Biscoff NYC Cookies
These epic Biscoff NYC Cookies are filled with white chocolate chips, Biscoff biscuits and a hidden Biscoff centre.
Servings: 8 Cookies
Ingredients
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
Instructions
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.
