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Biscoff Stuffed NYC Cookies!

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Gooey and giant Biscoff stuffed NYC Cookies with the most delicious chocolate chip cookie mix!! 

So yes… I did it. I merged two of my epic cookie recipes into one because YOU ALL KEEP ASKING FOR IT! I thought I would get this out of the way because long time blog readers will see the similarities. 

So.. I have had a biscoff stuffed cookie recipe on my blog for a while now, and it is one of my favourites! How can it not be?! It is a cookie, stuffed with a gooey biscoff centre… you can’t go wrong. 

I have also been posting more and more NYC style cookies because I just cannot resist them.. and I know you all love them too! These beauties are a copy of my Triple Chocolate NYC Cookies

I decided to use the same base cookie as I personally adore the double/triple chocolate flavours with the biscoff. You can make them plain or vanilla however by using 300g plain flour total! 

As the same with my other NYC Cookies, you can also substitute the plain flour for self raising flour! If you use self raising flour, you remove the baking powder as well… but you keep the bicarbonate of soda as they are different things. 

For this particular one I didn’t use the cornflour, but you can also use that too! You can substitute 25g of the flour for cornflour – and it creates a dreamy lovely texture. It makes the cookie softer, and is worth the effort I promise! 

I used the smooth biscoff spread as I buy large tubs of the stuff, but you can use the crunchy one! You can also substitute it for other spreads that freeze well such as Nutella, or crunchie spread for example. Anything really works, but something such as caramel won’t in the same way unfortunately. 

As you can see from the photos, if you eat the cookie warm still or heat it up again it becomes ABSOLUTE HEAVEN! These are giant NYC cookies though as the name suggests… so it’s a lot of cookie to eat in one go I will say now haha!

The reason I call these and my other NYC Cookies… NYC Cookies.. is because they are based on the style of a cookie from New York City cookie. They are designed to be huge, they are designed to be larger than your normal cookie, and chunky and delicious. More than your average. 

I hope you all love this recipe as much as I do – and apologies for the similarities.. I just want to give you what you want! X

Biscoff Stuffed NYC Cookies!

Gooey and giant Biscoff stuffed NYC Cookies with the most delicious chocolate chip cookie mix!! 
5 from 4 votes
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: Biscoff, chocolate chip
Prep Time: 1 hour 20 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour
Total Time: 2 hours 32 minutes
Servings: 8 Cookies
Author: Jane's Patisserie

Ingredients

  • 8 large spoonfuls Biscoff spread (about 30g each)
  • 125 g Unsalted butter/stork
  • 175 g Light brown soft sugar
  • 1 Large/Medium Egg
  • 1 tsp Vanilla extract (optional!)
  • 250 g Plain flour
  • 35 g Cocoa powder
  • 1 + 1/2 tsp Baking powder
  • 1/2 tsp Bicarbonate of soda
  • 1/2 tsp Sea salt
  • 100 g White chocolate chips (or chopped chocolate)
  • 100 g Milk/Dark chocolate chips (or chopped chocolate)
  • 150 g Biscoff biscuits (chopped)

Instructions

  • Portion the biscoff spread, and freeze for at least an hour (can easily be left over night).
  • Add the butter and sugar to a bowl and beat until creamy - I use my stand mixer with the beater attachment,
  • Add in the egg, and beat again. If using the vanilla, add it in now as well!
  • Add in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!
  • Add in the chocolate chips and chopped biscoff biscuits and mix until they're distributed well!
  • Weigh the cookies out into eight cookies - they're about 120g each!
  • Carefully flatten each cookie ball and add a frozen lump of biscoff into the middle.
  • Make sure to wrap the cookie dough around the frozen biscoff well.
  • Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
  • Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
  • Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
  • Bake the cookies in the oven for 11-13 minutes. I don't personally flatten the cookies, as they flatten enough during baking (especially because of the biscoff in the middle)
  • Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
  • ENJOY!

Notes

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

34 Comments

  • Kimberley Hayter
    May 4, 2021 at 3:50 pm

    5 stars
    Amazing recipe, made these for the first time today and they are heavenly. I love all your recipes and the blog posts are really helpful on tips and adaptations. i think i will be making these a lot more.

    Reply
  • Lizzy Andrews
    April 30, 2021 at 2:21 pm

    Hi Jane, is it possible to make these dairy free/vegan by substitute the egg for dairy free milk like in your vegan chocolate chip cookies recipe? (Along with the chocolate etc) thanks!

    Reply
    • Jane's Patisserie
      May 6, 2021 at 1:54 pm

      Hey, yes you can do but if the mixture gets softer add a bit more flour so it is easier to coat the biscoff spread xx

  • Amy
    April 20, 2021 at 10:13 am

    Hi Jane,

    Please can you help me understand between spread vs butter in these recipes.

    1) Is baking spread (any supermarket baking spread) the same as stork?
    2) I gather unsalted butter should be used for brownies and spread for cakes – what about cookies can i use a spread here (possibly not stork) ?

    The reason for my my questions is because baking spread is considerably cheaper so if it gives the same result I want to use it where I can.

    Many thanks in advance 🙂

    Amy

    Reply
    • Jane's Patisserie
      April 26, 2021 at 2:25 pm

      Hey, no some of them are a lot softer than stork, I personally only use stork. The only thing you cannot use baking spread for is buttercream as it will not work xx

  • Zoe Scott
    April 12, 2021 at 4:45 pm

    5 stars
    As soon as I saw this recipe I knew I had to try it and it definitely didn’t disappoint!
    Amazing combination already frozen some biscoff spread balls ready for a few more batches 💜

    Reply
  • karen
    April 12, 2021 at 12:55 pm

    Amazing!!! However, your not doing my waistline any good Jane, lol!! All my friends and family love these and I’ll be making some more for my friends birthday next week!

