Sweet and buttery, with just a bit of crunch, Biscoff no bake cookies are easy to make and quick to disappear.
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:
- 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
- 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.
- 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He definitely approved!
Changes I would make: None are necessary.