What makes the perfect cookie even better? A surprise Biscoff filling, of course. These soft and chewy NYC style cookies are a homemade twist on a classic favorite, made easy with simple ingredients like lotus spread and brown sugar. Save this idea for your next family baking session.

Biscoff Stuffed NYC Cookies

Introduction

Imagine sinking your teeth into a chewy, golden-brown cookie, only to discover a gooey, caramel-like surprise at its center – the unmistakable taste of Biscoff. This delightful twist on the classic NYC cookie combines the richness of butter and sugar with the deep, spicy flavor of Biscoff spread, all wrapped up in a package that’s as easy to make as it is impressive to serve. With everyday ingredients and a simple, step-by-step process, you can create these Biscoff Stuffed NYC Cookies that are sure to become a favorite among both kids and adults. Whether you’re a seasoned baker or just starting out, this recipe is perfect for anyone looking to add a little creativity and a lot of flavor to their baking repertoire.

Why This Works

• Flavor balance and ingredient accessibility: The combination of traditional cookie ingredients with the unique taste of Biscoff creates a balanced flavor profile that’s both familiar and exciting. Plus, all the ingredients are easily found in most supermarkets, making this recipe accessible to everyone.
• Ease of preparation: Despite the impressive result, these cookies are surprisingly easy to make. The dough comes together quickly, and the process of stuffing each cookie with Biscoff spread is simpler than you might think.
• Impressive results with minimal effort: The end result is a cookie that looks and tastes like it came from a professional bakery, but requires minimal effort and expertise. This makes it perfect for special occasions or as a treat any time of the year.

Key Ingredients

The main ingredients in these Biscoff Stuffed NYC Cookies include all-purpose flour, baking soda, salt, granulated sugar, brown sugar, butter, eggs, vanilla extract, and of course, Biscoff spread. For the best results, use high-quality ingredients, especially the butter and vanilla extract, as they will significantly impact the flavor. If you’re looking for substitutions, you can replace the all-purpose flour with a gluten-free flour blend for a gluten-free version, though you may need to adjust the ratio of flours and add some xanthan gum to help with texture. Additionally, if you can’t find Biscoff spread, you could experiment with other cookie butters or spreads, though the flavor will be slightly different.

Instructions

1. Step 1: Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl, use an electric mixer to cream together the granulated sugar, brown sugar, and butter until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
2. Step 2: Gradually mix in the dry ingredients (flour, baking soda, and salt) until just combined, being careful not to overmix. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the dough to firm up.
3. Step 3: Once the dough is chilled, scoop out balls of dough, about 1 tablespoon each. Flatten each ball of dough slightly into a disk shape. Place a small spoonful of Biscoff spread in the center of each disk. Fold the dough over the Biscoff spread, pressing the edges together to seal the cookie. Use a fork to crimp the edges and create a pattern on top.
4. Step 4: Place the stuffed cookies onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Handy Tips

• Make sure to not overbake the cookies, as they can quickly go from perfectly cooked to too hard. Keep an eye on them during the last few minutes of baking.
• Chilling the dough is crucial, as it allows the butter to firm up, making the cookies easier to handle and resulting in a better texture.
• If you find that your Biscoff spread is too runny, you can chill it in the fridge for about 10 minutes before using it. This will make it easier to handle and portion out for the cookies.

Heat Control

The ideal temperature for baking these cookies is 375°F (190°C). It’s essential to keep an eye on the cookies during the baking time, as the perfect baking time can vary slightly depending on the size of your cookies and your oven’s performance. Look for the edges to be lightly golden brown; this is a good sign that the cookies are done. Remember, it’s better to err on the side of underbaking than overbaking, as the cookies will continue to cook a bit after they’re removed from the oven.

Crunch Factor

The outside of these cookies should be lightly crispy, giving way to a chewy interior and a gooey Biscoff center. To achieve this texture, make sure not to overbake the cookies. If you prefer a crunchier cookie, you can bake them for an additional minute or two, but be cautious not to overdo it. The key to the perfect crunch factor is in the balance between the baking time and the size of the cookies.

