Posts Tagged ‘Biscoff’

Biscoff Cashew Cookies

My love for Biscoff continues! I’ve made trufflesmagic cookie bars, and I put it inside snickerdoodles!

And now?

I made my own Biscoff chips!

That’s right! Chocolate chips, cinnamon chips, and even lemon chips….move over, there is a new chip in town!

Ok, all dorkiness aside, I made Biscoff chips and put them in cookie dough. And then I added salted cashews. These are good cookies!

Biscoff Cashew Cookies

One Year Ago: Almond Crisps Drizzled with Chocolate

Biscoff Cashew Cookies
Biscoff chips recipe adapted from Ivory Hut

Biscoff Chips:
3/4 cup creamy Biscoff Spread
1/4 cup (1/2 stick) butter

1 cup butter, softened
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
3/4 teaspoon salt
2 1/2 cups flour
1 1/2 cups chopped salted cashews
1 batch Biscoff chips

375 degrees. 11-12 minutes

To make the Biscoff chips:
In a small microwave-safe bowl, place the Biscoff and butter. Microwave on high for 20 seconds, or until the butter has melted. Stir until the mixture is well combined. Line a cookie sheet with wax paper. Place the Biscoff mixture into a piping bag and cut off a small piece at the tip of the piping bag. Pipe small chips until you have covered the cookie sheet. Place the cookie sheet into the freezer for at least 2 hours.*

To make the cookies:
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper, then set aside.

In a large mixing bowl, cream together the butter, sugar, and brown sugar. Stir in the eggs and vanilla extract. Add in the baking soda and salt. Stir in the flour and mix until just combined. Carefully stir in the cashews and the frozen Biscoff chips. Using a large ice cream scoop, scoop the dough onto the cookie sheet, leaving 3 inches between each cookie. Bake in a preheated oven for 11-12 minutes, or until the cookies are set and the edges are golden brown. Remove the cookies from the oven and let cool for 8 minutes. After 8 minutes, move the cookies onto cooling racks and let cool completely. Enjoy!

Note: If you wish to make chips, you may need to let the mixture cool enough to pipe and hold a shape. If you aren’t concerned with having “chips”, you could always evenly spread the Biscoff mixture onto the wax paper then once it’s frozen, cut it into small pieces.

Biscoff Cashew Cookies

Biscoff Cashew Cookies

Made with love, not calories!


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So I have had Biscoff on the brain recently, and that will never bode well for my waistline!

You know by now that I love Biscoff cookies and spread, right? You should! I made truffles with it and I filled cookies with it, and I’m pretty sure that in each post I talked about my love for this stuff. Actually, you should do yourself a favor and stop reading. Don’t look at the pictures, don’t look at the recipe. It’s really better if you never try Biscoff. That way I can’t be blamed for your addiction to it!

So now that you have stopped reading (!), the other day I wanted magic cookie bars. And I wanted Biscoff. So I put the 2 together. For my 1st attempt, I made a crust of graham cracker crumbs and crushed Biscoff cookies. Then I only used 1 up of Biscoff spread. They were good, but not the Wow Biscoff that I wanted. So after Nick and I ate all of them, I tried again. What? You really didn’t think I was going to tell you that I threw them out, did you? Shame on you! So this time I decided to go for the gusto. The crust is made completely out of Biscoff cookies, and I used a whole jar of Biscoff spread in the topping.

Yup- that did it!

Biscoff Magic Cookie Bars

One Year Ago: Cherry Chocolate Shortbread

Biscoff Magic Cookie Bars

1- 8.8 oz. package Biscoff cookies, finely crushed
1/2 cup (1 stick) margarine, melted
1- 14 oz. can sweetened condensed milk
1- 14 oz. jar Biscoff spread (creamy)
3 cups sweetened coconut flakes
1/2 cup white chocolate chips

Preheat oven to 350 degrees. Line a 13 x 9 inch baking pan with aluminum foil. Set aside.

In a mixing bowl, combine the crushed Biscoff cookies and the melted margarine. Using a fork, mix well. Pour the mixture into the baking pan and press evenly. Pour half of the sweetened condensed milk over the crust. After removing the lid and protective seal from the Biscoff, microwave on high for 20 seconds, stir, then repeat. Pour half of the Biscoff over the sweetened condensed milk. Top with 1 1/2 cups coconut and 1/4 cup white chocolate chips. Make a second layer with the rest of the sweetened condensed milk, the remainder of the Biscoff, the white chocolate chips and finish with the coconut. Bake in a preheated oven for 25-30 minutes. Remove from the oven and let cool. Enjoy!

Biscoff Magic Cookie Bars

I’m linked at: Semi Homemade Mom, Lady Behind the Curtain, Whimsy Wednesdays, Hungry Little Girl, Mandy’s Recipe Box, Call me PMC, The Frugal Girls, The Nutmeg Place, Craftionary, Cheerios and Lattes, Six Sisters Stuff.

Made with love, not calories!

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Just so that you know, I am still infatuated with Biscoff cookies and Biscoff Spread!

I came across Oreo Truffles the other day and knew I needed to make them with Biscoff cookies. So that’s what I did! Crushed Biscoff cookies, cream cheese, and Biscoff spread-all mixed together and dipped in white chocolate. Easy and delicious! Now, if you don’t have the Biscoff spread, just increase the amount of cream cheese until you have a soft enough mixture that you can roll.

Biscoff Truffles
Makes 24 truffles
Prep time: 45 minutes    Resting time: Up to 30 minutes

1 8.8 oz. package of Biscoff cookies
2 oz. cream cheese, softened
1/2 cup Biscoff spread*
1/2 lb. white melting chocolate

In a food processor, pulse the unwrapped cookies until they resemble crumbs. Set aside 2 tablespoons worth of the crumbs. To the rest of the cookies, add in the cream cheese and the Biscoff spread. Pulse till the mixture is combined and starts to bind together. *Note: I used creamy Biscoff spread- if you use crunchy, you may need to use more as it has a thicker consistency.

With a small ice cream scoop, scoop out the mixture and work it in your hands a couple times, then roll it into a ball. Place the ball onto a wax paper lined cookie sheet. Continue until all the cookie mixture has been rolled. Set aside (note: if they feel soft after rolling them, put the cookie sheet into the refrigerator for 10-15 minutes. After that time has elapsed, go ahead and melt your chocolate).

In a medium-sized, microwave safe bowl, melt the white chocolate for 30 second intervals until melted (adding vegetable or coconut oil if needed). With a fork or circular dipping tool, dip the truffle centers into the white chocolate. Cover completely and gently tap off the excess chocolate. Place the truffle back on the wax paper and sprinkle on the Biscoff cookie crumbs that you set aside earlier. After all the truffles have been dipped, refrigerate for 10-15 minutes or until the chocolate has set. Remove from the refrigerator and enjoy!

Made with love, not calories!

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