18 Decadent Biscoff Recipes Irresistibly Delicious

Let’s face it, Biscoff isn’t just a cookie—it’s a way of life. Whether you’re swirling it into your morning coffee or baking it into something spectacular, that caramelized, spiced flavor is pure magic. Today, we’re diving into 18 Decadent Biscoff Recipes Irresistibly Delicious that’ll have you reaching for that jar before you even finish reading. Ready to transform your treats? Let’s get started!

Biscoff Cheesecake with Caramel Drizzle

Zestfully, let’s embark on a culinary journey that marries the creamy richness of cheesecake with the spiced sweetness of Biscoff, all crowned with a luscious caramel drizzle. This dessert is a symphony of textures and flavors, perfect for those moments when you crave something indulgent yet comforting.

Ingredients

• Biscoff cookies – 2 cups, crushed
• Butter – ½ cup, melted
• Cream cheese – 24 oz, softened
• Sugar – 1 cup
• Vanilla extract – 1 tsp
• Eggs – 3
• Caramel sauce – ½ cup

Instructions

1. Preheat your oven to 325°F. This gentle heat ensures your cheesecake bakes evenly without cracking.
2. Mix the crushed Biscoff cookies with melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan to create a crust. Tip: Use the bottom of a glass to press the crumbs evenly.
3. In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar and vanilla extract, continuing to beat until fluffy.
4. Add eggs one at a time, beating just until blended after each addition. Overbeating can incorporate too much air, leading to cracks.
5. Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula.
6. Bake for 50-55 minutes, or until the center is almost set but still slightly wobbly. Tip: A water bath can help prevent cracks by adding moisture to the oven.
7. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent sinking.
8. Remove from the oven and cool completely on a wire rack. Refrigerate for at least 4 hours, preferably overnight.
9. Drizzle with caramel sauce before serving. Tip: Warm the caramel slightly for easier drizzling.

Velvety and rich, this Biscoff cheesecake offers a delightful contrast between the crunchy cookie base and the smooth, creamy filling. The caramel drizzle adds a luxurious finish, making it a showstopper for any occasion. Serve it with a sprinkle of crushed Biscoff cookies on top for an extra crunch.

Biscoff Cookie Butter Brownies

Venturing into the kitchen on a quiet afternoon, the thought of baking something indulgent yet comforting led me to the creation of these Biscoff Cookie Butter Brownies. The process, much like the day, unfolded slowly, each step a deliberate act of love towards achieving that perfect, fudgy texture.

Ingredients

• Butter – ½ cup
• Biscoff Cookie Butter – 1 cup
• Sugar – 1 cup
• Eggs – 2
• Flour – ½ cup
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a microwave-safe bowl, melt the butter in 30-second bursts until fully liquid. Tip: Stirring between bursts ensures even melting.
3. Whisk the melted butter and Biscoff Cookie Butter together until smooth. The mixture should be glossy and homogenous.
4. Add the sugar to the butter mixture and whisk vigorously for about a minute. This step incorporates air, making the brownies lighter.
5. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Tip: Room temperature eggs blend more easily.
6. Sift the flour and salt directly into the wet ingredients. Fold gently until just combined to avoid overmixing, which can lead to tough brownies.
7. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool, so it’s okay if they seem slightly underdone.
8. Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang. Cut into squares and serve.

Decadently rich with a melt-in-your-mouth texture, these brownies are a testament to the magic of Biscoff Cookie Butter. For an extra touch, serve them slightly warmed with a scoop of vanilla ice cream, letting the flavors meld beautifully.

Biscoff Stuffed French Toast

Kindly imagine a morning where the air is sweet with the promise of something indulgent, where each bite transports you to a moment of pure bliss. This Biscoff Stuffed French Toast is that dream made edible, a tender embrace of flavors that feels like a slow sunrise on a lazy weekend.

Ingredients

• Bread – 4 slices
• Biscoff spread – ½ cup
• Eggs – 2
• Milk – ½ cup
• Vanilla extract – 1 tsp
• Cinnamon – ½ tsp
• Butter – 2 tbsp

Instructions

1. Spread 2 tbsp of Biscoff spread evenly on two slices of bread. Top with the remaining slices to make two sandwiches.
2. In a shallow bowl, whisk together eggs, milk, vanilla extract, and cinnamon until fully combined.
3. Heat a large skillet over medium heat and add 1 tbsp of butter, letting it melt and coat the pan.
4. Dip each sandwich into the egg mixture, allowing each side to soak for 10 seconds to absorb the liquid.
5. Place the soaked sandwiches in the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy.
6. Add the remaining 1 tbsp of butter to the skillet before flipping the sandwiches to ensure even cooking and a rich flavor.
7. Remove from heat and let rest for 1 minute before slicing diagonally.

