I'll be surprised if you say no unless you have nut allergy or simply don't like peanut butter.
Those peanut butter cookies are simply awesome!!! They are super quick and easy to bake! Yummy because they are semi-soft, creamy and fudgy with rich nutty taste.
If you say yes, perhaps you might like my Easy 2-ingredients Fudgy Biscoff Spread Cookies too?
These Biscoff spread cookies are equally awesome!!! They are even quicker and easier to bake! Yummy because they are semi-soft, creamy and fudgy too but WITHOUT the nutty taste.
In addition, these Biscoff spread fudgy cookies smell and taste like the classic European / American Biscoff Cookies which is somehow like gingerbread with a hint of cinnamon, cloves, cardamom and nutmeg, yet different because these Biscoff spread cookies are creamy and fudgy. YUM!!!
By the way, do you know that Biscoff cookies do not contain any animal products and nuts? Hence, these cookies are great to bake for vegans and people who have nut or dairy allergy but please take note that these cookies including the spread are not gluten free.
Plus, these cookies are super quick and easy to bake because they are made with just TWO ingredients!!!
Obviously, one of the ingredients is Biscoff cookie spread and the other ingredient is...
My Amazingly Easy 2-ingredients Fudgy Biscoff Cookie Spread Cookies
SELF RAISING FLOUR!!!That's all!
Surprise! Surprise!
Do you know that I have tried using my previous Easy 4-ingredients Less Sugar Gluten Free Peanut Butter Cookies recipe at here to bake Biscoff spread cookies? And I failed pretty badly!
I have learned my lesson... If the Biscoff cookie spread is mainly made from Biscoff cookies, I should not add in more sugar, fat or even eggs to revert the cookie spread back into cookies. Instead, I should add flour to solidify the spread back into the shape of the cookies! With a moderate low proportion of flour added into the spread, I could yield these semi-soft creamy fudgy Biscoff cookies and they are YUMMY!!!Idea, huh? LOL!
The Biscoff spread cookies that I have baked with my previous recipe at here
... And they didn't hold their shape very well. Ops!
I learned my lesson. I know now that...
I should add just self raising flour to revert the spread back into these semi-soft yummy cookies!
YUMMY!!!
My apology that I don't have a video to show how I baked these extremely easy cookies. It is so easy that I think that I don't even need to show a video to bake these.
You might ask... Where can I buy Biscoff cookie spread? This European / American product is also known as Speculoos spread and if you are living in Australia, you can search for this product via Google and buy them via online at:
Dutch Food
It’s All Dutch to Me
A Touch of Dutch
USAFoods
Before proceeding on the recipe, I would like to clarify that I'm NOT advertising or working for Biscoff cookies. We just like Biscoff and also peanut butter. That's all!
Like my baking adventure and recipes? To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids
Here's the recipe.
100g (1/3 cup) Biscoff / Speculoos spread
50g (1/3 cup) self raising flour
Preheat oven to 180°C. Line baking trays with baking paper.
Combine Biscoff spread and self raising flour in a mixing bowl to form a pliable dough.
Roll teaspoonfuls or tablespoonful (if you want your cookies to be slightly larger with more fudgy texture) of the mixture into balls and place on the prepared tray. Press lightly with a fork. Bake for 10 mins for mini cookies or 10-12 mins for small cookies or until light golden. If you prefer your cookies to be more fudgy, you should bake the cookies slightly lesser than this recommended duration. Leave to cool slightly on the trays for about 10 mins, then transfer the cookies onto a wire rack to cool completely.
That's it! Isn't this recipe so easy and amazing?
Serve and enjoy. Store cookies into an airtight container at room temperature up to 1 week.
Note: The cookies will harden slightly and will become less fudgy when they are completely cooled or stored at room temperature after the day of bake. Nevertheless, they are still nice to eat.
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