Biscoff stuffed chocolate chip cookies don’t need much of an introduction but just in case – these dark chocolate chip cookies are filled with a molten core of spiced cookie butter.

Jump to recipe

I decided to take a break from all my soccer ball-inspired recipes… and instead I am sharing a Biscoff stuffed chocolate chip cookies in honor of the USA vs Belgium game tonight! You thought I was done sharing recipes for the World Cup weren’t you?

Not to be confused with Biscoff chocolate chip cookies where the cookie butter is mixed into the dough (and I will make eventually as well), these are dark chocolate chip cookies with a little hint of cinnamon in the dough and a molten center of Biscoff cookie butter spread. I’ve made peanut butter, pistachio, and Nutella stuffed cookies so I figured it was time to spread the love. Pun intended.

In all seriousness though, Biscoff is a Belgium brand so I pulled a card from my recent #PBchocSat creations which were inspired by the opponents state desserts. I suppose I could have stuffed the soccer ball morsel chocolate chip cookies with Biscoff cookie butter but I had already used them in brookies – and honestly prefer my cookie dough over store bought.

BISCOFF STUFFED CHOCOLATE CHIP COOKIES

Print

Yield: 2 Dozen Prep Time: 3 Hours Cooking Time: 10 Mintues 10 Mintues

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup creamy Biscoff cookie butter spread
• 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature
• 2-1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 egg plus 1 egg yolk
• 1 Tbsp vanilla extract
• 2 cups dark chocolate chips, half chopped

Directions

1. Line a baking sheet with parchment paper. Dollop teaspoon-sized mounds of cookie butter onto the baking sheet (about 2 dozen total) and pop in the freezer until firm, at least 2 hours.
2. Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
3. Add both sugars to the bowl of the mixer along with the cooled melted butter. Beat on medium speed until blended, about 2 minutes. Add the egg, yolk, and vanilla, mixing until incorporated and scraping down the sides of the bowl as needed. With the mixer on low, add the dry ingredients in two additions, beating just until incorporated. Fold in the chocolate chips and mix until evenly distributed.
4. Using a medium cookie scoop (about 2 tablespoons), portion the dough into balls. Working with one ball at a time, use your thumb to create a well in the center of the ball. Add a dollop of frozen cookie butter to the well then seal the cookie dough around it so it's completely enclosed. Repeat with all of the dough and cookie butter.* Cover and refrigerate for at least 30 minutes or overnight.
5. When ready to bake, preheat oven to 375 degrees. Line two baking sheets with parchment paper.
6. Bake the cookies for 8-10 minutes, or until the edges are golden brown and set (the centers may look underdone). Transfer the baking sheets to wire racks, allow to cool for 10 minutes on the baking sheet then remove to the wire racks.

Notes

*The cookie butter may soften as it sits at room temperature. If necessary, you can throw it back in the freezer to firm up.

Source: Adapted from my Peanut Butter Stuffed Chocolate Chip Cookies.

Biscoff rice krispie treats are an upgrade to your favorite childhood treat with cookie butter blended into the marshmallow mixture and crunchy speculoos cookie pieces throughout.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Apparently there are still people in my life that have never heard of Biscoff spread, aka Speculoos cookie butter, and it shocks me as it’s been a staple in my kitchen since 2011. It’s a food trend that has wavered over the years but it definitely has hung around enough that I thought it to be mainstream – evidently not.

I made these when friends came in town to visit Mother’s Day weekend (thank you for the distraction) and one of those friends is who I had to describe their flavor profile beyond “Biscoff” and “cookie butter”. They’re spiced but not just with cinnamon. From what I understand there is also nutmeg, cloves, cardamom, ginger, anise, and a bit of white pepper for that zing.

Thankfully you don’t need to know what Biscoff, or speculoos, or cookie butter is to enjoy these Biscoff rice krispie treats and the aforementioned friend devoured several of them. Similarly to my peanut butter version, there is cookie butter mixed into the melted marshmallow-butter mixture before blending in the puffed crispy rice cereal and chopped Biscoff cookies. For a little extra flavor and decoration I added a drizzle of cookie butter icing on top.

