I have to admit I had no idea what Speculoos was, let alone how to even pronounce “Speculoos” before last week. It all started when I read Joy the Baker’s post on this gingerbread cake she made…find it here: Gingerbread Cake. I’m not too proud to say that I hope to make a creation as beautiful as that!
Anyway, back to my speculous hunt. I traveled high and low for this thing, this spread…what was this? I was obsessed! 4 stores later, I sucked it up and traveled 20 minutes to the nearest Trader Joe’s. The only 2 close to me are equally 20 minutes away AND have the absolutely worst parking situation known to humans. I prepare myself to not only fight for a parking spot, but to maneuver my “ginormous” SUV in the parking lot! They clearly want only Prius customers and don’t understand the 5 person family with a 110lb. Rottweiler! I digress…I called the store to confirm the jar would be waiting for me. I parked, paid, and ran back to my car. I literally could not wait to taste this- even though Joy had insisted not to dip your finger in it or there would be trouble. Did I listen? Absolutely not! Like a good hunter who captured it’s prey, I unscrewed the top, ripped the seal open with my car key and dipped my finger in. HOLY S***!! I literally could not take just one bite! I dipped in 3 more times and then promptly screwed the top back on and savored this new taste. Thank god for tinted windows!
So here’s the explanation: you know those cookies you get when your on a plane? They’re kind of gingerbread-looking, but there not gingerbread? This is that, but in a spread. Apparently it’s a German thing similar to what Nutella is to Europeans. I can’t even begin to tell you what’s in it. Just know this- it’s not healthy. Knowing that tho, I still immediately had a thought…wouldn’t this be awesome with chocolate?
- 40-45 Hershey Kisses
- 1 stick of butter, room temp
- 3/4 cup Speculoos
- 1/2 cup granulated sugar, plus more for rolling
- 1/3 cup dark brown sugar, or you can use light brown -see notes
- 1 egg, room temp
- 1 TBS. milk
- 2 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 2 TBS. bread flour
- 1 tsp. baking soda
- 1 tsp. sea salt
- Heat oven to 375° F. Line 2 baking sheets with silpat or parchment paper. Set aside.
- In a mixing bowl, with paddle attachment, beat butter and Speculoos until light and fluffy.
- Add both sugars, the brown sugar and granulated sugar and beat again for about 1 minute.
- Add the egg and beat again for another minute.
- Add in the milk and vanilla and mix well.
- In a small bowl, mix together the dry ingredients (from flour to salt) and use whisk to air it out.
- Scrape down sides of the mixer bowl and begin to add the flour mixture in 2 additions, until just combined. Do not over beat at this point.
- Remove bowl from mixer and start rolling balls of the dough into 1-inch balls. They don't need to be perfectly round. Drop balls into sugar and just slightly coat the outside.
- Place on prepared cookie sheet with silpat about 2 inches apart.
- Bake for 8-10 min, or until they are slightly golden brown on the edges. They will appear slightly puffed up.
- Remove from oven and transfer cookies to a wire rack to cool. Immediately place Hershey Kiss in the center of the cookie to set the chocolate into the cookie.
- Eat and serve! or is that the other way around 😉
- If you use the dark brown sugar it will be slightly chewier. The light brown sugar will be slightly less chewy.