When Is a Cookie Not a Cookie?

You have a cookie, you decide to grind it into a cream (think peanut butter), and then you spread it onto bread and eat it.  Sounds a little odd, doesn't it?  Over the past couple of months, I had been coming across mentions of this Biscoff spread on other food blogs.  Yes, it piqued my curiosity.  Lotus Bakeries (those crazy Belgians!) took their Biscoff cookie, speculoos, and turned it into a creamy spread.  They certainly don't have a monopoly on speculoos, but they did take it that extra step.  I filed this bit of information in my brain and went along my merry way.

Fast-forward to a couple of weeks ago.  It's a glorious Saturday afternoon, I'm on the errand run and while my focus should be heading to Petco to find sustenance for the felines, I take a detour into Cost Plus (Hey, I can't help that they're right next to each other!).  This is dangerous territory for me as it is one of my favourite stores.  I am a kid in a candy store here, with their soaps, kitchen gadgets, fancy notebooks, and most importantly, their food and drink section.  They carry foods from all over the world and have a great wine and beer section.  I used to not be able to get out of a Cost Plus without spending at least $50, but I've reined myself in considerably over the past couple of years.  So I'm innocently walking down the aisles in the food section, looking at imported pastas, olives, cookies, and jams...and guess what I spot?  Yes, Biscoff spread.  I snatched that baby up and didn't even debate on whether it was a necessity or indulgence.  I had to try it.  I am also happy to report that I got out of the store only spending $13.00.  Biscoff spread, Italian dry salame, and violet gum...that's a good haul!

No time was wasted once I got home and took a spoon to that jar of Biscoff.  It doesn't look any different than peanut butter, but the taste, well, that is something else.  Caramelly with brown sugar, overtones of ginger and cinnamon...I get it!  I also had to stop myself from eating it by the spoonfuls.  Biscoff on the no-knead bread I'm obsessed with baking??  Wow.  Limiting myself to one slice?  Not easy.  I screwed the lid back on and hid it away before I really ate the whole jar in one sitting.  But it has not been out of my mind.  I really wanted to bake with it.  I had seen recipes for Biscoff cupcakes, frostings, and cakes.  It was earlier this week while at work that I thought 'banana' and 'Biscoff!'

Well, you know what happened on my day off.  Yes, Biscoff and Banana cookies.  I ate four.  I took most of them into work the next day because I would easily eat all of them myself.  They were gone in no time thanks to my co-workers.  Know what I had for breakfast today?  Yep, cookies.  I will unabashedly tell you that I love these cookies.  They are a very cakey cookie.  Soft and dense with a nice balance of caramelly brown sugar and banana.  With a cup of strong coffee they are fantastic.  I don't see it as a tea cookie, but I guess it could be.  I love tea, but to me it's dainty.  This is not a dainty cookie, it's a hearty cookie.

Seek out Biscoff.  I also found out that Trader Joe's makes a version called 'Cookie Butter.'  I will be looking into that too.  Lotus Bakeries makes it easy to purchase online, as does Amazon.com.

Banana Biscoff Cookies
(Adapted from King Arthur Flour's Basic Drop Cookie)
Makes about 2 dozen 2-inch cookies


1/2 cup butter
1/3 cup + 1 tablespoon granulated sugar
1/3 cup brown sugar, packed (light or dark)
1/2 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1 1/2 cup flour
1/2 cup Biscoff spread
1 medium ripe banana


Pre-heat oven to 350 degrees.  Line baking sheet with parchment and set aside.  In a large mixing bowl, beat the butter, sugars, salt, vanilla, baking soda, and baking powder until creamy.  Add the egg and mix until fluffy.  Add flour, Biscoff, and banana (break up with fingers).  Mix until batter is well-combined and smooth.  Drop by tablespoons onto baking sheet about 1 1/2 inch apart.   Bake for 14-16 minutes or until edges are golden brown.  Transfer to wire rack to cool.