My beautiful New York style Biscoff cookies are TO. DIE. FOR.
Seriously guys, this is one cookie recipe you’re not gonna want to miss!!
What you get: a thick mountain of cookie. Crispy on the outside, perfectly chewy in the middle. White chocolate chips to perfectly compliment the heavenly caramel flavour of Biscoff. And, if that weren’t enough, extra Biscoff biscuits to really bring home all those flavours and add a little extra crunch.
I think I just died and went to Biscoff cookie heaven 🤤
The story so far…
Ever since I discovered Biscoff early last year, you KNOW how mad I’ve been for the stuff! Using Biscoff, I’ve shared with you regular cookies, stuffed cookies, doughnuts, fudge, and even a hot chocolate.
Oh, and two of my most popular posts, vegan Biscoff brownies and these amazing Biscoff brownies, which is everyone’s favourite. I kid you not, the last one has been made for and enjoyed by my neighbours so many times, it is one of my most often requested bakes!
Regardless, as much as I adore the recipes I’ve shared with you, I wanted to create something ultra decadent. I’m talking My Big Fat Biscoff Cookie, make me into a film right now, kinda big.
And you know cookies are my first love. I adore how easy they are to make, eat and carry out if needed. No need for plates, cutlery, or anything. Just finger licking good (ok ok I’ll stop now!) 😘
To state the obvious, if you know me by now, I’m always working on my recipes and creations to see how they can be made better. So, when I came across some New York inspired cookies, I knew I had to create a Biscoff version!
Why New York Cookies?
In case you’ve not come across them, New York cookies are H-U-G-E. I’m not even slightly kidding. Think enough to be a whole MEAL in itself huge. And then double it.
Not only that, they are also super chunky too. Unlike my previous flatter style of cookies, these are tall and proud, but still keep the beautiful chew I know you love in my cookies 😘
Knowing very well I would absolutely devour a whole cookie of this size all to myself, I also recognise it’s not for everyone. With this in mind, I scaled it down a little, so the size of these cookies are indeed generous but not so enormous you need a set of wheels for them! 😆
These are the perfect size! They are chunky and solid, chewy and flavoursome and just… well, perfection!
You won’t be surprised to know I have also made these as a double-the-size-I’m-sharing-with-you-today version. I’m pleased to let you know it works! You will just need to adjust the baking time.
I feel I’ve enthused about these enough. Time for me to share my New York style Biscoff cookies with you.
Happy baking, my friends!
Recommended equipment and ingredients I used *
NYC Biscoff Cookies
4.7 from 22 votes
Recipe by Andrea JonesCourse: DessertCuisine: AmericanDifficulty: Easy
Servings
7-8
servings
Baking time
9
minutes
Total time
1
hour
Chunky, crispy, chewy and utterly scrumptious: my NYC Biscoff cookies are just phenomenal!
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Ingredients
85 g (¼ cup + 2 tbsp) unsalted butter, at room temperature
60 g (3 tbsp + 1 tsp) Biscoff spread
100 g (½ cup) soft light brown sugar
50 g (¼ cup) caster sugar
1 large egg
215 g (1 cups + ¼ cup + 1 tbsp) plain (all purpose) flour
2 tsp cornflour (cornstarch)
0.5 tsp baking powder, broken into small chunks
0.5 tsp bicarbonate of soda (baking soda)
0.5 tsp salt
6 Biscoff biscuits
100 g (½ cup + 1 tbsp) white chocolate chips
Directions
- Preheat your oven to 200C/400F and line two baking sheets with parchment paper. Set aside.
- In a large mixing bowl, combine your butter and Biscoff spread, beating well. Add in sugars and beat again until completely mixed in. Add your egg and whisk to just combine, scraping down the bowl to make sure everything is mixed together.
- Time for the dry ingredients. Into your mixing bowl, sift in the flour, cornflour, baking powder, bicarb and salt. Beat again until your dough is just starting to come together. Tip in the Biscoff biscuits and most of the chocolate chips, leaving a few aside to stud your cookies. Using a spatula, VERY GENTLY stir the biscuits and choc chips into your mixture, only to distribute them evenly. You want to keep the chunky texture of your dough and not squish it all together.
- Split your dough into roughly 100g (about ½ cup) amounts, then very VERY gently squeeze them together until they hold in rough balls. You want to see gaps and unevenness, don’t worry about smoothing it out. That’s part of the charm of these cookies!
- Space your cookie dough balls out on your baking sheet (I put 4 on a sheet, so use two sheets), then stud gently with your remaining chocolate chips. Bake in the centre of your oven for 9-10 minutes until just golden. Remove from the oven and place your baking sheet on a cooling rack, leaving the cookies on the baking sheet to cool for at least 30 minutes. Enjoy!
Recipe Video
Notes
- All through this recipe, you want to mix your ingredients as little as possible. This is important especially when you add your dry ingredients to your mixture. You want it to be lumpy, like little cookie dough boulders!
- When squeezing together, you want to do so only until the dough holds together. We want lots of air in our cookie dough balls, and not a compressed mixture.
- Once your cookies have baked, it is really important you leave them for at least 30 minutes on the baking sheet while they cool. They will continue to cook with the residual heat of the baking sheet, giving you the crisp outside shell with the beautiful chewy middle that you love!
