Amazing Biscoff Recipes From Your Favorite Stewardess
Biscoff, the unofficial (official?) airline cookie. These little slices of heaven are to die for, and now there is a Biscoff Spread available in the U.S. My mouth wants to have sex with it, and here are some recipes that will drive you wild and impress your non-aviation friends.
Biscoff Blossom Cookies
- ½ cup butter, softened
- ¾ cup creamy Biscoff spread
- ⅓ cup packed light brown sugar
- ⅓ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 48 Hershey’s Kisses, unwrapped ( I used Dark Chocolate)
- Extra sugar, for rolling the cookie dough
- Preheat oven to 375 degrees F. Line a cookie tray pan with parchment paper.
- In a medium bowl, combine flour, baking soda and salt. Set aside.
- In a large bowl, combine butter and biscoff spread until light and fluffy. Add in the brown sugar, and sugar. Beat together on medium high speed until light and creamy, about 3-4 minutes, scraping down the bowl as necessary.
- Add the egg and vanilla and mix until combined.
- Add the flour mixture and mix until just combined.
- Shape dough into 1-inch round balls. Roll each ball in sugar until it is coated completely. Place on the prepared cookie tray about 2 inches apart.
- Bake for 8 to 10 minutes or until the cookie is lightly browned.
- Immediately after removing cookies from the oven, place a Hershey’s kiss in the center of each cookie, pressing it down gently. After a few minutes, transfer cookies to a wire rack to cool.
- Store the cookies in an air tight container.
*Makes approximately 4 dozen*
This recipe calls for Biscoff cookies in the fudge and on top, to give it a little extra flavor and crunch. If you want to store this fudge for several weeks, I recommend omitting the cookies since they will get soft and lose their crunch over time.
Yield: 9×9 pan
- 5 ounces Biscoff cookies (about 18 cookies)
- 6 ounces (12 tablespoons) unsalted butter, cubed
- 2/3 cup evaporated milk
- 3 cups granulated sugar
- 1/2 teaspoon salt
- 1 cup Biscoff spread
- 7-ounce jar marshmallow cream
- 1 teaspoon vanilla extract
1. Line a 9×9 pan with foil and spray the foil with nonstick cooking spray. Chop the Biscoff cookies into small pieces and set aside.
2. Place the cubed butter in a medium saucepan over medium heat, and gently warm it up until it is mostly melted. Once it is almost completely liquid, add the evaporated milk, the granulated sugar, and the salt, and stir until the sugar dissolves. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.
3. Bring the mixture to a boil, and once boiling, insert a candy thermometer. Continue to cook the candy, stirring occasionally, until it reaches 236° Fahrenheit (113°C) on the thermometer.
4. Once at 236°F, remove the pan from the heat and add the Biscoff spread, marshmallow cream, and vanilla extract. Stir until the peanut butter and marshmallow cream are incorporated and everything is completely smooth.
5. Add two-thirds of the chopped cookies and stir them into the fudge. Scrape the fudge into the prepared pan and smooth it into an even layer. Sprinkle the remaining chopped cookies on top of the fudge and lightly press them down the adhere them.
6. Let the fudge cool and set at room temperature overnight, or in the refrigerator for at least 3 hours. When set, remove the fudge and peel off the foil backing. Use a large sharp knife to cut the fudge into 1-inch pieces to serve. Store Biscoff Fudge in an airtight container at room temperature for up to two weeks.
