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New York Style Biscoff Filled Cookies – With Cookie Butter

These irresistible Biscoff filled cookies are the ultimate sweet indulgence. With an ooey-gooey centre of warm Biscoff cookie butter spread, they are guaranteed to become a beloved treat for the whole family. Biscoff stuffed cookies are perfect for any cookie butter lover out there. With this chunky cookie recipe, you can make chewy NYC style cookies easily at home. 

A half-eaten cookie with the molten centre pouring out onto a white plate.

Why You’ll Love This Stuffed Biscoff Butter Cookie Recipe

  • Convenient Freezing: The stuffed cookie balls can be frozen, allowing you to have freshly baked cookies whenever you want.
  • Irresistible Biscoff Centre: These cookies have a melty, caramel-filled centre that adds an extra special touch.
  • Easy Bakery-Level Cookies: Achieve bakery-level cookies at home with this simple and satisfying recipe.

About This Recipe – In More Detail

Prepare to fall head over heels for these Biscoff-filled cookies. They have quickly secured the top spot as my current favourite chocolate cookie recipe. The aroma that fills the kitchen as they bake is irresistible, and the warm, molten Biscoff middle is impossible to resist.

And, one of the best parts – these chewy cookies can be frozen! You can prepare the dough in advance and have the flexibility to bake just one cookie whenever that craving strikes. No need to worry about devouring an entire batch of Biscoff cookie butter cookies all at once. You can enjoy the luxury of a freshly baked perfect cookie any day of the week.

These cookies not only feature Biscoff flavour in the molten filling, but we’ve also added crushed Biscoff cookie crumbs right into the dough. This addition not only intensifies the rich caramel flavour in every bite but also provides a slight crunch of biscuit texture.

Biscoff Cookie Butter (Biscoff spread) is surprisingly versatile with it’s deep caramel flavours and lovely golden brown colour, go ahead and try some other Biscoff recipes like Biscoff Rocky RoadBiscoff Banoffee Pie or even these chewy Biscoff Flapjacks too! Like this cookie recipe, they both include the addition of Biscoff cookie spread and Lotus Biscoff cookies.  

A side view of a broken Biscoff cookie on a white plate surrounded by decorative items.

Equipment Needed

  • Mixing Bowl: A large mixing bowl is used for combining and mixing the cookie dough ingredients.
  • Electric Mixer or Stand Mixer: Optional but helpful for beating the butter and sugars together until creamy and smooth. Use with a paddle attachment.
  • Measuring Scales: Essential for accurately measuring the ingredients.
  • Rubber Spatula or Wooden Spoon: Used for stirring and scraping down the sides of the bowl when mixing the dough.
  • Baking Sheet or Cookie Sheet: A flat, oven-safe tray used for baking the cookie dough.
  • Parchment Paper or Silicone Baking Mat: Provides a non-stick surface and helps prevent the cookies from sticking to the baking sheet.
  • Ice Cream Scoop or Large Cookie Scoop: Ideal for portioning out uniform-sized cookie dough balls.
  • Small Cookie Scoop or Spoon: To create the Biscoff Balls from the spread, ready to freeze.
  • Cooling Rack: A wire rack is used to cool the baked cookies and prevent them from becoming soggy on the bottom.
  • Spatula: A flat, thin utensil for transferring the cookies from the baking sheet to the cooling rack.

Ingredients

A labelled photo of the ingredients needed to make Biscoff Filled Cookies.
  • Smooth Biscoff Spread – Also known as Biscoff Butter or Biscoff Cookie Butter, this delicious caramel-flavoured spread made by Lotus is what gives our cookies their molten, melty centre.
  • Unsalted Butter – Make sure the butter is cold and used straight from the fridge.
  • Golden Caster Sugar – If you cannot find golden caster sugar, you can use regular caster sugar as a substitute.
  • Light Brown Soft Sugar – We use a mixture of sugars in this cookie, the light brown sugar adds a particular taste and gives the cookie a smooth texture in the dough.
  • White and Milk Chocolate – We chop the chocolate into small chunks to add texture and flavour to our cookies.
  • Plain White All Purpose Flour – We add in our own leavening agents so this shouldn’t be substituted for self-raising flour.
  • Salt – This is used to enhance the flavours of the cookie. Use sea salt where possible.
  • Bicarbonate of Soda and Baking Powder – These are the leavening (rising) agents, giving the cookie their structure and rise.
  • Crushed Lotus Biscuits – Adding some crushed Biscoff biscuits to the dough, makes the Biscoff flavour shine with each bite.
  • Eggs – Use fresh eggs to bind the cookie dough together.

