Biscoff Cookies

I’m going to keep this post nice and short because I want to savor as much of my three day weekend as possible. Hopefully you have Monday off as well.

I’m continuing on my journey to bake with Biscoff with these chewy Biscoff sugar 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 Amazonor on the Biscoff website.

I previously made Nutella cookies and enjoyed them. This is a variation on those cookies. These came out well though a tad too sweet for me. I like the soft and chewy texture though. Next time I might reduce the sugar amount just a little.

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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

Directions:

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.
4. Drop the dough by large tablespoons onto baking sheet and bake for 6-8 minutes.

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

   

8 Responses to “Biscoff Cookies”

  1. Lake Forest Chiro — February 20, 2012 at 12:54 am

    Their caramel flavor and crisp texture make these cookies the perfect accompaniment to a cup of coffee or espresso drink.

  2. Connie — February 21, 2012 at 8:08 am

    I’ve heard of Biscoff spread but wouldn’t know what to do with it…this looks like a perfect introduction!

    • Kirbie replied: — February 21st, 2012 @ 11:06 am

      I like eating it on toast, or just eating it with a spoon..and I like baking with it of course!

  3. Texas Battle — February 22, 2012 at 10:37 pm

    :D Cookie turned into spread, then using the spread turned back into cookie

    • Kirbie replied: — February 23rd, 2012 @ 9:33 am

      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!

  4. Dubba — March 2, 2012 at 11:25 am

    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)

    • Kirbie replied: — March 2nd, 2012 @ 6:21 pm

      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.

  5. Patti @ Bakeify — July 25, 2012 at 10:21 am

    OK, you just answered my question from your post with the Bicoff chocolate cups! Thanks! :-)

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