Sweet and buttery, with just a bit of crunch, Biscoff no bake cookies are easy to make and quick to disappear.

Close up front view of 3 cookies on a textured white plate. Turquoise colored background.

These Biscoff no bake cookies are dangerously good. Think caramel plus the great spice cookie flavor of the Biscoff spread (affiliate link), combined in an easy no bake cookie that you can whip up in about five minutes. Sound dangerous to you? It should.

But. 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. However, they have two things going for them:  they are super tasty and so easy to make. Both of which I love.

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 call them cow plops. No lie. How disgusting is that? I’ll surely embarrass myself in public some day calling no-bake cookies cow plops. Maybe I should call this Biscoff version blondie cow plops. Just kidding. 

What does your family call drop cookies like these? Maybe you have a prettier name for them.

I like to add Rice Krispie cereal to these no-bakes for some fun crunch and texture. You’re going to love them!

Biscoff no bake cookies are great for summer because you don’t have to turn the oven on and make your kitchen all hot and steamy. Store them in the fridge (unless you eat them all right away!).

Craving more Biscoff?

Once you try this cookie butter, you’ll be looking for more ways to eat it! Try:


Sweet and buttery, with just a bit of crunch, Biscoff no bake cookies are easy to make and quick to disappear. | RachelCooks.com

Biscoff No Bake Cookies

Yield: about 18 cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 15 minutes

Sweet and buttery, with just a bit of crunch, Biscoff no bake cookies are easy to make and quick to disappear.


  • 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 1/2 cups quick cooking oats
  • 1 cup Rice Krispie cereal


  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.
Nutrition Information:
Yield: 18 Serving Size: 1 cookie
Amount Per Serving: Calories: 208Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 14mgSodium: 44mgCarbohydrates: 29gFiber: 1gSugar: 18gProtein: 2g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

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