Toffee Biscoff Cookies
Enhanced with cookie butter and filled with toffee chunks, these outrageously delicious Toffee Biscoff Cookies received rave reviews across the board!
Cookie Butter Cookies were new to me when I first made these over 10 years ago. They are such a uniquely delicious cookie with hints of spice, caramel plus the delicious crunch of toffee!
Why You’ll Love Homemade Biscoff Cookies
- No, these are not like the Lotus Biscoff Cookies you get when you fly Delta, but instead, cookies made with Biscoff Cookie Butter!
- Besides the delicious dough loaded with cookie butter, they’re filled with chunks of Heath Bars, chocolate-covered toffee bits!
- If you’re looking for a new cookie to try instead of another batch of chocolate chip cookies, these are delish!
- You’ll find Biscoff Spread in the baking aisle or near the peanut butter at larger supermarkets.
- PRO-Tip: Spray your measuring cup with Pam or another non-stick cooking spray before adding the Biscoff. This will help with an easy release into your bowl. Plus, a more accurate measurement.
- Use the paddle attachment for mixing the dough. This prevents overactivation of the gluten in the flour and minimizes incorporating air into the dough, allowing for more tender and less cakey cookies.
- Use a medium cookie scoop for dishing out evenly sized dough balls. That will help them finish baking at the same time.
Frequently Asked Questions
Cookie Butter is a sweet spread made from finely ground crisp, spiced shortbread cookies like Speculoos or Biscoff cookies. As they’re ground, oil is released and the mixture becomes a spreadable “butter.”
Cookie Butter is used like peanut butter and can be spread on toast or used in recipes for cookies and bar cookies.
You May Also Like:
- Chocolate Earthquake Cookies
- Classic Oatmeal Cookies
- Pecan Pie Thumbprint Cookies
- Plus, all my Best Cookie Recipes
- 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 (crunchy or creamy)
- 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 1 1/2-2 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 racks.
Yield: 3-4 dozen cookies, depending on size
Total time: 1 1/2 hours with baking and cooling time
You can roll the dough balls in sugar before baking if you'd like a sweet crispy exterior.
Serving Size:1 cookie
Amount Per Serving: Calories: 196Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 22mgSodium: 157mgCarbohydrates: 24gFiber: 0gSugar: 13gProtein: 2g
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 these Biscoff toffee cookies 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.