Speculoos-Toffee Cookies

These were a perfect choice for a Father’s Day dessert for my husband. Two of his absolute favorite flavors combined in a crispy on the outside- chewy on the inside cookie. Their flavor was reminiscent of Pepperidge Farm “Bordeaux” cookies- a childhood favorite of my husband’s and mine. Delicious!

This recipe was adapted from Food.com, via Jess @ Cooking is my Sport. I made them slightly smaller and used Trader Joe’s chunky Speculoos cookie butter. They would also be insanely delicious as a cookie-wich!

Yield: 4 dozen 3 1/2-inch cookies

• 1 cup light brown sugar, firmly packed
• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 1 cup creamy or chunky Speculoos cookie butter (I used Trader Joe’s)
• 2 large eggs
• 1 T vanilla extract
• 1/2 tsp coarse salt
• 2 3/4 cups all-purpose flour
• 2 1/2 teaspoons baking soda
• 2 1/2 teaspoons cornstarch
• 3/4 cup Heath toffee bits

1. Cream together both sugars, the butter and the Speculoos cookie butter until light and fluffy.
2. Add the eggs, vanilla extract, and salt and stir to combine.
3. In separate bowl, mix the flour, baking soda, and corn starch together with whisk until well combined. Slowly add it to the wet mixture, mixing until well incorporated.
4. Using the lowest speed of mixer, or by hand, stir in the Heath toffee bits.
5. Refrigerate cookie dough at least one hour, preferably overnight.
6. Preheat oven to 350 degrees, preferably on convection. Line two rimmed baking sheet pans with parchment paper.
7. Using a large cookie scoop, spoon out portions of dough. Place onto sheet pans about 2-inches apart.
8. Bake cookies for 11 minutes, rotating the baking pans halfway through, or until the edges are lightly browned.
9. Allow cookies to sit on the baking pans for about 3-5 minutes, before moving to cooling rack to cool completely.

One Year Ago:

• Vanilla Rose Cake
• Fourth of July S’mores Bars with Marshmallow Meringue

Two Years Ago:

• Brownie Ice Cream Sandwiches
• Perfect Oatmeal Raisin Cookies
• Mini “M&M” Cookies

Three Years Ago:

• Father’s Day Double Cookie Dough Ice Cream
• Sour Cream Sugar Cookies with Vanilla Bean-Infused Turbinado Sugar
• Giant Chocolate Chip-Oatmeal Cookie Ice Cream Sandwiches

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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