I only recently learned about Speculoos. We went to Bruges Waffles and Frites* in Salt Lake City for breakfast. One of the options is Speculoos and crème fraiche on your waffle. It was so good, I had to get some at home. I found it online at The Belgium Shop.** I have subsequently seen it at Trader Joe’s.
My daughter-in-law came across this recipe online*** and forwarded it to me so I tried it right away.
Speculoos is a kind of crispy cookie made in the Netherlands. They grind the cookies up and mix them with something to make a spread that looks a lot like peanut butter. These are good but you have to spread a generous amount of Speculoos on the cookies to make them really interesting.
The irony fails to escape me: grinding cookies into a paste to be used to make cookies.
2 dozen cookies
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at room temperature
6 tablespoons granulated sugar
6 tablespoons brown sugar, packed
1 large egg, at room temperature
1 teaspoon vanilla
½ cup Speculoos spread
1 cup chocolate chips
Additional Speculoos for filling
Heat oven to 350 degrees and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a stand mixer or with a hand mixer, cream butter and sugars until light and fluffy. Stir in egg, vanilla and ½ cup Speculoos.
With the mixer on low, add the flour mixture to the butter mixture. Mix just until incorporated.
Stir in the chocolate chips.
Using a spoon or small ice cream scoop, drop about 2 tablespoon-sized balls of dough onto the parchment paper.
Bake 8 to 10 minutes until the cookies are lightly browned around the edges.
Transfer the cookies to a wire rack to cool completely. If desired, make sandwich cookies by spooning more Speculoos in between two cookies. (Highly recommended.)
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