Have you become acquainted with Biscoff (or Speculoos) cookies? They're a warmly-spiced biscuit-type cookie that's wonderful with coffee or tea. And now many companies have turned the favorite treat into a spread. (Some call it "cookie butter.") You know what that means, right? Speculoos brownies, cookies and cakes are starting to reveal themselves from every corner of the internet. We couldn't be happier.
The popular cookies originated in Belgium and the Netherlands and are less spicy than gingerbread but perhaps a touch sweeter. They pair nicely with chocolate, so it only makes sense that many bloggers and recipe developers would start to come up with their own versions of decadent desserts featuring the now popular spread.
Find Speculoos Spread: Biscoff
Try a Recipe:
• Speculoos Swirl Brownies (pictured) - Oh, Lady Cakes
• Lemon Speculoos Layer Cake - Desserts for Breakfast
• Speculoos Blondies - Tasty Treat
• Frosted Speculoos Cookie Bars - Butter Me Up Brooklyn
• Chocolate Loaf Cake and Biscoff Glaze - My First Mess
Related: Sweet Cookies in a Jar: Speculoos Spread
(Image: Oh, Lady Cakes)
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LOVE Nutella. Although I can eat it just with a spoon, I also liked it in these sandwich cookies (Nutella is a sread AND is in the cookie dough): http://www.mangotomato.com/2012/10/nutella-sandwich-cookies-recipe-crazy.html. For something a bit healthier, I like nutella with bread, nuts and apples: http://www.mangotomato.com/2012/02/guest-post-on-bella-nutella-nutella.html.
The first time I saw speculoos spread was in Amsterdam, and thought, as a country of avid sandwich-lovers, it only made sense that the Dutch would think of spreading COOKIES on TOAST! Brilliant, delicious, and dangerous...
I have a jar of Trader Joe's Speculoos spread at my desk. I eat it by the spoonful. Haven't tried it in baked goods yet, but it's only a matter of time.
This weekend, I had a craving for French Toast stuffed with Speculoos spread.
I'm a dork. I just realized this wasn't about Nutella ;) I should read more carefully next time. I've never had speculous in my life...should give it a try soon.
Thanks for this! I bought a jar of Cookie Butter that I'm trying to use (made brownies with it once already) and received another jar as a gift. I'm swimming in Speculooooooos!
You forgot Speculoos doughnuts! -- http://monodramatic.blogspot.com/2012/06/doughnt-care.html
That spread is my downfall... so delicious, it's too bad it's 80 calories per tablespoon! I first got it at World Market and Trader Joe's, and then they started carrying it at Walgreens.
I feel slightly better about eating Biscoff when I spread it on apple slices. So delicious. And, hey, there's fruit involved!
I make Cookie Butter Gooey Butter Cakes with mine. with mine. They are GOOOOOOOOD!
I bought TJ's Cookie Butter, and I do think it's good, but I'm not as crazy about it as everyone else seems to be. I've also never had the cookies, so maybe I'm missing the nostalgic factor. I also have a hard time figuring out what to do with it, so maybe using it in baked goods will show me the light. :)
Biscoff and chocolate? Sacrilege! Speculoos are to be eaten plain and plain only. Slowly. Savored. No messing it up with other stuff!
Chocolate... Bah humbug!
This stuff should be classified as a controlled substance. Check out the cookie butter rice krispie treats on bite sized baker http://thebitesizedbaker.com/2012/03/11/cookie-butter-white-chocolate-rice-krispies/. Amazingly good stuff all around.
I have recently become addicted to Trader Joe's cookie butter. I didn't know that was what's in my cookie butter. Really amazing stuff!
I agree with the above poster- I only eat Speculoos plain. Sometimes with a glass of milk;cold works here in the States, but when I lived in Belgium I'd eat them with UHT milk with a tiny bit of sugar and heated. Delicious!
I have to admit I'm "meh" about the cookie spread from TJs. It's good, but I'd rather spend my calories on something I really like, you know? I kind of feel the same way about Nutella. It's good, but I'd rather have a couple of cookies or some such thing.