Introduction

These 3 Ingredient Biscoff Cookies are irresistibly simple to make and packed with rich, caramelized flavor. With just Biscoff spread, egg, and flour, you can whip up soft, chewy treats perfect for any occasion. Let’s dive into this quick and delightful recipe!

The image shows a group of round peanut butter cookies with a crisscross pattern on top, arranged closely together on a piece of white parchment paper over a white marbled surface. The cookies are golden brown with a slightly textured surface. In the upper right corner, there is an open small white bowl filled with smooth, creamy peanut butter swirled into a small peak. Next to the bowl, a silver measuring spoon lies on the parchment paper. Some cookie crumbs are scattered on the white marbled surface around the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (250g) Biscoff spread
1 large egg, beaten
¾ cup (93g) plain/all-purpose flour

Instructions

Step 1: Preheat your oven to 180°C (350°F/Gas 4) and line a baking tray with parchment paper or a silicone baking mat. Set aside.
Step 2: In a large mixing bowl, combine the Biscoff spread, beaten egg, and plain flour. Mix thoroughly until you have a smooth, uniform dough.
Step 3: Using a small cookie scoop or spoon (about 1 oz per ball), portion the dough onto the prepared baking tray, spacing them evenly.
Step 4: Dip a fork lightly in sugar, then gently press down on each cookie ball to flatten slightly. Create a criss-cross pattern with the fork tines.
Step 5: Bake the cookies for 10 to 12 minutes, until set and just beginning to turn golden at the edges.
Step 6: Allow the cookies to cool on the baking tray for about 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra crunch, sprinkle a little coarse sugar on top before baking.
Substitute half the flour with oat flour for a chewier texture.
Add a pinch of cinnamon or nutmeg to the dough for a warm spice twist.
If you prefer thinner cookies, flatten the dough balls more before baking.

Storage

Store these cookies in an airtight container at room temperature for up to one week to keep them fresh. The cookie dough can be refrigerated for up to five days or frozen for up to three months. To reheat, warm the cookies briefly in the oven or microwave to regain softness.

How to Serve

The image shows a group of peanut butter cookies with a crisscross pattern on top, arranged on white parchment paper over a white marbled surface. The cookies are golden brown with a slightly rough texture, some overlapping each other. A scoop filled with creamy peanut butter sits near the cookies, showing smooth, swirled peanut butter inside. The scene is lit softly, highlighting the texture of the cookies and the creamy peanut butter, with a metal ice cream scoop resting on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Yes, crunchy Biscoff spread will work fine and add a bit of texture with small cookie bits throughout the dough.

What if I don’t have a cookie scoop?

No worries! You can use a spoon or your hands to portion the dough into small balls — just try to keep them evenly sized for consistent baking.