When travelling through Europe (Brussels more specifically), my husband and I were on the search for a little café that I had looked up on my phone prior to leaving the Air BnB where we were staying. Well we got lost because I had no data on my phone and Brussels roads are impossible to navigate. Did I mention that it was raining?
When we finally arrived, we were not the happiest couple of travellers. However, we settled in for a quaint meal and lattes of course. There’s just something about the way that drinks are made in Europe that do not equate to Canada. What does this mean? It means my latte not only was delicious, but also came with a small cookie on the side. This cookie was a Speculoos cookie.
Yes, I was crazy enough to take a picture of the wrapper and keep this for future posterity. For those who have never had the pleasure of trying a Speculoos/Biscoff cookie, it is similar to a hard gingerbread cookie – the perfect addition to a simple latte.
Well as soon as we were back home, I bought a huge package of 300 Biscoff cookies from Amazon. I still have quite a few, but am trying to savour them as much as possible. Then I came across something called cookie butter. You can buy the official stuff here, but I used the PC brand from my local Superstore. I then created a soft cookie that has a hint of Speculoos to it. I, of course, also crushed up pieces of cookie into the dough.
To measure out the cookie butter, I used my Pampered Chef MEASURE-ALL® CUP. This is an amazing tool and makes my clean-up so much earlier! My mom bought this for me a thousand years ago and I still use it regularly for things with a honey or peanut butter consistency.
First step, you will want to cream together the butter and the sugars until you get a creamy consistency. Make sure that you let the mixer run for a little bit so it is blended well.
Next, you’ll add all the dry ingredients together and use a whisk (or fork) to blend them. When you add these to the mixer, I recommend 2 separate batches. When you go to mix it in, start at the lowest speed then increase. This will help in keeping the dry ingredients in the mixer instead of all over the counter.
I’m super lazy, so I added the Biscoff cookies to a plastic sandwich bag then crushed these by hand. You can use a rolling pin or any other stress-relieving measures that you wish!
I still used my stand mixer to mix these in. I used the lowest setting for this so not to grind up the cookies too finely. When your cookie dough is all mixed, now is the fun part of scooping it out on the trays. I didn’t measure the exact size of the cookie, but just adjust the time that you cook them and keep an eye out.
I hope you enjoy this recipe as much as my husband (and I) did.
Biscoff Cookie Butter Cookies
Equipment
- Oven
- Stand mixer/hand mixer
- Cookie trays
- Bowls
- Whisk
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup golden brown sugar* *can use any brown sugar
- 1/2 cup white sugar
- 1 1/3 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cookie butter** **You can add more cookie butter - up to 3/4 cups if you want more flavour
- 1 egg
- 1 tsp vanilla extract
- 8 Lotus Biscoff cookies, crushed
Instructions
- Preheat oven to 350°F.
- Spray 2 baking sheets with non-stick spray.
- Cream together butter, white sugar, and brown/golden brown sugars. Make sure these are blended very well and the texture is fairly smooth.
- Whisk together flour, baking soda, baking powder, and salt in a medium sized bowl. Set aside.
- To creamed butter and sugar mixture, mix in cookie butter on medium speed. When mixed, add in the egg and vanilla extract. Blend well.
- Add dry ingredients (flour mixture) in 2 batches. Mix until just combined.
- Add crushed Biscoff cookies and stir in on the lowest stand mixer setting or by hand.
- Shape into balls and flatten with the palm of your hand or using a fork to make a criss-cross pattern. This will make them look similar to peanut butter cookies.
- Bake for 11-13 minutes.
