Biscoff Caramelized Cookies, 2 Pack, 14 Count
$19.99
Product Details
Lotus Bakeries has been baking these in Belgium since 1932, and the recipe still reads as speculoos: a thin, snappy biscuit carrying cinnamon, nutmeg and a little ginger over a deep butterscotch base. Caramelized is doing real work in the name, because the sugar in the dough browns as the cookie bakes, which is where the color, the faint toasted edge and much of the flavor come from rather than from anything added afterward.
Most Americans met this cookie on a plane; Delta began handing them out in the 1980s, and passengers pushed hard to get them back the one time they went away. This is that format: fourteen sealed two-cookie packs, twenty-eight cookies in all, each pair wrapped so the snap survives a handbag, a lunchbox or a glove compartment.
The pairing with coffee is still the point, and the narrow shape sits neatly on a saucer. The same snap makes them the cookie to crush for a cheesecake base or press around a scoop of ice cream, and the individual wrapping is why they turn up in hotel rooms and on catering trays.
Ingredients
Nutrition Information
| Serving size | 2 cookies (25g) |
|---|---|
| Calories | 120 (6% DV) |
| Total Fat | 5g (6% DV) |
| Saturated Fat | 2g (10% DV) |
| Trans Fat | 0g |
| Cholesterol | 0mg (0% DV) |
| Sodium | 95mg (4% DV) |
| Total Carbohydrate | 18g (7% DV) |
| Dietary Fiber | 0g (0% DV) |
| Total Sugars | 10g |
| Includes Added Sugars | 9g (18% DV) |
| Protein | 1g |
| Vitamin D | 0mcg (0% DV) |
| Calcium | 0mg (0% DV) |
| Iron | 0mg (0% DV) |
| Potassium | 0mg (0% DV) |
Allergen Information
Manufacturers can change formulations at any time, so always read the physical label before consuming.
Directions & Storage
Biscoff Caramelized Cookies, 2 Pack, 14 Count
$19.99
The Complete Guide
How To Serve Them
- With coffee. One two-cookie pack on the saucer is the classic. The cinnamon and caramel notes are built for a bitter cup, which is why coffee shops hand them out.
- Crumbled on dessert. Crush a pack over vanilla ice cream, yogurt, pudding or a sliced banana. The crumbs stay crunchy for a few minutes before softening.
- As a sandwich. Spread one cookie with cookie butter, Nutella or cream cheese and press another on top.
- In a lunchbox or desk drawer. The sealed two-packs are the point: they keep their snap for months and do not shed crumbs until you open them.
- On a cheese board. They are only lightly sweet, so they sit well next to brie, aged gouda and fresh figs.
Baking With Biscoff
The cookie crushes to a fine, sandy crumb that holds together well because the dough is already high in caramelized sugar. That makes it one of the easiest cookies to use as a crust.
| You want | Cookies | Butter |
|---|---|---|
| 9 inch cheesecake or pie crust | About 20 cookies (10 packs), crushed fine | 5 tbsp, melted |
| Crumb layer for an ice box cake | Whole cookies, dipped in milk or coffee for 2 seconds | None |
| Topping for pudding, parfaits or baked apples | 4 to 6 cookies, roughly crushed | None |
| Milkshake or blended coffee | 3 to 4 cookies blended in | None |
Press a crust firmly and chill it 30 minutes before filling. For a baked crust, 8 minutes at 350 F sets it and deepens the caramel flavor.
Who It's For
- Coffee drinkers who want the airplane cookie at home, without the airplane
- Offices, waiting rooms and hotel hosts who need individually wrapped treats
- Bakers who want a no-fail cheesecake crust with more flavor than graham crackers
- Vegan households looking for a packaged cookie that works for everyone at the table
Recipes to Make
No-Bake Biscoff Cheesecake
- 20 Biscoff cookies (10 two-packs), crushed fine
- 5 tbsp butter, melted
- 16 oz cream cheese, softened
- 1/2 cup cookie butter spread
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/4 cups heavy cream, cold
- 4 cookies, crushed, for the top
- Stir the cookie crumbs into the melted butter and press firmly into a 9 inch springform pan. Chill 30 minutes.
- Beat the cream cheese, cookie butter, powdered sugar and vanilla until smooth.
- Whip the cream to stiff peaks and fold it into the cream cheese mixture.
- Spread over the crust, smooth the top and scatter the extra crumbs over it.
- Chill at least 6 hours before releasing the pan and slicing.
Biscoff Coffee Ice Box Cake
- 2 cups heavy cream, cold
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup strong brewed coffee, cooled
- About 24 Biscoff cookies (12 two-packs)
- Cocoa powder for dusting
- Whip the cream, powdered sugar and vanilla to medium-stiff peaks.
- Dip cookies one at a time in the coffee for 2 seconds and lay them in a single layer in an 8 inch square dish, breaking some to fill gaps.
- Spread a third of the cream over the cookies. Repeat for three layers of cookies, ending with cream.
- Cover and refrigerate overnight so the cookies soften into cake.
- Dust with cocoa and crumble one more cookie over the top before serving.
Biscoff Milkshake
- 3 cups vanilla ice cream
- 3/4 cup cold milk
- 6 Biscoff cookies (3 two-packs)
- 2 tbsp cookie butter spread, optional
- Whipped cream and 2 more cookies to serve
- Blend the ice cream, milk, cookies and cookie butter until smooth and thick, about 30 seconds.
- Pour into two glasses.
- Top with whipped cream and stand a cookie in each glass.
Questions About This Product
The things people actually want to know before they cook with it.
Are Biscoff cookies vegan?
Are these the same cookies served on airplanes?
Do they contain nuts?
Do they contain gluten?
What does speculoos mean?
Is Biscoff cookie butter made from these?
How long do the packs keep?
What Shoppers Say
Honest reviews from people who actually bought it.