Baking with the Biscoff Cookie Spread craze has been around for awhile now in the food blogger world, but I find myself just eating it out of the jar most of the time or spread on apple slices. I’m in a clean-out-the-pantry phase right now though, so I decided to use up a jar by making these cookies! I had a hankering for Biscoff cookies throughout my recent pregnancy, so it was only natural that I had a couple of jars of this in my pantry too. Biscoff touts itself as the “airline cookie”, but you can find them at the stores quite commonly now. Plus, this spread is much more readily available now too. Trader Joe’s even makes it’s own version called “cookie spread”.
I think you could use this spread as a subsitute for peanut butter in any cookie recipe. They just might turn out a little bit drier, because this spread is actually made from the cookies themselves! The delicious caramely smell of this spread is great while they’re baking!
Biscoff Cookie Spread Cookies, adapted from Baking Bites
- 1 1/2 cups all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, room temperature
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1/2 cup Biscoff spread
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup sugar (coarse or granulated), for rolling
Preheat oven to 350F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda, baking powder and salt. In a large bowl, cream together butter and sugars until light and fluffy. Beat in Biscoff spread, egg and vanilla until smooth. With the mixer on low, gradually incorporate the flour mixture until the cookie dough comes together and no streaks of dry ingredients remain. Place sugar for rolling in a small, shallow bowl. Shape cookie dough into 1-inch balls and roll in sugar. Transfer to prepared baking sheet. Bake for 10-13 minutes, until cookies are very lightly browned around the edges. Allow to cool for 1-2 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Makes about 3 dozen