Have I made you jump on the Biscoff bandwagon yet with all my Biscoff posts?
Maybe this double stuffed Biscoff cookie will do the trick. It has both the creamy Biscoff spread in the cookie dough and then a crunchy surprise in the cookie center, which is filled with new Biscoff crunchy spread.
Biscoff spread is made of the popular European speculoos cookie, a crunchy cookie with a hint of spices. While I enjoy the cookies, I love the spread even more because it captures the flavors of the cookies but allows the taste to really linger on your tongue. Also it’s so versatile. You can make milkshakes, other kinds of cookies, cakes, etc.
I guess because I’ve been doing so many posts on Biscoff, the folks at Biscoff contacted me, to introduce their newest product which is hitting the shelves across America: Biscoff crunchy. It takes the creamy Biscoff spread and adds crushed Biscoff cookies (think crunchy peanut butter).
I was sent a free jar to sample. And I personally love the crunchy spread even more than the original creamy one. I’ve always enjoyed crunchy peanut butter more than the creamy version too. Something about that added crunchy texture heightens the taste experience for me. The two spreads are similar except for the texture, though the crunchy version is also a little darker in color.
Anyhow, after scooping a few spoonfuls directly into my mouth, I set about to bake with the new spread.
I came up with these puffy biscoff cookies which were sturdy enough to stuff in the middle with the crunchy spread. These were delicious. On its own, you can taste the Biscoff spices in the cookie, but it becomes much more apparent with the spread also stuffed into the cookie. The added crunchiness reminded me of desserts I’ve had like chocolate mousses or cakes that have a crunchy cookie-like bottom. So good.
Currently Biscoff Crunchy is available on Amazon or on the Biscoff website. Some stores may carry it. I know people have reported seeing Biscoff available at Cost Plus and at Walmart. I check my local Walmart and didn’t see any last week. But according to the news release on the spread, the crunchy spread should be available in April.
Click here for other recipes I’ve made with Biscoff. I have a few more coming.
Doubled Stuffed Biscoff Cookies
- 1/2 cup unsalted butter
- 2/3 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1/2 cup Biscoff creamy spread
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup chocolate chips
- 1/2 cup Biscoff crunchy spread
- Preheat oven to 350°F. In a stand of an electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, creamy biscoff, and mix until batter is smooth.
- Place flour and baking soda into a small bowl. Add to batter and mix on low speed until combined. Fold in chocolate chips. Batter will remain sticky and wet. You can refrigerate batter for about 1/2 hour to have firmer dough to work with, or you can work with the dough as is, but some of it will cling to your hands as you stuff it with the remaining Biscoff. I chose to just work with the batter as is because I didn't have the patience to refrigerate it.
- Scoop a large spoonful of dough and flatten it into the palm of your hand. Add in about 1 tbsp of crunchy Biscoff spread into the middle. Then fold cookie dough back up so that it seals and covers the Biscoff spread entirely.
- Bake for about 12 minutes or until edges are golden brown. Remove and let cool for a few minutes before serving.
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.