BISCOFF RICE KRISPIE TREATS

Print

Yield: 2 dozen Prep Time: 15 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

RICE TREATS

• 5 Tbsp unsalted butter
• 1 bag (10.5-oz) miniature marshmallows
• 1/2 cup speculoos cookie butter
• 6 cups puffed rice cereal
• 16 speculoos cookies, roughly chopped

TOPPING

• 1/2 cup speculoos cookie butter
• 2 Tbsp powdered sugar

Directions

1. Butter a 9 x 13 inch pan; set aside.
2. In a large saucepan, melt the butter over low heat. Add marshmallows, stirring frequently, until melted and smooth. Remove from heat and stir in the cookie butter. Fold in the cereal and chopped speculoos cookies until well combined and coated.
3. Transfer sticky cereal mixture to the prepared pan, pressing down until the top is level. Allow to cool completely before cutting into squares*.
4. In a small heatproof bowl, place the cookie butter for the topping and heat in a microwave for 15 seconds. Add powdered sugar and whisk until blended together. Drizzle** on top of cut rice treats. Allow to set before serving, about 30 minutes. 

Notes

*You can also drizzle the topping before you cut them into squares. **Use a spoon, or a piping bag/zip-top bag with a corner snipped off for thinner/more precise lines.

Source: Adapted from my Peanut Butter Oreo Rice Crispy Treats.

This basil lime curd tart has a Biscoff crust, fresh strawberries on top, and is finished with basil whipped cream.

Jump to recipe

What happens when you make something so good you think about it years later? Normal people would just make that same thing again, but what if it could be just as good but different? That’s what I did after dreaming about my blood orange curd tart for two years.

I changed almost everything about it from the crust, to the filling, and the topping. This time around the crust is crushed Biscoff (Speculoos) cookies because that’s one step up to traditional graham cracker crust, especially when the filling is a lime curd tart. But not just any lime curd, a basil lime curd tart.

Once the basil lime curd tart was set, I topped it with a heaping pile of macerated strawberries. A very organized heap, but a heap nonetheless. And no tart is complete without some chantilly cream (sweetened whipped cream) so I added a little basil to that too.

I made this for a friend’s birthday but it doubled up as the kick starter for Spring Sweets Week. Technically spring has begun but the weather is yo-yoing around that it’s hard to know what season it is from day to day. But instead of dressing for the job we want, we will be eating for the season we want. Check out what everyone else made listed right before the recipe for my strawberry basil lime curd tart.

• Strawberry Pop Tart Cookie Bars by Hezzi-D’s Recipe Box
• Napoleon with Fresh Berries by A Day in the Life on the Farm
• Strawberry Lemon Crinkle Cookies by Jolene’s Recipe Journal
• Lemon Pudding Cake by A Kitchen Hoor’s Adventures
• Matcha Strawberry Cream Buns by Magical Ingredients
• Lemon Crinkle Cookies by Art of Natural Living
• Bowtie Cookies with Strawberry Jam by Karen’s Kitchen Stories
• Lemon Lush by Rave About Food

STRAWBERRY BASIL LIME CURD TART

Print

Yield: 10 Servings Prep Time: 4 Hours 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1 cup crushed Biscoff cookies
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 4 Tbsp cold, unsalted butter, cut into cubes
• 1 tsp vanilla extract

FILLING

• 10 Tbsp unsalted butter, cut into cubes
• 1 Tbsp lime zest (~2 limes)
• 1-1/4 cup lime juice (~10 limes)
• 1 cup granulated sugar 
• 1/8 tsp salt
• 4 eggs
• 2 egg yolks
• 4 large basil leaves

TOPPING

• 1 lb. sliced strawberries
• 3 Tbsp granulated sugar, divided
• 1 cup cold heavy whipping cream
• 1 large basil leaf, minced

