Biscoff Baking: 6 Recipes Calling for Cookie Butter Spread

Have you heard of the popular Trader Joe’s Cookie Butter? It’s sweet, it’s creamy, it’s sinful, and it’s a spin-off of the European favorite Biscoff spread. If you’re still not yet salivating, Biscoff spread is the decadent mixture made with Biscoff cookies, and it enjoys a great deal of  popularity in the U.S., especially now that Trader Joe has come up with its own version.

Cookie butter is sold at Trader Joe’s for $3.69 a jar, and is a sweet (and cheap) alternative to other nut butters and chocolate spreads. The Biscoff version goes for around the same price, and you’d be hard-pressed to find a spread more worth it.

Though many people enjoy their Biscoff or cookie butter simply with a spoon, there are a number of dessert recipes that also let the sweet spread shine. Check out these 6 recipes found around the web that incorporate the butter, and get ready to start drooling.

White chocolate chip cookie, milk

Source: iStock

1. Biscoff White Chocolate Oatmeal Cookies

We’re kicking things off with Biscoff White Chocolate Oatmeal Cookies from Sally’s Baking Addiction. Biscoff spread replaces a good portion of the unsalted butter in this indulgent dessert recipe that yields chewy cookies studded with white chocolate chips, and the oatmeal in the batter is to thank for their hearty texture. Dip your feet into the cookie butter-baking water with these sweet treats and you’ll be an instant convert. But be warned: these should only be made for the sweetest of teeth.

Ingredients:

  • 3/4 cup (95 grams) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup (115 grams) unsalted butter, melted
  • 3/4 cup (150 grams) dark brown sugar
  • 1 large egg
  • 1/2 cup (194 grams) Biscoff spread
  • 2 teaspoons vanilla extract
  • 2 cups (160 grams) quick oats
  • 1 and 1/2 cups (270 grams) white chocolate chips or chunks

Directions: Preheat oven to 350 degrees Fahrenheit. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside. Toss the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.

In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg, then the Biscoff until combined. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft and slick. Fold in the oats and 1 and 1/4 cups white chocolate, reserving the remaining 1/4 cup for later. The cookie dough will be thick and heavy.

Roll the dough into balls, about 3 tablespoons of dough each. Place 8 balls of dough onto each cookie sheet. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Remove from the oven and lightly press down on each cookie to slightly flatten, since the cookies will not spread all the way in the oven. Press a piece or two of the remaining white chocolate chips/chunks into each cookie as described above in the post. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Source: iStock

Source: iStock

2. Crack Pie With Cookie Butter

Crack Pie with Cookie Butter is just as addicting as it sounds, and we have Shared Appetite to thank for this next obsession. NYC’s Momofoku Milk Bar originally made “crack pie” famous, but this spinoff recipe from Shared Appetite is in a league of its own. Combining an oat cookie crust with decadent, creamy filling yields a dessert that is devastatingly decadent in the best way possible and will leave you going back for more and more. If you can’t get yourself to Momofoku, this is definitely the next best thing.

Ingredients:

Crumbled Oat Cookie

  • ⅔ cup plus 1 tablespoon all-purpose flour
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) softened butter
  • ⅓ cup light brown sugar
  • 3 tablespoons sugar
  • 1 egg
  • 1 cup rolled oats

Crust

  • Crumbled oat cookie
  • ¼ cup butter (1/2 stick), plus a possible 2 extra tablespoons
  • 1½ tablespoons brown sugar
  • ⅛ teaspoon salt

Filling

  • 1½ cups sugar
  • ¾ cup plus 3 tablespoons light brown sugar
  • ¼ teaspoon salt
  • ⅓ cup Nonfat Dry Milk
  • 2 tablespoons softened butter
  • 1 cup Speculoos or Trader Joe’s Cookie Butter
  • ½ cup heavy cream
  • 1 teaspoon vanilla
  • 8 egg yolks
  • Powdered sugar, for garnish

Directions: Preheat the oven to 375 degrees Fahrenheit. In a medium bowl, sift together the all purpose flour, baking powder, baking soda, and salt. In another large bowl, beat together the butter, brown sugar, and sugar until light and fluffy. On low speed, add the egg until fully incorporated, scraping down the sides with a spatula as needed.

