Dark Chocolate Biscoff Blossoms {So Good!}

Dark Chocolate Biscoff Blossoms at lifeyourway.net

Have you discovered the European indulgence that is Biscoff spread?!

Made from the Biscoff brand of the classic Belgian speculoos cookies that are often served with coffee across Europe, this yummy spread is amazing. In fact, I really could have continued to just eat it straight out of the jar, but somehow I didn’t think that would make a very good post!

Dark Chocolate Biscoff Blossoms at lifeyourway.net

Baked goods made with Biscoff spread have been popping up in my feed reader over the past few weeks (move over, Nutella!), and a recurring theme is to use it in place of the more traditional peanut butter flavor in a variety of recipes.

By far, my favorite peanut butter treat are classic peanut butter blossom cookies, and I decided to tweak my recipe a little – using butter instead of shortening and dark chocolate kisses instead of milk chocolate – to turn these into Biscoff blossoms instead.

My little helper and I got to work one afternoon, and the final result was a delicious, soft cookie that’s not overly sweet but is still incredibly addictive.

Dark Chocolate Biscoff Blossoms at lifeyourway.net

Dark Chocolate Biscoff Blossoms

Ingredients:

  • 36 dark chocolate kisses
  • 1/2 cup butter, softened
  • 3/4 cup Biscoff spread
  • 2/3 cup coconut sugar (or substitute 1/3 cup white sugar and 1/3 cup packed brown sugar)
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups non-bleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • extra granulated sugar

Directions:

Preheat oven to 375 degrees F. Unwrap the chocolates and set aside.

In a large bowl, beat the butter and peanut butter well. Add the sugar and beat until fluffy. Beat in egg, milk and vanilla.

In a separate bowl, mix flour, baking soda and salt. Slowly beat into peanut butter mixture.

Shape dough into 1″ balls (I like to use a melon baller) and roll in granulated sugar. Set the balls 1″ apart on a cookie sheet or stone.

Bake for 9-11 minutes until lightly browned. Press a chocolate into the center of each cookie and then move the cookies to a wire rack to cool. (The chocolate will be very soft until the cookies have cooled completely.)

Spread the Love Contest

In July, Lotus Bakeries (the makers of Biscoff products) invited fans to share their favorite way to “Spread the Love” by uploading photos of how they enjoy Biscoff spread. Now it’s time for you to vote: Visit the Biscoff Facebook page to see the top 30 photo entries and vote for your favorite you could win a year’s supply of Biscoff products! Winners will be announced on 8/30.

Then, grab a jar of Biscoff spread (I love that it comes in a glass jar instead of a plastic one!) and discover what all the fuss is about. You’ll find it in peanut butter aisle of a variety of stores, including Walmart, Walgreens, CVS and Safeway as well as online at ShopBiscoff.com. (Head here to find the store nearest you.)

This is a sponsored conversation written by me on behalf of Biscoff. The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of Biscoff.  The opinions and text are all mine.

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