Biscoff Cookie Dough! Tailored for those who adore the thrill of sampling raw dough before baking. With no eggs and flour expertly heat-treated to eliminate bacteria, it's a safe treat. What sets this apart is its unmistakable Biscoff flavor, accented perfectly by the subtle hint of cinnamon.
Whether it's a cozy night in or a festive gathering with friends, Biscoff cookie dough adds a fun touch to any occasion. Its versatility makes it a go-to treat for all kinds of gatherings. No matter how you choose to customize it, the irresistible flavor and endless possibilities make it a unique and delicious treat!
Love dreamy, no bake, and easy treats? Check out my Mascarpone Mousse and my cornflake slices!
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Why you'll love this recipe
- Irresistible Taste: One of the primary reasons to love this recipe is its incredible taste. The combination of Biscoff flavor, cinnamon, and mini chocolate chips creates an amazing blend of flavors that is simply irresistible.
- Ease of Preparation: With no baking required, it's a hassle-free option for satisfying those sweet cravings. The straightforward instructions and minimal ingredients make it stress free, ensuring that anyone can whip up a batch in no time. Check out my Nutella Krispie Treats too!
- Edible Cookie Dough Enjoyment: Perhaps the most appealing aspect of this recipe is that it's edible cookie dough. For those who love raw cookie dough but worry about the health risks associated with consuming raw eggs or flour, this recipe provides a safe and delicious alternative.
Equipment
Using a kitchen scale is a total game-changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
Ingredients
- Biscoff: The star ingredient of this recipe, Biscoff, brings its unique flavor and texture to the cookie dough. Made from speculoos cookies, Biscoff adds a distinctive caramelized sweetness with hints of cinnamon and spice. You can use a different brand of cookie butter as well!
- Cinnamon: Cinnamon is a key spice that enhances the overall flavor profile of the cookie dough. Its warm and aromatic notes complement the sweetness of the Biscoff, and adding depth! My cinnamon shortbread is amazing as well!
- Butter: Butter plays a crucial role in providing richness and moisture to the cookie dough. The creamy texture adds a smoothness that binds the ingredients together, resulting in a soft consistency.
- Dark brown sugar: Dark brown sugar has more molasses in it, resulting in more flavor and it is much softer than regular brown sugar. I use it in my blueberry chocolate cookies and brown sugar bars!
See recipe card below for quantities.
Substitutions
- Make into Truffles: To transform the edible cookie dough into truffles, you can roll the dough into small balls and then coat them in melted chocolate. This creates a bite-sized treat with a smooth chocolate exterior and a creamy cookie dough center, perfect for small portions.
- Add Chopped Up Biscoff Cookies for Crunch: For an extra crunch and even more Biscoff flavor, you can add chopped Biscoff cookies to the cookie dough mixture. These crunchy cookie pieces will provide contrast to the creamy texture of the dough.
- Add it to ice cream: Folding it into vanilla ice cream would be pure ice cream heaven!! Check out my espresso gelato as well!
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Let's make Biscoff cookie dough!
Step 1: Heat treat the flour in the microwave. Add the cinnamon and salt, set aside to cool.
Step 2: Beat the butter, Biscoff, and dark brown sugar until light and fluffy for about 3 minutes. Add the vanilla and milk, mix until combined.
Step 4: Add the flour mixture, mix until combined.
Step 5: Add the mini chocolate chips, fold in until combined.
Hint:. Top the edible cookie dough with flaky sea salt, it cuts the sweetness and adds that salty sweet touch.
Pro tips
- The butter should be room temperature, not melted. Melted butter will make the Biscoff cookie dough greasy.
- Do not skip the salt, if you only have unsalted butter, add a ½ teaspoon of kosher salt to the flour before mixing it in.
- Heat treat the flour before using it, making sure it is safe to eat. See FAQ below on how to heat treat flour.
- If the Biscoff cookie dough is crumbly, add more milk, about 1 teaspoon at a time until it is to your desired consistency.
FAQ
How do I heat treat flour?
Spread the Flour: Start by spreading the flour evenly on a microwave-safe plate or shallow dish. It's essential to spread it out thinly to ensure even heating. Microwave the flour in short intervals to prevent it from burning. Heat it on high power for about 30 seconds at a time. After each interval, carefully remove the plate from the microwave and stir the flour with a spoon or spatula. This helps distribute the heat evenly and prevents any hot spots. Continue microwaving and stirring the flour until it reaches a temperature of at least 165°F (74°C) throughout. This temperature is necessary to kill off any potential bacteria, ensuring the flour is safe to consume.
What does Biscoff spread taste like?
Biscoff spread, also known as Speculoos spread, is a creamy and indulgent spread made from finely ground Speculoos cookies. Speculoos cookies are a type of spiced shortcrust biscuit originating from Belgium and the Netherlands.
How long does the edible cookie dough last in the refrigerator?
If sealed in an airtight container, it will last up to 6 days in the refrigerator.
Storage
Refrigerator
Place in an airtight container for up to 6 days. Take out about an hour before eating for the best texture.
Freezer
Place in an airtight container for up to 2 months.
Related
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📖 Recipe
Biscoff Cookie Dough
Equipment
- Handheld or stand mixer
- Measuring cups and spoons
- Mixing bowls
- Rubber Spatula
Ingredients
- 4 tablespoons (60 grams) salted butter room temperature (add ¼ teaspoon more kosher salt if you're using unsalted)
- ½ cup plus 2 tablespoons (180 grams) Biscoff spread smooth
- ½ cup (102 grams) packed dark brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk I like whole
- ¾ cup (104 grams) all purpose flour
- 1 teaspoon cinnamon
- ¼ tsp kosher salt
- ½ cup (80 grams) mini semi sweet chocolate chips
Instructions
- Heat treat the flour in the microwave: Start by spreading the flour evenly on a microwave-safe plate or shallow dish. It's essential to spread it out thinly to ensure even heating. Microwave the flour in short intervals to prevent it from burning. Heat it on high power for about 30 seconds at a time. After each interval, carefully remove the plate from the microwave and stir the flour with a spoon or spatula. This helps distribute the heat evenly and prevents any hot spots. Continue microwaving and stirring the flour until it reaches a temperature of at least 165°F throughout. This temperature is necessary to kill off any potential bacteria, ensuring the flour is safe to consume.
- Beat the butter, Biscoff, and dark brown sugar until light and fluffy for about 3 minutes. Beating for so long ensures the sugar is broken down.
- Add the vanilla and milk, mix until combined.
- Whisk together or sift together the flour, salt, and cinnamon. It will be lumpy from microwaving.
- Add to the Biscoff mixture, beat until combined. Add the mini chocolate chips.
- Stir in the chocolate chips until combined. If the dough is crumbly add a teaspoon of milk until desired consistency is achieved.
Mary says
This was extremely addictive!
Amanda says
I love that!! thank you 🙂