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Giant chunky bakewell NYC cookies stuffed with almond flakes, white chocolate chips and glacé cherries! 

Let’s be honest now… It wasn’t going to be long until I did another NYC Cookie recipe… I just can’t help it! I am obsessed and I love them so so much! Also, they seem to be your guys favourites at the moment too so it would be rude not to! 

I have had endless requests for different flavours of cookies and I cannot blame you. You can basically create most flavours from the ones that are already on my blog, but I love to offer inspiration… such as with these Bakewell NYC Cookies. 

Bakewell NYC cookies

The marriage of a vanilla and almond cookie dough, stuffed with white chocolate chips, toasted flaked almonds, and chopped glacé cherries is just SO GOOD. It may sound odd, but if you like the Bakewell theme you will love these! 

I wanted to stick to a ‘plain’ base for the cookie dough as I thought it would work much better compared to a chocolate based cookie dough, and I am so glad I did. You can see from the photos how good they look with the cookie dough lightly golden from the baking process! 


For the flavour of the dough, I used the same base as my NYC Chocolate Chip Cookies because I just would never change it, but with the addition of almond extract. I still used the vanilla extract as I love it as well though! The flavourings are optional however.

I used my favourite white chocolate chips in this recipe as they are so easy to use. You can just chuck them and go! They are larger than supermarket bought chocolate chips which I love, but so much easier than chopping up a bar of chocolate. You can use anything like that though – its just easier for me as I bulk buy!

Bakewell flavour

I decided to get the Bakewell flavour through using some toasted flaked almonds and some glacé cherries. I went for toasted flaked almond as I am utterly obsessed with them and have them in my cupboard all the time!

You can easily toast your own flaked almonds by adding them to a dry fry pan, and heating on a medium heat whilst stirring until they start to brown! At first it will take ages, but then they will suddenly colour up to a lovely golden colour! You can also just use chopped almonds if you want! 

Cherries and cornflour

I used glacé cherries compared to real cherries as I didn’t want too much extra added moisture… but I wanted some thing cherry like. I did also use cherries over a different fruit as again I didn’t want added moisture! They also made the cookies look really pretty.

I used the cornflour in these cookies because it makes them SO MUCH BETTER. It is worth buying cornflour for your baking because I use it in nearly all of my cookie recipes and it creates the best texture ever. Softer, better and epic. If you want to leave it out though you can use 25g more flour.


As always with my NYC Cookies I make 8 large and giant cookies out of the batch.. as that is the entire point of the cookies.

They are designed to be massive and chunky and much more than a regular cookie! You can make smaller ones as mentioned in the notes of the recipe.

Flour and sugar 

You can use self raising flour in place of the plain flour and baking powder, but you do need to use the bicarbonate of soda still.

I also recommend using a mixture of the light brown soft sugar and white granulated sugar for best results! You can use all of one, or all of the other… but please stick to them if you can! 

Freezing option

Also, you can freeze the raw cookie dough easily, and bake from frozen if you don’t want to bake the entire batch!

If you are baking straight from frozen after some time, I usually bake for the same 12-14 minutes, at the same temp, but an extra couple minutes won’t hurt! Enjoy! 

Bakewell NYC Cookies!

Giant chunky Bakewell NYC Cookies stuffed with almond flakes, white chocolate chips and glacé cherries!
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: Bakewell, chocolate chip
Prep Time: 20 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour
Total Time: 1 hour 32 minutes
Servings: 8 Cookies
Author: Jane's Patisserie


  • 125 g unsalted butter
  • 100 g light brown sugar
  • 75 g white granulated sugar
  • 1 large/medium egg
  • 1 tsp vanilla extract (optional)
  • 1 tsp almond extract
  • 275 g plain flour
  • 1 tbsp cornflour
  • 1 + 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp sea salt
  • 150 g white chocolate chips
  • 50 g flaked almonds (I use toasted)
  • 100 g glacé cherries (chopped)


