Biscoff White Chocolate Toffee Cookies

• 3/4 cups Biscoff Spread
• 3/4 cups Brown Sugar
• 3/4 cups Granulated Sugar
• 1/2 cups Butter, Softened
• 1 teaspoon Vanilla Extract
• 3 Tablespoons Milk
• 1 Egg
• 2-1/2 cups All-purpose Flour
• 1/2 teaspoons Salt
• 1 teaspoon Baking Soda
• 1/2 teaspoons Baking Powder
• 1 cup White Chocolate Chunks
• 8 ounces, weight English Toffee Bits

1. Preheat your oven to 350 F.
2. Cream together the Biscoff spread, brown sugar, granulated sugar and butter in a large mixing bowl. Next, add the vanilla, milk, and egg; mix well to combine. Set aside.
3. In a separate bowl, sift together the flour, salt, baking powder and baking soda. Mix to combine this mixture, then combine it with the other mix.
4. Fold in the white chocolate chunks and toffee bits.
5. Prepare cookie sheets with parchment paper or use a Silpat mat.
6. Using a medium cookie scoop, drop 1-inch balls of dough onto the sheets and bake for about 9 minutes or until done. Do NOT overbake!
7. Allow cookies to cool on sheets for a few minutes before moving to wire racks to cool completely. Makes about 4 dozen cookies.

brown sugar, sugar, butter, vanilla, milk, egg, allpurpose, salt, baking soda, baking powder, white chocolate, toffee bits

Taken from tastykitchen.com/recipes/desserts/biscoff-white-chocolate-toffee-cookies/ (may not work)