I’m still obsessed with my easy spread cookies. And of course I had to make a Biscoff one!
For those of you who still have not tried Biscoff spread, I urge you to do so. It’s a cookie butter spread made of speculoos cookies, a popular spice biscuit cookie in Europe. It’s becoming quite popular in the US now and you can find it at just about any major grocery store. Trader Joe’s also carries their own brand, though I prefer the original Biscoff spread.
It seems a little silly to turn the cookie spread back into cookies, but I like how they turned out. Original Biscoff cookies are crunchy biscuit cookies. These Biscoff spread cookies are soft and chewy but still tasting of the wonderful spices.
My favorite version of all the spread cookies I’ve made is still the Nutella one, but this one is pretty darn good too! Here’s a list of ones I’ve made so far:
3 Ingredient Biscoff Spread Cookies
1 cup Biscoff spread
1/4 cup plus 1 tbsp flour (make sure you don't under measure the flour or you won't have enough dry ingredients)
1 large egg
1. Preheat oven to 350F. Line two baking sheets with silpat mats or parchment paper. Combine all ingredients into a bowl and mix with a wooden spoon until smooth cookie dough forms. It will be a little sticky and oily, but you should be able to work with the dough.
2. Take 2 tbsp of dough and roll into a smooth ball. Place onto baking sheet. Repeat with remaining dough, spacing two inches apart. Bake for about 10 minutes. Cookies will spread and should no longer be wet and gooey. Let cookies completely cool on cookie sheets to firm up and set before removing and eating.