In the world of cookies, there are three kinds of folks: those who love ’em soft and spread-out, others who go nuts for thick and chunky ones with a crispy edge and gooey center, and the die-hard fans of hard, crispy cookies. My husband and I found ourselves on opposite sides of this cookie clash for years.
When we were whipping up our cookie recipe for our shop, he was all about a thick and chunky cookie, while I was convinced everyone wanted a soft cookie that spread out just right. A hard, crispy cookie was never an option. I couldn’t get my head around the idea that some people actually liked hard, crispy cookies – it just didn’t make sense to me.
But as we tinkered with recipes, we stumbled upon a game-changer: our NYC-style Biscoff Cookie. This bad boy is thick and chunky, loaded with big ol’ chunks of crispy Biscoff cookies inside. But what about those who crave the spread?
Here’s the secret: this cookie is actually a spreader in disguise. By adding those Biscoff cookie chunks, we give it the structure it needs to be thick and chunky, but it still delivers that spread-out cookie vibe. And for the crispy cookie crew? They get to enjoy the satisfying crunch of those Biscoff cookie bits sprinkled throughout.
So, in a nutshell, our NYC-style Biscoff Cookie settles the age-old cookie debate once and for all. It’s got something for everyone – soft, chunky, and crispy cookie lovers can all find common ground in this delectable treat.
NYC style Biscoff Cookie Butter Cookies
Ingredients
Bowl 1 (Stand Mixer Bowl – Butter and Sugar)
- 227 G Butter 1 Cups Cold and Cut into Cubes
- 165 G Brown Sugar or 1 1/2 cups
- 95 G Granulated Sugar 1 cup
Bowl 2 (Eggs + Flavour)
- 2 Unit Eggs
- 1 tsp Vanilla
Bowl 3 (dry ingredients)
- 386 g Cups Flour 3 Cups, spooned and level
- 1 TBSP Corn Starch
- 1 tsp Baking Soda
- 1/2 tsp salt
Bowl 4
- 200 G Hershey’s White Creme Chips 1, 8 oz bags or approximately 1cups
- 20 Lotus Biscoff Cookies broken in half
Instructions
Start with a modified Mise En Place, prepping all ingredients into each of their bowls.
- Bowl 1- Measure Out227 G Butter, 165 G Brown Sugar, 95 G Granulated Sugar
- Bowl 2 – Add:2 Unit Eggs, 1 tsp Vanilla
- Bowl 3 – Measure and then Whisk:386 g Cups Flour, 1 TBSP Corn Starch, 1 tsp Baking Soda, 1/2 tsp salt
- Bowl 4 – Measure200 G Hershey’s White Creme Chips, 20 Lotus Biscoff Cookies
CREAM BOWL 1: With your stand mixer (reccommended) or hand mixer, cream your butter and sugar on Med- High Speed (6 on KitchenAid) for exactly 2 minutes. (Set a timer)
- With your stand mixer (recommended) or hand mixer, cream your butter and sugar on Med- High Speed (6 on KitchenAid) for exactly 2 minutes. (Set a timer)
ADD BOWL 2 (eggs and vanilla)
- Turn Mixer to low setting ( 2 on KitchenAid) and add Bowl 2 (eggs, extracts and food colouring). Mix just until you no longer see egg yolks. Do not overmix.
ADD BOWL 3 (dry ingredients)
- Whisk your dry ingredients again and then on the lowest setting, add your flour in one cup at a time. Do not wait for the flour to be fully incorporated before adding your next cup. Add the next cup as soon as the last cup is about 1/2 incorporated.
- After your last cup, turn off the mixer while there are still streaks of flour in the dough.
ADD BOWL 4 (biscoff and chips)
- Add the biscoff cookies, broken in half and then mix for a maximum of 10 seconds, then remove from mixe. Depending on your mixer, you might need to mix by hand (almost like you are kneading the dough) until you feel like the chocolate chips and Biscoff cookies are evenly incorporated. At this point you can break any cookies that are still 1/2 or bigger. Do not break the pieces too small.
Prepare Dough balls, rest and bake
- Preheat oven to 400 ℉
- Measure out your dough into big, even balls (100g ). This makes about 12 cookies.
- Freeze the dough balls on a sheet pan or Tupperware container for 1 hr
- Take the cookies out of the freezer and put on a tray lined with parchment paper. Do not flatten.
- Bake in the oven for 12 – 14 min. After taking out of the oven, let the cookie rest for a minimum of ten minutes. I recommend doing 1 test cookie first, to make sure it is fully cooked, if your test is not cooked the way you would like, see my notes for how to adjust your oven.
Cookie Butter Topping
- Option 1: Right after you circle the cookies, while they are still hot, put one tsp of cookie butter on each of the cookies. After about 5 – 10 seconds. Use a knife to gently spread the now melted cookie butter around the cookie. After spreading the cookie butter, it will drizzle down the sides by itself
- Option 1: Once the cookies have cooled, melt 1 -2 TBSP of cookie butter for 15 -30 seconds in the microwave. With a spoon, drizzle the melted cookie butter over the cookies
Notes
- These Cookies are obviously the best, the day of being baked! Since freezing is part of the process, you can even make them the day before you bake them and then bake as needed. Cookies can be stored for up to 2 months in a freezer bag, so you can always bake on demand and have the freshest cookies!
- Test Cookie: Bake one cookie, rest on pan for 15 min. After 15 min, break cookie in half. If outside is over cooked and middle is undercooked, turn down your to 375 and bake in oven for 1 -2 extra minutes. If the outside is perfectly crispy, but inside is too gooey – keep at the same temp but give 1 – 2 extra minutes depending how gooey it is. If outside is perfect or over cooked, but inside is too dry/overcooked, bake for 2 minutes less.