Recipe: Reverse-Engineered Biscoff Cookies

(Image credit: Susan Newquist/Red-Tail Designs)

Did you ever look at an ingredient in your kitchen and decide to challenge yourself with the thought, Hmm, I bet could do something funky with this? Well, that’s how these Biscoff cookies came about. Or, you could call it the recursive Biscoff cookie, a meta cookie — it’s made from the namesake spread, which in itself is made from the cookies. Whatever you call it, it’s brimming with brown sugar goodness without taking you to the brink of butterscotch overkill.

(Image credit: Susan Newquist/Red-Tail Designs)

It all started when I was messing around with different nut butters for a gluten-free cookie. I had that “what if?” moment — swapping out the butter for this spread — and a couple of attempts later, this very cookie was born. (Note: This, however, is NOT a gluten-free cookie.) Serendipitously, it happened right around the same time I was struggling with finding the time (and the right treat) to bake as a thank you for someone who takes good care of me, and many other people I know, too.

That’s how I arrived at this cookie-in-a-cookie. Oh no, I just thought of another way to up the ante on these babies: Crush up some Biscoff cookies into the batter. If you do that, let us know how it goes, okay?

(Image credit: Susan Newquist/Red-Tail Designs)

Reverse-Engineered Biscoff Cookies

Makes about 2 dozen

4 tablespoons unsalted butter
2/3 cup dark brown sugar
1/3 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/3 cup creamy Biscoff spread
1/2 cup rolled oats
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon

Preheat the oven to 350°F. Line two baking sheets with parchment or Silpats.

In a stand mixer, combine the butter and sugars at medium speed until somewhat lightened in color and fluffy, about 2 minutes. Add the egg and vanilla and mix at medium speed until fully incorporated. Add the Biscoff, and mix until just combined. Whisk together the oats, flour, baking soda, salt, and cinnamon in a small bowl. Gradually add to the buttery Biscoff mixture and mix at low speed until no white streaks remain, taking care not to overmix.

Drop by leveled teaspoons on the baking sheets, and bake for 8 to 9 minutes, rotating the trays after 4 minutes. The cookies will look crackled around the edges and softer in the middle. Remove from oven and let cool on the baking sheet for about five minutes, and then transfer to a wire rack to cool completely.

These keep in an airtight container for up to 5 days.