There’s something strange about this recipe. I know you’re looking at that beautifully chewy cookie and asking, “What on Earth could be wrong with that?” Well, in theory, nothing. But if you think about recipe behind the cookie, you might see why it’s just a bit unorthodox. You see, I essentially took Biscoff cookies, which were turned into smooth and creamy Biscoff spread, and turned them back into cookies again. Yeah. It’s weird, stay with me.
To get Biscoff spread, you blend crunchy Biscoff cookies with brown sugar and other good stuff until it reaches a peanut butter consistency. The stuff is amazing, tasting like a cross between cinnamon graham crackers and gingersnaps. I eat it buy the spoonful. If you haven’t tried it yet, get your butt to the grocery store and buy some.
I suppose you can say I rewound Biscoff spread by turning it back into a cookie. I simply replaced the peanut butter in my Perfect Peanut Butter Cookie recipe, and viola! Chewy and soft Biscoff Cookies. Consider it Biscoff reborn.
These cookies are simplicity at its finest. Think of your favorite classic peanut butter cookies, but with a Biscoff twist. They have a mellow and sweet flavor, but you’ll know that Biscoff is there. They’re big and chewy, making them a perfect snack. But you could also dress these babies up by serving them with some vanilla ice cream or dipping them in chocolate.
So if we can get past the fact that these are Biscoff cookies made from Biscoff cookies, then we’ll find one soft and tasty treat. It’s a modern twist on classic peanut butter cookies, but still carrying that old-fashioned taste. These guys are sure to put a smile on your face.
Let’s be honest; nothin’ beats a fresh-baked cookie.
A Few Tips Before You Get Cooking:
- These would make an amazing ice cream sandwich!
- If you don’t normally use parchment paper when you bake, now is the time to start. It’ll change your life.
- These go from done to over-baked quickly, so make sure you watch ‘em.
Chewy Biscoff Cookies
Adapted from Epicurious
- 1 1/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 3/4 cup creamy Biscoff
- 1 cup firmly packed dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
- Whisk together the dry ingredients in a medium bowl. In a large bowl, cream together the butter, Biscoff, and brown sugar. Stir in the egg and vanilla. Add the flour in thirds and stir until smooth. Roll the mixture into golf ball–sized balls then press down lightly. Bake for 10 minutes, rotating the pan halfway through baking time. Cool the cookies on a wire rack.