These 4 ingredient Biscoff cookies have fudgy centres and are coated in sugar for an extra crunch!
My experience with Biscoff...
As a Kiwi, I hadn't heard of I Biscoff biscuit spread before moving to Europe several years ago now.
When I saw it for the first time it didn’t appeal to me at all. I thought it was a cheap peanut butter knock off and it never occurred to me to buy some to try it out.
That was until a friend of mine mentioned how much she loved it. Eventually her words convinced me to give it a go and I bought a jar and tried a spoonful, and then another one, and another. I have never looked back from that moment and now Biscoff biscuit spread is a regular in my pantry. Now instead of having several one daily tablespoons teaspoon of peanut butter, I now have to have one of Biscoff as well. What has this girl introduced me to?
About Biscoff Cookies
I know I’m a little late on the band wagon here and you’ve probably known about this biscuit spread for a while now, but I’m making up for it with this: I reversed Biscoff biscuit spread back into it’s cookie form. Yes that’s right. I made Biscoff biscuit spread cookies!
They are so fudgy, chewy and soft all at the same time and that’s not even the best part. These cookies, like these ones too, have just 4 simple ingredients and are super duper quick and easy to make.
Biscoff biscuit spread is a little bit magical just like it’s partner in crime, Nutella. It acts like the fat in this recipe as well as a sweetener and emulsifier which means we don’t need any butter and only a little bit of sugar. It also makes these cookies uber fudgy with a melt-in-your mouth texture.
How to make Biscoff Cookies
To start, all you need is:
- 1 cup Biscoff Biscuit Spread
- 1 large egg
- 2 tablespoon sugar (+ ¼ cup ½ cup, optional)
- ½ cup + 2 tablespoons plain flour.
Mix all ingredients together, roll into balls, refrigerate until cool, then bake!
Yes - it really is that easy!!
You could also add any additions you like to these….like cinnamon, vanilla, white/dark chocolate, nuts. These are versatile cookies!
I also like to roll the cookie dough balls in vanilla sugar, cinnamon sugar or just plain sugar before baking for an extra crunch, but they’re good however you eat them.
Related
Looking for other recipes like this? Try these:
4 Ingredient Biscoff Cookies
Ingredients
- 1 cup Biscoff Biscuit Spread
- 1 large egg
- 2 tablespoons white sugar + 50g (¼ cup extra for rolling cookies in, optional)
- 80 g ½ cup + 2 tablespoons, plain white flour
Instructions
- In a medium size bowl, combine all ingredients and mix well.
- Roll the dough into 16 balls then coat each ball in extra white sugar (optional). Refrigerate balls until cold (about 10 minutes).
- Meanwhile, line a baking tray with baking paper and preheat the oven to 175C (350F). Place cold cookie dough balls on the baking tray and press down on each one gently with fork or the back of a spoon. Bake for exactly 15 minutes*. Leave to cool slightly on the tray for 10 minutes before transferring onto a wire rack.
- These cookies can be stored in an airtight container and will keep for 3-4 days.
Notes
* Be careful not to over bake these cookies – they continue cooking sightly on the tray when removed from the oven.
