I am of the firm belief that just about anything made with peanut butter is even better with Biscoff (well, except maybe these). If you are a foodie, visit food blogs or enjoy cruising around on Pinterest, you’ve probably caught the big buzz about Biscoff (also known as Speculoos). If not, you’re in for a treat of epic proportions!
Biscoff is a Belgian cookie company specializing in a beloved, crisp spice cookie which traditionally accompanies coffee or tea in that part of the world. It’s been said that every Belgian grandmother has her own version of these yummy cookies. Delta and American Airlines increased the popularity of these cookies on a worldwide basis when they began serving them as snacks on many of their flights.
One day last year, while browsing through one of the higher end grocers in my area, I spied, a jar of Biscoff Spread;what in the world? I quickly grabbed the red and white jar, scanned the label, and was a delighted to discover that Biscoff Spread was simply crushed Biscoff cookies, somehow fashioned into a peanut butter-like spread. Oh my! I was immediately smitten and started substituting it for the peanut butter in my favorite recipes.
The only problem, at the time, was that Biscoff wasn’t easy to find and I didn’t want to share recipes on the blog that would be difficult for others to replicate. Well, that is no longer a problem as many local grocers now carry this yummy spread along with Amazon and big box grocers like Super Walmart. You can also find something similar at Trader Joe’s called Cookie Spread. YIPEE!!
If you don’t have any Biscoff Spread in your pantry, you need to RUN to the store, purchase a jar and whip up these super simple, amazingly delicious, melt-in-your-mouth cookies. You’ll take one bite and will totally understand what I mean when I say “everything tastes better with Biscoff”!
- 1 cup butter softened
- ½ cup granulated sugar
- ½ cup powdered sugar
- ⅔ cup Biscoff Spread
- ½ teaspoons salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- Beat the butter with an electric mixer at medium speed for one minute. Add the sugars and beat until fluffy and well blended, about 2 minutes. Add the Biscoff Spread, salt and vanilla and mix at medium-low speed until blended, scraping down the sides of the bowl as necessary. Add the flour and mix until just combined. Turn the dough out onto a work surface, divide in half, and shape into two discs. Wrap each disc in plastic wrap and refrigerate until chilled, at least 2 hours (or up to 3 days.)
- Preheat the oven to 350˚F. Line two baking sheets with parchment paper.
- Place one of the chilled dough discs on a lightly floured work surface. Using a rolling pin, roll the dough out to a thickness of 1/2 inch. Using a 2-inch round or fluted cookie cutter, cut out as many cookies as possible from the dough. Arrange on one of the prepared cookie sheets, spacing them 3/4 inch apart. Gather up the scraps, rewrap them, and chill for about 15 minutes before rerolling and cutting more cookies.
- Bake for 24 to 28 minutes, until they are just firm and slightly browned. Cool the cookies on the baking sheet for 10 minutes, then transfer them carefully to a wire rack and cool completely. Repeat the rolling, cutting and baking procedure with the remaining dough.