Have you tried Biscoff spread yet? If you’re a fan of Nutella, I urge you to try it. While it doesn’t taste anything like Nutella, it’s originally from Europe and has been spreading in popularity in the US, much like Nutella did.
The spread is made of the popular European cookie. The cookie is crunchy, with a little bit of spices, perfect to eat with a cup of coffee. They are served on some airlines, which is how they started getting popular outside of Europe. I like the cookies, but I like the spread even better.
For one thing, the spread tastes exactly like the cookie. But because it’s in a spreadable form, it lingers on your tongue and you can really savor the taste more. Plus instead of just enjoying it in the cookie form, you can spread it on toast, crackers, eat it out of the jar with a spoon, or use it to flavor all sorts of delicious baked goods.
Biscoff spread can be found at World Market, you can also buy it on Amazonor on the Biscoff website.
So after indulging on it for a week, I finally was able to part with some of my jar to make some baked goods. First up were these chewy Biscoff chocolate chip cookies. I used the recipe I used last week to make those chewy Nutella cookies, but replaced the Nutella with Biscoff.
These came out just as I hoped. I could taste the Biscoff and the cookies were chewy. The only thing was I thought they were slightly too sweet. Biscoff spread is already pretty sweet, so next time I’d cut down on the sugar of the recipe. Maybe remove 1-2 tbsp of sugar from the brown and white sugars.
Chewy Biscoff Chocolate Chip Cookies
½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup packed light brown sugar
½ cup Biscoff spread
1 tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
¼ tsp. salt
1 cup chocolate chips
1. Preheat oven to 350F.
2. Cream butter with both sugars until light and fluffy. Mix in the egg, vanilla, and Biscoff.
3. In a separate bowl, mix the flour, baking soda, and salt. Then add into the wet mixture until just combined. Fold in the chocolate chips.
4. Drop the dough by large tablespoons onto baking sheet and bake for 6-8 minutes.
Adapted from recipe found on Lovin' From the Oven