Soft yet crisp, each bite of this French toast reveals a molten core of Biscoff, its spiced sweetness perfectly balanced by the eggy richness. Serve it dusted with powdered sugar or drizzled with maple syrup for an extra layer of decadence.

Biscoff Milkshake with Whipped Cream

Kneading through the memories of summer evenings, this Biscoff Milkshake with Whipped Cream emerges as a creamy dream, blending the nostalgic crunch of cookies into a velvety sip.

Ingredients

• Vanilla ice cream – 2 cups
• Biscoff cookies – 6
• Milk – ½ cup
• Whipped cream – ½ cup
• Biscoff cookie crumbs – 2 tbsp

Instructions

1. Place 2 cups of vanilla ice cream in a blender.
2. Add 4 Biscoff cookies to the blender.
3. Pour ½ cup of milk into the blender.
4. Blend on high speed for 30 seconds, or until smooth. Tip: For a thicker shake, use less milk.
5. Crush the remaining 2 Biscoff cookies into fine crumbs using a rolling pin. Tip: Reserve some crumbs for garnish.
6. Pour the milkshake into a tall glass.
7. Top with ½ cup of whipped cream.
8. Sprinkle the Biscoff cookie crumbs over the whipped cream. Tip: For an extra touch, drizzle melted Biscoff spread on top.

Frosty and rich, this milkshake carries the deep caramel notes of Biscoff, contrasted by the light airiness of whipped cream. Serve it with a straw and a spoon to enjoy every layer, or pair it with a warm cookie for dipping.

Biscoff Banana Bread with Crumb Topping

Perhaps there’s no simpler joy than the smell of banana bread wafting through the kitchen, especially when it’s infused with the warm, spiced notes of Biscoff and crowned with a buttery crumb topping. This recipe is a humble twist on the classic, inviting you to slow down and savor the process as much as the result.

Ingredients

• Ripe bananas – 3
• Flour – 1 ½ cups
• Sugar – ¾ cup
• Butter – ½ cup
• Biscoff spread – ¼ cup
• Egg – 1
• Baking soda – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mash the bananas until smooth, leaving a few small chunks for texture.
3. Mix in the sugar, melted butter, Biscoff spread, and egg until well combined.
4. Tip: For an extra depth of flavor, lightly toast the flour in a dry pan before using.
5. Gently fold in the flour, baking soda, and salt, being careful not to overmix.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. In a small bowl, combine ¼ cup flour, ¼ cup sugar, and 2 tbsp cold butter to make the crumb topping.
8. Sprinkle the crumb topping evenly over the batter.
9. Tip: Use your fingers to press the topping slightly into the batter for better adhesion.
10. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
11. Tip: If the top is browning too quickly, loosely cover with aluminum foil.
12. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

Yielded is a loaf with a tender crumb, punctuated by the caramelized crunch of the topping. Serve it warm, with a dollop of Biscoff spread melting slightly over each slice for an indulgent treat.

Biscoff Ice Cream Sandwiches

On a quiet afternoon, when the sun lingers just a little longer in the sky, there’s something deeply comforting about the idea of Biscoff ice cream sandwiches. They’re a simple pleasure, a blend of crunchy cookie and creamy ice cream that feels like a hug in dessert form.

Ingredients

• Biscoff cookies – 24
• Vanilla ice cream – 1 pint

Instructions

1. Line a baking sheet with parchment paper and place 12 Biscoff cookies on it, flat side up.
2. Using an ice cream scoop, place a generous scoop of vanilla ice cream on top of each cookie. Tip: For easier scooping, dip your scoop in warm water first.
3. Quickly place another Biscoff cookie on top of the ice cream, flat side down, and gently press to form a sandwich. Tip: Work fast to prevent the ice cream from melting.
4. Transfer the baking sheet to the freezer and freeze for at least 2 hours, or until the ice cream is firm. Tip: For best results, cover the sandwiches with plastic wrap to prevent freezer burn.

Biting into one of these sandwiches, the contrast between the crisp, spiced cookie and the smooth, cold ice cream is nothing short of magical. Serve them straight from the freezer on a hot day, or drizzle with melted chocolate for an extra indulgent touch.

Biscoff Pancakes with Maple Syrup

Now, as the morning light filters through the kitchen window, there’s something deeply comforting about the thought of Biscoff pancakes drizzled with maple syrup. It’s a dish that feels like a warm hug, a sweet start to any day.

Ingredients

• Flour – 1 cup
• Biscoff cookie spread – ½ cup
• Milk – ¾ cup
• Egg – 1
• Baking powder – 1 tsp
• Salt – ½ tsp
• Maple syrup – for serving

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In another bowl, mix the Biscoff cookie spread, milk, and egg until smooth.
3. Combine the wet ingredients with the dry ingredients, stirring gently until just mixed. Tip: Overmixing can lead to tough pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease it.
5. Pour ¼ cup of batter onto the skillet for each pancake. Tip: Wait for bubbles to form on the surface before flipping to ensure they’re perfectly cooked.
6. Cook for 2-3 minutes on each side, or until golden brown. Tip: Keep cooked pancakes warm in a low oven (200°F) while finishing the batch.
7. Serve warm, drizzled generously with maple syrup.

Golden and fluffy, these pancakes carry the distinct caramelized flavor of Biscoff, balanced beautifully by the sweetness of maple syrup. For an extra touch, sandwich a layer of Biscoff spread between two pancakes before serving.

Biscoff Tiramisu with Coffee Soaked Layers

Dreaming of a dessert that marries the rich, spiced flavor of Biscoff cookies with the creamy, coffee-infused layers of traditional tiramisu? This Biscoff Tiramisu with Coffee Soaked Layers is a delightful twist on the classic, offering a comforting blend of textures and tastes that’s perfect for any occasion.

Ingredients

• Biscoff cookies – 24
• Strong brewed coffee, cooled – 1 cup
• Mascarpone cheese – 16 oz
• Heavy cream – 1 cup
• Sugar – ½ cup
• Cocoa powder – for dusting

Instructions

1. In a shallow dish, pour the cooled brewed coffee. Dip each Biscoff cookie into the coffee for 2 seconds, ensuring they’re moist but not soggy.
2. Arrange a layer of coffee-soaked cookies at the bottom of an 8×8 inch dish, covering the base completely.
3. In a large bowl, beat the mascarpone cheese and sugar together until smooth and creamy.
4. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture to lighten it.
5. Spread half of the mascarpone mixture over the layer of cookies, smoothing the top with a spatula.
6. Repeat the layers: another layer of coffee-soaked cookies, followed by the remaining mascarpone mixture.
7. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
8. Before serving, dust the top with cocoa powder for a classic finish.

Gently savor each bite of this Biscoff Tiramisu, where the crispness of the cookies softens into the creamy layers, creating a harmonious blend of coffee and spice. For an extra touch, serve with a drizzle of caramel or a side of fresh berries to complement the deep flavors.

Biscoff Chocolate Chip Cookies

Just imagine the warmth of your kitchen filling with the sweet, spiced aroma of Biscoff and melted chocolate as you prepare these cookies. It’s a moment of quiet joy, a simple pleasure that feels like a hug in edible form.

Ingredients

• Flour – 1 ½ cups
• Biscoff cookie butter – ½ cup
• Butter – ½ cup, softened
• Brown sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, Biscoff cookie butter, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
6. Fold in the chocolate chips evenly throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Finally, these cookies emerge with a crisp edge giving way to a chewy center, rich with the flavor of Biscoff and pockets of molten chocolate. Serve them slightly warm with a glass of cold milk for a comforting treat, or crumble over vanilla ice cream for an indulgent dessert.

Biscoff Mug Cake with Vanilla Ice Cream

How quietly the evening settles in, a perfect moment to indulge in the simple pleasure of a Biscoff mug cake, its warmth a gentle contrast to the cool vanilla ice cream melting lazily on top.

Ingredients

• Biscoff cookie butter – ¼ cup
• Flour – ¼ cup
• Sugar – 2 tbsp
• Baking powder – ¼ tsp
• Milk – 3 tbsp
• Vanilla extract – ½ tsp
• Vanilla ice cream – 1 scoop

Instructions

1. In a microwave-safe mug, whisk together the Biscoff cookie butter, flour, sugar, and baking powder until well combined.
2. Add the milk and vanilla extract to the mug, stirring until the batter is smooth with no lumps.
3. Microwave the mug on high for 1 minute. Tip: If the cake isn’t fully set, microwave in 10-second increments until done.
4. Let the mug cake sit for 1 minute to cool slightly. Tip: This rest period helps the cake set perfectly.
5. Top the warm mug cake with a scoop of vanilla ice cream. Tip: For an extra crunch, sprinkle crushed Biscoff cookies on top.

Delightfully, the cake emerges fluffy and moist, its rich Biscoff flavor deepened by the creamy vanilla ice cream. Serve it straight from the mug for a cozy, no-fuss dessert that feels like a hug.

Biscoff No-Bake Tart with Fresh Berries

How quietly the morning unfolds, with the promise of something sweet lingering in the air. This no-bake tart, with its creamy filling and crisp Biscoff crust, is a testament to the joy of simple pleasures, adorned with the vibrant colors of fresh berries.

Ingredients

• Biscoff cookies – 2 cups
• Butter – ½ cup, melted
• Cream cheese – 8 oz, softened
• Heavy cream – 1 cup
• Powdered sugar – ½ cup
• Vanilla extract – 1 tsp
• Mixed berries – 2 cups

Instructions

1. Crush Biscoff cookies into fine crumbs using a food processor or rolling pin.
2. Mix cookie crumbs with melted butter until well combined. Press firmly into a 9-inch tart pan to form the crust. Chill for 30 minutes.
3. Beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
4. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the cream cheese mixture. Tip: Do not overmix to keep the filling light and airy.
5. Spread the filling over the chilled crust. Arrange mixed berries on top. Chill for at least 4 hours before serving. Tip: For easier slicing, use a warm knife.

Light as a whisper yet rich in flavor, this tart offers a delightful contrast between the crunchy crust and the velvety filling. Serve it on a lazy afternoon with a drizzle of honey or a sprinkle of crushed Biscoff for an extra crunch.

Biscoff Cinnamon Rolls with Cream Cheese Frosting

Creating these Biscoff cinnamon rolls feels like wrapping yourself in a warm blanket on a quiet morning, the aroma of cinnamon and Biscoff weaving through the air, promising comfort in every bite.

Ingredients

• Flour – 3 cups
• Milk – 1 cup
• Butter – ½ cup
• Sugar – ¼ cup
• Yeast – 2 ¼ tsp
• Salt – ½ tsp
• Biscoff spread – ½ cup
• Cinnamon – 2 tbsp
• Cream cheese – 4 oz
• Powdered sugar – 1 cup

Instructions

1. Warm the milk to 110°F and mix with yeast and sugar in a large bowl. Let sit for 5 minutes until frothy.
2. Add melted butter, flour, and salt to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Roll the dough into a 12×18 inch rectangle on a floured surface.
6. Spread Biscoff evenly over the dough, then sprinkle with cinnamon.
7. Roll the dough tightly from the long edge and cut into 12 slices. Tip: Use a sharp knife or dental floss for clean cuts.
8. Place rolls in a greased 9×13 inch pan, cover, and let rise for 30 minutes.
9. Preheat oven to 350°F and bake rolls for 25 minutes or until golden brown.
10. While rolls bake, beat cream cheese and powdered sugar until smooth for the frosting. Tip: For a thinner frosting, add a teaspoon of milk.
11. Spread frosting over warm rolls and serve immediately.

Perfectly soft with a gooey center, these rolls are a delightful twist on the classic, with the rich, caramelized flavor of Biscoff shining through. Try serving them with a drizzle of extra Biscoff spread for an indulgent finish.

Biscoff Doughnuts with Cookie Crumb Coating

Kneading the dough for these Biscoff doughnuts feels like a quiet morning ritual, where each fold brings you closer to something sweetly satisfying. The cookie crumb coating adds a playful crunch, making every bite a delightful contrast of textures.

Ingredients

• Flour – 2 cups
• Sugar – ½ cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Milk – ¾ cup
• Egg – 1
• Butter – 2 tbsp, melted
• Biscoff cookie crumbs – 1 cup
• Vegetable oil – for frying

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, mix milk, egg, and melted butter until combined.
3. Pour the wet ingredients into the dry ingredients, stirring until just combined. Tip: Overmixing can make the doughnuts tough.
4. Heat vegetable oil in a deep fryer or large pot to 375°F.
5. Drop tablespoon-sized portions of dough into the hot oil, frying in batches to avoid overcrowding. Tip: Use a slotted spoon to turn the doughnuts for even browning.
6. Fry for 2-3 minutes per side, or until golden brown. Tip: The doughnuts should float to the surface when ready to flip.
7. Remove doughnuts with a slotted spoon and drain on paper towels.
8. While still warm, roll each doughnut in Biscoff cookie crumbs until fully coated.

Golden and fragrant, these doughnuts offer a soft interior with a crispy, spiced exterior. Serve them stacked high on a plate, or for an extra indulgent treat, drizzle with melted Biscoff spread.

Biscoff Blondies with White Chocolate Chips

Kindly imagine the softest, most comforting treat that melts in your mouth with every bite, a perfect blend of caramelized Biscoff and creamy white chocolate chips. These blondies are a hug in dessert form, offering a sweet escape into nostalgia and warmth.

Ingredients

• Flour – 1 cup
• Butter – ½ cup
• Brown sugar – ¾ cup
• Egg – 1
• Biscoff cookie butter – ½ cup
• White chocolate chips – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a microwave-safe bowl, melt the butter in 20-second bursts until fully liquid, then whisk in the brown sugar until smooth.
3. Beat in the egg until the mixture is light and fluffy, a key step for achieving that perfect blondie texture.
4. Gently fold in the Biscoff cookie butter until just combined, being careful not to overmix to keep the blondies tender.
5. Sift together the flour, baking powder, and salt, then fold into the wet ingredients until no dry spots remain.
6. Stir in the white chocolate chips, reserving a handful to sprinkle on top for a visually appealing finish.
7. Pour the batter into the prepared pan, smoothing the top with a spatula, and sprinkle the reserved chocolate chips evenly over the surface.
8. Bake for 25-30 minutes, or until the edges are golden but the center is still slightly soft to the touch, indicating they’re perfectly done.
9. Allow the blondies to cool completely in the pan before lifting them out using the parchment overhang, ensuring clean cuts.

Wrapped in the rich flavors of Biscoff and dotted with pockets of melted white chocolate, these blondies strike a delightful balance between chewy and soft. Serve them slightly warmed with a dollop of vanilla ice cream for an indulgent twist, or enjoy them as is for a simple, satisfying treat.

Biscoff Apple Crumble with Oat Topping

Gently, the warmth of the oven fills the kitchen, a prelude to the comforting embrace of Biscoff Apple Crumble with Oat Topping. This dish, a harmonious blend of spiced apples and crunchy oat topping, is a testament to the simple joys of baking.

Ingredients

• Apples – 4 cups, sliced
• Biscoff cookies – 1 cup, crushed
• Oats – 1 cup
• Butter – ½ cup, melted
• Brown sugar – ½ cup
• Cinnamon – 1 tsp

Instructions

1. Preheat the oven to 375°F.
2. In a large bowl, mix the sliced apples with cinnamon until evenly coated.
3. Transfer the apple mixture to a baking dish, spreading it out evenly.
4. In another bowl, combine the crushed Biscoff cookies, oats, melted butter, and brown sugar, mixing until the mixture resembles coarse crumbs.
5. Sprinkle the oat mixture over the apples, covering them completely.
6. Bake for 30 minutes, or until the topping is golden brown and the apples are tender.
7. Let the crumble cool for 10 minutes before serving to allow the flavors to meld.

Delightfully, the crumble emerges with a crisp topping that gives way to soft, cinnamon-kissed apples beneath. Serve it warm with a scoop of vanilla ice cream for a contrast of temperatures and textures that elevates this humble dessert into something extraordinary.

Biscoff Hot Chocolate with Marshmallows

Dusk settles softly outside, and here in the kitchen, the warmth of a mug between my hands feels like a quiet comfort. This Biscoff hot chocolate, with its creamy swirls and pillowy marshmallows, is more than a drink—it’s a moment of peace.

Ingredients

• Milk – 2 cups
• Biscoff cookie butter – 3 tbsp
• Cocoa powder – 2 tbsp
• Mini marshmallows – ½ cup

Instructions

1. Pour the milk into a small saucepan and heat over medium-low heat until it begins to steam, about 5 minutes. Stir occasionally to prevent a skin from forming.
2. Add the Biscoff cookie butter and cocoa powder to the steaming milk. Whisk vigorously until fully dissolved and the mixture is smooth, about 2 minutes. Tip: For an extra smooth texture, sift the cocoa powder before adding.
3. Continue to heat the mixture, stirring constantly, until it reaches 160°F on a kitchen thermometer, about 3 more minutes. Tip: Avoid boiling to preserve the creamy texture.
4. Remove the saucepan from the heat and pour the hot chocolate into two mugs. Tip: Warming the mugs beforehand keeps the drink hot longer.
5. Top each mug with mini marshmallows, allowing them to melt slightly into the hot chocolate before serving.

Every sip blends the rich, spiced sweetness of Biscoff with the deep cocoa, while the marshmallows add a light, fluffy contrast. Try dusting the top with crushed Biscoff cookies for an extra crunch.

Biscoff Parfait with Layers of Yogurt and Fruit

Venturing into the kitchen on a quiet afternoon, the thought of creating something both indulgent and wholesome led me to this Biscoff parfait. It’s a dance of textures and flavors, where creamy yogurt meets the spiced sweetness of Biscoff, all layered with the fresh burst of fruit.

Ingredients

• Biscoff cookies – 1 cup, crushed
• Greek yogurt – 2 cups
• Mixed berries – 1 cup
• Honey – 2 tbsp

Instructions

1. Crush the Biscoff cookies into fine crumbs using a food processor or a rolling pin.
2. In a bowl, mix the Greek yogurt with honey until well combined.
3. Layer the bottom of a glass with half of the crushed Biscoff cookies.
4. Add a layer of the honeyed yogurt on top of the Biscoff layer.
5. Scatter half of the mixed berries over the yogurt.
6. Repeat the layers with the remaining Biscoff crumbs, yogurt, and berries.
7. Chill the parfait in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

So, the parfait emerges from the fridge with layers slightly softened, the Biscoff crumbs melding into the yogurt, creating a texture that’s both creamy and crumbly. The berries add a juicy contrast, making each spoonful a delightful surprise. Serve it in clear glasses to showcase the beautiful layers, or top with a drizzle of melted Biscoff spread for an extra touch of sweetness.

Biscoff Bread Pudding with Custard Sauce

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about transforming simple ingredients into a dessert that feels like a warm embrace. This Biscoff bread pudding, with its creamy custard sauce, is a testament to the magic that happens when humble bread meets the rich, spiced flavor of Biscoff cookies.

Ingredients

• Bread – 4 cups, cubed
• Biscoff cookies – 1 cup, crushed
• Milk – 2 cups
• Eggs – 3
• Sugar – ½ cup
• Vanilla extract – 1 tsp
• Butter – 2 tbsp, melted

Instructions

1. Preheat your oven to 350°F and grease a baking dish with butter.
2. In a large bowl, combine the cubed bread and crushed Biscoff cookies.
3. In another bowl, whisk together the milk, eggs, sugar, and vanilla extract until smooth.
4. Pour the milk mixture over the bread and cookies, pressing down gently to ensure everything is soaked.
5. Drizzle the melted butter over the top and let the mixture sit for 10 minutes to absorb the liquids.
6. Bake for 45 minutes, or until the top is golden and the center is set.
7. While the pudding bakes, prepare the custard sauce by heating 1 cup of milk with 2 tbsp of sugar until warm, then whisking in 1 egg yolk and 1 tsp of vanilla extract until thickened.
8. Serve the bread pudding warm, drizzled with the custard sauce.

Rich in flavor and with a texture that’s both creamy and slightly chewy, this bread pudding is a delightful contrast of textures. For an extra touch, serve it with a sprinkle of crushed Biscoff cookies on top or a dollop of whipped cream.

Summary

Whether you’re a Biscoff lover or just discovering its magic, these 18 decadent recipes promise irresistible delight. From cookies to cakes, each creation is a testament to the versatility and deliciousness of Biscoff. We invite you to whip up your favorites, share your baking triumphs in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!