Biscoff Sandwich Cookies
My husband is kind of weird. He doesn’t seem to get a sweet tooth until 10 or 11 pm and then he rummages through the cupboards for something to snack on. After I received my box containing two jars of Biscoff (!), he began turning to the jar of sweet goodness for his late night snack. He would put some in a bowl, mix it with a bit of honey and eat it with a spoon.
Does anyone else do this?
I thought, “He loves it so much, maybe I should make some cookies for him to dip into the Biscoff.” He told me that his favorite thing on the Delta flights that carry the Biscoff cookies is to dip them in his coffee. So, I thought, “Maybe a chocolate/coffee cookie to spread with Biscoff?”
I started to experiment. Some of the cookies that I made were too soft and the sandwich cookies turned into more like a Biscoff Whoopie Pie. Not what I had in mind. I was looking for crunchy. I wanted an coffee tinged Oreo filled with creamy Biscoff filling. And, I think I found it.
After some recipe testing, I ended up with these hint of coffee chocolate wafers. Instead of dipping them in the Biscoff (they are a bit crumbly and break easily), I made sandwich cookies with a creamy Biscoff center.
I intentionally did not make very many. About 18 sandwich cookies and by the time I got around to getting the photos done, there were only four left. I am going to have to get better about my hiding places.
If you decide to make these, make sure the dough is cold when you are working with it. I put mine in the freezer for about 10 minutes to make it easier to work with.
Biscoff should be found at the grocery store in the section with the peanut butter but if you can’t find it, this website will help you out.
Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Upload your Biscoff Spread photo to enter Biscoff’s “Spread the Love” contest for a chance to win a trip for 2 to Belgium!
This is a sponsored conversation written by me on behalf of Biscoff . The opinions and text are all mine.
- 1¼ cup + 2 T all purpose flour
- ¾ cup + 1 T sugar
- ¾ cup + 1 T dark cocoa
- ½ tsp baking soda
- 1½ tsp salt
- 15 T butter, cubed and cold
- 1 cup Biscoff creamy spread
- 1 cup powdered sugar
- 2 T milk
- 1 tsp vanilla
- Mix together all of the dry ingredients. Add the butter cubes one at a time and allow to mix in the stand mixer for about 10 minutes. It might not look like it will ever come together but it will.
- Once it is well mixed but still a bit crumbly, mush into a ball and wrap with plastic wrap. Refrigerate for 30 minutes to 1 hour.
- Working with about one quarter of the dough at a time, roll out to ¼" thick and using the cookie cutter of your choice, cut out cookies.
- Place on a cookie sheet and bake for 8 minutes. Once they are out of the oven, let cool on cookie racks.
- Mix the biscoff spread, powdered sugar, vanilla and milk together and whip until easy to spread. Working carefully, put about 1 teaspoon of spread on the back of one cookie and place the other cookie on top, squeezing gently.
- I like to store mine in the freezer.