Directions

1. Move the oven rack to the center of the oven and preheat to 350ºF.
2. Make the crust: In the bowl of a food processor* add the Biscoff cookies, sugar, and salt. Pulse to combine. Scatter the butter pieces over the top and drizzle with vanilla. Pulse until the butter is fully incorporated, 20-30 seconds**. 
3. Coat a 4 x 14-inch tart pan with a removable bottom*** with nonstick cooking spray. Transfer dough into the pan and press the crust evenly into the bottom and up the sides of the pan.
4. Place tart pan directly on oven rack and bake until the top edges of the crust are just barely starting to turn golden, 15-20 minutes, rotating pan halfway through baking. Remove and allow to cool on a wire rack. Lower the oven temperature to 325ºF.
5. Make the filling: Place the butter and lime zest in a heatproof bowl, then set a mesh strainer over the bowl; set aside.
6. In a medium saucepan, whisk together the sugar, salt, eggs, and egg yolks. While continuing to whisk, gradually pour in the lime juice until combined. Add basil leaves and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches 160-165ºF on an instant-read thermometer, about 5-10 minutes. Immediately pour the curd through the prepared mesh strainer and into the bowl of butter. Whisk to combine then pour into the cooled crust.
7. Bake the tart at 325ºF until the the center wobbles like firm gelatin when gently shaken, 20-30 minutes. Remove and let cool to room temperature on a wire rack for about an hour, then chill until firm, 3-4 hours or overnight.
8. Make the topping: When ready to serve, in a medium bowl, combine the sliced strawberries and 2 Tbsp+2tsp sugar. Toss to coat and set aside to macerate. Meanwhile, in another medium bowl, whip the heavy cream until it form soft peaks. Add the remaining teaspoon of sugar and minced basil and whip further until it forms firm peaks. Serve topped with macerated strawberries and whipped cream on top.

Notes

*Can also use a hand mixer or stand mixer fitted with the paddle attachment. **If using a stand mixer, run on medium-low until the dough comes together, 3–5 minutes. ***You can also use a 9-inch round tart pan.

Source: Adapted from my Blood Orange Curd Tart, inspired by Pick Yin.

This creamy butterbeer mousse topped with whipped cream tastes just like the popular wizard beverage from my favorite book/movie series.

Jump to recipe

With Harry Potter being one of my favorite book/movie series, I couldn’t pass up the opportunity to include a Harry Potter-inspired treat for Halloween Treats Week.

Butterbeer appears in many of the books and films in the series, but first appears in the Prisoner of Azkaban. It is a beverage from the wizard world that tastes like a less sickly-butterscotch, kind of like a caramel cream soda, served with a creamy topping.

While I lack a recipe for butterbeer on my website, I do have recipes for butterbeer cookies and butterbeer ice cream! But this time around I was inspired to create a butterbeer mousse.

Since this mousse is mostly made of whipped cream, I had to figure out how to get the flavor of liquid cream soda into this fluffy butterbeer mousse creation. To answer this question, I used the same trick as I did for my root beer cookies – cook it down into a syrup! Sure you could use caramel syrup but it’s just not quite right.

Between the cream soda syrup, butterscotch chips, butter extract, and whipped cream, this butterbeer mousse most definitely lives up to its name – especially when topped with more whipped cream and a drizzle of more reduced cream soda syrup (or caramel syrup if preferred).

HAPPY HALLOWEEN!!!

Welcome to 2023’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . You’ll find that this fun and spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this years 6th annual #HalloweenTreatsWeek event we have 18 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Today’s Halloween Offerings:

BUTTERBEER MOUSSE

Print

Yield: 4 servings Prep Time: 2 Hours 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-12 oz. bottles of cream soda*
• 3/4 tsp gelatin powder
• 1/2 Tbsp water
• 3 oz. (1/2 cup) butterscotch chips
• 1-1/4 cups cold heavy cream, divided
• 1/2 tsp butter extract
• Whipped cream, for garnish
• Biscoff speculoos cookies, for garnish

