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.

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Biscoff Crunch & Swirl Vanilla Bean Ice Cream

This might be the best ice cream I’ve ever made. In fact, it might be the best ice cream I’ve ever eaten!

I have always loved the crispy spice cookies that are served on airplanes- Biscoff “the airline cookie.” I have always had trouble remembering what they were called- and I actually never knew that you could buy them. Almost immediately after seeing a recipe for Biscoff Crunch Ice Cream on Annie’s Cooking Lab, I saw Biscoff cookies at Costco. Yay!

I adapted the original recipe by putting the Biscoff swirl and crunch in my favorite vanilla bean ice cream. The vanilla bean ice cream base recipe is from Food and Wine, contributed by Jeni Britton. The Biscoff swirl and crunch recipe is from Annie’s Cooking Lab. FABULOUS.

Yield: About 3 1/2 cups

For the Vanilla Bean Ice Cream:
  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 1/2 ounces cream cheese, softened (3 tablespoons)
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 1 1/2 tablespoons light corn syrup
  • 1 vanilla bean, split and seeds scraped (see Note)
  • 1/8 teaspoon kosher salt

For the Biscoff Crunch and Swirl:

  • 3/4 package Biscoff Cookies (about 25 cookies), crumbled
  • 1/2 cup (120g) creamy Biscoff Spread
  • 1/2 cup heavy whipping cream
  • 2 tbl. light corn syrup

To Make the Biscoff Swirl:

  1. Scoop the Biscoff Spread into small saucepan and place over medium-low heat. Add the cream and corn syrup and stir until combined.
  2. Cover and refrigerate for several hours.

To Make the Vanilla Bean Ice Cream Base:

  1. Fill a large bowl with ice water.
  2. In a small bowl, mix 2 tablespoons of the milk with the cornstarch.
  3. In another large bowl, whisk the cream cheese until smooth. (I used a stainless steel bowl.)
  4. In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds.
  5. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes.
  6. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
  7. Gradually whisk the hot milk mixture into the cream cheese until smooth.
  8. Whisk in the salt.
  9. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
  10. Strain the ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions.

To Incorporate the Crunch and Swirl:

  1. Once the ice cream is chilled, stir in the Biscoff cookie pieces.
  2. Place a spoonful of ice cream in a glass loaf pan or plastic container, spread some of the Biscoff swirl mixture over the top.
  3. Repeat the layers, finishing with ice cream on top.
  4. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid or cover with additional plastic wrap.
  5. Freeze the ice cream until firm, about 4 hours, preferably overnight.

Note: 1 tablespoon of Nielsen-Massey vanilla bean paste can be substituted for the split vanilla bean.

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