Pro Kitchen Tricks

• Use room temperature ingredients for the best results. This ensures that the butter and eggs mix smoothly and evenly, contributing to a better texture in the finished cookies.
• Don’t overmix the dough. Stop mixing as soon as the ingredients come together in a cohesive ball. Overmixing can lead to tough cookies.
• For an extra crispy exterior, try chilling the shaped cookies in the fridge for 30 minutes before baking. This step, called “flash chilling,” can help the cookies retain their shape better and bake up with a nicer texture.

Storage Tips

• These cookies are best stored in an airtight container at room temperature for up to 5 days. If you won’t be consuming them within this timeframe, consider freezing them. Place the cookies in a single layer in a freezer-safe bag or container and store in the freezer for up to 2 months. To thaw, simply leave the cookies at room temperature or reheat them in the microwave for a few seconds.
• For the freshest flavor, it’s recommended to freeze the dough balls instead of baked cookies. Simply scoop the dough into balls, place them on a baking sheet lined with parchment paper, and put the sheet in the freezer until the dough balls are frozen solid. Then, transfer the frozen dough balls to a freezer-safe bag or container for storage. Bake frozen dough balls for an additional 2-3 minutes.

Gift Packaging Ideas

These Biscoff Stuffed NYC Cookies make a wonderful gift, especially when packaged in a thoughtful and visually appealing way. Consider placing a selection of cookies in a decorative tin or jar, wrapped in a ribbon or twine. You could also package them in cellophane bags tied with a ribbon, or even create a cookie gift basket filled with a variety of treats, including these stuffed cookies. For a more personalized touch, include a handwritten note or a small packet of Biscoff spread for the recipient to enjoy with their cookies.

Flavor Variations

• Different spices: Try adding a pinch of cinnamon, nutmeg, or cardamom to the dough for a unique twist on the classic flavor.
• Creative toppings: Before baking, sprinkle the tops of the cookies with sea salt, chopped nuts, or even shredded coconut for added texture and flavor.
• Ingredient swaps: Experiment with different types of sugar, like muscovado or turbinado, for a deeper flavor profile. You could also use almond extract instead of vanilla for a nutty twist.

Troubleshooting

• Texture problems: If your cookies turn out too hard, they were likely overbaked. Try reducing the baking time in future batches. If they’re too soft, they might have been underbaked or the dough was too warm, causing the cookies to spread too much.
• Ingredient replacements: If you’re missing an ingredient, consider what role it plays in the recipe and look for a substitute that can fulfill a similar function. For example, if you’re out of brown sugar, you could make a substitute by mixing granulated sugar with a small amount of molasses.
• Over/undercooking signs: Keep an eye on your cookies during the baking time. If the edges are golden brown, they’re likely done. If they’re pale and soft to the touch, they might need a few more minutes. Remember, it’s always better to err on the side of caution and underbake slightly, as the cookies will continue to cook a bit after being removed from the oven.

FAQs

• Can I freeze it? Yes, you can freeze both the dough balls and the baked cookies. Freezing is a great way to keep the cookies fresh for a longer period and to bake them fresh whenever you want.
• Is it gluten-free? The original recipe includes all-purpose flour, which contains gluten. However, you can make a gluten-free version by substituting the flour with a gluten-free flour blend. Note that you may need to adjust the ratio of flours and add some xanthan gum to help with texture.
• Can I double the recipe? Yes, you can easily double or even triple the recipe if you’re planning to make a large batch of cookies. Just keep in mind that you’ll need to adjust the baking time slightly if you’re making larger cookies.

Conclusion

With their perfect balance of crunch and chew, and the delightful surprise of Biscoff spread at their center, these Biscoff Stuffed NYC Cookies are sure to delight both kids and adults. Whether you’re a seasoned baker looking for a new challenge or a beginner seeking a recipe that’s easy to follow and rewarding to make, this recipe is perfect for you. Don’t be afraid to experiment with different flavors and ingredients to make the recipe your own, and consider sharing your creations with friends and family as a thoughtful and delicious gift. Happy baking, and enjoy the joy and warmth that comes from sharing homemade treats with those you love!