Directions

1. Pour cream soda* into a pot and set over medium-high heat. Bring to a boil and then reduce heat to a simmer. For approximately 30 minutes, let it reduce down to about 1/4 cup, keeping a close eye on it towards the end to make sure you don’t cook it completely.
2. Meanwhile, place water in a small bowl, sprinkle the gelatin over water, and let stand for 5 minutes.
3. Place butterscotch chips in a medium bowl. Heat 1/4 cup of the cream in the microwave for 1 minute or just until it starts to boil. Add the softened gelatin to the cream and stir until fully dissolved. Pour the cream over the butterscotch chips and whisk until butterscotch is melted and the mixture is smooth. Whisk in 2 tablespoons of the reduced cream soda and butter extract. Let cool to room temperature.
4. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup cream until soft peaks form.  Use a whisk to mix in 1/3 of the whipped cream into the butterscotch mixture. Using a rubber spatula, fold in the remaining whipped cream until no streaks appear.
5. Spoon the mousse into serving cups. Place in the refrigerator and chill until set, about 2 hours.
6. Before serving, top with more whipped cream, the remaining reduced cream soda syrup*, and a Biscoff cookie.

Notes

*Don't want to deal with boiling down the cream soda? You can use caramel syrup instead.

Source: Adapted from my Chocolate Mousse Cake.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Boston cream pie, meet Speculoos cookies. These cute Boston Cream Pie Speculoos cookie cups are made with cookie butter, filled with vanilla custard, and topped with chocolate ganache.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

A few of my friends and I have embarked on something that got dubbed “Drunk Disney”. Drunk is a little strong of a word, but we do gather together one night a week (or every other week depending on schedules) to watch a different Disney movie accompanied by snacks and wine.

The wine part is what sparked the “Drunk Disney” name but I’m pretty sure we rarely have more than one glass of wine, being that it’s most often on a week night. Silly adulthood and waking up at 6am. But it’s still a fun name to dub it.

While watching these movies, some of which we have not revisited since childhood, we’re both falling back in love with them and at the same time having fun pointing out their inconsistencies. We’ve only done this three times thus far but here are some of my favorites:

• The Little Mermaid – Ariel is a hoarder and how on earth did Flounder move that statue into her hoarding cave? We also want to know where Ursula got her waterproof makeup because it’s pretty impressive.
• Alice in Wonderland – Flowers are jerks. Meanwhile, woodland creatures love crying white chicks.
• Beauty and the Beast – Beast was 11 when he was turned into a beast. Therefore, if the spell stopped time on the castle why didn’t he change back into an 11 year old? If it didn’t, how is Chip alive? Also, it would probably be a little more romantic if Belle called Beast by his name instead of…Beast.

As for these cookies cups, they have absolutely nothing to do with “Drunk Disney” as they weren’t even served during any night of viewing. I made these for a friend’s birthday in an attempt to combine two of her favorite things: cookie butter and Boston cream pie. If you ask me, I knocked it out of the park ;-).

They only thing you need to be wary of is to not assemble these until right before serving them or else the cookie will get soggy after sitting for too long. Just store the components separately and assemble when ready.

Two years ago: Homemade Strawberry Jam

Three years ago: Mexican Hot Dogs with Corn Salsa and Chipotle Cream

BOSTON CREAM PIE SPECULOOS COOKIE CUPS

Makes 3 dozen

Ingredients:

COOKIE CUPS

1-3/4 cups all-purpose flour

1 tsp baking soda

1/2 cup (1 stick) unsalted butter, room temperature

1 cup light brown sugar, lightly packed

3/4 cup speculoos cookie butter

1 egg, room temperature

1 tsp vanilla extract

CUSTARD

1/4 cup sugar

2 Tbsp cornstarch

3 egg yolks

1 tsp vanilla bean paste (or extract)

1/2 cup milk

1/2 cup heavy cream

GANACHE

4 oz. dark chocolate

2 Tbsp speculoos cookie butter

1/4 cup heavy cream or milk

Directions:

1. Preheat oven to 350 degrees. Lightly grease two mini muffin pans and set aside.
2. In a medium bowl, whisk together the flour and baking soda. Set aside.
3. In a large bowl, beat butter and sugar together until creamy, about 3-4 minutes. Mix in cookie butter, egg, and vanilla. Add flour mixture until combined.
4. Please a tablespoon of prepared cookie dough in each cup. Bake for 6-8 minutes or until golden. Allow to cool for 5 minutes (middles will sink slightly) before removing from pan to cool completely on cooling rack. Repeat with remaining dough.
5. Meanwhile, make the cream filling. In a clean mixing bowl, whisk the sugar, cornstarch, egg yolks, and vanilla until fluffy.
6. In a saucepan, simmer the milk and cream until the edges just start to bubble. With a hand or stand mixer running on low, pour the milk in slowly. Increase the speed to high. Stop and scrape down the bottom. Mix again on high until smooth. (This only takes a few seconds).
7. Transfer back into the saucepan over medium heat. Whisk constantly and cook until thickened and is the consistency of mayo. Place plastic wrap directly on cream and cover. Place in fridge until cool.
8. When the cream is cool, make the glaze. Place the chocolate and cookie butter in a small heatproof bowl. Microwave cream for 1 minute or until it starts to boil and pour over chocolate. Cover bowl with saran wrap for 5-7 minutes. Whisk until smooth.
9. Right before serving, spoon a generous amount of cold custard into the cavity of each cooled cookie. Dip into the chocolate and let set. Serve immediately. (If you want to make ahead of time, store components separately and assemble when ready).

Source: Adapted from my Reese’s Peanut Butter Cookie Cake, Peanut Butter Mousse Cookie Cups, Buckeye Blackout Whoopie Pies, and Pass the Sushi.

If you like dark chocolate and cookie butter, then you’ll have no problem falling in love with these dark chocolate cookie butter cupcakes.

Remember when I went said I went to Gatlinburg for my annual adventure with my highschool friends?

Well it just to happened to land on Megan’s 31st birthday and I decided to combine a few of her favorite things into one cupcake: frosting, chocolate, cookie butter, and the color yellow. (Props to Becky btw for making the cryptic call to Megan’s parents to verify her favorite color and then making them promise not to say anything.)

I was further inspired by a recipe for salted chocolate cookie butter bark that obviously had to be used as a topper. Because dark chocolate cupcakes with a pile of cookie butter frosting just wasn’t enough, I needed another layer of chocolate and cookie butter!

I also added yellow chocolate candy coating “31”s to a few of the cupcakes as well. We all turn/ed 31 this year so why not?

Unfortunately our group will most likely not be able to gather for a trip together next year due to that thing called life, but hopefully a few of us can get together for a closer proximity weekend adventure, even if it means just driving to the city in which one of us resides for a visit. Who wants to vacation in Columbus, OH!? ::nudge nudge wink wink:: But I digress.

These cupcakes are as epic as you are imaging right now (I see you trying to lick the screen) so you should probably make sure you make a batch this weekend.

One year ago: Fig, Goat cheese, and Kielbasa Sausage Pizza

Two years ago: Homemade Strawberry (Vodka) Lemonade

Four years ago: Peanut Butter Chocolate Chip Granola

Five years ago: Raspberry Mango Margarita Pie

DARK CHOCOLATE COOKIE BUTTER CUPCAKES

Makes 1 dozen cupcakes

Ingredients:

CUPCAKES

1 oz. dark chocolate, chopped

1/4 cup dark cocoa powder

1/2 cup hot milk

1 cup all-purpose flour

1 cup sugar

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

3 Tbsp vegetable oil

1 egg, room temperature

1 tsp vanilla extract

1/4 cup boiling water

FROSTING

1 cup (2 sticks) unsalted butter, room temperature

1 cup Biscoff or Speculoos cookie butter spread

3-4 cups powdered sugar

2 Tbsp heavy cream or milk

Salted chocolate cookie butter bark (optional)

Directions:

1. For the cupcakes: Preheat oven to 350 degrees. Line two 12-cavity muffin pans with cupcake liners. Set aside.
2. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot milk over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a hand or stand mixer on medium speed, add cooled chocolate mixture, vegetable oil, eggs, and vanilla. Mix together until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
4. Distribute batter evenly between the muffin cups. Bake for 17-20 minutes, until a toothpick or cake tester inserted in the center comes out clean.
   Remove from the oven and allow to cool in the pan for 10 minutes. Remove from pan and allow to cool completely on wire rack.
5. For the frosting: While the cupcakes cool, prepare the frosting. In a large bowl, beat butter and biscoff together until smooth. Add sugar and heavy cream and beat until light and fluffy. Add more powdered sugar or cream to reach desired consistency.
6. When the cupcakes are completely cool, frost and decorate as desired.

