Archive for March 28th, 2022

I know I can always count on my friend, Liz, over at That Skinny Chick Can Bake and I can tell you that this recipe did not disappoint! I must admit that I did find the Biscoff a wee bit odd (I can’t imagine smearing it on toast) but it did give the cookies a fabulous background flavour. I am sure glad that I initiated my freeze the cookies raw and bake as required to avoid overindulging because these cookies are very easy to overindulge. I had to make a couple of small alterations as well as turning the recipe into metric because that is how I like to bake. Thank you, Liz, for another wonderful addition to my cookie repertoire!

Liz’s Biscoff Cookies

For Liz’s original recipe, please click here.

Makes about 60 cookies, depending on size.


  • 400 g flour
  • 10 g baking soda
  • 5 g baking powder
  • 3 g salt
  • 215 g cup sugar
  • 115 g brown sugar
  • 300 g Biscoff Spread (crunchy or creamy)
  • 113 g shortening
  • 113 g butter
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 200 g Skor bits
  • 200 g dark Chocolate Chips


  1. Preheat oven to 350º. Line baking sheets with parchment.
  2. Using a mixer, combine sugar, brown sugar, Biscoff, shortening, and butter and mix until well combined. Add egg and vanilla and beat until well combined. 
  3. Mix in baking soda, baking powder, then salt. Mix in flour just till incorporated, then stir in toffee chunks.
  4. Roll about 1 1/2-2 tablespoons of dough into balls, then place on prepared pans, about 2 inches apart. Bake 12 to 14 minutes or until golden. Allow to cool completely on wire cooling racks.


  • These cookies freeze very well. Freeze before baking on a large sheet and then put them into a ziplock bag. Bake from frozen for 10 minutes in a preheated 350° F oven..

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