Biscoff Stuffed Cookies
These Biscoff NYC Cookies are packed full of white chocolate chips, Biscoff biscuits, and a gooey Biscoff centre.
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Updated Recipe
These Biscoff Stuffed Cookies have been on my blog since 2021, so I thought it was time they had a bit of an update.
I haven’t really changed much about the recipe – they’re still packed full of white chocolate chips, and I’ve crushed Biscoff biscuits and added those in too. They also still have that soft, gooey Biscoff centre.
I’ve been working through a few of my recipes to update them, and although I’ve always been happy with the flavour, I really disliked the photos on the original post. So, I thought if I was updating the photos, I might as well update the whole blog post.
Biscoff
These Biscoff Stuffed Cookies have been one of the most popular recipes over the years, simply because everyone loves Biscoff. I already have so many Biscoff recipes on my blog, including Biscoff Rocky Road, Biscoff Loaf Cake, and Biscoff Cinnamon Rolls.
If you’ve never tried Biscoff before, you are seriously missing out! It’s a biscuit often served with coffee – a caramel-flavoured biscuit with a hint of cinnamon – and it’s honestly heaven.
NYC Cookies
NYC cookies are a style of cookie that’s larger and thicker than your average one. They were made famous by the Levain Bakery in New York.
These cookies were originally called Biscoff NYC Cookies, but as well as updating the blog post and photos, I’ve also updated the name – although they’re still very much an NYC-style cookie.
Cookie Dough
Before I started baking, I froze 8 tablespoons of Biscoff spread. These need to be frozen for about an hour before you can use them in the cookie dough.
Whenever I make cookies, I always use a combination of light brown sugar and granulated sugar. The light brown sugar gives the cookies a soft, fudgy texture and a lovely caramel flavour. You can use just one type of sugar if you prefer.
I used white chocolate chips in these cookies because I think white chocolate and Biscoff are a match made in heaven. You can, of course, use any type of chocolate chips. I also added Biscoff biscuits, which I simply crushed with my hands before mixing them into the dough. You can cut them evenly if you want to, but I prefer having lots of different-sized chunks of biscuit throughout the cookies.
I weighed the cookie dough into equal-sized balls, then pressed them flat to add the frozen Biscoff in the centre. Just make sure the Biscoff is completely covered by the dough; otherwise, it will leak out.
Baking
These cookies need to be baked at a slightly higher temperature than usual. The hotter oven bakes them while stopping them from spreading too much, so you end up with a lovely, thick and chunky cookie.
You’ll know the cookies are ready when they’re golden brown. Don’t worry if they’re still very soft when you take them out of the oven – they’ll firm up as they cool.
Alternatives
You can use any type of chocolate chip in these cookies.
You could also use any type of spread in the centre. Or if you prefer, leave it out completely.
Equipment
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Biscoff Stuffed Cookies
Ingredients
For the Biscoff Stuffed Cookies
- 8 Large Spoonfuls of Biscoff
- 125 g Unsalted Butter
- 125 g Light Brown Sugar
- 50 g Granulated Sugar
- 1 Large Egg
- 250 g Plain Flour
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1 tsp Cornflour
- 1 tsp Bicarbonate of Soda
- 200 g White Chocolate Chips
- 150 g Biscoff Biscuits (crushed)
Instructions
To Make the Biscoff Stuffed Cookies
- Portion the biscoff spread and pop it into the freezer for an hour.
- Preheat the oven to 180°C (160°C Fan) and line a baking tray with baking parchment. Leave to one side
- In a bowl, cream together the butter and both sugars until pale in colour and fluffy.
- Add in the egg, flour, vanilla, baking powder, bicarbonate of soda and cornflour and mix until completely combined and a dough begins to form.
- Add in the chocolate chips and crushed Biscoff biscuits and mix again until they are evenly distributed.
- Weigh your cookie dough into balls of around 100g.
- Press the dough in the palm of your hand until it is flat, add one of your frozen biscoff blobs and wrap the cookie dough around it.
- Bake for 13-15 minutes or until golden brown around the edges.
- Remove from the oven and leave to cool fully on the baking tray.
Notes
- These Biscoff Stuffed Cookies will last 5+ days in an airtight container.
- You can freeze the cookie dough balls for up to 3 months. Just add 2-3 minutes extra bake time on.
- You can use any type of chocolate chip in these cookies.
- You could also use any type of spread in the centre. Or if you prefer, leave it out completely.
Oo, I’m OBSESSED with Biscoff at the moment! These look absolutely delicious! x
I am obsessed with Biscoff too just now! Thank you!
These look delicious and I can never say no to a great NYC cookie! Mostly if they are still warm from the oven and with a runny centre, yes, please! x
Oooh yes! These are incredible just out of the oven when the centre is still soft and gooey.
Biscoff cookies and the spread are so delicious — these cookies look particularly amazing!
Thank you!
I need these cookies in my life!! This recipe looks brill, I’ll need to try it xx
Thank you! I hope you enjoy them! If you do make them please tag me or use #aspoonofvanilla so I can see all the deliciousness.
Looks so good, I remembered making cookies some time ago, it turned out real soft gooey. Maybe I should try again using your steps
Thank you! I hope you enjoy them! If you do make them please tag me or use #aspoonofvanilla so I can see all the deliciousness.
Ooo these sound delightful! You can’t go wrong with adding Biscoff to the bakes, can you? I will have to have a go at making these, although I don’t know how long they would last in our house haha!
Thanks for sharing 🙂
Aimsy xoxo
Aimsy’s Antics
Thank you! I hope you enjoy them! If you do make them please tag me or use #aspoonofvanilla so I can see all the deliciousness.
These look absolutely delicious and a must try! Thanks for sharing your recipe ☺️
Thank you! I hope you enjoy them! If you do make them please tag me or use #aspoonofvanilla so I can see all the deliciousness.
These Biscoff NYC Cookies are amazing! Definitely one of my favourite recipes.
Thank you very much!
My mouth literally started watering from looking at these cookies! They look so yummy!! I love making cookies and will definitely have to give these ones a go. Thanks for sharing the recipe!!
Thank you! I hope you enjoy them! If you do make them please tag me or use #aspoonofvanilla so I can see all the deliciousness.
These cookies look amazing Sarah! x
Lucy | http://www.lucymary.co.uk
Thank you Lucy!
Why do these look so good 😀
Thank you very much!
Thanks for sharing, these cookies look amazing 🙂
Thank you!
Hi, I have a question. I’m allergic to cinnamon so I can’t have the Biscoff spread. Can you recommend what type of cookie I could replace it with? Do you think a shortbread would work? Or more of a sugar cookie type cookie. I really wish I could have cinnamon, but since I can’t I don’t know what texture the biscoff cookie it is.
Thanks Lisa
Hi, these would work perfectly with any kind of biscuit or cookie. You could use a shortbread or a sugar cookie they would work perfectly. You could also use any flavour of Oreo or a chocolate flavoured biscuit would be perfect.