A couple of weeks ago, we went to World Market (such a wonderful place!) and I was really excited to find a jar of Biscoff Spread. In the last six months or so, Biscoff Spread has been making the rounds in the cooking blog circles and I’ve been curious to find some and figure out what it was all about. It tastes like a spiced cookie in spread form, a quite dangerous combination.I won’t claim that there’s anything nutritionally redeeming about this spread… even though the jar claims to be Europe’s alternative to peanut butter, it’s essentially crushed cookies made into a spread. As a result, I don’t let myself eat it as a spread (well unless you count licking the spoon, but that’s just preventing waste), but baking with it is a different story! I mean, how healthy are baked goods anyway? Oh, and be careful, the jar is glass and heavy… my boyfriend can attest to how painful it can be when dropped on your foot… whoops!
If you can’t find Biscoff Spread, try Trader Joe’s. I hear that they sell something called Cookie Butter that is essentially the same thing, and may be easier to find.
I decided that it would be nice and simple if I could find a way to turn a peanut butter cookie recipe into a Biscoff Spread cookie recipe. They are essentially of the same texture and consistency. After some experimentation, the result was deemed delectable, and I’m happy to share it!
I find that when I’m baking, it’s especially important to collect all of my ingredients ahead of time, since it’s so much more exacting than cooking. Grab everything you’ll need, and have your measuring spoons/cups handy. Biscoff Spread of course, baking soda and baking powder, one stick of butter, one egg, brown sugar, vanilla, and spices (cardamom, ginger, nutmeg, and cinnamon). Flour and white sugar are in the red containers.
One of the benefits of peanut butter cookies is that they are easy to put together. A few ingredients make a delightfully tasty cookie. Although these cookies have more ingredients (because I decided to spice them), they remain simple to put together. They turned out beautifully, lightly spiced and melt-in-your mouth good, particularly when warm. Next time I may add more ginger, but that’s just because I really like ginger-y baked goods (I even add extra ginger to gingerbread mix).
Start by creaming the butter and Biscoff Spread together in a large bowl with an electric mixer. You could use a stand mixer, but it isn’t really necessary for this recipe.
Next beat in the sugars, white and dark brown, and the baking soda and baking powder. I use dark brown sugar in this recipe because it imparts a flavor that is heavier in molasses, but you could easily use light brown sugar instead. Biscoff Spread is extremely sweet, so I cut down on the sugars in my favorite peanut butter cookie recipe slightly by measuring out the half cup, then scooping out two tablespoons. Beat them in until the sugar is fully incorporated and the batter is smooth.
Add the spices, egg, and vanilla. Mix in until combined.
Begin to slowly add in the flour. I added 1/4 cup at a time, so that I could mix it in slowly without it ending up all over the kitchen. If it gets too heavy at the end use a wooden spoon, but I had no trouble getting it all with the mixer. Scrape the dough into the center of the bowl with a spatula, then cover and set it in the refrigerator to chill for at least an hour.
Heat oven to 375. When oven is preheated, spoon tablespoon sized balls of dough onto a parchment paper covered cookie sheet, and press with fingers to flatten slightly. I like small cookies, but you could make these larger if you’d like. Keep the dough cool until it’s time to bake.
Enjoy with a glass of milk! Store in an airtight container.
Spiced Biscoff Spread Cookies
1/2 cup unsalted butter
1/2 cup Biscoff Spread
1/2 cup minus two tablespoons granulated sugar
1/2 cup minus two tablespoons dark brown sugar
1/2 teaspoon vanilla
1/4 teaspoon ginger
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1 1/2 cup flour
1. Cream together butter and Biscoff Spread in a large bowl with an electric mixer.
2. Add granulated and brown sugar, and the baking soda and baking powder to the bowl, and mix together.
3. Blend in egg, vanilla, spices and salt.
4. Slowly add in flour. If the dough becomes too heavy for the electric mixer, switch to a wooden spoon. Use a spatula to scrape the dough from the sides of the bowl, then cover and refrigerate for at least one hour.
5. Heat oven to 375. Spoon tablespoon sized balls of dough onto a cookie sheet covered in parchment paper. Flatten slightly with your fingers. Bake for 8-10 minutes, or until the bottoms are golden brown. Don’t overcook; the centers should remain slightly soft. Remove from oven and cool. Enjoy!