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.
You can get a copy of The Biscoff Cookie & Spread Cookbook at Amazon, Barnes and Noble, or Lotus Bakery. Seriously, go ahead and order one. You won’t regret it.
And then head over to Katrina’s blog and tell her how awesome she is!
Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!
You can also follow me on Instagram, Facebook, or Pinterest for even more!
Biscoff Blossoms
Ingredients
- 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
Instructions
- 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 125Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 106mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 1g
Joanne says
I feel a little bit empty inside whenever I don’t have biscoff in the house! Yes, I’m an addict. And I need these cookies AND this cookbook!!
Christina @ Bake with Christina says
Biscoff is seriously one of my weaknesses! And you cookies look absolutely delicious! Pinned!
Marissa | Pinch and Swirl says
How have I still not tried Biscoff?? Because, you’re right – the thought of “dipping a cookie in a cookie” sounds pretty amazing. Beautiful cookies and a beautiful cookbook!
Jocelyn @Inside BruCrew Life says
Cookies dipped in cookies…I knew I loved you! :-) Katrina is absolutely amazing and so sweet!!! I am drooling over so many of her recipes in this book. Good choice going with the Biscoff Blossoms…so cute and delicious!!!
nicole @ I am a Honey Bee says
I love cookie butter!!!! These would be great for kids with a peanut allergy. Plus, blossoms are always great.
Rachel Currier says
Love these cookies and Katrina’s book!! So excited for all things Biscoff :)
Christi @ Love From The Oven says
Seriously SO excited for this book! Not only are the recipes all ah-may-zing, but especially for families like Katrina’s and mine with nut allergies, rejoice and sing the praises of Biscoff!!! :) So in love with this book, I want to make, and eat, it ALL.
Paula says
Biscoff!!!! We are soul sisters!!! Seriously, we should get together and cook and by that I mean you cook and I’ll drink wine and watch and talk!!
Seriously great recipe! pinned
Aimee @ ShugarySweets says
I’m loving this cookie. And Katrina’s cookbook is rocking my world right now!!
Anna @ Crunchy Creamy Sweet says
I love blossom cookies! This Biscoff version sounds crazy good!
Chelsea @chelseasmessyapron says
This is one of the best ideas for a cookbook ever – I LOVE biscoff. When we buy a jar it’s gone before the week is done! And you did a great job with these blossoms – they look and sound delicious!! Hope you had a great weekend Amanda!
Katrina @ In Katrina's Kitchen says
Gosh. I’m feeling a little weepy this morning with all of these kind words! I’m so glad to have you on my side. You’re the best and I’m happy we’re friends……and seriously “Because dipping a cookie in a cookie is pretty amazing.” <– That's why we are such good friends! LOL
Julie | This Gal Cooks says
Biscoff is one of the best things in life. I eat it straight from the jar. I got my mom hooked in it, too. Which in turn caused her to get her co-workers hooked on it. Gotta love it!
Gotta love these cookies, too! They look great, Amanda!
Erin | The Law Student's Wife says
Biscoff has to be one of the greatest gifts to mankind (and Biscoff cookies have to be the one good thing left about flying commercial airlines!). Congrats to Katrina, and I hope Delta starts handing out these babies instead.