Let’s talk Biscoff, also known as cookie butter. Let that sink in a moment. COOKIE BUTTER. That’s like something that exists only in dreams. But, as many of you probably already know, it is real. And it is wonderful. And one of my favorite bloggers on the whole world wide web, Katrina of In Katrina’s Kitchen, just wrote and amazing cookbook, The Biscoff Cookie & Spread Cookbook, all about the many delicious ways you can use Biscoff. Like making really amazingly delicious Biscoff cookies!
I am SO excited for this book. Katrina and I have been blogging buddies since our early days as bloggers, and also happened to start writing our cookbooks at the same time. She was my go to pal to chat with along the cookbook writing journey, sharing our experiences, at times frustrations, photos of the wrecks we turned our kitchens into, and many laughs. When I first saw the cover shot for her book, I was so blown away, and just knew the book was going to be phenomenal. And it is. I mean how badly do you want that cupcake on the cover? As my four year old would say, I NEED it!
If you’ve never tried Biscoff, as I mentioned, it’s a cookie butter, made from Biscoff Cookies. It’s super delicious and, something wonderful for families like mine with nut allergies, as it’s nut free. There are so many recipes and treats we’ve had to give up due to my daughter’s nut allergy, and Biscoff lets you make similar recipes, as it’s texture is very similar to that of peanut butter. To me it has a slightly cinnamon taste, that’s hard to describe, but everyone in my house loves it (and boy do I have a picky bunch).
Katrina was kind enough to let me share one of her recipes here on the blog today. These Biscoff Blossoms. WHOA. These are crazy good. While they are delicious with the chocolate on top (and you can use any chocolate you like, I know Kisses are popular, someone just forgot to buy some at the store!), they are equally delicious without the chocolate addition.
You will want to add these to your holiday baking list. SO good!
Biscoff Cookies Recipe
Biscoff Blossom Cookies
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter softened
- 3/4 cup Creamy Biscoff Spread
- 2/3 cup brown sugar packed
- 1 egg
- 1 tsp vanilla extract
- Granulated sugar
- 36 chocolate candies
- 1. Whisk together flour, baking soda, and salt. Set aside.
- 2. In a large bowl using a handheld mixer or stand mixer fitted with paddle attachment, cream butter, Biscoff Spread, and brown sugar for two minutes until light and fluffy.
- 3. Add egg and vanilla, followed by the dry ingredients. Mix well. Cover bowl with plastic wrap. Chill dough for at least 30 minutes, up to 1 hour.
- 4. Preheat oven to 375 degrees F. Remove wrappers from chocolates.
- 5. Using a cookie scoop, shape dough into 1-inch balls and roll in granulated sugar. Place on an ungreased cookie sheet lined with parchment paper or a silicone baking mat. Bake for 8-10 minutes. Immediately press a chocolate into center of each cookie.
- 6. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.