  • Add the unsalted butter and sugars to a bowl and beat until creamy.
  • Add in the egg, and beat again. Add the vanilla and almond extracts and mix in as well.
  • Add in the plain flour, cornflour, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!
  • Add in the chocolate chips, flaked almonds, and chopped glacé cherries and beat until they are distributed well!
  • Weigh your cookies out into eight cookie dough balls - they're about 120g each!
  • 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 180ºC Fan, or 200ºC regular! If your oven runs hot, go for 160ºC-170ºC.
  • 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 12-14 minutes - Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
  • ENJOY!


  • 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! 
  • Once baked, these will last for 4-5+ days!
  • You can use chocolate bars chopped up instead of chocolate chips, just make sure the chunks aren't too big!
  • I used flaked almonds but you can use chopped almonds as well.
  • I use this white chocolate in my baking!
  • If you can't access one of the sugars, use all of the other one - i.e. all granulated, or all light brown sugar. Using other sugars can change the texture. 
  • If you want to make smaller cookies (60g) - they take about 9 minutes to bake! 


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.


  1. Esther Houghton on March 7, 2024 at 10:17 pm

    I absolutely love almonds ,would this recipe work by omitting the cornflour and say 25g of plain and add 50g of ground almonds instead ?

  2. Heather on February 5, 2024 at 3:54 pm

    I love these! I need to bake these about a week before they’ll be eaten (for a gift). Do they last that long? If not, can they be frozen after baking?

    • Jane's Patisserie on February 11, 2024 at 2:13 pm

      They won’t be their best after a week to be honesty, but they can be frozen x

  3. Deb Howell on February 2, 2024 at 3:17 pm

    5 stars
    My biggest mistake was making these and taking some to my parents house. Now my dad calls me weekly to ask if I’m making more. Delicious thank you

  4. Benjamin on August 1, 2023 at 5:53 pm

    5 stars
    Could I substitute the chocolate for anything else? I have friends who love cherry bakewell but despise white chocolate, tia

    • Jane's Patisserie on August 12, 2023 at 12:16 pm

      You can use other chocolates, or maybe more/other nuts?

  5. Nicole on July 30, 2023 at 12:37 am

    5 stars
    Absolutely banging cookie. I’ve made these 3 times already and everyone who’s tried them has loved them!
    Thank you 🙏🏻

  6. Sam jones on May 25, 2023 at 11:20 am

    Hi, I LOVE ALL your recipies. I’m not keen on glace cherries but love the marachino cocktail cherries, could i use them instead?
    Thanks x

  7. Hayley Mahoney on May 20, 2023 at 1:18 pm

    An you make these in an airfryer

  8. Lisa on May 13, 2023 at 4:26 am

    4 stars
    I had to squish mine down too. I think next time I’ll flatten out a bit before I put them in the freezer, and I might reduce the almond extract a bit. I substituted Wilton sprinkles and crushed golden Oreos for the cherries and almonds. 👌

  9. Evette Newton on February 16, 2023 at 12:34 pm

    Hi there, would it be possible to do these in an airfryer as in your choc chip airfryer cookies which are so delicious by the way 😋😋 & if so would you still need to chill the dough.
    Thanks x

    • Jane's Patisserie on February 17, 2023 at 11:09 am

      Hiya! Yes this should be fine and yes I would still chill the dough! Hope this helps! x

  10. Demi on August 10, 2022 at 3:26 pm

    5 stars
    These are the best cookies I have ever made! I made them for my family one weekend and they went so fast that I had to make some more for my Husbands family to visit the following day!
    The second time I added extra cherries- so so yummy!

  11. Shannon on August 1, 2022 at 4:32 pm

    5 stars
    Amazing recipe, absolutely love these cookies. I also add in cubes of Marzipan . Thank you so much for your blog/ website, so many incredible recipes. Recommend 100% .

