biscoff butter cookies

I know that I just shared graham cracker biscoff toffee with you.  And I know that there are a lot of you that don’t have biscoff spread in your stores yet.  And I also know that biscoff spread is becoming quite the trend.  So I know you probably don’t need another recipe.  Much less a recipe that basically only takes peanut butter cookies and replaces the peanut butter.

But these cookies are better than just replacing peanut butter with biscoff spread.  They have a sweetness that seems more natural and a warmth that peanut butter cookies lack.  They feel less like a dessert and more like a perfect addition to a cup of tea or a little afternoon snack.  Or maybe that’s just because I treated them that way, breaking off half of a cookie to tide me over until dinner, and then, oh wait no, I need to eat the whole thing.

These cookies can be made thin and crisp (perfect for ice cream sandwiches?), or fuller with a chewier bite.  I made them both ways, although completely by accident because I forgot to flatten out my second batch, and I have to say I preferred the less crisp cookies.

We are fully getting in to fall now (and we are going to be back in Alabama for it!—more on that later), and I think these cookies are a perfect fall treat—chewy with a warm flavor, exactly what I want to eat on the back porch on a fall afternoon surrounded by crunchy leaves.  Ok…we’re not there yet, but I can dream.

Biscoff Butter Cookies

Prep Time: 15 minutes
Wait Time: 1 hour
Bake Time: 11 minutes

Makes about 4 dozen cookies

1 cup butter, room temperature
3/4 cup brown sugar
3/4 cup granulated sugar
1 cup biscoff spread
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
granulated sugar, for sprinkling

1. In a large bowl, beat butter at medium speed until it is light and fluffy.  Add brown sugar and granulated sugar, beating for 2-3 minutes.  Add biscoff spread, beating for 1-2 more minutes.  Add eggs one at a time, beating after each addition until each egg is fully incorporated.  Add vanilla, beating until combined.
2. In a separate medium sized bowl, combine flour, baking powder, salt, and baking soda.  Add flour mixture to butter/biscoff spread mixture, beating at medium speed just until ingredients are incorporated.  Use a rubber spatula to stir, making sure all ingredients are combined.
3. Cover dough, and chill in refrigerator for 1 hour.
4. Preheat oven to 350 degrees Fahrenheit.  Line baking sheet with parchment paper.
5. To form cookies, scoop about 2 tablespoons of dough onto baking sheet, placing cookies 2 inches apart from one another.  (To make crisper cookies, you can also flatten the cookie out with the tongs of a fork.)  Sprinkle the top of each cookie with a pinch of granulated sugar.
6. Bake cookies for 9-11 minutes.  Allow to cool on baking sheets for 1-2 minutes, and then transfer to wire racks to cool completely.