Kirbie's Cravings

3 Ingredient Biscoff Spread Cookies

Biscoff Spread Cookies on a plate

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.
a stack of biscoff spread cookies
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:

Easiest Nutella Cookies

Midnight Chocolate Cookies

Easy Peanut Butter Cookies

Espresso Chocolate Hazelnut Cookies

Easy Chocolate Peanut Butter Cookies

Biscoff Spread Cookies on a white plate

3 Ingredient Biscoff Spread Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
These 3-ingredient cookies are so easy to make! They're made with Biscoff spread a cookie butter spread made of speculoos cookies, a popular spice biscuit cookie in Europe. 


  • 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


  • 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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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24 comments on “3 Ingredient Biscoff Spread Cookies”

  1. Aaaaaaamazing I made them for my family and I amaaaaazzzziing

  2. 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!

  3. 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

  4. Just wondering what’s meant by 1 cup of Biscoff spread? How much is that?

  5. Hey, thank you for this recipe, I’ll be trying it!! I’m just wondering, what type of flour is needed?

  6. 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 🙂

  7. 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

  8. 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.

  9. Wow, super easy and super tasty recipe!

  10. 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.

  11. 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?

    • 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.

  12. 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

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