Super thick and chunky Biscoff Cookies made from scratch. These BIG New York-style cookies are filled with Biscoff cookie spread, Biscoff cookies, milk chocolate and white chocolate. They’re ready to eat in under an hour.
I almost called these Ugly Biscoff Cookies 💙
But while these cookies won’t win any prizes in the looks department, they taste unbelievably good. They’re super thick and chunky and filled to the brim with chocolate, Lotus Biscoff cookies and Biscoff cookie butter.
The best part? There’s no need to chill the dough, so they’re ready to eat in under an hour!
Why you will love these cookies
- They’re big and buttery (New York-style)
- They’re filled with Biscoff cookies AND Biscoff cookie spread
- They feature TWO types of chocolate
- There’s no chilling the dough
Just like my popular Levain Bakery Cookies, I knew I wanted these cookies to be big and bold. I also knew I wanted them to taste oh-so-biscoffy (is that a word?). And we achieved just that by adding Lotus Biscoff cookies in the cookie dough, and swirling through Biscoff cookie butter.
But we couldn’t stop there. We also added LOADS of milk chocolate and white chocolate pieces. While you could use chocolate chips, I prefer to add BIG chunks of chocolate so there’s gooey chocolate in every bite.
How to make thick cookies
Just like my Levain Bakery Chocolate Chip Cookies, these cookies are super thick. We’ve chatted before about how to make thick cookies but let’s recap.
- Use cold butter. Butter warms and melts in the oven causing cookies to spread. So what do we do if we don’t want our cookies to spread too much? We use cold butter.
- Extra flour. We add a little extra flour to make sure these cookies are extra thick. I highly recommend using a baking scale to measure the exact amount of flour for the recipe. Over measuring could result in dry cookies.
- A little cornflour. Cornflour or corn starch helps to make cookies thick and soft. If you don’t have any, just add an extra tablespoon of flour.
- A lot of fix ins. It’s important to use loads of fix ins to help stop your cookie dough from spreading too much. I’ve used roughly chopped Biscoff cookies and handcut chunks of chocolate in this recipe.
- Tall balls of cookie dough. When you roll the balls of cookie dough, make sure your balls are nice and tall – that way they have further to spread.
What’s in the cookie dough?
- Lotus Biscoff cookies
- Milk chocolate chunks
- White chocolate chunks
- Biscoff cookie butter
Frequently asked questions
Cold butter will help you create thick cookies. If you don’t want to use cold butter, you can use room temperature butter but you will need to chill the cookie dough for 30 minutes.
Check out this post for the most common reasons why cookies spread too much in the oven. Make sure you follow all the tips above to ensure your cookies are lovely and thick.
I prefer to use blocks of chocolate that I chop by hand. But you can use chocolate chips if you prefer. I’ve used both milk and white chocolate in this recipe, but you can use dark chocolate, peanut butter chips or Caramilk – chocolate in most forms will be delicious here!
More big cookies to try
- Levain Bakery Chocolate Chip Cookies
- Double Chocolate Cookies
- Kitchen Sink Cookies
- Peanut Butter Chocolate Chip Cookies
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Thick and chunky Biscoff Cookies ready to eat in under an hour.
- 115 grams (1/2 cup or 1 stick) unsalted butter, COLD (straight from the fridge), roughly chopped
- 190 grams (1 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, cold
- 245 grams (1 and 3/4 cup) plain flour or all purpose flour
- 1 tablespoon cornflour or corn starch*
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 100 grams (2/3 cup) milk chocolate, roughly chopped
- 100 grams (2/3 cup) white chocolate, roughly chopped
- 70 grams (1/2 cup) Lotus Biscoff cookies, roughly chopped
- 80 grams (1/3 cup) Biscoff cookie butter
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer on medium speed until combined. Add vanilla and egg. Beat again until combined – but try not to over mix.
- Add flour, cornflour, baking soda and salt, and beat on a low speed until soft cookie dough forms. Add chopped chocolate and cookies and beat briefly. Finally, add Biscoff cookie butter and mix very briefly.
- Scoop out cookie dough, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookie to spread slightly.
- Bake cookies for 12-14 minutes or until golden brown. Leave cookies to cool completely.
Plain flour: I highly recommend using a baking scale to measure your flour. It’s very easy to overmeasure flour when using cups – and too much flour could result in a dry cookie.
Cornflour: If you don’t have any cornflour or corn starch, use an extra tablespoon of flour.
Chocolate: I prefer to use blocks of chocolate that I’ve cut up by hand, but you can use chocolate chips if you prefer. Peanut butter chips or Caramilk also works nicely in this recipe.
Cookies spreading: If you always have trouble with cookies spreading too much in the oven, bake one tester cookie. If it’s not as thick as you would like, chill the dough for 30 minutes and then try again.
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