Just when I think Biscoff has finally infiltrated the entirety of the food world, I run into some who asks, “What’s Biscoff?” It’s baffling really. Have you been living under a rock? Well, just to be safe, I will once more explain the bliss that is Biscoff.
Biscoff is a spread with a peanut butter-like consistency. It’s uses are also similar to peanut butter. You can top toasts, bagels, use it in baking, stuff sandwiches, etc. However, unlike peanut butter, Biscoff is nut-free. In fact, it’s made from ground up Biscoff cookies. How do cookies turn into a smooth, creamy spread? The same way peanuts turn into peanut butter.
The flavor of Biscoff is a cross between gingersnaps and cinnamon graham crackers. It’s not really a taste you can fathom though; Biscoff must be experienced. It’s popping up more and more in grocery stores, and it’s now available at Walmart. I highly suggest giving it a try, because once you do, you’ll fall in love for good. You’ll be eating it straight out of the jar with a spoon, a Biscoff convert.
Ever since I experienced my first jar of Biscoff, I’ve been hooked. I don’t even put it on anything; I just shovel it into my mouth like a shameless Biscoff addict. I did, however, finally tear myself away from the jar long enough to utilize the creamy stuff in a recipe. I made a batch of my favorite Thick & Chewy Chocolate Chip Cookie dough and added in gobs of sweet Biscoff. The product was a perfect fusion: Biscoff Swirl Chocolate Chip Cookies.
On its own, this chocolate chip cookie recipe is the best out there. They are super thick, chewy, gooey, and packed with chocolate. They’re completely delicious, and quite honestly, the best I’ve ever had. Adding in those swirls of luscious Biscoff makes them all the more delicious. The flavor of the cookie melts together harmoniously with the Biscoff. It’s a beautiful combination of flavors and textures; it’s Biscoff cookie bliss.
If you love a good chewy chocolate chip cookie with hunks of chocolate, then you will love this.
Chocolate chip cookies are good, but chocolate chip cookies with Biscoff are even better.
A Few Tips Before You Get Cooking:
- Chunks are the way to go when it comes to cookies. They pack much more chocolate punch than chips do.
- Don’t overbake the cookies! Baking them perfectly is key to keeping them soft and chewy. In fact, I find I have the most success when I pull the cookies a bit before I actually think they’re done.
- Freezing the Biscoff keeps it form blending into the dough. We want detectable swirls of Biscoff; we don’t want it to melt into the batter.
- Parchment paper is a must! It makes clean-up a breeze, and your cookies come off the pan perfectly every time. No broken cookies for you!
- The bigger the cookie, the thicker it bakes up!
Biscoff Swirl Chocolate Chip Cookies
Adapted from Baking Illustrated
Makes about 18 large cookies
- 2 cups + 2 tablespoons unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted and cooled until warm
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 4.4-oz. milk or dark chocolate bar, chopped into chunks (equals about 1 cup of chunks)
- 1/2 cup additional milk, dark, or semi-sweet chocolate chips
- 1 cup creamy Biscoff, divided & frozen
1. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
2. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients while beating at low speed just until combined. Stir in the chips and chunks to taste. Drop 1/2 a cup of the Biscoff into the dough in spoonfuls and mix on low just until distributed; do not overmix or blend into the dough. Chill the dough in the fridge for at least an hour before continuing.
3. Adjust the oven rack to the middle position and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper.
4. Roll a 1/3 cup of the dough into a ball.
4a. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves.
4c. Place the formed dough balls on the prepared baking sheets, spacing them 2 1/2 inches apart. If you have time in between forming cookies while other cookies are baking, put the dough back in the fridge so it stays cool.
5. Bake until the cookies are just beginning to turn brown around the outer edges yet the centers are still soft and puffy, 10 to 15 minutes. Do not overbake; this is crucial for chewy cookies! Remove from oven and cool the cookies on the sheet for one minute. Transfer the cookies from the baking sheets to a cooling rack with a spatula.