  12. Pat Wadsworth on May 14, 2022 at 7:22 pm

    Today I made your Bakewell Cookie Bars traybake from your Jane’s Patisserie book. Easy to make although they could have done with more than 22 mins in my fan oven. But I found them soooo sweet, is it right or a typo? 55g white sugar + 135g brown sugar + 200g white choc was way too sweet. I’ll adjust the recipe next time because the texture & flavour was superb xx PS love the book

  13. Chester on April 6, 2022 at 9:03 pm

    5 stars
    I absolutely love baking these, they are one of my favourites. I have been struggling with my health over the past year or so, and baking for me is a massive therapy tool, this recipe is just so incredible. I bake cookies as a gift to the staff at my favourite store, and the bakewells are the most popular request. I have even used this recipe as a very resourceful base for trying out new ideas. Love love your website and recipes

  14. Hannah on February 10, 2022 at 11:00 am

    Hi Jane,
    Love you’re cookie recipes, just wondering if you would consider doing one with coffee and nuts?

  15. Katie Finlayson on January 6, 2022 at 1:57 pm

    Really want to make these but I was wondering if I could I use 50g of ground almond instead of the flaked almonds?

    • Jane's Patisserie on January 6, 2022 at 3:40 pm

      Hiya! I personally have not tested this myself, however it is definitely worth a try! Let me know! x

  16. Traci on December 19, 2021 at 12:25 am

    Hi! I’m trying to figure out if Corn flour is the same as Cornstarch (in the US) Or is corn flour more like a flour one might make tortillas from? I googled it & some say yes, it’s the same as cornstarch & some answers say no. Help?

    • Jane's Patisserie on December 20, 2021 at 9:38 am

      Hiya! Yes it is they are the same thing. Hope this helps, enjoy! x

  17. Elsa on November 14, 2021 at 10:24 pm

    Hi , could I substitute some of the flour for ground almonds as I have loads to use up

    • Jane's Patisserie on November 15, 2021 at 11:39 am

      Hiya! Sadly not – this will not work! Hope this helps x

    • Bela on November 17, 2022 at 9:04 pm

      I’ve substituted a portion of the flour for ground almonds and it worked perfectly…

  18. Carol on October 30, 2021 at 9:56 am

    I’m going to make these but I hate glacé cherries, what should I use instead?

  19. Rachel on October 25, 2021 at 10:25 am

    5 stars
    I’m not sure what I am doing wrong but my cookies just stay as balls and don’t spread at all! I have cooked them twice now, the first time putting them in the freezer for half and hour and the second time in the fridge for an hour. They are very tasty though!

    • Siana Lawrence on December 3, 2021 at 6:08 pm

      have you tried squashing them down a bit before baking?

    • Claire Hyland on July 15, 2022 at 12:34 pm

      Mine looked the same so I just took the back end of a spoon and pushed down a little so they spread a bit better x just depends on the butter used.

    • Kelly on December 19, 2022 at 8:12 pm

      When you ball them up, don’t squish into a firm ball. Just lightly squash and then as the butter melts, the cookies will flatten

  20. Melinda Gordon on September 6, 2021 at 6:34 pm

    Is there a substitute for the corn flour? I hate to buy it just for a tablespoon. 🙁

    • Court on September 27, 2021 at 3:53 pm

      She says you can use 25g extra of plain flour, but you’ll get more tender results using cornflour! Plus it’s always a good thing to have in the house!

  21. Livvy on August 21, 2021 at 10:42 am

    They are amazing 🤤
    Do you know roughly how many calories is in one of these?
    I made them last night and they are delicious, made smaller cookies (about 20) from the same amount of mixture.

  22. Rebekah on August 14, 2021 at 1:52 pm

    5 stars
    Omg these are absolutely amazing! Flavour, texture and so simple to make. I will defo be doing them again , they’ve been demolished !!!

