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!

a white bowl filled with biscoff cookies with a jar of biscoff butter in the backgroune

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!

Frequently Asked Questions

What is Cookie Butter?

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.”

How Is Cookie Butter Used?

Cookie Butter is used like peanut butter and can be spread on toast or used in recipes for cookies and bar cookies.

4 biscoff cookies on a white plate

Tips for Making Biscoff Cookies

  • 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.

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 (affiliate link) 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 these Biscoff toffee 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 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. I hope you’ll pop over to Kim’s blog, Liv Life, to check out my guest post and the recipe.

Two toffee biscoff cookies next to a white bowl of cookies and jar of cookie butter

You May Also Like:

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!!!

Plus, peruse more of my Cookie Recipes, like Chocolate Earthquake Cookies, Classic Oatmeal Cookies, and Pecan Pie Thumbprint Cookies.

Overhead view of biscoff cookies on a white plate next to 2 Heath bars

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!


  • 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


  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


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

Nutrition Information:



Serving Size:

1 cookie

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


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