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Biscoff Butter Cookies stacked on plate.

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Hell-llo my Love Bakes Good Cakes Peeps!  It’s me, Kim, from Soliloquy Of Food & Such. Today I am sharing Biscoff Butter Cookies.  Biscoff Butter Cookies are a great alternative to traditional peanut butter cookies.  They are sweet and salty and loaded with all those good Speculoos cookie spices.  I know what you’re thinking:  Oh, the IRONY!!!!  Yes.  I took a product, essentially comprised of pureed cookies and oil, and then MADE cookies using said product.  

Biscoff has a very similar consistency than that of peanut butter; I simply swapped Biscoff for peanut butter to make these.  I even pressed the fork into the cookie dough so it would lend that same classic look.  Although the cookies puff up and lose the fork impressions when baking in the oven, as soon as they cool and settle back down, the fork prints magically reappear.  These cookies are crunchy around the edges and soft and chewy in the middle.

Biscoff European Cookie Spread in the jar and two white bowls.

I’ve shared my cookie obsession/dependency with you all before….so you now how me likes ma cookies!  I opted to make these large….because let’s face it… size does matter!  Each cookie is made from 2 TBS of dough and results in a GINORMOUS 4 inch-round Cooook-kkkkie!!!

Biscoff Butter Cookies on cookie sheet.

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4.56 from 43 votes
Servings: 18 large cookies

Biscoff Butter Cookies

By Jamie Sherman
Biscoff Butter Cookies are a great alternative to traditional peanut butter cookies.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

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Ingredients 

  • ¾ cup Biscoff Cookie Butter
  • ½ cup vegetable shortening
  • 1 cup brown sugar, packed
  • 3 tablespoons milk
  • 1 large egg
  • 1 ¾ cups flour, scooped and leveled
  • ¾ teaspoon baking soda
  • 1 teaspoon salt

Instructions 

  • Heat oven to 375º, line cookie sheet with parchment paper.
  • In a large mixing bowl combine Biscoff, shortening and brown sugar – beat until fluffy. Add egg and mix until well combined.
  • In a small bowl, whisk dry ingredients. Pour half of the dry ingredients into the Biscoff mixture and mix until just combined, then add the remaining half of the dry ingredients, and again, mix until just combined.
  • Scoop out 2 TBS of dough and roll into a balls, place 6" apart on lined cookie sheets. Press with a fork in a criss cross fashion (you may have to flour the fork to prevent from sticking).
  • Bake for 14-15 minutes until just golden brown on the edges. Cool for 3 minutes on cookie sheet, then transfer to cooling rack for 5 minutes until set.

Notes

  • These cookies are best if eaten when cooled.

Nutrition

Serving: 1cookie, Calories: 206kcal, Carbohydrates: 27g, Protein: 2g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 11mg, Sodium: 184mg, Potassium: 37mg, Fiber: 0.3g, Sugar: 15g, Vitamin A: 19IU, Calcium: 17mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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1 Comment

  1. Lizzie says:

    I can see milk in the ingredients list but not in the instructions. When should the milk go in?