Biscoff no-bake cookies are a first cousin to the famous chocolate peanut butter no bake cookie. If you love Biscoff, these cookies will thrill your taste buds! They are the Biscoff version of the chocolate peanut butter boiled cookie.
Biscoff, known as “cookie butter,” is one of the most interesting foods ever. The first time I tried it, I couldn’t figure it out, but I couldn’t stop eating it. Now, I keep Biscoff in the pantry to put on cinnamon toast, graham crackers, or vanilla wafers. I am so glad that it is now carried in most grocery stores. At my Publix and Target, it is always at the top of the peanut butter section. I love the crunchy version:-)
The cookies took less than ten minutes to make but a few hours to firm up since it was raining and humid. If I wanted to take these to an event, I’d make these early in the day to ensure that they’d be firm enough.
Cook’s Note: When boiling the mixture, make sure to boil at least one full minute. I actually went a minute and a half to ensure enough cooking time.
- 1 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/2 cup (one stick) unsalted butter, cut into pieces for quicker melting
- 1/2 cup milk (preferably 2% or whole)
- 1/2 cup Biscoff Cookie Spread (I used crunchy, but smooth would be fine)
- 1 tsp vanilla extract
- 3 cups oats (I used regular, but quick oats would be fine)
- In a medium saucepan, combine granulated sugar, brown sugar, salt, cinnamon, butter and milk.
- Heat mixture over medium heat, stirring frequently until mixture begins to boil.
- Allow mixture to boil for one full minute without stirring. Don't skip this step, as it is very important for cookies to "firm up."
- Remove from heat, and immediately stir in Biscoff and vanilla until well blended.
- Stir in oats, blending well.
- Drop mixture by the spoonful onto parchment or wax paper.
- Allow cookies to cool until set; this can take several hours, especially on a humid day.