Have you tried Biscoff Spread yet?
NO???????
You have to try this! Oh wait. That sounds like I’m telling you what to do. Ok, how about this…I highly recommend you find this- and buy it!!!! It comes in Creamy or Crunchy and they are both Delicious!!!!!
I don’t think I am a very trendy person, but the Biscoff Spread is changing that. It seems to be all over the food blogs, and I am going to add to the madness!
In keeping with my current obsession of filling cookies, I thought the Biscoff spread would be a good match with Snickerdoodles. A little powdered sugar added to the spread, tightened up the mixture enough to work with it. I didn’t make any changes to my cookie recipe other than adding in that little bit of Biscoff goodness!
Biscoff filled Snickerdoodles
Makes: 20 cookies
Prep time: 20 minutes Bake time: 12 minutes
1 batch Snickerdoodle cookie dough (make dough but do not refrigerate it)
1/2 cup Biscoff Spread (I used creamy)
1/4 cup powdered sugar + additional if needed*
In a small mixing bowl, combine the Biscoff spread and 1/4 cup powdered sugar. Stir until all the powdered sugar is incorporated. Set aside.
Using a large ice cream scoop, scoop the snickerdoodle dough onto a parchment paper lined cookie sheet. Don’t worry about spacing these out right now. After all the dough has been scooped, count how many cookies you have. This will help you to divide the Biscoff mixture evenly.
In order for me to be pretty consistent with the amount of filling for each cookie, here is what I did with the filling…
I lightly dusted a flat surface with the additional powdered sugar* and rolled the Biscoff mixture into a log. I cut the log in half, rolled each half out again, cut each one in half again, then cut each of those (4 logs at this point) into 5 pieces each.
Take a scoop of cookie dough into the palm of your hand and flatten it with your other palm. Place one piece of filling in the center, then fold the dough around the filling- making sure to seal it well. Place the cookie back on the cookie sheet (again, you don’t have to worry about spacing out the cookies). After all the cookies have been filled, place the cookie sheet into the freezer for 10 minutes.
Preheat oven to 400 degrees.
After 10 minutes, remove the cookies from the freezer and roll them in the snickerdoodle cinnamon-sugar mixture. Place on the cookie sheet, leaving about 2 inches between each cookie. Bake in a preheated oven for 12 minutes or until set. Remove from the oven and let cool for 10 minutes. After 10 minutes, move the cookies onto a cooling rack and let cool completely. Enjoy!
Snickerdoodle cookie dough
Biscoff filling mixture
Question(s) of the day: Have you ever tried Biscoff spread? What do you think of it?
Made with love, not calories!
These were SO GOOD
What is it?
What is Biscoff? They are crisp, crunchy cookies that you sometimes get as a snack on flights (instead of peanuts or pretzels). You can now find the cookies in grocery stores (Wal-Mart sells them). Biscoff Spread takes the cookies, crushes them, adds some other ingredients and it now resembles peanut butter. The taste? Different, yet yummy! Biscoff’s web-site says they are caramel biscuits. I get more cinnamon and spice flavor then I do caramel. I hope that helps a little!!!
[...] cookies with something delicious! Other recipes include: Brownie filled Chocolate Chip Cookies, Biscoff filled Snickerdoodles, and Coconut filled Brownie [...]
Oh! My! Gosh! I love the cookies, and when I read this recipe I didn’t see the picture of the Biscoff spread. I told my husband that I couldn’t figure out how you would be able to fill anything with it unless you used a food processor to crush them and go from there. Still, it kept hanging in the back of my mind.
Last night he stopped at the store to pick up a few things, and he came out with 2 sleeves of Biscoff cookies and a jar of creamy spread!!! I couldn’t imagine what it tasted like, so I had to break the seal and try it right then and there. (Thank goodness we keep plastic cutlery in the glovebox.)
All I can say is that is is pure heaven.
I was around when the Nutella craze started in the states, and I ran right out to buy a jar. I was so disappointed.
I took one bite and gave the jar to a friend. Now, this Biscoff stuff…. it may become a problem.
I can’t wait to try your recipe! Thanks for sharing.
BTW – I noticed ” The Airline Cookie” on the back of the package of cookies this morning. We were first introduced to them on a Fun Jet flight to Las Vegas. We were stuck on the tarmac, so , trying to keep our minds occupied while work was being done on the landing gear, the flight attendants started playing games with huge packages as the prizes for answering questions. We were with a group of 18 others – all trivia nerds – so you can imagine how many packages we brought home. That was 14 years ago, and we haven’t been given them on a flight since.
Nancy, I agree with you- I would take Biscoff over Nutella. I like Nutella, but I really enjoy the Biscoff spread even more! Did you see my recipe for Biscoff Truffles? It uses the cookies and the spread!!!
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