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:
Espresso Chocolate Hazelnut Cookies
Easy Chocolate Peanut Butter Cookies
3 Ingredient Biscoff Spread Cookies
Ingredients
- 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
Instructions
- Preheat oven to 350°F. 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.
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
These were so so good! I was skeptical on trying it initially, but after reading all the comments above I decided to give it a go!
With a whole jar of Biscoff spread lying in the pantry, I have been wanting to make something out of it for the longest time.
The cookies were delicious and half of it got over as soon as they were baked. My son loved them! Uber easy too.
Just one suggestion here, to take the flavour of egg away, would recommend to add a tea spoon of vanilla extract to the dough.
Rest is good to go! Thankyou so much for sharing the recipe.
We’re so glad you enjoyed the cookies!
Aaaaaaamazing I made them for my family and I amaaaaazzzziing
I’m so glad you enjoyed!
Just made these cookies I added some white choc chips they smell amazing, can’t wait for them to cook down so I can try them, will make them again so quick and easy!
I’m glad you tried them!
Made these for the 1st time the other day and both myself and OH finished them off. Making more today.. so easy and super tasty
I’m so happy you both enjoyed!
Just wondering what’s meant by 1 cup of Biscoff spread? How much is that?
All my recipes use US measuring cups
Hey, thank you for this recipe, I’ll be trying it!! I’m just wondering, what type of flour is needed?
all purpose
these were awesome! i wanted them a little bit sweeter so i poured maple syrup on them and the entire house loved them after that 🙂
yum, sounds good!
is it possible to make the cookie crunchy? If so, how would I do that?
sorry not for this recipe. though if you want crunchy biscoff cookies, it might be easier just to buy and eat the biscoff biscuit cookies rather than trying to make a crunchy one with the spread
Thank you!!! This is a great, quick and easy cookie! We have a little girl who has a nut/coconut allergy and a favorite cookie in our house is…of course peanut butter. This is satisfying the cravings of all and is quick to boot. Thank you posting this! Also, I had some crunchy biscoff and used what was left of it in the recipe…give a little crunch to the cookie. YUM.
Ooh, good idea on using the crunchy. Glad you enjoy the recipe!
Wow, super easy and super tasty recipe!
Yup, definitely easy and tasty. Hard to go wrong with biscoff spread being the main ingredient!
I tried this recipe. It turns so good! Tqvm. I always love less ingredients recipes.
So glad you enjoyed the recipe!
It just so happens that I’ve had a jar of this spread in the pantry for a little bit – can’t believe it’s lasted that long, actually! These cookies look great =)
Def give it a try. I don’t know how your spread has lasted so long either. Haha. I buy four at a time when they are on sale.
I really like your 3-ingredient cookie recipe ideas! I haven’t gotten the chance to try any of them yet, but I suspect that they’ll taste strongly of whatever spread you put in them. I’ve always been unsatisfied by how diluted the flavor of nutella or peanut butter or other cookies with spreads become because so much flour and other ingredients are mixed in. I bet these will solve that problem. I’ll let you know when I finally get to try them. Thanks for sharing!
Also, since you like Biscoff so much, have you ever tried making fudge with it? https://justblitherblather.wordpress.com/2013/01/12/cookie-butter-fudge/
Thanks for the fudge link. I will definitely have to try it out. Yes, with the spread being the main ingredient, it’s definitely not going to be diluted. So far my favorite is the Nutella one, mainly because it has this amazing texture that I couldn’t replicate as well with the other spread. The biscoff one is good too though.
Hehe I love all your easy, few-ingredient recipes! They’re awesome for a late night craving. Currently I only have TJ cookie butter on hand (no Nutella or pb in the pantry.. How have I been living??) so I’ve been looking forward to this recipe 🙂
These recipes are dangerous. Sometimes in the middle of writing my post, I go to the kitchen to make another batch! haha