About two years ago, I was introduced to Biscoff Spread. Let me clarify that…I became obsessed, stalkerish, and strung-out on the stuff! The way those students at Columbia feel about Nutella, I feel about Biscoff. Having been on the Biscoff bandwagon for over two years, I’m just now getting around to using it in a recipe. I decided to add it to my basic chocolate chip dough and add chopped toffee bars and pecans. Believe me, my Biscoff Toffee Pecan Cookies were worth the wait!
The recipe that I’m posting, is made in a food processor. Making the dough is much quicker that the traditional method. Because you’re using cold butter and egg, you don’t have to refrigerate the dough for better better baking results. Not interested in the food processor method? No problem…Just soften your butter and follow the steps of your favorite chocolate chip cookie recipe, adding the Biscoff after creaming the sugars and butter.
|Yeah, this is about the best looking cookie dough I’ve ever made…I could have just pulled out a spoon and called it a day!|
Biscoff Toffee Pecan Cookies
Makes 2 dozen
1 stick unsalted butter, cold and cut into small cubes
1/2 cup Biscoff, (You can also use Trader Joes Speculoos Cookie Butter)
1/2 cup brown sugar, firmly packed
1/4 cup sugar
1 egg, cold
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 chocolate covered toffee bars, roughly chopped(I used Heath bars)
1/2 cup chopped pecans
Place flour, sugars, baking soda, and salt into a food processor and pulse to combine. Add butter and Biscoff, and pulse until crumbly. Add egg and vanilla extract, pulse until mixture forms a ball of dough and no streaks of egg remain. Transfer to a bowl, and use a large spoon to cut toffee pieces and nuts into the dough.
Preheat oven to 325 degrees. Scoop a tablespoon of cookie dough and roll into a ball before placing on a lined baking sheet, 2 inches apart. Bake for 9 minutes, allow 3-5 minutes before transferring to a cooling rack.