I had my first Double Biscoff cookie two years ago. My coworkers and I started hosting semi-regular baking events. Okay, so I think I might have been the ring leader, but no one was complaining 🙂 The idea was simple, everyone brings in their favorite dessert based on a theme. Think pies on Pi Day. That kind of thing. It was a fun office.
My friend Raina talked these cookies up. I have never anticipated a cookie more than this one. And it lived up to the hype. I remember it vividly, which is saying a lot because I don’t remember what I did last week. I missed the initial popularity of cookie butter. I think I was in law school when Trader Joe’s couldn’t keep it in stock. Like everyone else I probably had a Biscoff Cookie on a plane and didn’t think much about it. This cookie made me pay attention. Now when I step foot in Trader Joe’s it’s automatically assumed that I am buying at least two jars. Listen. We don’t eat that much cookie butter, we just don’t go to Trader Joe’s that often. That place stresses me out, but that’s another post.
Back to the life-changing holiday cookie party. Participation at these events was pretty high. There might have been 30 different cookies set out in the employee cafe. I set my cookies (that I don’t remember) up and immediately grabbed a Double Biscoff, and a couple of others that caught my eye. Before I could try it, I got pulled into a circle of people chatting. So I am standing there talking and at the first lull in conversation, I took a bite. I might have said “Oh my god, this is good” multiple times as I devoured the cookie. Maybe not my most professional life moment. I regret nothing. I actually ended up walking away from that group so I could interrogate Raina about this cookie.
Despite the fact that Raina shared the recipe I couldn’t replicate it, until now. Praise Be.
What worked? Using the Lotus Biscoff spread instead of Trader Joe’s Cookie Butter. It felt wrong to write that down, but here we are. This is my truth, the Lotus Brand is just better.* In addition to using cookie butter that is made out of ground Biscoff cookies this recipe also uses 10 ounces of crushed Biscoff cookies to make it a double whammy of speculoos goodness.
I make these instead of peanut butter cookies, because we are family with food allergies. The flavor is obviously different, but the texture is very reminiscent of old fashioned peanut butter cookies.
Double Biscoff is a family favorite. They appeared in the Christmas Cookie Box this year, because everyone should love them.
Notes about the cookies:
- So easy. Seriously easy.
- No chilling required (Yay!)
- They freeze wonderfully. Scoop the cookie dough and put into freezer bags. Bake them directly from the freezer and add an additional minute or two to the baking time.
- Customize them by adding chocolate chips, cranberries or raisins.
- 1 cup unsalted butter (soft)
- 1 cup dark brown sugar
- 1 cup granualted sugar
- 12 ounces Biscoff Cookie Spread
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 2 2/3 cups all purpose flour
- 10 oz Biscoff Cookies (crushed)
Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside.
In a stand mixer fitted with a paddle attachment (or in large bowl), cream the butter, brown sugar, granulated sugar, Biscoff Spread, baking powder, baking soda, and salt together until fluffy.
Add the eggs one at at time mixing completely before adding the next. Stir in the flour and crushed Biscoff cookie. Mix until dough forms.
Scoop the dough onto the cookie sheet and bake for 14-15 minutes. Let cookies cool on the pan for at least 5 minutes before placing them on wire rack.
* I am not affiliated with Lotus Bakeries North America.