Biscoff Cookies
Easy homemade Biscoff flavored cookies are easy to make with cookie spread. Unlike the traditional Biscoff cookie, which are crunchy, these cookies bake up soft and chewy like a sugar cookie.
I’m continuing on my journey with Biscoff cookies recipes with these chewy and soft Biscoff cookies. I like that they come out so flat and round.
Have you tried Biscoff spread yet? If not, I definitely recommend it. It’s made with the European Biscoff spice cookies, and the spread tastes just like the cookies.
It can be found at Cost Plus World Market. Several readers have told me that they found it at various grocery stores and at Walmart. I’ve been looking but so far, I haven’t seen it at any of my local ones. You can also buy it on Amazon* or on the Biscoff website.
Like other spreads, you can use cookie spread to make cookies. All I did for these was take a basic cookie recipe and add Biscoff spread. They taste like the crunchy Biscoff cookies but soft instead.
I previously made Nutella cookies and enjoyed them, so I was excited to try making cookies with Biscoff.
Ingredients
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Biscoff spread
- Egg
- Vanilla
- Flour
- Baking soda
- Salt
Recipe Steps
Cream the butter with both kinds of sugar until light and fluffy. Beat in the cookie spread, egg, and vanilla.
In a separate bowl, mix the flour, baking soda, and salt. Add the dry ingredients to the wet ones and stir until just combined.
Scoop large tablespoons of the dough to form each cookie. Place them on a baking sheet and bake them for six to eight minutes at 350°F.
Cool the cookies and then store them in an airtight container. They should keep well for a few days.
More Biscoff Cookies Recipes
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Biscoff Chewy Sugar Cookies
Ingredients
- ½ cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup Biscoff spread
- 1 egg
- 1 tsp. vanilla
- 1 ½ cups flour
- 1 tsp. baking soda
- ¼ tsp. salt
Instructions
- Preheat oven to 350°F.
- Cream butter with both sugars until light and fluffy. Mix in the egg, vanilla, and Biscoff.
- In a separate bowl, mix the flour, baking soda, and salt. Then add into the wet mixture until just combined.
- Drop the dough by large tablespoons onto baking sheet and bake for 6-8 minutes.
Baked this on the weekend and cookies turned out great! Soft and chewy! Best straight out of the Oven when they are still warm! If you have any left after a couple of days, reheat in the microwave and it’s perfect!
I’m so glad you enjoyed! Thank you for sharing!
OK, you just answered my question from your post with the Bicoff chocolate cups! Thanks! 🙂
We love Biscoff spread in our house, we use it in place of peanut butter but also occasionally use it in Shakes and Sundaes for a flavor boost. I never would have thought to turn it back into cookies, but now I want to try! (our Market Basket also has the Biscoff cookies which taste almost identical to the spread)
It does seem sort of funny to make cookies out of a spread that was originally cookies. But I like being able to have different kinds of cookies with Biscoff taste. I love it in shakes and as a spread too.
😀 Cookie turned into spread, then using the spread turned back into cookie
But the spread makes baking so versatile. The cookies are just crisp cookies. With the spread you can make soft cookies, chewy cookies, cakes, etc. Love it!
I’ve heard of Biscoff spread but wouldn’t know what to do with it…this looks like a perfect introduction!
I like eating it on toast, or just eating it with a spoon..and I like baking with it of course!
These cookies were delicious! I did cut down the sugar to 1/3 cup each, and mixed in crushed Lotus Biscoff cookies for the added Biscoff flavor. LOVED the soft and chewy texture!
So glad you liked!
Their caramel flavor and crisp texture make these cookies the perfect accompaniment to a cup of coffee or espresso drink.