Source: Cupcakes adapted from my Chocolate Lover’s Cupcakes and frosting from my Brown Butter Pumpkin Cupcakes with Biscoff Frosting.

Who said no-bake desserts were only for the summer? This pumpkin spice cookie butter pie will change your world and is also the perfect dessert to serve at Thanksgiving.

Are you guys freaking out yet? Thanksgiving is less than 1 week away! Even though I have my menu planned out, I started to panic because I haven’t done any prep yet. I am still eating leftovers from Friendsgiving for Pete’s sake! This might be why you shouldn’t host both Friendsgiving and Thanksgiving. Overachiever or insane? You decide.

There’s also the fact that it was in the 60-70 degree range earlier this week and therefore was not putting me in the Thanksgiving spirit. Heck I played tennis on Tuesday (it had been far too long and my sucky serve was proof) and got ice cream after dinner. ‘Twas glorious. However all good things must come to an end, at least when it comes to the weather, and sure enough a cold front busted down the doors last night with below freezing temps.

So back to business. Planning your Thanksgiving menu usually involves some juggling, trying to figure out what you can fit into your oven and what you can cook elsewhere (stove top, slow cooker, etc.). And anything that can be done in advance, especially the day before, is most helpful to reduce stress. With that in mind, I am here to tell you that no-bake desserts are not just for the summer time when you dread the idea of enduring an epic battle between the A/C and the oven.

I present to you a no-bake pumpkin pie that structurally resembles your favorite peanut butter pie except with a spiced cookie crust and pumpkin spiced cookie butter filling. And some toasted pepitas on top to look all fancy and stuff cause you know, you gotta impress your dinner guests.

P.S. If you haven’t already, be sure to stop by and help me celebrate my 5th blogiversary! I have some party favors for you too. CLICK HERE.

One year ago: Roasted Poultry Stock

Two years ago: Thanksgiving Recipe Roundup (2013)

Three years ago: Peanut Butter Marshmallows

Five years ago: Buckeye Candies

NO-BAKE PUMPKIN SPICE COOKIE BUTTER PIE

Serves 8

Ingredients:

CRUST

1 (8.87 oz.) sleeve of Biscoff or speculoos cookies, finely crushed

4 Tbsp unsalted butter, melted

FILLING

1 cup Trader Joe’s Pumpkin Pie Spice Cookie Butter*

1 (8 oz.) package cream cheese, room temperature

1/4 cup sugar

1 (12 oz.) container frozen whipped topping, thawed and divided

1/2 cup toasted pepitas

Directions:

1. In a medium bowl, stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate. Chill for 30 minutes before filling.
2. In a large bowl, beat together the chocolate hazelnut spread, cream cheese and sugar with an electric mixer on medium speed until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
3. Top with chopped hazelnuts. Refrigerate until ready to serve with remaining whipped topping.

*Don’t have a Trader Joe’s? Try 1/2 cup cookie butter/Biscoff + 1/2 cup pumpkin puree + 1 tsp pumpkin spice)

Source: Adapted from my No-Bake Chocolate Hazelnut Pie.

Items you may need (affiliate links):

If you’ve had the pleasure of sampling either Biscoff of Speculoos cookie butter spread and you liked it as much (or even more than) your favorite nut butter, then you may be guilty of eating it straight from the jar using a spoon. If so, this dessert is for you. Although another great no-bae dessert option would be a no-bake biscoff cheesecake.

Adapted from my Nutella mousse, this fluffy cookie butter mousse harnesses the sweet yet rich flavor of Speculoos cookie butter making it light and sinful at the same time. You’ll find yourself savoring each spoonful and scraping every last bit out from your bowl. You may even start eyeing your neighbors if you finish first or vice versa so guard your bowls!