Additions, Variations and Substitutions

  • Milk and White Chocolate Chips: Instead of creating White Chocolate Chunks from a bar of chocolate, you can you chocolate chips for ease.
  • Dark Brown Sugar: This has a deeper flavour than light brown and caster sugar, but can be used as an alternative for a variation. It will give a different overall flavour and colour to the end result.
  • Vanilla Extract: Want to add a little more flavour? Try adding 1tsp of Vanilla Extract to the cookie mixture.
  • Dark Chocolate: For a stronger chocolate flavour, you can substitute some of the milk and white chocolates for some dark chocolate.
  • Cocoa Powder: Substitute approximately 50g of Flour and add in some cocoa powder for a different variation of the cookie which will give a darker overall appearance to the cookie dough.
  • Peanut Butter: Try swapping out the Biscoff spread for smooth Peanut Butter for a variation on this recipe.
  • Speculoos Cookies: If you cannot find Lotus Biscoff Cookies, other types of Speculoos cookies will work as well.
An overhead view of a hand holding a chunky cookie.

The Secret to Making the Best Chunky New York Style Cookies

Achieving the perfect chunky and thick cookies like the ones you find in NYC can sometimes be a challenge. But I have a secret to share that will ensure your cookies turn out just the way you want them—every single time.

What’s the secret? It’s all about the process, not just the ingredients.

First, keep one key ingredient super COLD: the butter. For that crispy outer shell and soft centre, use butter straight from the fridge. If it’s a hot day, cube the butter and return it to the fridge while you prepare the rest of the recipe. Cold butter is the secret to achieving the signature NYC-style cookie.

Second, freeze the cookie dough balls before baking. For best results, freeze the dough balls until they are solid. However, if you’re in a hurry, 2-3 hours will suffice. Freezing the dough not only allows for convenient portioning, but it also means you can bake a single cookie whenever the craving strikes. In just 15 minutes, you can enjoy a freshly baked treat straight from the oven.

Lastly, don’t forget to preheat not only your oven but also your baking sheet. Placing the frozen dough balls on a hot baking tray ensures that your cookies develop a crispy shell while maintaining their soft, partially baked centre—the hallmark of classic NYC cookies.

With these insider tips, you’re now equipped to create the best chunky NYC cookies with ease, that will rival your local cookie shop. Impress your friends and family with bakery-quality treats that will leave everyone asking for your secret recipe.


Step-By-Step Guide – How To Make New York Style Biscoff Filled Cookies

Step 1: Prepare the baking tray

  • Line a flat baking tray with parchment paper.

Step 2: Freeze the Biscoff Spread

  • Spoon heaped teaspoons of Biscoff Spread onto the tray, spaced apart.
  • Place the tray in the freezer for at least 2-3 hours until the Biscoff Spread is set.

Step 3: Prepare the butter-sugar mixture

  • Cut the cold unsalted butter into small cubes and place them in a large bowl or the bowl of a stand mixer.
  • Add the golden caster sugar and light brown soft sugar to the butter.
  • Mix together on a medium speed until the mixture resembles breadcrumbs, with a few small butter chunks remaining.
Two hands spooning portions of Biscoff Spread onto a lined baking tin.
A hand is pouring the sugar and butter into the bowl of a stand mixer.

Step 4: Add the chocolates

  • Roughly chop the white chocolate and milk chocolate.
  • Add the chopped chocolates to the butter-sugar mixture and mix again.

Step 5: Prepare the flour mixture

  • In a separate bowl, combine the plain flour, salt, bicarbonate of soda, and baking powder.
A hand is adding the baking powder to the flour mixture in a white bowl.

Step 6: Add the Lotus Biscoff biscuits

  • Crush the Lotus Biscoff biscuits into crumbs, leaving some small chunks.
  • Add the crushed biscuits to the flour mixture and mix the dry ingredients together well.

Step 7: Combine the dough

  • Slowly add the flour mixture to the wet ingredients and mix on a low speed until just combined, avoiding overmixing.
A hand is using a pestle and mortar to crush the Lotus Biscoff Biscuits into crumbs.
A hand is holding some of the incorporated ingredients to show the texture.

Step 8: Add the eggs

  • In a separate bowl, whisk the eggs together.
  • Add the whisked eggs to the cookie dough and mix briefly to bind everything together.
Two hands are prepared to whisk the eggs.
A hand is holding some of the finished Biscoff cookie dough up to the camera to show the texture.

Step 9: Shape the cookies

  • Take about 100g of dough and roll it to create a ball of cookie dough.
  • Flatten the dough in the palm of your hand.
  • Place a frozen Biscoff ball made from the spread in the centre of the flattened dough.
  • Enclose the Biscoff Spread by bringing the dough edges together.

