Today is an exciting day!
I know, it’s a Monday and that sucks. But really, it’s an exciting day!
One of my favorite people in the blogosphere wrote a book and it’s officially on shelves!
I got my copy of The Biscoff Cookie & Spread Cookbook a couple weeks ago and have been drooling over the gorgeous photos and the delicious recipes ever since. (I also may have cried when I saw my name in the acknowledgements but we won’t talk about that.)
Katrina kind of made Biscoff a thing in the blogging world. I’d never even tried it until she started baking with it and it quickly became a staple in my pantry. Truth: I have to hide it from my kids because they will beg and beg and BEG for it.
If you’ve never had it, it’s literally a spread made from those delicious Biscoff cookies and you should probably rush out and buy a jar today. My favorite thing to do is dip animals crackers in it. Because dipping a cookie in a cookie is pretty amazing.
I’ve never done much baking with it but I have a list of about 20 things I want to make from this book. I started with these Biscoff Blossoms because I’m a a huge fan of the traditional peanut butter version and I knew the Biscoff would just make them even better.
They’re so delicious. Not surprisingly, my kids also loved them. It’s just so fun to have a piece of candy on top of a cookie. Especially when that cookie is perfect on it’s own.
And then head over to Katrina’s blog and tell her how awesome she is!
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- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened
- ¾ cup Creamy Biscoff Spread
- ⅔ cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla
- granulated sugar
- 36 chocolate candies
- Whisk together flour, baking soda, and salt. Set aside.
- In a large bowl using a mixer fitted with a paddle attachment, cream butter, Biscoff Spread, and brown sugar until light and fluffy, about 2 minutes.
- Add egg and vanilla, followed by the dry ingredients. Beat until just combined. Cover and chill for at least 30 minutes, up to an hour.
- Preheat oven to 375F.
- Using a cookie scoop, shape dough into 1-inch balls and roll into the granulated sugar. Place on a large cookie sheet lined with parchment. Bake for 8 - 10 minutes. Immediately press a chocolate candy into the center of each cookie.
- Allow cookies to cool on a baking sheet for 4 minutes before transferring to a wire rack to cool completely.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 125Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 106mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 1g