One year ago: Mini Caramelized Banana Nut Bread

Three years ago: Brussels Sprouts with Bacon, Dried Cherries and Israeli Couscous

Four years ago: Homemade Tagalongs

SPECULOOS COOKIE BUTTER MOUSSE

Serves 4

Ingredients:

1/2 cup Speculoos or Biscoff cookie butter

1 cup heavy whipping cream

1/2 cup sugar, divided

8 oz. cream cheese (room temperature)

2-3 tsp honey

Freshly grated cinnamon (optional)

Directions:

1. In a large bowl, add whipping cream and 1/4 cup sugar. Beat until it forms soft peaks and becomes whipped cream, this will take a few minutes.
2. Into another bowl, add cream cheese and the remaining 1/4 cup sugar. Beat together until smooth. Taste and check for sweetness, if you like it sweeter add a little honey.
3. Place the cookie butter into a microwave safe container and heat it for about 30 seconds until it’s warmed through. Add to the cream cheese mixture and mix until combined well. With a spatula gently fold the whipped cream into the cream cheese mixture.
4. Spoon into individual ramekins, then cover with plastic wrap and refrigerate for at least 30 minutes or until mixture is set up. Sprinkle with cinnamon if desired.

Source: Adapted from my Nutella Mousse.

Made something from the blog?

Be sure to share it

on Instagram with the

tag #TheSpiffyCookie

Serve lasagna for dessert! This dessert lasagna is made with graham crackers, golden pumpkin Oreos, cream cheese, cool whip, and cookie butter. In other words, delicious.

After how big of a hit the chocolate peanut butter cup lasagna was last year, it seemed like a no brainer to try it again with another beloved spread – Speculoos aka Biscoff. With the help of some pumpkin spice Oreos, this dessert lasagna disappeared just as quickly as the peanut butter version. I brought it to a chili cook off and there wasn’t a single dollop left by the end of the night – people were scraping up every last bit of it. Basically, if you are looking for a killer make-ahead dessert for an upcoming party then look no further. Pumpkin is totally acceptable after Thanksgiving.

P.S. You can now follow me on Instagram! Oh technology!

One year ago: Homemade Italian Bread & Garlic Bread

Two years ago: White Chocolate Cranberry Shortbread Cookies

Three years ago: Cauliflower Pizza Crust

Four years ago: Homemade Applesauce

SPECULOOS & PUMPKIN SPICE OREO LASAGNA

Serves 24

Ingredients:

CHOCOLATE DRIZZLE

1 cup semisweet chocolate chips

1/3 cup heavy cream

FILLING

2 (8 oz.) packages cream cheese, room temperature

1-1/2 cups Biscoff or Speculoos cookie spread

1 cup powdered sugar

1 cup heavy cream

1 tsp vanilla extract

16 oz. frozen whipped topping, thawed

15 whole graham crackers

1 (12.2 oz.) box Golden Oreos with Pumpkin Spice Creme

1 cup mini semisweet chocolate chips

TOPPING

8 oz. frozen whipped topping, thawed

1/4 cup toffee bits

Directions:

1. For the chocolate drizzle, melt the chocolate chips and heavy cream together in the microwave in 15 second increments, stirring until smooth. Set aside to cool.
2. Prepare the filling: In a medium mixing bowl, whip together cream cheese, cookie spread, powdered sugar, heavy cream and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add the thawed whipped topping 8 ounces at a time. Continue to whip until fluffy and light. Set aside.
3. In a 9 x 13 inch dish place one layer of graham crackers (7-1/2 sheets). Spread 1/3 of the filling mixture over the crackers, and sprinkle with 1/3 of the chocolate chips. Gently press a layer of Oreos into the filling and top with another 1/3 of the filling. Sprinkle with 1/3 of the chocolate chips and top with another layer of crackers followed by the final 1/3 of the filling.
4. Frost with whipped topping, and sprinkle the top with the remaining chocolate chips and toffee bits. Drizzle with chocolate. Chill for at least 4-6 hours before cutting into 24 squares.

