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Biscoff Stuffed NYC Cookies! – Jane’s Patisserie

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Gooey and giant Biscoff stuffed NYC Cookies with the most delicious chocolate chip cookie mix!! 

So yes… I did it. I merged two of my epic cookie recipes into one because YOU ALL KEEP ASKING FOR IT! I thought I would get this out of the way because long time blog readers will see the similarities. 

So.. I have had a biscoff stuffed cookie recipe on my blog for a while now, and it is one of my favourites! How can it not be?! It is a cookie, stuffed with a gooey biscoff centre… you can’t go wrong. 

I have also been posting more and more NYC style cookies because I just cannot resist them.. and I know you all love them too! These beauties are a copy of my Triple Chocolate NYC Cookies

I decided to use the same base cookie as I personally adore the double/triple chocolate flavours with the biscoff. You can make them plain or vanilla however by using 300g plain flour total! 

As the same with my other NYC Cookies, you can also substitute the plain flour for self raising flour! If you use self raising flour, you remove the baking powder as well… but you keep the bicarbonate of soda as they are different things. 

For this particular one I didn’t use the cornflour, but you can also use that too! You can substitute 25g of the flour for cornflour – and it creates a dreamy lovely texture. It makes the cookie softer, and is worth the effort I promise! 

I used the smooth biscoff spread as I buy large tubs of the stuff, but you can use the crunchy one! You can also substitute it for other spreads that freeze well such as Nutella, or crunchie spread for example. Anything really works, but something such as caramel won’t in the same way unfortunately. 

As you can see from the photos, if you eat the cookie warm still or heat it up again it becomes ABSOLUTE HEAVEN! These are giant NYC cookies though as the name suggests… so it’s a lot of cookie to eat in one go I will say now haha!

The reason I call these and my other NYC Cookies… NYC Cookies.. is because they are based on the style of a cookie from New York City cookie. They are designed to be huge, they are designed to be larger than your normal cookie, and chunky and delicious. More than your average. 

I hope you all love this recipe as much as I do – and apologies for the similarities.. I just want to give you what you want! X

Biscoff Stuffed NYC Cookies!

Gooey and giant Biscoff stuffed NYC Cookies with the most delicious chocolate chip cookie mix!! 

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Category: Cookies

Type: Cookies

Keyword: Biscoff, chocolate chip

Prep Time: 1 hour 20 minutes

Cook Time: 12 minutes

Chilling Time: 1 hour

Total Time: 2 hours 32 minutes

Servings: 8 Cookies

Author: Jane’s Patisserie

Ingredients

  • 8 large spoonfuls Biscoff spread (about 30g each)
  • 125 g Unsalted butter/stork
  • 175 g Light brown soft sugar
  • 1 Large/Medium Egg
  • 1 tsp Vanilla extract (optional!)
  • 250 g Plain flour
  • 35 g Cocoa powder
  • 1 + 1/2 tsp Baking powder
  • 1/2 tsp Bicarbonate of soda
  • 1/2 tsp Sea salt
  • 100 g White chocolate chips (or chopped chocolate)
  • 100 g Milk/Dark chocolate chips (or chopped chocolate)
  • 150 g Biscoff biscuits (chopped)

Instructions

  • Portion the biscoff spread, and freeze for at least an hour (can easily be left over night).

  • Add the butter and sugar to a bowl and beat until creamy – I use my stand mixer with the beater attachment,

  • Add in the egg, and beat again. If using the vanilla, add it in now as well!

  • Add in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!

  • Add in the chocolate chips and chopped biscoff biscuits and mix until they’re distributed well!

  • Weigh the cookies out into eight cookies – they’re about 120g each!

  • Carefully flatten each cookie ball and add a frozen lump of biscoff into the middle.

  • Make sure to wrap the cookie dough around the frozen biscoff well.

  • Once they’re rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!

  • Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.

  • Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!

  • Bake the cookies in the oven for 11-13 minutes. I don’t personally flatten the cookies, as they flatten enough during baking (especially because of the biscoff in the middle)

  • Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!

  • ENJOY!

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



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