Did you hear the roar when it was discovered that Biscoff Cookies (a conglomeration of the words Biscuit and Coffee) were first discovered available on store shelves. No longer relegated simply to passengers flying Delta Airlines; Biscoff cookies were now in STORES. Not many as it turns out but still, with some effort and a bit of searching, they started showing up across our land. Cost Plus World Market for me; a small grocer in upstate New York for another and then, if all else fails? Online of course!
I found both the cookies and the spread at Cost Plus and though the cookies are wonderful; crisp and slightly spicy with cinnamon and other spices, the spread is both my nirvana and my Achilles heel. I read on the Chicagoist website, ‘Imagine that peanut butter and Biscoff cookies had a baby.’ That’s pretty close to describing it. Love Nutella? Be forewarned; this is even better! (In full disclosure I might be the only person on the planet but I can not stand Nutella).
The cookie spread was invented in 2007 when the winner of a Belgian prime time TV show “De Bedenkers” concocted it, according to the Lotus Bakeries web site. Made with 57% percent Biscoff cookies that are ground and then added to other ingredients; it forms a smooth spread that I think it is pure heaven. The lower sugar content allows you to down spoonful after spoonful without wanting to die. I wish I were kidding but that first jar? It sat on my desk for at most two days with a spoon it in. I must have said a hundred times, ‘This is my LAST bite.’ Until it was the last bite. In the jar. All gone. I can’t believe I ate the whole thing!
I’ve discovered after finally getting my hands on these gems that they are very similar to an old fashioned cookie called speculoos. Dorie Greenspan has a recipe in her book Around My French Table that many have made with a lot of success. I thought they seemed a bit spicier than the Lotus brand of cookies I tried so I used this recipe instead with a slight revision. I like the bit lighter hand with the spices and the richer flavor from the dark brown sugar and I thought they were a very close fit.
I wanted very much to use the spread though so I’ve revised a very old recipe I’ve used for years that combines peanut butter and cream cheese in a frosting and substituted the Biscoff. It was a great marriage, the cream cheese adds just enough tang to the mixture that it’s not overly sweet but it creates a luscious bond between two of these cookies. I made them to take to a gathering a couple of weeks ago and they disappeared. I’m certain Cost Plus wondered about the interest in this one item that following week; everyone who tried them said they would be off to buy a jar for themselves, stat!
- 2 cups all purpose flour
- 1 Tbsp cinnamon
- 1/4 tsp freshly ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup sugar
- 1/4 cup firmly packed dark brown sugar
- 1 tsp pure vanilla extract
- 10 ounces cream cheese, at room temperature
- 1 stick (4 ounces) unsalted butter, at room temperature
- 5 cups confectioners’ sugar, whisked to lighten
- 2/3 cup Biscoff spread
- In a medium bowl add the flour, cinnamon, nutmeg, ginger, salt, and baking soda together. Whisk together thoroughly to combine and aerate. Set aside.
- In a large bowl or the bowl of a stand mixer, cream the butter together with the sugar and brown sugar until light and fluffy. Add the vanilla extract and mix again.
- With the mixer on slow, add the flour mixture a little bit at a time until the dough is fully combined. Make sure to scrape the sides of the bowl often.
- Refrigerate the dough for at least half an hour.
- When the dough is thoroughly chilled, preheat the oven to 350F.
- Lightly flour a large surface and roll out the dough to 1/4? thick as best you can. Using a small biscuit or cookie cutter of your preference, cut as many cookies as you can out of the rolled out dough.
- Combine the leftover dough into a ball again, and roll out again. Only do this once, as reworking the dough too many times will result in tough cookies.
- Bake cookies for roughly 9-10 minutes. Watch the oven very closely after the 7 minute mark. Because of the thinness and high sugar content, the cookies are a lot like caramel and can go from perfect to burnt in a flash.
- Allow to cool. Enjoy as is or make this Biscoff sandwich cookie using the following icing recipe.
- In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy.
- Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
- Add the Biscoff spread and beat until thoroughly blended.