New York Style Biscoff Filled Cookies – With Biscoff Spread
These irresistible Biscoff filled cookies are the ultimate sweet indulgence. With an ooey-gooey centre of warm Biscoff 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.
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
15 MINUTES
Cook Time:
15 MINUTES
What Makes This Recipe Great
Freezer Friendly: 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.
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 have that 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 Road, Biscoff 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.
Check Out More Biscoff Recipes:
Biscoff Brownies – A rich and indulgent chocolate brownie with added Biscoff.
Biscoff Banoffee Pie – A classic no-bake dessert with a Biscoff Twist!
Biscoff Rocky Road – Another classic but with white chocolate and Biscoff flavours.
Equipment Needed:
- Mixing Bowl: A large mixing bowl is used for combining and mixing the biscoff filled 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.
- 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.
Ingredients:
- Smooth Biscoff Spread – Also known as Biscoff Butter or Biscoff Cookie Butter, this delicious caramel-flavoured spread made by Lotus is what gives our Biscoff stuffed 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. Make sure they’re not past the expiry date and have been opened within the last 6 months.
- 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.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
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 Chocolate: For a stronger chocolate flavour, you can substitute some of the milk and white chocolates for some dark chocolate.
- 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.
Additions:
- Vanilla Extract: Want to add a little more flavour? Try adding 1tsp of Vanilla Extract to the cookie mixture.
- 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.
- Speculoos Cookies: If you cannot find Lotus Biscoff Cookies, other types of Speculoos cookies will work as well.
Step-By-Step Guide – How To Make Biscoff Filled Cookies
Frequently Asked Questions
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.
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.
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.
Mastering This Recipe – Expert Tips
- Freeze for Best Results: For the best results, it’s important to freeze the Biscoff butter and the prepared cookie dough balls before baking. Freezing helps the cookies hold their shape and ensures a gooey Biscoff centre.
- 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.
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.
New York Style Biscoff Filled Cookies – With Biscoff Spread
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.
