I feel like there was a point last year when every food blogger was raving about speculoos spread...in particular, the Biscoff brand. I had no idea what they were talking about so I did a little investigating. I found Biscoff at Gelson's, but I couldn't justify the price. Then a few weeks later, I saw that Trader Joe's carried their own version for much cheaper. I picked up a jar without thinking twice. Now I understand the hype. For those not in the know, the spread is made from ground speculoos cookies. It has the consistency of peanut butter, but contains no nuts and it's gently and warmly spiced with notes of cinnamon, cardamom, nutmeg, and ginger. In other words...totally addictive. Though I like to make sweets, I don't usually keep a bunch of sweet things in my house so I needed to find a way to use up some of this delicious spread. These cookies are a little crispy and a little chewy and a lot chocolatey. In fact, I found the chocolate sort of overpowered the gentle flavor of the speculoos spread so to make things more decadent, I sandwiched more spread in between two cookies. Just. Heavenly.
Just a few ingredients to take you to cookie heaven
Mixing the dough
Fold in the chocolate chips
Scoop out the dough and bake it
Other recipes using speculoos spread from around the Internets:
Speculoos No-Bake Granola from Cooking Books
Speculoos Spread Cups from have cake, will travel
Chocolate Speculoos Tart from Lemonpi
Speculoos Spread Chocolate Chip Cookies
(Adapted from Kirbie's Cravings)
Makes about 4 dozen cookies
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
6 tablespoons granulated sugar
6 tablespoons (packed) light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla
1/2 cup Speculoos spread
1 cup chocolate chips
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside
In a stand mixer or with a hand mixer, cream the butter and the sugars together until light and fluffy. Add the egg, then the vanilla, then the Speculoos.
With the mixer on low, add the flour mixture to the wet ingredients. Mix just until incorporated. Fold in the chocolate chips.
Using a tablespoon or small ice cream scoop, drop the dough onto the parchment paper. Bake for 6-8 minutes until the cookies are lightly browned around the edges. The cookies will be puffy when you take them out of the oven, but will deflate as they cool.
Transfer the cookies to a wire rack to cool completely. If desired, make sandwich cookies by spooning more Speculoos in between two cookies.