Biscoff White Chocolate Toffee Cookies Recipe

Name: Biscoff White Chocolate Toffee Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Biscoff Spread; 3/4 cups Brown Sugar; 3/4 cups Granulated Sugar; 1/2 cups Butter, Softened; 1 teaspoon Vanilla Extract; 3 Tablespoons Milk; 1 Egg; 2-1/2 cups All-purpose Flour; 1/2 teaspoons Salt; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1 cup White Chocolate Chunks; 8 ounces, weight English Toffee Bits

Servings: persons

3/4 cups Biscoff Spread
3/4 cups Brown Sugar
3/4 cups Granulated Sugar
1/2 cups Butter, Softened
1 teaspoon Vanilla Extract
3 Tablespoons Milk
1 Egg
2-1/2 cups All-purpose Flour
1/2 teaspoons Salt
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1 cup White Chocolate Chunks
8 ounces, weight English Toffee Bits

1
Preheat your oven to 350 F.
2
Cream together the Biscoff spread, brown sugar, granulated sugar and butter in a large mixing bowl. Next, add the vanilla, milk, and egg; mix well to combine. Set aside.
3
In a separate bowl, sift together the flour, salt, baking powder and baking soda. Mix to combine this mixture, then combine it with the other mix.
4
Fold in the white chocolate chunks and toffee bits.
5
Prepare cookie sheets with parchment paper or use a Silpat mat.
6
Using a medium cookie scoop, drop 1-inch balls of dough onto the sheets and bake for about 9 minutes or until done. Do NOT overbake!
7
Allow cookies to cool on sheets for a few minutes before moving to wire racks to cool completely. Makes about 4 dozen cookies.

1062

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cups Biscoff Spread, 3/4 cups Brown Sugar, 3/4 cups Granulated Sugar, 1/2 cups Butter, Softened, and more.

Yes, Biscoff White Chocolate Toffee Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Biscoff White Chocolate Toffee Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions