You know those cookies that Delta gives you as your in-flight snack? They're crispy and have a really distinctive taste that somehow taste familiar but at the same time is just can't be recreated? They're called Biscoff cookies, for those of you who never paid attention to the wrapper as you ripped it off to devour the cookies, and for those of ya'l behind the band-wagon/party train/foodie-bus/vehicle-that-moves-faster-than-you-can-walk-that-cool-people-ride, they have started making a spread out of their cookies. It's called cookie butter. It's literally like peanut butter but made out of cookies. I tastes exactly like the cookies (because it is).
Personally, I've never really gotten much behind cookie butter. I've always been aware of it and know that it's a fad, but just the idea of eating essentially blended cookie is hard for me. Like when do you eat it? You know it's blended cookie, there is no denying the fact that if you eat it you are eating cookies. So it's not really an every day breakfast food or a snack, and for dessert there are so many other things to eat. It's just hard to work out when to eat it. Buuuut, it's excellent for baking.
I recently flew to Minnesota to visit Molly at college, and when you put us together you know the baking world is going to hear about it. While I was there, we baked these whoopie pies, and tried cookie dough Oreos. We brainstormed possibilities for those, including a cookie-dough Oreo crust cheesecake with cookie dough chunks in it (Hopefully to make an appearance on here soon). So, I had cookie dough and cheesecake on the brain. And then I was flying back home on Delta and they gave me a Biscoff cookie and it was really just a logical thought progression to come up with this idea.
I hadn't had a Biscoff cookie in years. I just hadn't flown Delta in ages, but as soon as I had a bite of one, I remembered the super distinct taste again. I just couldn't place a finger on what the flavor combination was. Like gingerbread sans molasses? Cinnamon? Brown sugar? So I looked up homemade recipes, and I think it's some sort of combination of the three. There's a lot of cinnamon (yay!), equal brown sugar to white sugar (double yay!), and other spices, like ginger from gingerbread.
You can just as easily make these with regular store-bought Biscoff cookies, but I didn't want to buy the whole box and have them not get eaten, and I was interested to see what the flavors were. And mine turned out pretty darn close to the real thing. And you'll have leftovers, so you can enjoy them plain as well.
You may notice that I got the cheesecake recipe from a book called Lose Your Middle Aged Middle. Don't be alarmed. We found the recipe a while ago and it made really delicious cheesecakes and it's just been my go-to recipe for mini cheesecakes ever since, because why stray from the familiar, tried, tested, and true? And in the book, the recipe called for Splenda, and I used sugar. It doesn't make it healthy per-say, but it does make them lighter, which is good to balance out the decadence of everything else. If you're really hesitant to have anything light in these cheesecakes (totally understandable), then feel free to substitute your own, heavier cheesecake recipe.
One thing I did not do thatI realize I should have is freeze the cookie dough balls. If you freeze them, they'll turn out like actually cookie dough chunks instead of sort of half-baked, not-quite-cookie-not-quite-dough consistency and taste I had. Personally, I'm not complaining about it, but it would probably have a more cookie dough feel if you froze them.
Noting that, you should probably make all the parts in this order:
1. Cookie dough (giving it time to freeze)
2. Biscoff Cookies (if you're making them homemade)
So you could always make the cookie dough a day ahead, then the Biscoff cookies the next day. It could be a thee to four day process if you wanted. Or if you're impatient like me, just a one day one ;)
I am surprised by how photogenic these look. As delicious as they were, they were not the prettiest of creations. But you know what the say: "Slap a dollop of blended cookie on top of anything and it's going to look great." (What? People don't say that? Are you sure? I think they should. Because it's true.)
Biscoff Cookie Dough Mini Cheesecakes
1 batch vanilla cheesecake batter (recipe below)
1 batch Biscoff Cookie Crust
1 batch Biscoff Spread Cookie Dough
Preheat oven to 350 degrees F. Line a cupcake tin with liners.
Press Biscoff cookie crust evenly into lined cupcake liners. Fill halfway with cheesecake, put in as many crumbles and chunks of Biscoff cookie dough as you desire, then fill the rest of the way with cheesecake batter.
Bake for 25 minutes or until a toothpick inserted i the centre comes out clean. Remove, cool slightly, then cover with plastic wrap or greaseproof paper and chill in the refrigerator for at least several hours before serving. Serve with whipped cream, crushed Biscoff, or a dollop of Biscoff spread.
Repeat with remaining ingredients.
Cookie Butter Cookie Dough
Adapted from: Cupcake Project
3/4 cup all-purpose flour
pinch of salt
1/4 cup unsalted butter, room temperature
1/2 cup cookie butter
1/4 cup granulated sugar
1/4 cup brown sugar
1 1/2 teaspoons whole milk (add more if you prefer a more wet dough)
1 teaspoon vanilla extract
Mix everything in a big mixing bowl. It will be a little bit more crumbly that regular cookie dough, but that is okay. Freeze in balls or just keep in little crumbles.
Homemade Biscoff Cookies
From: Bakeology by Lisa
1 2/3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
7 tablespoons earth balance, softened
1/2 cup sugar
1/2 cup packed light brown sugar
- Preheat the oven to 350°f and line a baking sheet with parchment paper.
- Combine the flour, salt, baking soda, cinnamon, ginger, and cloves in a bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the earth balance until it is light and fluffy. add both sugars and continue to beat until combined and smooth. add the egg and continue to beat until everything is combined, scraping down the sides of the bowl if necessary.
- With the mixer on low speed, slowly add the dry ingredients and beat until everything is combined.
- Turn out the dough onto a piece of waxed paper and, topping it with another piece of waxed paper, roll it out to 1/4-inch thickness. cut circles out of the dough with a small cookie cutter or another round object (i used the rim of a drinking glass). continue to re-roll the scraps of dough until you have used it all.
- Place the cookies 1 inch apart on the prepared baking sheet. bake them for 8-10 minutes, until they are golden around the edges. let them cool on the pan for a couple of minutes, then transfer them to a wire rack to cool completely. repeat with the rest of the cookies.
Biscoff Cookie Crust
Heavily adapted from: Lose Your Middle Aged Middle
1 batch Homemade Biscoff cookies (recipe below) or regular Biscoff cookies
2 tablespoons butter
4 teaspoons white sugar
4 teaspoons brown sugar
Grind up Biscoff cookies in a food processor until they are crumbs, and measure out 3/4 cup of it. Combine in a small bowl with the butter and sugars.
Adapted from: Lose Your Middle Aged Middle
2 8 ounce packages cream cheese
1 cup sour cream
1 cup half and half
4 large eggs
1/4 cup sugar
4 teaspoons vanilla extract
In a bowl, combine cream cheese, sour cream, half and half, eggs, sugar, and vanilla and blend until smooth.