Biscoff No Bake Cheesecake
Yield: 4-6 servings
Prep Time: 15 minutes
For the Crust
12 Biscoff cookies, crushed into crumbs
2 tablespoons unsalted butter, melted
For the Filling
1 (8 ounce) package cream cheese, softened
2/3 cup Biscoff Spread
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
For the Garnish
whipped topping, optional
Biscoff cookie crumbs, optional
1. In a medium bowl, stir together the Biscoff cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In a large bowl, with an electric mixer, beat the cream cheese and Biscoff Spread on medium-high speed until smooth and creamy, about 3 minutes. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
4. If desired, garnish with additional whipped topping and Biscoff cookie crumbs.
Biscoff Cream Cheese Frosting
- 24 yellow cupcakes, baked and cooled
- 10 ounces cream cheese, room temp
- 1 stick unsalted butter, room temp
- 5 cups powdered sugar/confectioners sugar
- 2/3 cup creamy Biscoff Spread
- Combine cream cheese with unsalted butter in a mixer. Beat until fluffy
- Add in 5 cups powdered sugar, one cup at a time, mixing well after each cup.
- Add in the Biscoff Spread and mix until it’s blended well. Make sure to scrape down the sides of your mixer bowl to ensure everything is combined.
- If the frosting is too creamy, add a little more powdered sugar 1/2 cup at a time until you get your desired consistency.
- Divide the frosting evenly among the 24 cupcakes. Tip: I bought a cheap mini cake decorating kit at Target, in the baking aisle, for under $10. It came with a few bags, a few different tips, and an instruction booklet. This is all I use for decorating my cupcakes. They don’t look perfect, but they do look better than using a knife to slather on frosting.
Biscoff S’mores Bars
- 1/4 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup Biscoff Spread
- 1 large egg
- 1/2 teaspoon vanilla
- 1 1/4 cup flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 4 graham crackers, crushed into small pieces
- 1 cup milk chocolate chunks (I threw in a few semi-sweet chips on top for photo purposes)
- 1 cup mini marshmallows
- Preheat the oven to 350°F. Butter an 8×8 baking dish.
- In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat and stir in the Biscoff Spread. Continue stirring until the mixture is creamy and well combined.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Stir in the graham crackers, chocolate chunks, and mini marshmallows.
- Add the egg to the Biscoff mixture and stir until smooth. Stir in the vanilla extract and mix until well combined.
- Pour the wet mixture into the dry ingredients and stir until well combined. This will be very thick and difficult to stir, so you may need to get in there and mix it with your hands.
- Dump the batter into the prepared dish and press it into the pan evenly.
- Bake for 22 minutes or until the top is golden and the edges are slightly browned and a toothpick comes out clean.
- Remove from the oven and cool for at least 10 minutes before cutting and serving.
Biscoff Ice Cream
Prep Time: 27 minutes
Total Time: 27 minutes
Yield: 2-1/2 pints
- 1 cup Biscoff Spread + 2 tablespoons
- 1/4 cup White Sugar
- 1-1/4 cups Whole Milk
- 2 cups Heavy Whipping Cream
- Using a stand mixer begin to cream the biscoff spread and white sugar together (for about 1 minute). Turn the mixer off, add the whole milk and slowly mix. Once the milk has started to mix in with the Biscoff spread turn up the speed of the mixer and mix until well incorporated and soup like (around 5 minutes). Add the heavy whipping cream to the mixture until its combined (about 1 minute).
- Pour the biscoff mixture into your ice cream machine and follow your manufacturers directions.*I use a KitchenAid Ice Cream Attachment and my ice cream churned for 20 minutes.
- Once your ice cream is done it will resemble soft serve ice cream. Scoop ice cream into an air tight container then place 2 tablespoons of Biscoff spread in the container and swirl. Seal and store in the freezer for up to 1 week.
Yields: 2 milkshakes
- 2 large scoops of vanilla ice cream
- 1/4 cup Biscoff spread (or any other cookie or nut butter)
- 3/4 cup milk
- 3 crushed Biscoff cookies (optional)
Just add all the ingredients to a blender and blend until smooth and thoroughly mixed. Measurements don’t need to be exact – play with the proportions of the ingredients to suit your preferred taste and texture. I like mine with more texture, so I used the crunchy version of the spread and added a handful of cookie crumbs. Once blended, pour into chilled glasses and top with homemade whipped cream.
Milkshake recipe from dressedinorange.com
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