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!
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J x
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Hi Jane, could I use digestive biscuits instead of the chopped biscoff? We live miles from a large supermarket so not easy to get!
Hiya! Yes this should be fine – just may take away from the flavour slightly! Hope this helps! x
Hiya!! I dont have cocoa powder should i replace it with flour? Thank you! xx
Hiya! Unfortunately this is not a straight swap – but use 300g flour in total! Hope this helps! x
Hi Jane,
When do you add the biscoff biscuit on top? Is it in last few mins on baking like the Terrys chocolate Orange cookies?
Thanks!
Amy
Hiya! No – I just squish them on top as I take them out of the oven! Hope this helps! x
Yummy
Hi Jane,
I am struggling to find the original Lotus Biscoff biscuits to put in this recipe. The supermarkets I have tried only seem to have sandwich version with chocolate or biscoff sandwiched in the middle. Can I use these or will the cream inside them mess the recipe up? I was also planning on making your biscoff brownies too and will have the same problem? I did find one one packet in my cupboard but that won’t be enough to make both recipes, so is another option to just use less chopped up biscuit across both?
Thank you!
🙂
Hey! I have found the same issue when trying to find the biscuits! The sandwich ones will work fine (they’re similar to Oreo biscuits and they work well in my Oreo NYC Cookie recipe!) x
I forgot to add the white chocolate! So my cookie dough is less than it should be. I have about 110g per ball without the biscoff spread. Will this ruin the bake?
Hiya! This just means they will be slightly less goey but they will still be delicious! Hope this helps! x
My cookies didn’t flatten either sadly.
Love this recipe and can’t wait to make these again, I would flatten the dough and form a lovely circle next time.
Will freeze some for over xmas too
These were delicious. I just have a very stupid question, how does one stick the biscuit on top? Should I be using some biscoff as a glue…?
when your cookie is out of the oven, gently lay the biscuit on top and press super gently. The heat will act like a glue.
Jane, Do you ever do the recipes with AGA instructions?
These have been a HUGE hit with those that have tried them!
Unfortunately I won’t get to taste test for myself for another couple of weeks, which is killing me!
I found with my oven that 13mins on 170-180C from completely frozen was perfect however I did have to flatten them out mid way.
Thanks a lot! 😁
Hi Jane! Just curious, how come this recipe uses all light brown sugar as opposed to your other NYC cookie recipes that use a mixture of light brown and granulated?
OBSESSED with your NYC recipes at the moment!
Because it gives a more caramel flavour and fits with the recipe x
Hey just wondering could I fill these with carnation caramel frozen instead of biscoff and would I be able to use your Nutella cookie recipe with carnation caramel
Hello! Nope unfortunately caramel like that does not freeze, have a look at my caramel cookie cups for that!xx
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.
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!
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
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
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
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 💜
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!