I’ve recently discovered this European style peanut butter. Have you had it? Do you love it? I do!
I’ve made cookies with it and they are pretty good and it’s yummy with pretzels, but I need more ways to use it. Anybody have any ideas or recipes?
If you haven’t tried it yet, I highly recommend it.
I don’t think those are peanuts.
Biscoffs might be better known as a cookie to those of us who fly Delta Airlines. Biscoff Spread is actually made of the cookies, which are OM NOM NOM NOM.
The idea of making cookies using ground-up cookies as an ingredient just blew my mind.
Apparently Biscoff is the brand name, but generically it’s called speculoos spread. Trader Joe’s sells it as Cookie Butter. I agree, it’s awesome. They also sell little speculoos-filled chocolate bars. Mmmm.
It’s definitely not what you’d expect.
StG
Om nom nom. There’s a waffle truck 'round here that has it as an option; like Nutella, it’s a bit rich, but damn good so long as you’ve got some milk to wash it down with. On the other hand, I’ll take the waffles that have bacon baked into them over spekuloos any day. 
Actually, now that I think of it, I don’t actually remember seeing it as an option for waffles when I was in Belgium, but I may have just missed it.
Oh I know, but that’s how the jar reads. It’s good stuff though.
I’ve been struggling with the name for the cookie. Belgium Biscoff Cookie is a mouthful. Maybe I’ll just go with cookie cookie. Hogarth, you’ll get credit for that! 
I wonder if the cookies are available anywhere near me. I’ll have to look for them.
Our Walgreens carries the cookies, funnily enough.
It’s good. It legitimately tastes like cookies, but it bothers me to see it compared to peanut butter.
Even moreso than Nutella, it’s a sweet rather than a meat alternative. Peanut butter is a good source of protein. Nutella is slightly more nutritious than canned frosting, and Biscoff is cookies in a jar. So, don’t make a habit of sending the kids off to school with Biscoff sandwiches.
heh. Indeed.
Cookies are in the oven making the deli smell yummy even as I type.
I tried it recently for the first time, and it is amazingly good. It also gives me terrible heartburn. I am on anti-acid medication, and have not had heartburn in many years, but apparently Biscoff Spread is the one thing that can defeat my medication. 
I have reluctantly decided that I have to give up the Biscoff.
Oh, that’s a shame. I’m just discovering it and I’m so glad I don’t have any issues with it cause it’s delightful!
I’ve been receiving the Biscoff catalogs by mail for years. I rarely order from them because they’re SO expensive. I was first made aware of the Biscoff spread through the catalog, but couldn’t see paying their price for it PLUS shipping.
My local “Big Lots” had the cookies for a very short time. That was delicious while it lasted.
Imagine my surprise when I came across the Biscoff spread at Wal-Mart this weekend. Yum! It’s tasty, but I couldn’t think of what to do with it until I read this thread. On unfrosted animal crackers, graham crackers, or apple slices. I’m THERE! The peanut-butter consistency is unfortunate, though. I absolutely LOVE peanut butter, but my mother doesn’t. I think that’s going to put her off the Biscoff spread.
…and thanks for the info about Cookie Butter at TJ’s!
OK, I ordered a jar, just to see. It should arrive Wed.
Update. This thread made me crave Biscoff Spread so much that I went and bought a jar. My initial experiment (generously spreading both sides of an open-face bagel with Biscoff), was a success, and I didn’t get heartburn. So maybe my last jar was a fluke, or I was having a highly acidic week. Anyway, I’m planning to work my way through this jar in the spirit of scientific exploration.
Yay! 
The speculoos has kind of a cool story, originating in the 18th century Low Countries as a way to teach children Bible stories. Religious tableaux were carved in wood and used to stamp out crispy buttery cinnamon-y cookies. They went mass-production in the early 1930s under the Biscoff name.
If you’ve had Dutch windmill cookies (eg Voortman’s), you’ve had a kind of speculoos.
Recipes? Bah! This is the recipe around here…open jar, insert spoon, remove spoon, remove cookie butter (or Biscoff spread) from spoon with tongue.
I have heard rumours of biscoff cheesecake…
My jar arrived today. But my dinner has garlic in it and I think the tastes will clash. I’ll wait until I do not have garlic-y food to taste it.