    • Jane's Patisserie on August 16, 2021 at 12:42 pm

      Awh thank you so much! Hahah I don’t blame you they get demolished in my household too!x

  23. Catherine on July 18, 2021 at 11:27 am

    Could you use dried sour cherries in these?

  24. Damon Roberts on May 30, 2021 at 8:05 am

    5 stars
    I’ve made these 4 times now and still can’t get over how good they taste! 🤤

  25. Tesni williams on May 29, 2021 at 8:29 am

    5 stars
    Best cookies I’ve ever made they were delicious. Normally when I make cookies they just go flat like pancakes, but these were perfect

  26. Hayzel Brathwaite on May 28, 2021 at 10:58 am

    5 stars
    I am so glad that I tried this recipe. It’s an easy bake and absolutely delicious. Everybody loves them. It’s a keeper.

  27. Gillian Pidler on May 10, 2021 at 6:03 pm

    5 stars
    I made a double batch of these last week so I could send some some over to my kids. They went down really well there but hubby, who doesn’t have a sweet tooth has just come in the living room, scooped up the tin & left the room hugging it close! Definitely a winner of a recipe & am hoping it’s in the book! These will be made often & I’ll have to make some for my neighbours. Absolutely delicious.

  28. Gillian Pidler on May 10, 2021 at 6:02 pm

    4 stars
    I made a double batch of these last week so I could send some some over to my kids. They went down really well there but hubby, who doesn’t have a sweet tooth has just come in the living room, scooped up the tin & left the room hugging it close! Definitely a winner of a recipe & am hoping it’s in the book! These will be made often & I’ll have to make some for my neighbours. Delicious.

    • Gillian Pidler on May 10, 2021 at 6:05 pm

      5 stars
      For some reason it took off a star & these are definitely a 5 star!

  29. Jo on May 10, 2021 at 11:51 am

    4 stars
    I have made these twice now. The first time was “to the letter” as Superintendent Hastings would say but I needed more almondy-ness (of course it’s a word!). So for my second bake, I only put 100g of chocolate and put in 50g of grated marzipan. I also made them half the size and they were amazing. I think I’ll add more cherries next time……

    Will definitely make them again

    • Lorraine on May 19, 2021 at 6:00 pm

      5 stars
      Jo, i also thought they needed more almondy flavour, I’ve made these a couple of times, I’ve even made gluten free versions, but i absolutely love your idea of adding marzipan, less white choc in, and drizzling them with white choc, thats my bake for this week sorted, i make and freeze in advance, happy days,

      Love these

  30. Laura on May 8, 2021 at 3:32 pm

    5 stars
    Am I doing something wrong? This is my second cookie recipe of yours I’ve made and the cookie dough is all sticky 😩 I just couldn’t roll it in my hands in the end as it just stuck to them. They still taste amazing 😍 the only thing I different on this one was leave out the almonds as I’m not a fan but apart from that I followed what you put!

    • Jane's Patisserie on May 15, 2021 at 9:42 am

      Hiya! The almonds can sometimes soak up some liquid so it might be better to add in some more flour and see if that helps reduce the stickiness if that makes sense?x

    • Sophie on March 9, 2022 at 9:30 pm

      Hi, I only have jarred ‘cocktail cherries’ would these work do you think?

    • Jane's Patisserie on March 11, 2022 at 1:01 pm

      Hiya! They should likely work, providing you drain all of the liquid off! Hope this helps! x

  31. Monica on May 7, 2021 at 1:48 pm

    5 stars
    These are amazing 😋 I made these the day you posted the recipe. I’ve never seen cookies go so fast 😂 these are now my favourite. Not good for my diet but we all need a treat every now and then 😁 I recommend your recipes to everyone

  32. Sophie on May 7, 2021 at 10:50 am

    5 stars
    I made these the other day for my partner because be loves bakewells. Oh my goodness, they were amazing, my partner took them to work and I had to make another batch because everyone wanted to try them !

