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Biscoff NYC Cookies – Thick Stuffed Bakery-Style Recipe

Biscoff NYC cookies stuffed with Biscoff spread
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Thick bakery-style Biscoff NYC cookies stuffed with creamy Biscoff spread and white chocolate chips. Gooey inside, crispy outside – perfect for dessert lovers and easy to make at home.

Ingredients

Scale
  • For the Dough:
  • 125 g Margarine
  • 100 g Light Brown Sugar
  • 50 g Caster Sugar
  • 1 tsp Vanilla Extract
  • 1 Egg
  • 310 g Plain Flour (all-purpose)
  • 1 ½ tsp Baking Powder
  • ½ tsp Bicarbonate of Soda
  • Add-ins:
  • 100 g White Chocolate Chips
  • 150 g Biscoff Biscuits (crushed)
  • Filling & Topping:
  • 1 Jar Biscoff Spread (400g)
  • 100 g Biscoff Biscuits (optional, for garnish)

Instructions

  1. Instructions
  2. Step 1: Prepare the Biscoff Filling
  3. Line a plate with parchment paper.
  4. Scoop 8 balls (about 1 tbsp each) of Biscoff spread and place on the plate.
  5. Freeze until solid – at least 30 minutes.
  6. Step 2: Make the Cookie Dough
  7. Cream margarine, light brown sugar, and caster sugar until smooth.
  8. Add vanilla extract and egg; mix until combined (mixture may look slightly curdled).
  9. Sift flour, baking powder, and bicarbonate of soda into the bowl and mix into a soft dough.
  10. Step 3: Add Biscuits and Chocolate
  11. Crush 150g Biscoff biscuits into fine crumbs.
  12. Fold crumbs and white chocolate chips into the dough.
  13. Step 4: Assemble Cookies
  14. Divide dough into 8 portions.
  15. Flatten each portion and place one frozen Biscoff ball in the center.
  16. Shape dough around filling to form thick balls.
  17. Step 5: Chill and Bake
  18. Freeze shaped cookies for 30 minutes to prevent spreading.
  19. Preheat oven to 200°C (180°C fan) / 400°F.
  20. Place cookies on lined trays (4 per tray) and bake for 8–10 minutes until golden.
  21. Step 6: Shape and Decorate
  22. While warm, use a teaspoon to nudge cookies into a round shape.
  23. Optionally press half a Biscoff biscuit on top for decoration (or attach later with spread).
  24. Cool for 2 hours to allow filling to firm before serving.

Notes

Notes
Freezing both filling and dough is essential for thick NYC-style cookies.

If topping with biscuits post-bake, apply with a dab of spread to avoid leakage.

Store in an airtight container for 5–7 days or freeze after baking.

Find it online: https://sweetcraftrecipes.com/biscoff-nyc-cookies/