In a large mixing bowl, beat the cream cheese, butter, Biscoff, and vanilla until fluffy and well combined.
Add the powdered sugar and brown sugar and beat until completely mixed .
Stir in the chocolate chips and toffee. Cover and refrigerate 1-2 hours to allow flavors to blend.
Shape mixture into 1 1/2 inch - 2 inch mini cheese balls and roll in chopped pecans, completely covering the outside. Store in refrigerator until ready to serve.
When ready, add a toothpick to each mini cheese ball and serve along with pretzels, graham crackers, or apple slices for dipping. Makes about 18 mini cheese balls.