t outshine the flavor but provides a bit of extra sweetness.
The very first step in this recipe is to make the white chocolate topping. This is because it needs a chance to chill and thicken before adding on top of the bars. When it’s hot and fresh, the consistency is very fluid. If this is poured on top of the bars right away, it will sink into all the little nooks and crannies of the bars, leaving you with an uneven layer on top.
Instead, the white chocolate is chilled in the refrigerator while the bars are being made. This will thicken the white chocolate and allow it to turn much more white and opaque. When it’s ready, it should be nearly the consistency of cookie butter, only a bit thinner.
What is the best chocolate to use?
I recommend using white melting chocolate as this will provide you with the best bright white color. I find mine in the baking aisle at my local grocery store, or you can always find it at Michael’s craft store in the baking section.
If you can’t get your hands on some, you can also use regular white chocolate. Just make sure to use good quality white baking chocolate bars. If you use chips, there’s a good chance the ganache will turn out lumpy. I recommend Ghirardelli white chocolate baking bars.
Can I make this recipe vegan?
Luckily Lotus Biscoff cookies and cookie butter are naturally vegan so this is a great recipe to utilize if you following a vegan diet. And although I haven’t tested it, here are the swaps I would make:
- Swap the butter for plant-based butter
- Swap the marshmallows with vegan marshmallows
- Swap the milk for plant-based milk (any will work)
- Swap the white chocolate for cacao butter (or vegan white chocolate if you can find it)
- Swap the heavy cream with full fat coconut milk (or vegan heavy cream if you can find it)
For the white chocolate, melt the cacao butter and milk in a heat-safe bowl over a pot of simmering water. Once smooth, chill for about an hour to thicken before spreading on top.
How long will these cookie butter marshmallow treats keep?
Store in an air tight container at room temperature for up to 4 days. And although storing them in the refrigerator will help them last longer, I don’t recommend this as they become too tough when chilled.
For more no bake recipes, check out my:
- Puppy Chow Marshmallow Treats
- Toffee Crunch Brown Butter Rice Krispie Treats
- Edible Brownie Batter Cookie Dough
- Peanut Butter and Chocolate Marshmallow Bars
Make sure to tag me @butternutbakery on Instagram and comment below if you make these Cookie Butter Marshmallow Treats. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!Print