My friend Camille has been living in Belgium since the new year. We made plans to catch up with a phone call in the evening, so I baked a batch of these Speculoos Chocolate Chip Cookies in the afternoon to fit the occasion. Speculoos, also known as Biscoff or Cookie Butter, is a caramelised spiced cookie and spread from Belgium. This creamy deliciousness is a spread like Nutella. Just replace the hazelnut chocolatiness with a caramel gingerbread taste.
Cam just moved again, this time to Portugal, but the love of Speculoos knows no boundaries. She spreads it on her toast for breakfast, whereas I skip the toast all together and dip my spoon straight in the jar when I get a craving. I wanted to experiment with Speculoos in baked goods, so I borrowed a cookbook from the library that is entirely dedicated to this ingredient.
These sweet cookies are thick and chewy and golden. The distinctive flavour is more subtle once baked into a dessert. I’m sure these cookies would get my two year-old nephew’s ”mmm delicious!” seal of approval.
Recipe Source: The Biscoff Cookie & Spread Cookbook
Yields 30 cookies (I only made 24)
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup unsalted butter, softened
1/2 cup Speculoos spread
1/4 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips
- Whisk the flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, Speculoos spread and both sugars until light and fluffy.
- Beat in the egg and vanilla until incorporated.
- Pour the dry ingredients into the mixing bowl and beat until combined.
- Stir in the chocolate chips.
- Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to 1 hour.
- Preheat the oven to 350F.
- Line a baking sheet with parchment paper.
- Scoop the dough into balls and set them on the prepared sheet.
- Bake the cookies for 8 to 10 minutes, until golden along the edges.
- Transfer the baking sheet to a wire rack. Let the cookies cool for 4 minutes on the baking sheet.
- Transfer the cookies to a wire rack and let cool completely.