…………… 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?
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.