Step 10: Freeze the dough balls

  • Place the shaped dough balls in an airtight container or on a lined baking tray.
  • Cover with plastic wrap or a lid and return them to the freezer for 2-3 hours or until ready to bake.

Step 11: Preheat the oven

  • Preheat the oven to 180°C (350°F).
  • Place a lined baking sheet or tray in the oven to heat up.
A hand is holding a ball of cookie dough with a frozen portion of Biscoff spread in the middle of it.
A hand is holding a cookie ball with the frozen spread having been sealed inside it completely.

Step 12: Bake the cookies

  • Remove the dough balls from the freezer and quickly place them on the hot baking tray, ensuring there is space between each stuffed cookie ball to allow for spreading. 
  • Immediately put the tray back into the preheated oven.
  • Bake the cookies for 15 minutes.
A hand is placing the frozen cookie balls onto a hot, lined baking sheet.

Step 13: Cool the cookies

  • Remove the tray from the oven and allow the cookies to cool slightly on the baking tray to firm up.
  • Transfer the cookies to a cooling rack to cool further before serving.
  • Enjoy the cookies while still warm for the ultimate indulgence.

Serving Suggestions

These cookies are best eaten warm but not straight out of the oven. You are likely to burn yourself with the Biscoff filling if you don’t allow them to cool a little before enjoying.

I recommend removing them from the oven and allowing them to cool on the tray slightly to firm up before transferring them to a cooling rack. Give them at least 5 minutes to cool down and then serve.

  • Pair with Hot Beverages: Enjoy these delicious cookies alongside a cup of freshly brewed coffee, a steaming mug of hot chocolate, or a comforting cup of tea. The warm and gooey Biscoff filling compliments the rich flavours of these beverages.
  • Create Ice Cream Sandwiches: Use these cookies to make ice cream sandwiches. Simply place a scoop of your favourite ice cream between two Biscoff filled cookies for an indulgent combination of textures and flavours.
  • Serve with a Drizzle of Chocolate: For an extra touch of indulgence, drizzle some melted chocolate over the slightly cooled cookies.

Overhead view of the cookie on a plate with a hand taking a chunk of it.

FAQ

My cookies spread too much and were flat, what went wrong?

If you omitted freezing the dough, it may spread too much when baking. Another reason is that the butter was warm when incorporated or that the baking powder was past its best.

Can I use crunchy Biscoff spread instead to make these cookies?

Crunchy Biscoff spread will give the cookie centre a different texture so the outcome will be slightly different, but you can still use it if you wish to.

Can I freeze the baked cookies instead of the dough?

Yes, you can freeze the baked cookies. Allow them to cool completely, then store them in an airtight container or freezer bags. Thaw them at room temperature or briefly heat them in the oven before serving.


Pro Tips and Guidance

  • Freeze for Best Results: For optimal results, it’s important to freeze the Biscoff butter and the prepared cookie dough balls. Freezing helps the cookies hold their shape and ensures a gooey Biscoff centre. Once frozen, the cookie balls can be stored for up to 3 months, giving you the flexibility to bake fresh cookies whenever you desire.

  • Keep the Butter Cold: To achieve that signature chunky NYC cookie texture, it’s crucial to use cold butter straight from the fridge. I recommend cutting the butter into small chunks and returning them to the fridge until the other ingredients are prepared. Cold butter helps create a crispy outer shell with a soft, chewy centre.

  • Preheat Oven and Baking Sheet: To achieve cookies with a crunchy exterior, preheat both your oven and baking sheet. Placing the frozen cookie dough balls on a hot baking sheet ensures they start baking immediately, resulting in a crisp outer layer while maintaining a soft, partially baked centre.

  • Avoid Overmixing: When mixing the dough, be careful not to overmix. Only mix the ingredients until they are well combined and the dough comes together. Overmixing can lead to a tougher texture and may affect the final result. The goal is to preserve the desired texture and chunkiness of the cookies.

  • Experiment with Additions: Feel free to get creative with your Biscoff Filled Cookies! You could try adding additional mix-ins such as chocolate chips, chopped nuts, or even a sprinkle of sea salt on top before baking. These additions can enhance the flavour and add extra texture to your cookies.

Overhead view of Biscoff butter cookies with one on a plate and a hand holding another one.

Storing and Reheating Biscoff Filled Cookies

Storage:

  • If you have any leftover Biscoff Filled Cookies, it’s important to store them properly to maintain their freshness. Allow the cookies to cool completely before storing. Place them in an airtight container or a resealable bag, separating layers with parchment paper to prevent sticking. They can be stored at room temperature for up to 3-4 days.

Freezing: For best results, freeze the dough balls and bake when you need them.