With the mixer running on low, add in the flour mixture, a little at a time, until well-combined. Stir in the oats until fully incorporated. Spread the cookie batter onto a parchment-lined baking sheet and bake until the cookie is golden brown, about 20 minutes. Remove from the oven and let cool to the touch. Crumble the cooled cookie to use in the crust.

For the crust, combine the crumbled cookie, ½ cup butter, brown sugar, and salt in a food processor and pulse until evenly combined. When a little bit of the mixture is clumped between your fingers, it should hold together. If it doesn’t, add another 2 tablespoons of butter. Divide the crust between two 9-inch or 10-inch pie tins. Starting with the sides, press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

For the filling, preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, combine together the sugar, light brown sugar, dry milk, and salt. On low speed, add in the Speculoos, butter, cream, and vanilla. Once fully incorporated, add the egg yolks and combine on low speed. Use a spatula to scrape down the sides of the bowl and ensure mixture is evenly combined. Divide the mixture between the two pie crusts and bake for 15 minutes. Reduce the temperature to 325 degrees Fahrenheit and bake for another 20-25 minutes, until the center is golden brown and a bit jiggly. Remove from the oven keeping the Crack Pie in their pie pans, completely cool on a baking rack and then transfer to the refrigerator until well-chilled. Once they are well-chilled, you can remove from pie pans. Can be made a day in advance. When ready to serve, sprinkle with powdered sugar. Stores well in the refrigerator for several days.

Source: iStock

Source: iStock

3. Biscoff Blondie Brownies

Biscoff Blondie Brownies, anyone? It’s true — heaven is a place on earth, and it’s all thanks to Biscoff. With both a brownie and a blondie layer, this dessert from Yummy Crumble is sinfully delicious, and is surprisingly easier than it sounds. Simply layer your 8 by 8-inch baking pan first with your brownie mixture, then spread on the blondie layer. Bake for 25 minutes and then add insult to injury by drizzing melted chocolate and Biscoff on your dessert. It’s all about aesthetics anyway!

Ingredients:

Brownie Layer

  • ½ cup butter, melted
  • 1 cup sugar
  • 1 cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • 2 eggs
  • ½ cup flour

Blondie Layer

  • 3 tablespoons coconut oil
  • 3/4 cup brown sugar
  • 1/4 cup Biscoff spread
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 – 1/2 cup semi-sweet chocolate chips
  • 1/4 cup chopped walnuts

Directions: Preheat oven to 350 degrees Fahrenheit and grease an 8 by 8-inch baking pan with cooking spray or butter. For the brownie batter cream the butter and sugar in a large mixing bowl. Mix in cocoa powder and salt. Mix in eggs and vanilla until incorporated. Mix in flour until fully incorporated. The batter will be very thick. Spread on bottom of pan.

For the blondie batter in a small saucepan over medium-high heat melt the coconut butter, Biscoff, and brown sugar until smooth. Remove from heat and set aside to cool. In a small mixing bowl, combine flour, baking powder, and salt. Pour Biscoff mixture in another bowl and mix in egg and vanilla extract until just blended. Add dry ingredients. Fold in chocolate chips and walnuts. Batter will be very thick. Spread on top of brownie batter. Bake for 25-30 minutes. Once baked and cooled, drizzle melted chocolate then melted Biscoff on top.

Iced Oat Bars, cookies, oatmeal, chocolate frosting

Source: iStock

4. Oh Baby No-Bake Biscoff Bars

Oh baby, these no-bake bars will knock your socks off and test all your powers of self-control. These Oh Baby! No-Bake Biscoff Bars from Kelly the Culinarian are almost too easy to make, and they’re equally as dangerous. Spark notes version: Biscoff, butter, and powdered sugar are a match made in baking heaven, and when you add chocolate bars to the mix, all bets are off. Self-control is so last season.

