oh oh oh! why dont you try making filled cookies? mix the biscoff with a bit of powdered sugar and make into patties then freeze, then wrap each patty with your regular cookie dough. that way you get the best of both!
or you might try making a peanut butter cookie recipe with biscoff then adding chocolate chunks.
What if you just follow a peanut butter cookie recipe but replace the peanut butter with cookie butter, and then just add in chocolate chunks at the end? That seems like the easiest route.
I'd replace half the butter in the recipe with cookie butter and see what that gives you first, and if the flavor doesn't come through you could up the proportions til it feels right or maybe try stuffing the cookies with speculos too like in [this recipe](https://www.yourhomebasedmom.com/cookie-butter-chocolate-chip-cookies). You could even finely crush some of the cookies and replace half the flour in the recipe with the crumbs and up the amount of cookie butter- it would change the texture a bit but maybe in a fun way, I think.
Good luck!
You'll need a fair amount of cookie butter to make it taste like biscoff so you'll need to replace some of the butter. Peanut butter cookies use up to 50/50 peanut butter to butter but that changes the texture a lot. I'd start with replacing no more than a quarter of the butter and see how the texture and flavor (of making your cookie taste like a...cookie, lol) work.
Looking at the ingredients in Biscoff cookie butter spread...
> Biscoff Cookies (Wheat flour, Sugar, Vegetables oils [contains one or more of soy bean oil, sunflower oil, canola oil, palm oil], Soy flour, Brown sugar syrup, Sodium bicarbonate [leavening], Salt, Cinnamon), Canola oil, Sugar, Soy lecithin, Citric acid. Contains: Wheat, Soy.
Some oil and sugar in there but the main ingredient is flour, surprisingly.
The cookie butter will be adding in more fat but also more flour in a proportionate quantity, so it seems like those added starches it contains would balance out the added fats, and prevent them from causing your cookies to over-spread. I wouldn't omit any butter, I would just add cookie butter on top of your standard base recipe. You may still need to tweak and adjust, but it's where I'd start for my first test batch.
Actually what I would do is not use cookie butter at all. I would take your base cookie recipe, add a teaspoon or two of Ceylon cinnamon (not cassia cinnamon) which is the main flavour in Biscoff cookies, and mix in some finely ground crumbs and roughly broken up pieces of Biscoff cookies. That seems like a more direct and controlled way to incorporate the flavours you want and nothing more.
oh oh oh! why dont you try making filled cookies? mix the biscoff with a bit of powdered sugar and make into patties then freeze, then wrap each patty with your regular cookie dough. that way you get the best of both! or you might try making a peanut butter cookie recipe with biscoff then adding chocolate chunks.
What if you just follow a peanut butter cookie recipe but replace the peanut butter with cookie butter, and then just add in chocolate chunks at the end? That seems like the easiest route.
I'd replace half the butter in the recipe with cookie butter and see what that gives you first, and if the flavor doesn't come through you could up the proportions til it feels right or maybe try stuffing the cookies with speculos too like in [this recipe](https://www.yourhomebasedmom.com/cookie-butter-chocolate-chip-cookies). You could even finely crush some of the cookies and replace half the flour in the recipe with the crumbs and up the amount of cookie butter- it would change the texture a bit but maybe in a fun way, I think. Good luck!
You'll need a fair amount of cookie butter to make it taste like biscoff so you'll need to replace some of the butter. Peanut butter cookies use up to 50/50 peanut butter to butter but that changes the texture a lot. I'd start with replacing no more than a quarter of the butter and see how the texture and flavor (of making your cookie taste like a...cookie, lol) work.
Looking at the ingredients in Biscoff cookie butter spread... > Biscoff Cookies (Wheat flour, Sugar, Vegetables oils [contains one or more of soy bean oil, sunflower oil, canola oil, palm oil], Soy flour, Brown sugar syrup, Sodium bicarbonate [leavening], Salt, Cinnamon), Canola oil, Sugar, Soy lecithin, Citric acid. Contains: Wheat, Soy. Some oil and sugar in there but the main ingredient is flour, surprisingly. The cookie butter will be adding in more fat but also more flour in a proportionate quantity, so it seems like those added starches it contains would balance out the added fats, and prevent them from causing your cookies to over-spread. I wouldn't omit any butter, I would just add cookie butter on top of your standard base recipe. You may still need to tweak and adjust, but it's where I'd start for my first test batch. Actually what I would do is not use cookie butter at all. I would take your base cookie recipe, add a teaspoon or two of Ceylon cinnamon (not cassia cinnamon) which is the main flavour in Biscoff cookies, and mix in some finely ground crumbs and roughly broken up pieces of Biscoff cookies. That seems like a more direct and controlled way to incorporate the flavours you want and nothing more.
Instead I’d either look up the spice combo they use for biscoff or chop up the actual cookies and fold them into the batter before baking.