  • However, if you have some baked cookies to store, to prolong the shelf life of your cookies, you can also freeze them. Place the cooled cookies in a freezer-safe container or bag, ensuring they are well-sealed to prevent freezer burn. They can be stored in the freezer for up to 2-3 months. Thaw frozen cookies in the fridge or at room temperature before enjoying.

  • Reheating: To enjoy the Biscoff filling in its molten state, you can reheat the cookies. There are a couple of options:
    • Microwave Method: Place individual cookies on a microwave-safe plate and heat them for a few seconds (around 10-15 seconds) until the filling becomes warm and gooey. Be cautious not to overheat them, as the filling can become too hot.
    • Oven Method: Preheat your oven to a low temperature, around 150°C (300°F). Place the cookies on a baking sheet and warm them in the oven for about 5-7 minutes. Keep a close eye on them to prevent over-baking.

Remember to let the reheated cookies cool slightly before enjoying, as the Biscoff filling can become very hot. Once reheated, the cookies are best consumed immediately for the best taste and texture.


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An overhead view of a hand holding a chunky cookie.

New York Style Biscoff Filled Cookies – With Cookie Butter

5 from 43 votes
These easy Biscoff butter stuffed cookies are the perfect indulgence when you need something sweet. This recipe makes bakery-grade chewy NYC style cookies that have a warm molten Biscoff centre that will become a firm favourite in any household of Biscoff Lovers.
Print Recipe Pin Rate Save
Course: cookies, Dessert, Snack
Cuisine: American, British
Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling Time: 4 hours
Servings: 12 Cookies
Calories: 440kcal

Ingredients
 
 

  • 12 tsp Smooth Biscoff Spread, heaped
  • 185 g Unsalted Butter, cold
  • 130 g Golden Caster Sugar
  • 130 g Light Brown Soft Sugar
  • 90 g White Chocolate
  • 90 g Milk Chocolate
  • 420 g Plain Flour
  • .5 tsp Salt
  • .5 tsp Bicarbonate of Soda
  • 10 g Baking Powder
  • 100 g Crushed Lotus Biscoff Biscuits
  • 2 Eggs

Instructions

  • Line a flat baking tray with parchment paper. Spoon heaped teaspoons of Biscoff Spread onto the tray, spaced apart. Place in the freezer for at least 2-3 hours until set.
  • Cut the cold unsalted butter into small cubes and place them in a bowl or stand mixer.
  • Add the golden caster sugar and light brown soft sugar to the butter. Mix together until the mixture resembles breadcrumbs. It's fine to have a few small butter chunks.
  • Roughly chop the white chocolate and milk chocolate. Add them to the butter-sugar mixture and mix again.
  • In a separate bowl, combine the plain flour, salt, bicarbonate of soda, and baking powder.
  • Crush the Lotus Biscoff biscuits into crumbs, leaving some small chunks. Add the crushed biscuits to the flour mixture and mix well.
  • Slowly add the flour mixture to the butter-sugar mixture and mix until just combined. Avoid overmixing.
  • In a separate bowl, whisk the eggs together. Add the whisked eggs to the dough and mix briefly to bind everything together.
  • Take about 100g of dough and roll it into a ball. Flatten the dough in your hand.
  • Place a portion of the frozen Biscoff Spread in the centre of the flattened dough. Enclose the Biscoff Spread by bringing the dough edges together.
  • Place the dough balls in an airtight container or on a lined baking tray. Cover and return them to the freezer for 2-3 hours or until ready to bake.
  • Preheat the oven to 180°C (350°F).
  • Place a lined baking sheet or tray in the oven to heat up.
  • Remove the dough balls from the freezer and quickly place them on the hot baking tray, leaving space between each ball for spreading.
  • Immediately put the tray back in the oven.
  • Bake for 15 minutes.
  • Remove the tray from the oven and allow the cookies to cool slightly on the baking tray to firm up.
  • Transfer the cookies to a cooling rack to cool further before serving. Enjoy them while still warm for the ultimate indulgence.

Video

Recipe Notes

 
  • Freeze for Best Results: Freeze Biscoff butter and cookie dough for best results. Store frozen dough balls for up to 3 months.
  • Keep Butter Cold: Use chilled butter for a chunky NYC texture. Cut into chunks and chill until ready.
  • Preheat Oven and Sheet: Preheat both for a crunchy exterior.
  • Avoid Overmixing: Mix until just combined to preserve texture.
  • Experiment with Additions: Get creative with chocolate chips, nuts, or sea salt.

Nutrition Estimate

Calories: 440kcal | Carbohydrates: 60g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 255mg | Potassium: 109mg | Fiber: 1g | Sugar: 31g | Vitamin A: 427IU | Vitamin C: 0.04mg | Calcium: 88mg | Iron: 2mg

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