Biscoff Stuffed NYC Cookies!
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Gooey and giant Biscoff stuffed NYC Cookies with the most delicious chocolate chip cookie mix!!
Biscoff stuffed NYC cookies
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.
NYC cookies
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!
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.
Cookie dough
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!
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!
Biscoff
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.
You need to use a spread that freezes well such as Nutella, or crunchie spread for example. Anything really works, but something such as caramel won’t in the same way unfortunately.
HEAVEN!
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.
ENJOY!
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!
Ingredients
- 8 large spoonfuls Biscoff spread (about 30g each)
- 125 g unsalted butter
- 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
- These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
- You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch! Freeze with the frozen biscoff inside.
- Once baked, these will last for 4-5+ days!
- I use this dark chocolate in my baking!
- I use this milk chocolate in my baking!
- I use this white chocolate in my baking!
- If you want smaller versions - use my Biscoff stuffed cookie recipe!
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.
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
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
My cookies didn’t flatten, any ideas why?
Hey! This could be too hot an oven or if the cookie balls were rolled too tightly xx
This looks awesome! I’m gonna try it. Do you think i can use the air Fryer to bake The cookies?
Never tried it!
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
Thanks for sharing, these cookies look amazing 🙂
Thank you!xx
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
275 + 25 x
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
It just makes it harder to mould but it will be fine!
Hi Jane,
Mine are currently in the freezer (fully assembled) – how long to bake from frozen, or should I defrost first?
Thanks
After more than 1 hour in the freezer I would add maybe 1-2 minutes baking time x
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!!!
Hii! After! I hope you love them!x
How funny I asked about these the other day! Amazing as always! Can’t wait to bake these on the weekend! Thank you ❤️
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?
You need the total of flour to be 300g as mentioned on the post if you dont want them chocolate themed x
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) 🤣
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
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!
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.
Hiya – there’s notes on this on the post x
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!
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