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
- Cream together both sugars, the butter and the Speculoos cookie butter until light and fluffy.
- Add the eggs, vanilla extract, and salt and stir to combine.
- 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.
- Using the lowest speed of mixer, or by hand, stir in the Heath toffee bits.
- Refrigerate cookie dough at least one hour, preferably overnight.
- Preheat oven to 350 degrees, preferably on convection. Line two rimmed baking sheet pans with parchment paper.
- Using a large cookie scoop, spoon out portions of dough. Place onto sheet pans about 2-inches apart.
- Bake cookies for 11 minutes, rotating the baking pans halfway through, or until the edges are lightly browned.
- Allow cookies to sit on the baking pans for about 3-5 minutes, before moving to cooling rack to cool completely.
One Year Ago:
Two Years Ago:
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