White Chocolate Stuffed Biscoff NYC Cookies
Thick NYC-style cookies made with Biscoff spread in the dough, packed with white chocolate chips, and stuffed with a creamy white chocolate center.
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- Hand mixer (optional)
- Cookie scoop or kitchen scale
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup cake flour
- 1 tablespoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup unsalted butter melted and cooled
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup Biscoff cookie butter spread
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- ¾ cup white chocolate chips
- ½ cup crushed Biscoff cookies
Instructions
- In a medium bowl whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt.
- In a separate large bowl whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Add the Biscoff spread and mix until fully combined. Add the egg, egg yolk, and vanilla extract and mix until smooth and glossy.
- Add the dry ingredients into the wet ingredients and mix until just combined.
- Fold in the white chocolate chips and crushed Biscoff cookies.
- Scoop large dough balls about 5–6 oz each. Flatten dough in your hand and place a white chocolate Lindt Truffle in the center. Wrap dough around the filling and seal completely.
- Roll into tall dough balls rather than flattening.
- Place assembled cookies onto a parchment-lined baking sheet and refrigerate for 45–60 minutes.
- Preheat oven to 375°F. Bake cookies for 12–14 minutes or until edges are set and centers are slightly underbaked. Let cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
Tips for Perfect NYC Cookies
Use both cake flour and all-purpose flour for thick bakery texture.
Cornstarch keeps cookies soft and tender.
Freeze white chocolate so it stays melted inside.
Roll cookies tall instead of wide for NYC style thickness.
Slightly underbake for gooey centers.
Add extra Biscoff crumbs on top before baking for bakery look.
Chilling the dough prevents spreading.
Storage
Room Temperature:
Store in airtight container up to 3 days.
Refrigerator:
Store up to 5 days. Reheat 10–15 seconds before serving.
Freezer (Baked Cookies):
Freeze up to 2 months.
Freezer (Unbaked Dough):
Freeze dough balls and bake from frozen adding 2–3 minutes to bake time.