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I am of the firm belief that just about anything made with peanut butter is even better with Biscoff. 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
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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.)
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Preheat the oven to 350˚F. Line two baking sheets with parchment paper.
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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 ½ 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 ¾ inch apart. Gather up the scraps, rewrap them, and chill for about 15 minutes before rerolling and cutting more cookies.
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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.
Paula {Salad in a Jar} says
What a great idea, my shortbread friend. I've already got the Biscoff so we're good to go.
Veronica Miller says
I bought a jar of Biscoff and ate the whole thing within a week. I'm not sure what is more dangerous, an open jar of the spread, or it baked into goodies like these delicious cookies! They sound wonderful.
Debra Eliot says
I have got to get my hands on some Biscoff!
Jenny @ Ichigo Shortcake says
I've seen these cookies before but I never knew that they were called biscoff. They looks fantastic with some some tea. 🙂
The Café Sucré Farine says
Mary, yes Biscoff is very similar to the speculoos or cookie spread at TJ's. You could definitely substitute!
Lenia says
They look amazing!I could devour a dozen of them!Hugs!!!
sophiesfoodiefiles says
Thanks for using a Belgian food product! We are happy now! 🙂
Your cookies, I must make soon! 🙂
Claire @ Claire K Creations says
Boohoo... no Biscoff spread in Australia. I hope it comes here soon because I've seen so many recipes that use it.
Mary Hirsch says
Chris, Is Biscoff the same and/or interchangeable with Speculoos which I can also buy at Trader Joe's or are they two different products. Cannot wait to try this cookie recipe.
The Café Sucré Farine says
Yes, you are very astute! I did bring that pretty napkin home from London. There is a really fun line of stores in the UK called Kath Kitson and they have just about everything you can imagine in this pattern, dinnerware, aprons, purses, blankets, clothing - and other really pretty patterns too. So fun!
Yes I am still headed to Chicago but not till the weekend of the 7th and 8th of September. Will you be around?
GLENDA CHILDERS says
These sound delicious and I have seen the Cookie Spread at t.joes.
Did you bring the beautiful napkin (under your cookies) home from England?
Are you still heading to Chicago sometimes this summer? I don't think I have a date written down.
Mary says
have to find this spread. I have yet to see it and I am anxious to give it a try. These cookies sound delicious. Have a wonderful weekend. Blessings...Mary
lena says
i think i will really have to look out for these biscoff cookies, they may have it in our superpmarket shelves here or maybe i've missed that..
Kim says
I now have two jars of biscoff paste and I'm willing to try these!!!!!! They looks so good these shortbreads!
Vagabonde says
I just found your blog by chance and copied your recipe. I always ask for the Biscoff cookies when I travel on Delta as I like them so much. I’ll find the spread and try baking them now. Thanks for the recipe.
Sue/the view from great island says
I must be the last holdout, I haven't tried Biscoff, but I clearly need to see for myself what all the fuss is about. Your cookies look adorable with their little scalloped edges.
Pacheco Patty says
I haven't tried Biscoff spread, I will look for it because it sounds wonderful and I keep seeing it all over the place!
Sandra Lee says
I've never had the cookies or the spread, boy am I behind the times! These look very easy to eat, or should I say overeat.
The Café Sucré Farine says
Yes Ginny, I am quite the Biscoff fan! This is a brand new recipe but using the same yummy Biscoff spread.
Ginny says
This post seems very familiar to me, have you written about Biscoff before? After reading about it, I think you said they have it at Wal-Mart, I went and bought some and they are in my kitchen now.VERY tasty, and great with coffee.
Susan says
Yum, Chris! What a perfect combination.
Jen @ Peanut Butter and Peppers says
Perfect cookie! But for me, I still like old fashion peanut butter! 🙂
Kate says
Mmmmm....I would love to sample these cookies! I did buy my first jar of Biscoff at the market a few weeks ago. I must make something delicious like these cookies! Yum.
Hovkonditorn says
These sound so yummy! I haven't found Biscoff spread in Singapore 🙂 I have to keep looking!
Susan says
There you go....you are into another jar of this, aren't you? Just mildly addictive, I'd say. I'd like to order a cup of coffee and just one cookie, please. Susan