Biscoff NYC Cookies
These Biscoff NYC cookies are rich, indulgent, and everything you want in a bakery-style cookie. Made with a soft vanilla dough, generous white chocolate chips, and a frozen Biscoff centre, they bake up thick with crisp edges and a gooey, flavour-packed middle.
The warm caramelised spice of the Biscoff spread melts gently inside the cookie as it bakes, creating a smooth, molten centre that pairs perfectly with the sweetness of white chocolate. Finished with a Biscoff biscuit on top, these cookies are as beautiful as they are indulgent.
If you love classic vanilla cookies but want something a little more elevated, these are guaranteed to become a favourite.
Why You’ll Love These Biscoff NYC Cookies
Thick, bakery-style cookies with soft centres
Melt-in-the-middle Biscoff filling
Sweet vanilla dough balanced with white chocolate
Easy to make ahead thanks to the frozen filling
Perfect for gifting, celebrations, or weekend baking
Each cookie is filled with a frozen portion of smooth Biscoff spread, which is essential for achieving that signature molten centre. Freezing the spread allows the cookie dough to bake evenly without the filling leaking out too quickly. Once baked, the Biscoff softens into a rich, creamy centre that contrasts beautifully with the soft vanilla dough and white chocolate chips.
Ingredients
For the Cookie Dough
100g butter, softened
50g white sugar
50g brown sugar
55g egg (about 1 small egg)
5g vanilla essence
210g self-raising flour
2g corn starch
180–200g white chocolate chips
20g crushed Biscoff biscuits (optional)
For the Filling & Topping
Biscoff spread, frozen into 30g portions
Biscoff biscuits, for garnish
Method
Prepare the Biscoff Filling
Portion the Biscoff spread into 30g balls and place them in the freezer until completely firm.
Make the Cookie Dough
In a bowl, cream the butter, white sugar, and brown sugar together for about 2 minutes until light and fluffy. Add the egg and vanilla and mix for 1 minute until fully incorporated.
Add the Dry Ingredients
Add the self-raising flour and corn starch to the mixture and gently combine until a soft dough forms. Fold through the white chocolate chips until evenly distributed.
Assemble the Cookies
Take a portion of cookie dough, flatten it slightly, and place a frozen Biscoff ball in the centre. Wrap the dough around the filling, sealing it completely. Repeat with the remaining dough.
Garnish
Place the dough balls onto a lined baking tray, spacing them well apart. Press a Biscoff biscuit gently into the top of each cookie.
Bake
Bake in a preheated 190°C oven for 12 minutes, or until the edges are set and the centres remain soft.
Cool
Allow the cookies to cool on the tray for 10 minutes before transferring to a wire rack. They will continue to set as they cool.
Baking Tips
Freeze the Biscoff properly: If the filling isn’t fully frozen, it may leak during baking.
Don’t overbake: The cookies should look slightly underbaked in the centre when removed from the oven — they’ll firm up as they cool.
For thicker cookies: Chill the assembled dough balls for 20–30 minutes before baking.
Storage: Store baked cookies in an airtight container for up to 3 days, or freeze unbaked filled dough balls for fresh cookies anytime.
