Biscoff New York Cookies with Frozen Biscoff Center

Ingredients

• 12 teaspoons Biscoff Spread (Portion into teaspoon‑sized balls; keep chilled then freeze until firm)
• 200 grams Unsalted Butter (Cold, cut into cubes; keep in fridge until just before mixing)
• 100 grams Light Brown Sugar (Adds caramel flavour and chewiness)
• 100 grams Caster Sugar (Fine white sugar for smooth texture)
• 300 grams All-Purpose Flour (Sifted)
• 1 teaspoon Salt (Fine sea salt)
• 1 teaspoon Baking Powder (Leavening agent)
• 50 grams Biscoff Crumbs (Crushed Biscoff biscuits; keep slightly chunky for texture)
• 75 grams White Chocolate Chips (Evenly distributed in dough)
• 75 grams Milk Chocolate Chips (Evenly distributed in dough)
• 2 pieces Large Eggs (Room temperature; whisked separately before adding)

Instructions

1. Portion Biscoff Spread

   Scoop the Biscoff spread into 12 teaspoon‑sized dollops using a teaspoon; place them on a tray or in a shallow container.

   Time: PT5M

2. Firm the Dollops

   Transfer the tray to the freezer and let the dollops firm for 30‑60 minutes until solid but still scoopable.

   Time: PT30M

3. Cream Butter and Sugars

   Place the cold butter cubes, light brown sugar and caster sugar into the mixer bowl. Beat on medium speed for about 2 minutes until the mixture looks crumbly with small butter nuggets.

   Time: PT2M

4. Add Chocolate Chips

   Add the white and milk chocolate chips to the bowl and mix for 1 minute just to distribute evenly.

   Time: PT1M

5. Incorporate Dry Ingredients

   Add the sifted flour, salt, baking powder and Biscoff crumbs to the bowl. Mix on low speed for about 1 minute until the mixture resembles coarse sand.

   Time: PT1M

6. Add Eggs

   In a small bowl, whisk the two eggs until just blended. With the mixer on low, pour the eggs into the dough and mix until the dough just comes together.

   Time: PT2M

7. Form Cookie Balls and Insert Biscoff Core

   Divide the dough into 12 portions (≈100‑125 g each). Lightly press a thumb‑size indentation in the centre of each ball, place one frozen Biscoff dollop inside, then seal the dough around it, forming a smooth ball.

   Time: PT10M

8. Freeze Assembled Cookies

   Place the finished cookie balls on a tray, cover with cling film and freeze for at least 2 hours (or up to 3 months for storage).

   Time: PT2H

9. Preheat Oven

   When ready to bake, preheat the oven to 180 °C (350 °F).

   Time: PT10M

   Temperature: 180°C

10. Bake Cookies

    Line a baking tray with parchment paper, arrange the frozen cookies (leaving space to spread), and bake for 15 minutes. Watch for a golden‑brown colour; if needed, add an extra minute.

    Time: PT15M

    Temperature: 180°C

11. Cool and Serve

    Remove the tray from the oven and let the cookies cool on a rack for about 10 minutes before serving while still warm.

    Time: PT10M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

25 g

Fat

10 g

Fiber

1 g