    Reply
  • Caroline Littleboy
    April 10, 2021 at 9:09 am

    5 stars
    Oh my days these where LUSH!!!!
    I used the last of my Nielsen-Massey Vanilla Extract in this recipe, please can I ask what vanilla extract you can use (I think we use the same one) and where do you buy yours from…. Its so expensive and the shops only do small bottles.
    Many thanks
    Caroline

    Reply
    • Jane's Patisserie
      April 13, 2021 at 1:05 pm

      Hey!! Haha thank you so much! I buy Nielson-Massey too and get it from the supermarket but yes it is unfortunately very expensive xx

  • Jess
    April 8, 2021 at 1:08 pm

    My cookies didn’t flatten, any ideas why?

    Reply
    • Jane's Patisserie
      April 9, 2021 at 11:33 am

      Hey! This could be too hot an oven or if the cookie balls were rolled too tightly xx

  • Fátima
    April 3, 2021 at 5:15 am

    This looks awesome! I’m gonna try it. Do you think i can use the air Fryer to bake The cookies?

    Reply
  • Holly
    March 31, 2021 at 11:10 am

    Hi Jane,
    Would it matter if I put the Biscoff in the freezer and then the cookie dough in the fridge and add the ball of Biscoff into the dough before I put it in the oven? Xxx

    Reply
  • Nic | Nic's Adventures & Bakes
    March 30, 2021 at 9:11 pm

    Thanks for sharing, these cookies look amazing 🙂

    Reply
    • Jane's Patisserie
      April 1, 2021 at 10:47 am

      Thank you!xx

  • Carol
    March 29, 2021 at 2:47 pm

    Hi Jane if I want to omit cocoa powder but add cornflour is it 275g flour and 25g cornflour or is it still 300g plus 25g cornflour. Thanks x

    Reply
  • Holly
    March 27, 2021 at 3:54 pm

    Would it matter if you put the Biscoff into the dough after they’ve been in the fridge for over an hour? I forgot to add it and then put them into the fridge xx

    Reply
    • Jane's Patisserie
      April 3, 2021 at 10:22 pm

      It just makes it harder to mould but it will be fine!

  • Liz Hartney
    March 27, 2021 at 12:21 pm

    Hi Jane,
    Mine are currently in the freezer (fully assembled) – how long to bake from frozen, or should I defrost first?

    Thanks

    Reply
    • Jane's Patisserie
      March 27, 2021 at 2:51 pm

      After more than 1 hour in the freezer I would add maybe 1-2 minutes baking time x

  • Alexandra Lewis
    March 26, 2021 at 9:43 am

    Hi is it best to add the Biscoff biscuit on top of the cookie once it comes out of the oven and is cooling on the tray or before?
    Sooo excited to make these tomorrow!!!

    Reply
    • Jane's Patisserie
      March 26, 2021 at 12:53 pm

      Hii! After! I hope you love them!x

  • Holly
    March 22, 2021 at 11:57 am

    How funny I asked about these the other day! Amazing as always! Can’t wait to bake these on the weekend! Thank you ❤️

    Reply
  • Else
    March 21, 2021 at 9:10 pm

    Can I make it without the coca powder I know it’s meant to be brown but i wanted to try this without it. Shall i add 35g flour more to make up for the coco powder? Also what makes cookies dry?

    Reply
    • Jane's Patisserie
      March 22, 2021 at 3:54 pm

      You need the total of flour to be 300g as mentioned on the post if you dont want them chocolate themed x

  • Sarah
    March 21, 2021 at 8:10 pm

    My cookies have 3 minutes left and they are still in balls! Maybe I chilled them for too long? Left them in the fridge for almost 2 hours. Will I need to bake for longer!
    (Yes I had to make these as soon as I seen them) 🤣

    Reply
    • Jane's Patisserie
      March 22, 2021 at 3:56 pm

      It can be because they were rolled too tightly, or your oven is too hot – its worth lowering the temp of the oven next time and see if that helps x

  • Laraine Atkinson
    March 21, 2021 at 3:17 pm

    5 stars
    A massive thank you! I’ve searched for the last 2 years for a cookie recipe that holds its shape whilst remaining thick and gooey. I’ve printed off all of you NYC cookie recipes. Just made mini egg cookies and gingerbread ones. They are perfect! Not sure they will last…meant to be for school snacks for my kids! Thanks again, these will be baked at least twice a week!

    Reply
  • Hannah
    March 21, 2021 at 12:48 pm

    Hi Jane, these look incredible, can’t wait to try. Bit of a silly question but just wondering, like your chocolate chip nyc cookies, does the addition of cornflour work for any of your nyc cookie recipes? I’m guessing it does but just wanted to check. Thank you.

    Reply
    • Jane's Patisserie
      March 22, 2021 at 4:19 pm

      Hiya – there’s notes on this on the post x

  • Leanne
    March 21, 2021 at 9:12 am

    If I wanted the cookies to be normal milk chocolate rather than double choc can I just take out the cocoa or does it need substituting so the cookies stag the same consistency?
    Live for your recipes!

    Reply
    • Jane's Patisserie
      March 27, 2021 at 11:36 am

      Hiya! I have mentioned how to make these plain on the blog post so feel free to check out my advice there! Thank you so much i’m glad you love them x

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