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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"!
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Biscoff Shortbread Cookies
Ingredients
- 1 cup butter, softened
- ½ cup granulated sugar
- ½ cup powdered sugar
- â…” cup Biscoff Spread
- ½ teaspoons salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
Instructions
- 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.)
- Preheat the oven to 350ËšF. Line two baking sheets with parchment paper.
- 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.
- 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.
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I made these cookies about 3 or 4 years ago when I discovered your site. I love baking and my sister fell in love with a cookie from Whole Foods bakery. Asked if I could recreate it. Never did that before, so I tried it. I found these Biscoff Shortbread Cookies, but swirled milk chocolate on top to recreate that cookie and my sister said they were better than the ones she liked from bakery. These are now one of my absolute favorite cookies. Wonderful on their own, (the way dad likes them!) but also with an end dipped in chocolate! Read comments. Don't give up! They are so worth it! Looking here today for more Christmas cookies. Beautiful decorating. Beautiful Photography.
Thank you for the review, Elle!
I followed recipe and instructions exactly. After 12 minutes in oven, I could smell they were done- and they all spread into unrecognizable shapes on the pan.
I'm really sorry that you had this problem. As I mentioned in an earler comment, this recipe is from the early days of the blog and I haven't made these cookies since 2012. I know the recipe worked for me at the time but, again, I'm sorry that you wasted good ingredients.
There is not nearly enough flour for this recipe to withstand the heat of the oven. Most shortbread recipes would call for 2 and a half cups of flour to every 1 cup of butter. With the addition of biscoff you're adding a significant fat source. And the flour amount did not increase at all. I baked them for 10 minutes and open my oven. To find what I would essentially call a florentine burnt to a crisp. They did not hold their shape at all. The ones that were not burnt did taste nice, but they are definitely not a short bread.
Hi Nicole, I'm really sorry that you had this problem. This recipe is from the early days of the blog and I haven't made these cookies since 2012. I know the recipe worked for me at the time but, again, I'm sorry that you wasted good ingredients.
Quick question. Are these going to taste like the regular Biscoff cookies? Since I can get my hands on both the spread and cookies I would hate to waste my spread on a cookie that's going to taste like the ones I have in my cupboard...
Hi Tammie, they have Biscoff flavor but they're totally different.
Where in the world could I get some Biscott spread?! I live in the Bay Area. O could I get some online?
Hi Tracey, you can find Biscoff at Target. Or you can order it online: http://amzn.to/2DVfSgN
Hi Tracey. I'm down south of you. Do you happen to have a Stater Brother's up north? I remember reading they were only here in California a few years back. When I first heard of Biscoff Google sent me to 2 stores only to find out that neither carried them. At that point I decided to give up the search. Later that day I went to Stater Bros for my regular shopping and wouldn't you know. They not only had the spread but the cookies as well. Since then I've been using that spread on so many things. Just about an hr ago I had a piece of toast with some Biscoff, lol. The spread and cookies ARE addictive so be warned. I really hope you're able to find it. I make these Amazing cupcakes that has a Biscoff cookie base, the cupcake itself is neutral because there's more Biscoff to come in the form of a Biscoff heavy whipping cream filling piled high with a Biscoff SMBC then a drizzle of plain Biscoff spread all over the cupcakes and lastly topped with half of a Biscoff cookie. It does sound like a lot of Biscoff maybe even too much but somehow it all works together beautifully. I made 2 dozen for my family members. They went nuts over them. When I say nuts I mean they were grabbing and hiding a few to take home "for their kids" while eating one and going back for seconds, lol. Good luck. Happy baking...
Biscoff Shortbread Cookies
Chris do you think this dough can be rolled and stamped? I have new stamps and would love to give it a try. Thanks, Linda
I'm not sure if it would hold up for that Linda. If I did it, I would refrigerate the cutout cookies before baking.
What a great idea, my shortbread friend. I've already got the Biscoff so we're good to go.
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.
I have got to get my hands on some Biscoff!
I've seen these cookies before but I never knew that they were called biscoff. They looks fantastic with some some tea. 🙂
Mary, yes Biscoff is very similar to the speculoos or cookie spread at TJ's. You could definitely substitute!
They look amazing!I could devour a dozen of them!Hugs!!!
Thanks for using a Belgian food product! We are happy now! 🙂
Your cookies, I must make soon! 🙂
Boohoo... no Biscoff spread in Australia. I hope it comes here soon because I've seen so many recipes that use it.
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.
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?
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.
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
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..
I now have two jars of biscoff paste and I'm willing to try these!!!!!! They looks so good these shortbreads!
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.
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.
I haven't tried Biscoff spread, I will look for it because it sounds wonderful and I keep seeing it all over the place!
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.
Yes Ginny, I am quite the Biscoff fan! This is a brand new recipe but using the same yummy Biscoff spread.
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.
Yum, Chris! What a perfect combination.
Perfect cookie! But for me, I still like old fashion peanut butter! 🙂
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.
These sound so yummy! I haven't found Biscoff spread in Singapore 🙂 I have to keep looking!
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