  33. Nic | Nic's Adventures & Bakes on May 7, 2021 at 10:14 am

    5 stars
    Thanks for sharing these cookies look lovely 🙂

  34. Nic Smith on May 6, 2021 at 8:19 pm

    5 stars
    II’ve made these twice already, I absolutely love bakewell so the 2nd time I dropped the chocolate and increased the almonds and cherries and doubled the almond extract and dropped the vanilla. I used an ice cream scoop so made 12 so they were a medium size. Fab recipe perfectly squidgy in the middle and a crunch on the outside and done so well that it’s easy to adapt.

    • Sophie on May 7, 2021 at 10:52 am

      How did they turn out when you modified them? My partner absolutely loves bakewells, did it give it more of a bakewell-y taste? X

  35. Zoe Comerford on May 5, 2021 at 12:50 pm

    5 stars
    Another amazing recipe which has made absolutely faultless cookies! They taste amazing if I do say so myself 😄

  36. Ameila Strantan on May 4, 2021 at 1:04 am

    Hi Jane,

    Thank you for this recipe. I am wondering if perhaps I substitute the glacé cherries for jam if that would work.

    • Jane's Patisserie on May 5, 2021 at 7:44 pm

      It won’t unfortunately – it would add too much moisture!

    • Charlotte on July 10, 2021 at 11:39 am

      I have actually made these cookies with jam and Cherries and they were fab! The consistency was just perfect! I added 50g of jam and it seemed to work. I’m no chef or anything but they seemed to work 😬 These are honestly the best cookies I have ever tried and will be making these many more times!!

  37. Corrie on May 2, 2021 at 10:11 pm

    Hi… please remind me… what is the difference in baking powder and bicarbonate of soda? Why do we need to use both?

    • Jane's Patisserie on May 5, 2021 at 7:48 pm

      They are two different types of raising agents that react to different ingredients, and also have different strengths. x

  38. Carol Chapman on May 2, 2021 at 12:31 pm

    I made these yesterday OMG amazing all my family loved them thankyou for the recipe x

  39. Jane Evans on May 2, 2021 at 8:41 am

    Hi Jane!

    Could I substitute flaked almonds with ground almonds? Same quantity?



    • Jane's Patisserie on May 5, 2021 at 7:50 pm

      Personally I wouldn’t as that would mix into the dough too much x

  40. Rachael Garnett on May 2, 2021 at 12:39 am

    OMG! These sound amazing and I will bake today for the family, however, I’m following the Keto diet. Do you think they would work if I substitute with almond flour and the sugars?

    • Jane's Patisserie on May 5, 2021 at 7:50 pm

      I have no idea – changing the dough will change the cookies too much x

  41. Bijal Patel on May 1, 2021 at 10:54 pm

    Can’t wait to try this but can I swap the glacé cherries out for say raspberries/Rasberry jam? I’m not a fan of glacé cherries!

    • Jane's Patisserie on May 5, 2021 at 7:50 pm

      No you can’t for these x

    • Alaina Maricic on May 7, 2021 at 8:07 pm

      I made my own pimped up version of these last year. I stuffed jam in the middle ( like Jane’s other stuffed cookies) it wasn’t easy to stuff but baked well from frozen!

  42. AJ on May 1, 2021 at 8:10 pm

    If I wanted to still have the bakewell taste but not use flaked or chopped almonds could I double the extract instead of using vanilla?

  43. Abigail Brown on May 1, 2021 at 8:13 am

    Hi, I love the sound of this recipe! I can’t find almost Extract in any of the shops near me, would ground Almonds work? If so how much would you recommend?

    Love your work!

    • Abigail Brown on May 1, 2021 at 8:14 am

      That was supposed to say Almond extract 😳

    • Jane's Patisserie on May 1, 2021 at 4:43 pm

      You don’t want to mess with the basic dough so just leave out the extract and use the flaked almonds as advised x

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