Cookie Monster: Spiced Biscoff Sandwich Cookies

Cookie Monster

Weekly recipes to serve with a glass of milk.


[Photograph: Carrie Vasios]

Mad Men, electric toothbrushes, springform bundt pans—occasionally things come into my life that make me wonder how I ever lived without them before. That's how I feel about Biscoff Spread, which appeared out of nowhere at a bizarre yet awesome time when it seemed that Biscoff cookies were taking over my life.

First, Bravetart made her very own homemade Biscoff Cookies. Then I flew Delta, which offers a paltry snack selection (My father on the mini pretzel pack: "They were the size of my thumb nail!"—Shoves thumb in front of my nose—"Thumb nail!") yet includes Biscoff cookies. Then, on Talk, Shady Lane requested inspiration for uses for Biscoff Spread, a product which I had just seen on the shelves of my supermarket for the first time. (I'm a supermarket hawk, so don't even ask if it's possible that I simply hadn't seen it there before.)

Not that I'm complaining. Biscoff cookies are delicious and Biscoff Spread is, to put it lightly, my newest addiction. The product website touts the spread as "the peanut butter of Europe." Peanut butter, it is not. Smooth, sweet, spiced, caramelized cookie spread, it is.

I like to eat this spread plain or smoothed across toast. I'll vigorously stir it into a bowl of vanilla ice cream or use it as a dip for slices of apple. Still, I knew the spread had an ultimate destiny. Cookie spread on cookies? It was too meta-amazing to resist.

I started with a cookie that was similar enough to Biscoff cookies to harmonize in flavor yet different enough to add complexity. The dough is spiced with cinnamon, ginger, cloves, and nutmeg, then given an interesting lift from orange juice and zest. The cookies are rolled out paper thin and baked until crisp, then sandwiched around a drop of Biscoff Spread. The result is a truly flavorful sandwich cookie whose crisp, spiced shell gives way to a soft, gingery, middle.

Get the Recipe

Spiced Biscoff Sandwich Cookies »

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

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