Source: Adapted from my Chocolate Peanut Butter Cup Lasagna.

These gingerbread cinnamon rolls topped with speculoos icing would be a great for breakfast on a holiday morning.Make it easier on yourself my preparing the night before.

Thanksgiving may still be on it’s way but I’m ready to pass over the pumpkin and start on some gingerbread. So I went ahead and made these gingerbread cinnamon rolls. If you have a lot of time in the morning, you could make these rolls all at once. Or you can divide the process by refrigerating the rolls overnight and then in the morning all you have to do is pop them in the oven. Then they get coated with a speculoos icing. Sounds like a great Thanksgiving or Christmas morning breakfast option to me.

I was inspired to make these cinnamon rolls when I got my hands on Baker’s Secret new colored metal bakeware, which are pretty enough to serve out of.  Feel free to use them this holiday season for baking and serving without needing to dirty up another dish. To help you out, I have two pieces of Baker’s Secret colored metal bakeware to giveaway. Just use the Rafflecopter widget located at the end of this post.

One year ago: DOVE® Christmas Chocolate Drops

Two years ago: Penne with Trapanese Pesto

Three years ago: Butter Pecan with Brandy Ice Cream

GINGERBREAD CINNAMON ROLLS WITH SPECULOOS ICING

Makes 1 dozen

Ingredients:

DOUGH

1 pkg. (2-1/4 tsp) active dry yeast

3/4 cup warm milk (105-110 degrees)

3 Tbsp unsalted butter, melted

1/3 cup molasses

4 cups all-purpose flour

1/4 cup brown sugar

1/2 tsp salt

1/4 tsp cinnamon

1/4 tsp ginger

1/8 tsp nutmeg

FILLING

1 cup brown sugar

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/2 cup unsalted butter, melted

ICING

2 cups powdered sugar

2 Tbsp Speculoos/Biscoff cookie spread

3-4 Tbsp heavy cream or milk

Directions:

1. In a small bowl, sprinkle yeast over the warm milk. Let sit until foamy, about 5 minutes. Stir in butter and molasses, and set aside.
2. In a large bowl or stand mixer, mix 2 cups of flour plus remaining dry dough ingredients. With the mixer on low, slowly add the yeast mixture. Add remaining flour by spoonfuls at a time (you may not need all of it) until fully incorporated and dough is no longer sticking to the bowl.
3. Grease bowl and hands, form dough into a smooth ball and transfer back to the bowl. Cover and allow to rise for 1 hour.
4. Meanwhile, in a small bowl, combine dry filling ingredients.
5. Once the dough has risen, lightly flour a clean surface. Roll out the dough into about a 12×20 rectangle. Brush melted butter over entire surface and sprinkle with brown sugar mixture.
6. Beginning at one of the short ends, roll dough as tightly as possible, and lightly pinch to seal the ends. Slice into 12 equal pieces and place in a lightly greased 9×13-inch rectangular baking dish or two round 9-inch baking dishes. Cover with plastic wrap and chill overnight OR preheat oven and continue.
7. When ready to bake, remove prepared rolls from the refrigerator, allowing the baking dish to come to room temperature. Meanwhile, preheat oven to 350 degrees.
8. In a small bowl, beat icing ingredients until smooth, set aside.
9. Bake rolls for 25-30 minutes. Drizzle with icing immediately and serve.

Source: Rolls adapted slightly from Baked by Rachel. Icing adapted from my Brown Butter Pumpkin Cupcakes with Biscoff Frosting.

Disclosure: I was provided with complimentary products from Baker’s Secret and was provided a $25 gift card to purchase the ingredients to create this recipe. Giveaway also sponsored by Baker’s Secret. However, all thoughts and opinions are my own.

Baker’s Secret Social Channels

Web: http://www.worldkitchen.com/en/bakerssecret/

Twitter: http://www.twitter.com/worldkitchenllc

Facebook: https://www.facebook.com/BakersSecret

Pinterest:  http://www.pinterest.com/bakerssecret/

a Rafflecopter giveaway