These epic Biscoff NYC Cookies are filled with white chocolate chips, Biscoff biscuits and a hidden Biscoff centre.
I have wanted to make a Biscoff Cookie Recipe for a long time, but a normal cookie recipe just didn’t seem to cut it, so I decided to go bigger than ever! And there is nothing bigger than an NYC Cookie.
What is an NYC Cookie?
NYC Cookies are HUGE! They are chunky and soft and oh so moreish. They are a classic cookie just bigger and better!
Before you Start Baking
Line a baking tray with greaseproof paper, spoon 8 heaped tablespoonfuls of Biscoff onto the tray making sure they are spaced out and not touching. Pop the Biscoff into the freezer for around 1 hour before you start baking.
This will just make it easier to add the Biscoff into the centre of the cookies.
Crush your Biscoff biscuits and leave to one side. I just did this using my hands so that they were all roughly chopped. You want to keep them quite big chunks, so you get a lovely Biscoff crunch when you bite into your cookies.
Biscoff NYC Cookie
To make the cookies first off, we are going to mix together the butter and sugar. You want the butter to be cold straight from the fridge and you need to use unsalted butter rather than a baking spread like Stork.
We are not wanting to cream the butter and sugar together just bring it together enough until it forms big nuggets.
In this cookies I used granulated and light brown sugar. You can just use all granulated or all light brown if you prefer. I used the light brown sugar to give the cookies a lovely and soft texture and also a slightly caramel flavour.
Once you have lovley buttery nuggets add in the flour, baking powder, bicarb of soda, and eggs and mix again. Again, we are not wanting to fully combine this just mix it for around 30 seconds – 1 minutes until it resembles crumbs.
Add in the white chocolate chips and crushed Biscoff biscuits and mix again. The mixture should still resemble nuggety crumbs.
Using your hands bring the cookie dough into 8 cookie balls roughly 125g each. I weighed each one out on my scales. After weighing it I gently pressed it into a ball, don’t worry they don’t need to be perfectly circular and pressed my thumb into the centre to create a well. Add one of your Biscoff blobs to the centre of the cookies and fold the cookies around the Biscoff.
Place the cookies onto a baking tray or into a Tupperware container and pop them back into the freezer for around 1 hour.
Baking the Biscoff NYC Cookies
Towards the end of the freezer time preheat your oven and line baking trays with baking parchment. Once your oven has preheated remove the cookies from the freezer and space them out on your baking tray.
You can bake all of your cookies just now or if you prefer you can bake as many as you need and leave the rest in the freezer. Just make sure they are wrapped well or in an airtight container. Learn more about freezing your bakes here!
Bake the cookies in the oven until they have spread and are golden brown in colour.
How Do I Know the Cookies are Ready?
It can be quite hard to tell when the cookies are ready but they will have spread and will be golden in colour. Don’t worry if they are still quite soft when you first remove them from the oven this is completely normal. Leave the cookies to cool on a baking tray for 15-20 minutes and they should start to harden.
These cookies are delicious if eaten when they are still warm. Just be careful not to burn yourself on the melted chocolate or the runny Biscoff centre.
If you leave them to cool completely, they will still be perfectly epic to eat but the Biscoff centre won’t be runny.
If you have left them to cool but want to warm up before eating them just pop them back into the oven for a few minutes until warm. You could also pop them into the microwave for 30 seconds – 1 minute.
I used white chocolate chips, but you could use milk or dark or a combination of all three.
You also don’t need to add the Biscoff biscuits if you don’t want just to replace these with chocolate chips.
If you want to make the cookies chocolate flavoured just remove 30g of flour and replace it with 30g of Cocoa Powder.
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Biscoff NYC Cookies
For the Cookies
- 12 Heaped tbsp of Biscoff
- 125 g Unsalted Butter
- 100 g Light Brown Sugar
- 100 g Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 250 g Self-Raising Flour
- 1 tsp Bicarbonate of Soda
- 200 g White Chocolate Chips
- 100 g Biscoff Biscuits
Before You Start Baking
- Before you start baking, line a baking tray with baking parchment and portion the biscoff spread. Pop into the freezer for an hour.
To Make the Cookies
- Mix together the butter and sugar. You don't want to cream the mixture together just mix it for around 1 minute or so until it forms lovely buttery nuggets.
- Add in the egg, vanilla, self-raising flour, and bicarbonate of soda and mix again until just combined. This should only take around 30 seconds to 1 minute.
- Finally add in the chocolate chips and crushed Biscoff biscuits and mix again until they are evenly distributed. The mixture should resemble thick cookie nuggets.
- Roll the dough into 8 cookie balls weighing around 125g each. Gently press the balls together then press your thumb into the centre of hte cookie. Add, a blob of Biscoff to the centre and press the cookie dough around the spread.
- Place the cookie balls into a airtight container on on a baking sheet and pop them into the freezer for 1 hour.
- Before the 1 hour is up, preheat the oven to 180 (160C Fan) and line two baking trays with baking parchment.
- Once your oven is preheated, place the cookies on the baking tray make sure that they are evenly spaced out as thye will spread in the oven.
- Bake in the oven for 12-15 minutes.
- Once the cookies have baked, leave them to cool for 15-20 minutes on the baking sheet before transferring them onto a wire rack to cool fully.
If you do have any questions about these Biscoff NYC Cookies or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.