Thursday, June 13, 2013

Crinkly Biscoff Toffee Cookies

These cookies are amazing. I found Biscoff at my local Target. Do you remember flying on ATA. They would give you Biscoff cookies and Peanuts for your flying pleasure. You can also purchase this spread at Trader Joes. I could eat this spread out of the jar. Spoon, fingers, I would  not care. Why bother with crackers or celery. Creamy or Chunky, I love both of them equally.

So, yesterday, I decided I needed to find a recipe. I found this cookie recipe and a bar recipe. Both of them sounded fantastic. I was making a cookie tray, so cookies it is?

If you noticed, we are also HAWKS fans. THEY are in the Stanley cup this year. Last night they won Game 1 in Triple overtime. Can you hear the excitement in my voice. 

Crinkly Biscoff Toffee Cookies

3 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup brown sugar
1 cup Biscoff spread
1 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 8 ounce bag of Bits of Brickle chips

Preheat oven to 350 degrees. Line a sheet pan with a Silpat or parchment paper.

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

In a bowl with a paddle attachment, combine both sugars, Biscoff and butter and mix until fluffy. Add each egg one at a time, mixing until incorporated. Add Vanilla extract and just mix in.

Add flour mixture and mix until just combined. Add toffee bits and just mix in.

Scoop dough into 1 1/2 cookie scoop. Place dough onto sheet pans about 2 inches apart. Sprinkle cookies with TURNBINADO (raw) sugar. Bake for 10-11 minutes or until edges just turn brown. Cool for 5 minutes and transfer to a wiring cooling rack. Store in an airtight container or just start eating.

Nice firm cookie dough

You need the 2 inches apart on the sheet. The cookie does spread

A nice thin crispy cookie. Perfect for a party or watching Saturday nights' Hawks game

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