When my friend, Chris, shared this recipe for Biscoff Toffee Cookies over at The Café Sucré Farine, I printed it off immediately. I’m pretty sure she’s as big of a toffee fan as I am…plus I had some Crunchy Biscoff Spread in the pantry that I was itching to use. Well, I’ll let you all in on a secret. There is a technique I use for analyzing cookies…it’s not very complicated. The only supply needed is a spoon…and, of course, a mouth. And they must meet. This cookie dough passed the taste test with flying colors. I knew the cookies would be excellent. I am sharing this on Liv Life, the blog of my sweet friend, Kim. I hope you will go check out this amazing recipe.
I took these along on the Great RV Road Trip (think nursing home on wheels) moving my parents from Iowa to Colorado. The cookie container got forgotten/buried due to our ultimate goal…but my sister discovered them days later…and had to know how I made them. Then I pulled more from my freezer to take to my knitting group where they received more rave reviews. They are fantastic as they are, though Chris rolled hers in sugar…a yummy option. I can see tossing in some chocolate chips, dried cherries….or any of your favorite cookie add ins. I hope you’ll pop over to Kim’s blog, Liv Life, to check out my guest post and the recipe.
And while you’re there, check out Kim’s recipes for Peanut Butter Chocolate Chunk Cookies, Stromboli, Blueberry Lemon Pound Cake, and Salted Butter Caramel Ice Cream. Seriously, every single one of Kim’s recipes is amazing!!!
- 3 cups flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup cup sugar
- ½ cup brown sugar
- 1 cup Biscoff Spread (I used crunchy)
- ½ cup shortening
- ½ cup butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 8 ounces of Heath bars, chopped
- Preheat oven to 350º. Line baking sheets with parchment.
- Using a mixer, combine sugar, brown sugar, Biscoff, shortening and butter and mix until well combined. Add egg and vanilla and beat until well combined. Mix in baking soda, baking powder, then salt. Mix in flour just till incorporated, then stir in toffee chunks.
- Roll about 1½-2 tablespoons of dough into balls, then place on prepared pans, about 2 inches apart. Bake 12 to 14 minutes or until golden. Let cool completely on wire cooling rack.