No bake cookies are not pretty. Let’s just get that out there. These are no exception. I almost didn’t share this recipe because I cringe every time I look at this photo (yup, only one) but these are super tasty and so easy to make. Both of which I love.

Biscoff No Bake Cookies | RachelCooks.com

 

Ugh–now that we got that out of the way, let’s talk a little about these cookies. They have a caramel taste plus of course the great flavor of the Biscoff spread (affiliate link). That characteristic spice of Biscoff cookies.

Okay–I need to go back to no-bake cookies for a minute. You know the traditional chocolate version? I don’t know if this is a West Michigan thing, a Dutch thing, or just a weirdo thing about my family, but we always called them cow plops. No lie. How disgusting is that? I’ll surely embarrass myself in public some day calling no-bake cookies cow plops.

Am I the only one? Tell me I’m not the only one…

I switched these up even more and added some rice krispie cereal for some fun crunch and texture. I loved the way they turned out! They were a little crumbly so I wouldn’t plan on serving these at a party. These are the snacks that you’re shoving in your face real quick while your kid is sleeping or has their back turned.

Not that I do that.

 

Biscoff No Bake Cookies

These aren’t your typical no bake cookies, these are made with cookie butter (Biscoff spread). Plus, these have a crunchy surprise–you’ll love them.

Ingredients:

  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 1/2 cup milk
  • 1/2 cup unsalted butter
  • 1 teaspoon pure vanilla extract
  • pinch of salt
  • 1/2 cup Biscoff spread or another brand of cookie butter
  • 2 and 1/2 cups quick cooking oats
  • 1 cup rice krispie cereal

Directions:

  1. In a large saucepan, heat the butter, sugar and milk over medium heat. Bring to a boil and boil for one minute. Remove from heat and stir in Biscoff, vanilla extract and salt until combined and Biscoff spread melts into the mixture. Fold in oats and rice krispies until coated.
  2. Scoop mixture onto parchment or silpat lined baking sheets in about 2 tablespoon scoops. Allow to set for at least one hour before storing in an airtight container.

adapted from Shugary Sweets

All images and text ©Rachel Cooks.

 

Verdict: Loved these! Chewy, yet crispy, and so flavorful.
Husband’s take: He definitely approved!
Changes I would make: None are necessary.
Difficulty: Easy

 

Craving more Biscoff spread?

 Apple and Cookie Butter Dessert Sandwich
Caramel and Biscoff Blondies
Cookie Butter “Chip” Muffins
Biscoff Cupcakes from Picky Palate
Biscoff No-Bake Cheesecake from My Baking Addiction
Biscoff Pie from Gimme Some Oven