Crinkly Crackly Biscoff Toffee Cookies

There I was, at the market picking up a few groceries. You’ll never believe what happened when I got to the check-out ……………

…………… as I was unloading my cart, low and behold, I spotted a familiar, red and white jar. What in the world? …………..To my great surprise (why is my nose growing?), it was a jar of Biscoff, the delicious creamy spread made from European Speculos cookies. Even worse (or better – it depends on your perspective) was a bag of Heath Bit’s of Brickle (another one of my weaknesses) Does stuff ever leap into your cart like that when you’re innocently strolling through the grocery store?

Seriously, if you’re not familiar with Biscoff, you’re missing out on something wonderful! These delightful cookies have been made in Belgium since the 1930’s and are a favorite sweet treat all over the globe. Several prominent airlines purchase them in mass quantity to distribute on their flights and folks young and old, get excited when the flight attendants distribute the small red and white packages.
In recent years Biscoff has come up with a fabulous creamy spread with the same well-loved cookie flavor. This spread is amazing straight out of the jar or on crackers, crusty bread, crisp apples, bananas, etc. It’s also a huge hit in baked goods like these Crinkly Crackly Biscoff Toffee Cookies.
I had fun testing and tweaking this recipe till I got it just right. I think you’ll love these cookies with crisp outer edges and chewy centers. In addition to the delicious Biscoff spread, they’re loaded with buttery, caramely toffee bits. The toffee bits melt as the cookies bake and add a heavenly flavor. I scooped up the dough, formed it into balls and rolled them in turbinado (coarse) sugar. The aroma, as they bake, will be sure to drive your neighbors crazy and I must say (from personal experience), they’re quite addictively delicious!

The recipe makes a ton of cookies (I got 5 dozen medium size cookies), so it’d be perfect for a summer picnic or neighborhood celebration. They’ll fly off the platter like hot cakes and you’ll hear comments like: “Who made those crinkly crackly cookies?” and “Have you tried these fabulous cookies?” floating through the air. You might want to make some extra copies of the recipe!

P.S. You can find Biscoff in the peanut butter section at many larger grocers. I also purchase it at my local Super Walmart and it’s available online. You’ll find Bits of Brickle (the toffee bits) in the chocolate chip section of the market. Again, it’s available at Super Walmart.

Crinkly Crackly Biscoff Toffee Cookies

3 cups all purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup cup granulated sugar
½ cup packed brown sugar
1 cup Biscoff Spread
½ cup shortening
½ cup butter, softened
2 large eggs
1 teaspoon pure vanilla extract
1 8 ounce bag Bits of Brickle


1. Preheat oven to 350˚F. Line 2 sheet pans with parchment paper.

2. Combine flour, baking soda, baking powder and salt in a medium size bowl and set aside.

3. In the bowl of an electric mixer combine granulated sugar, brown sugar, Biscoff, shortening and butter and mix until fluffy. Add egg and vanilla and beat until well combined.

4. Add flour mixture and beat just until ingredients are incorporated. Add toffee bits, mix until combined.

5. Scoop up dough and roll into 1 to 1 1½-inch balls. Roll balls in turnbinado (raw) sugar to coat.

6. Place dough balls on prepared sheet pans, about 2 inches apart. Bake 12 to 14 minutes or until medium golden brown. Cool 5 minutes; then transfer to wiring cooling rack. Store in an airtight container when completely cool or freeze until ready to use. Thaw before serving.


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