Cookie Recipes from The Kitchn

Recipe: Reverse-Engineered Biscoff Cookies

Image Credit: Susan Newquist/Red-Tail Designs

Did you ever look at an ingredient in your kitchen and decide to challenge yourself with the thought, Hmm, I bet could do something funky with this? Well, that's how these Biscoff cookies came about. Or, you could call it the recursive Biscoff cookie, a meta cookie — it's made from the namesake spread, which in itself is made from the cookies. Whatever you call it, it's brimming with brown sugar goodness without taking you to the brink of butterscotch overkill.

Image Credit: Susan Newquist/Red-Tail Designs

It all started when I was messing around with different nut butters for a gluten-free cookie. I had that "what if?" moment — swapping out the butter for this spread — and a couple of attempts later, this very cookie was born. (Note: This, however, is NOT a gluten-free cookie.) Serendipitously, it happened right around the same time I was struggling with finding the time (and the right treat) to bake as a thank you for someone who takes good care of me, and many other people I know, too.

That's how I arrived at this cookie-in-a-cookie. Oh no, I just thought of another way to up the ante on these babies: Crush up some Biscoff cookies into the batter. If you do that, let us know how it goes, okay?

Image Credit: Susan Newquist/Red-Tail Designs

Reverse-Engineered Biscoff Cookies

Makes about 2 dozen

  • 4 tablespoons

    unsalted butter

  • 2/3 cup

    dark brown sugar

  • 1/3 cup

    sugar

  • 1

    large egg

  • 1 teaspoon

    pure vanilla extract

  • 1/3 cup

    creamy Biscoff spread

  • 1/2 cup

    rolled oats

  • 1/2 cup

    plus 2 tablespoons all-purpose flour

  • 1/2 teaspoon

    baking soda

  • 1/2 teaspoon

    salt

  • 1/4 teaspoon

    cinnamon

Preheat the oven to 350°F. Line two baking sheets with parchment or Silpats.

In a stand mixer, combine the butter and sugars at medium speed until somewhat lightened in color and fluffy, about 2 minutes. Add the egg and vanilla and mix at medium speed until fully incorporated. Add the Biscoff, and mix until just combined. Whisk together the oats, flour, baking soda, salt, and cinnamon in a small bowl. Gradually add to the buttery Biscoff mixture and mix at low speed until no white streaks remain, taking care not to overmix.

Drop by leveled teaspoons on the baking sheets, and bake for 8 to 9 minutes, rotating the trays after 4 minutes. The cookies will look crackled around the edges and softer in the middle. Remove from oven and let cool on the baking sheet for about five minutes, and then transfer to a wire rack to cool completely.

These keep in an airtight container for up to 5 days.

Per serving, based on 6 servings. (% daily value)

  • Calories: 1550
  • Fat: 9.1 g (13.9%)
  • Saturated: 5.2 g (26.1%)
  • Trans: 0.3 g
  • Carbs: 41.6 g (13.9%)
  • Fiber: 1 g (4.1%)
  • Sugars: 27 g
  • Protein: 3.4 g (6.8%)
  • Cholesterol: 51.4 mg (17.1%)
  • Sodium: 153.2 mg (6.4%)
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