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–+ servings
An overhead view of a hand holding a chunky cookie.

New York Style Biscoff Filled Cookies - With Biscoff Spread

5 from 44 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.
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Course: cookies, Dessert, Snack
Cuisine: American, British
Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling Time: 4 hours
Servings: 12 Cookies
Calories: 440kcal
Author: Rebecca Foxley

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