One spring break, during college, I was on one of those mostly-empty midweek flights from New York to Chicago. That was back in the days, by the way, when airlines flew mostly-empty planes. This particular airline was Delta, and although I'd been up for who-knows-how-many-hours straight (I was coming home from Paris), I was awake and excited. Why, you ask? Cookies. Of course.
Specifically, Biscoff cookies which used to be only available on Delta flights. I inhaled the packet I was given and, in the midst of small talk about my spring break sharing a hotel room in a random residential section of Paris with two girlfriends, I asked the flight attendant for more. After some time had passed, and I was sure she'd forgotten, she returned! With cookies! An entire bag filled to the brim with Biscoff cookies. It was one of the happiest days of my life.
Delta has since randomly started to phase out Biscoff cookies on its flights (so I've started to phase out Delta), so I thought that Biscoff and I were going to be forced to break up*... Until I started seeing recipes for things made with Biscoff cookie butter. As in peanut butter, but instead of pureeing peanuts they puree these delicately spiced cookies. It's pretty much the most fat-kid-y, unnecessary, delicious and completely necessary (yes, I realize I just contradicted myself, and I stand by it) pantry staple there is.
*Update: Thanks to everyone who has commented or emailed with suggestions for
You have to try this stuff. It's available in major grocery stores and even drugstores (I've seen it called Cookie Butter, Speculoos, and Biscoff Spread - they're all the same thing), comes in a somewhat sketchy looking container and looks like something foul-tasting and medicinal that your dentist might spread on your gums ahead of a root canal. But, friends, please don't judge a cookie butter by its cover. It is sweet and cinnamon-y and creamy and simply addictive. Feel free to eat it with a spoon - but don't say I didn't warn you!
Aside from eating it with a spoon, the best way to use it is in place of peanut butter, resulting in a moist and chewy cookie that just explodes with subtle spice flavor when you bite into it. You can probably make nearly any peanut butter cookie recipe, but I'd highly recommend the one from Smitten Kitchen, which I've adapted for you below. Whatever you do, make sure you throw in some chocolate and cinnamon chips, and definitely do not hesitate to roll the balls of dough in a generous dollop of granulated sugar before baking, which provides a little crunch before you sink your teeth into the chewy Biscoff-y interior of the cookie.
They are best warm from the oven, of course, but unlike many cookies, are actually exactly as enjoyable when eaten at room temperature. They're pretty much magic cookies - but what else would you expect from a cookie that involves Biscoff?
Oh, and by the way, while absolutely worship the spread, I would do almost anything to find a source of the Biscoff cookies themselves. Supermarkets? Online? Anyone have a lead on this for me?
Chocolate and Cinnamon Chip Biscoff Cookies
Adapted from Smitten Kitchen
3/4 cup Biscoff
1/2 cup butter, softened
1/4 cup white sugar + more for rolling
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups flour
1/4 cup chocolate chips
1/2 cup cinnamon chips
Preheat the oven to 350F. Cover 2 cookie sheets with nonstick spray or a nonstick pad.
Cream the Biscoff, butter for a minute or two, and then add both sugars together and beat until light and fluffy, about 3-5 minutes. Add the egg and vanilla and beat until smooth. Then add baking soda, baking powder and salt and mix for 30 seconds to1 minute until evenly distributed. Finally, add flour, and mix until just combined.Gently fold in chocolate and cinnamon chips.
Scoop cookies in 2-3 inch balls, and roll top halves in white sugar. Place on cookie sheet about 2 inches apart and bake for 10-12 minutes until bottoms are golden brown (tops will not brown) and tops are puffed and crackly.
Makes approximately two dozen cookies. Store in an airtight container at room temperature for a week or in the freezer for up to three months.