September 18, 2013

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Soft Biscoff Cookies #recipe @BiscoffCookies

Tonight I had every intention to bake peanut butter cookies for a function this week. I headed downstairs to to grab a jar of peanut butter, but there wasn't any plain peanut butter in the house. I had Razzle Dazzle, Chocolate Banana, Cinnamon Raisin, Nutella and Biscoff spread. Living out in the sticks it would of taken an hour round trip to hit a store to get peanut butter, so I had to make due. So I grabbed one of the jars of Biscoff Spread and figured I would adapt my peanut butter recipe! Here is what I came up with:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 3/4 cup creamy Biscoff
  • 1 cup firmly packed brown sugar (I used light brown sugar)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350°F. Line cookie sheets with silicone liners or parchment paper.
  2. Mix together the dry ingredients in a medium bowl. 
  3. In a large bowl, cream together the butter, Biscoff and brown sugar. Add the egg and vanilla. 
  4. Slowly add the flour until smooth. 
  5. Roll the dough into walnut sized balls and roll in a bowl of sugar. Lightly press balls. 
  6. Bake for 10 minutes. Cool the cookies on a wax paper.
These cookies are super soft, chewy and absolutely delicious!   I am so glad we were out of regular peanut butter!


  1. Yummy! Biscoff is my favorite airplane treat so these must be good.

  2. Looks delicious! I'll try this recipe this Fall for sure!