Ingredients:

  • 2 cups powdered sugar
  • 2 cups finely ground graham cracker crumbs
  • 1 cup melted unsalted butter
  • 1 cup Biscoff spread
  • 1 1/2 large dark chocolate bars
  • 4 tablespoons Biscoff spread

Directions: In a large bowl, mix together the powdered sugar and graham cracker crumbs. In a separate small bowl, mix the butter and cup of Biscoff, then pour over the dry ingredients and mix to combine. Press the crust into a 9 by 9-inch pan that’s lined with parchment paper for ease of removal later.

Next, break the chocolate bar into chunks around the size of a quarter. Place in a small microwave-proof bowl and cover with the 4 tablespoons of Biscoff. Microwave in 30-second segments, stirring in between, until smooth. Pour this chocolate over the Biscoff layer and use an offset spatula to smooth over. Allow to set for at least an hour before cutting.

Source: iStock

Source: iStock

5. Salted Caramel Biscoff Dip

If you’d rather dip into your sweet butter rather than spread it, try this Salted Caramel Biscoff Dip from Eat At Home Cooks. We didn’t think Biscoff could get any better, then this recipe developer went ahead and added salted caramel to the mix, proving us completely wrong. This dip requires only 4 ingredients and comes together in no time. Decide what vehicle you want to use for your dip and thank us later.

Ingredients:

  • 8 ounces cream cheese, softened
  • 3/4 — 1 cup packed brown sugar
  • 1/2 cup Biscoff Spread, creamy or crunchy
  • 1/2 teaspoons Kosher salt, optional

Directions: Beat cream cheese and brown sugar with an electric mixer until smooth and well combined. Mix in Biscoff Spread and salt, if desired. Refrigerate until ready to serve.

Pie, chocolate, whipped cream

Source: iStock

6. Biscoff Pie

Going out with a bang, we conclude with this Biscoff Pie recipe from Gimme Some Oven. You’re going to need your stretchy pants for this one, and it will all be worth it. This pie incorporates both Biscoff spread and the cookies, and it has you making your own crust and filling. The pie also has a topping that enlists heavy cream, 2 to 4 Biscoff cookies, and of course the spread (again!), and while that part is optional, with this dessert it’s go big or go home. Preheat the oven and get ready to dive into a Biscoff coma.

Ingredients:

  • 1 (8.8 ounces) package Biscoff cookies
  • 1/4 cup (4 tablespoon) butter, melted
  • 1 cup heavy cream
  • 4 ounces cream cheese
  • 1 cup Biscoff spread
  • 1 cup powdered sugar
  • 1 (14 ounces) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream (to make more whipped cream)
  • 2-4 Biscoff cookies
  • 1/4 cup Biscoff spread

Directions: To make the crust, pulse cookies in a food processor until finely crumbled. Add melted butter and pulse until combined. Press mixture onto the bottom and up the sides of a 9-inch pie pan or springform pan. Refrigerate while preparing the filling.

To make the filling, with an electric mixer, beat the heavy cream on medium-high speed until stiff peaks form. Transfer this whipped cream to another bowl and store in the refrigerator until ready to use.

Add the cream cheese and Biscoff spread into the bowl of the electric mixer. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the powdered sugar. Add the sweetened condensed milk and vanilla extract. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Gently stir in 1/3 of the whipped cream into the filling mixture. Then fold in the remaining whipped cream. Pour the filling into the prepared pie pan or springform pan. Refrigerate at least 3-4 hours before serving.

To make topping, repeat the steps above to whip the heavy cream in an electric mixer on medium-high speed until stiff peaks form. Transfer the cream to a piping bag fitted with a star tip and pipe the frosting onto the pie filling. Sprinkle with cookie crumbs and/or drizzle with melted Biscoff spread.

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