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 Must Make

• 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!

Expert Tips

• 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

You May Also Like:

• Chocolate Earthquake Cookies
• Classic Oatmeal Cookies
• Pecan Pie Thumbprint Cookies
• Plus, all my Best Cookie Recipes

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The Recipe:

Biscoff Toffee Cookies Recipe

Prep Time 20 minutes

Cook Time 14 minutes

Total Time 34 minutes

Yield 36 cookies

Flavored with delicious cookie butter and enhanced with toffee chunks, these cookies are out of this world!

Ingredients

• 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

Instructions

1. Preheat oven to 350º. Line baking sheets with parchment.
2. 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.
3. Mix in baking soda, baking powder, then salt. Mix in flour just till incorporated, then stir in toffee chunks.
4. 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

Notes

You can roll the dough balls in sugar before baking if you'd like a sweet crispy exterior.

Nutrition Information:

Yield:

36

Serving Size:

1 cookie
Amount Per Serving: Calories: 196Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 22mgSodium: 157mgCarbohydrates: 24gFiber: 0gSugar: 13gProtein: 2g

HOW MUCH DID YOU LOVE THIS RECIPE?

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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.