Today we’re talking about Biscoff Spread. I’ve been an avid fan of Biscoff Cookies since the moment I tried them years ago on a flight to California and have affectionately referred to them as airplane cookies ever since.
More recently, I’ve acquired quite an affinity for Biscoff Spread. How could something made from original Biscoff Cookies not be utterly amazing? Whether it be creamy or crunchy, I’ll happily spread it on just about anything. It’s perfect on toast, fruit and graham crackers – seriously, try it on s’mores. And if you’re feeling a little bit naughty, go ahead and dip your spoon directly into the jar – I won’t tell anyone!
Honestly, I find myself reaching for the jar of Biscoff Spread more than I do the peanut butter. And if you’ve read MBA for any length of time, you know that I am quite the peanut butter addict.
Not only is Biscoff spread incredibly delicious and versatile, it’s made with all-natural ingredients, it contains no artificial color or preservatives, it has 0 grams trans fat per serving and 0 cholesterol, contains non-GMO ingredients and it’s nut-free.
When deciding on a recipe to create using Biscoff Spread, I decided to hit my archives for a little inspiration. Last summer I made No-Bake Biscoff Cheesecake which was seriously mind blowing and I’ve also sandwiched Biscoff Sread between Spiced Linzer Cookies – which were equally as amazing.
This time, I was inspired by back to school snacks and thought I’d whip together Oatmeal Sandwich Cookies with a creamy Biscoff filling. They’re simple and perfect for stashing in lunchboxes or served with an ice cold glass of milk after a long day of hitting the books!
Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Vote for the best photo in Biscoff’s “Spread the Love” contest and you could win a year’s supply of Biscoff products!
This is a sponsored conversation written by me on behalf of Biscoff. The opinions and text are all mine.
Biscoff Sandwich Cookies
Yield: 20 sandwich cookies
Prep Time: 25 minutes
Cook Time: 10 minutes
1/2 cup unsalted butter, softened
1/2 cup Creamy Biscoff Spread
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup quick cooking oats
For the Filling
3 tablespoons unsalted butter, softened
1 cup confectioners' sugar
1/2 cup Creamy Biscoff Spread
2 1/2 tablespoons heavy whipping cream
1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream together 1/2 cup butter, 1/2 cup Creamy Biscoff Spread until light and fluffy - about 2 minutes. Gradually add in sugar, brown sugar, and vanilla, mixing until well combined. Add egg and beat well.
3. In another bowl, combine flour, baking soda, baking powder, and salt. Add dry ingredients to the creamed mixture. Stir. Add oatmeal, mixing until well combined.
4. Use a small cookie scoop (2 teaspoons) and drop dough onto prepared baking sheet. Bake in preheated oven for 10 minutes, or until cookies are a light brown. Allow cookies to cool on pan for 5 minutes before moving them to a wire rack to cool completely.
5. To Make Filling: Cream together 3 tablespoons butter 1/2 cup Creamy Biscoff Spread. Gradually add in confectioners' sugar, mixing until creamy and thoroughly combined. Add in cream and beat for 1 minute. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
Recipe adapted from allrecipes.comAll images and text © for My Baking Addiction
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