Biscoff Cookies - Bake the Brooki Book
These massive NYC-style cookies are chock full of caramelized flavor with a surprise inside.
This recipe, inspired by Bake with Brooki by Brooke Bellamy, takes the irresistible caramelized flavor of Biscoff to the next level.
With molten Biscoff centers, creamy white chocolate, and chunks of Biscoff biscuits, these cookies are decadent, indulgent, and utterly unforgettable.
Click the book cover image below or click the link above to order Brooke’s delicious cookbook showcasing this recipe and 99 more!
Enjoy the ultimate cookie experience with these NYC-style Biscoff Cookies, featuring a molten Biscoff spread center that oozes with every bite. These thick, bakery-style cookies are packed with caramelized Biscoff biscuit crunch and creamy white chocolate chips, delivering layers of rich, buttery decadence. The warm cinnamon and spice notes of Biscoff spread shine in the gooey core, perfectly balancing the crispy edges and tender, chewy center. Whether you’re savoring them fresh from the oven or pairing them with your favorite coffee, these cookies promise pure bliss in every bite. Treat yourself—you deserve it.
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.
For the Dough:
• 160g (5 1/2 oz) Biscoff spread
• 200g (7 oz) unsalted butter, at room temperature
• 180g (6 1/4 oz) light brown sugar
• 80g (2 3/4 oz) caster sugar (superfine sugar)
• 1 large egg, at room temperature
• 250g (9 oz) self-raising flour
• 200g (7 oz) plain (all-purpose) flour
• 1 teaspoon baking powder
• Pinch of salt
Mix-Ins:
• 200g (7 oz) white chocolate chips
• 100g (3 1/2 oz) Biscoff biscuits, roughly chopped
For Decoration (Optional):
• 8-10 Biscoff biscuits
• Additional Biscoff spread for dollops or drizzling
Bake the Cookies:
Preheat the oven to 392°F (200°C) for conventional ovens or 374°F (190°C) for convection ovens.
Line baking sheets with parchment paper.
Place the dough balls on the prepared tray, spacing them at least 2 inches (5 cm) apart.
Bake for 16–18 minutes, or until golden on top. The cookies will appear slightly soft in the center. For the complete method, please pick up a copy of Brooke’s cookbook, Bake with Brooki, by click the book cover image below.
Watch the step-by-step video for visual instructions: Biscoff Cookies - Bake the Brooki Book.
For Brooke’s complete recipe with her method plus 99 more yummy recipes, click the book cover image below to order her new cookbook now from Amazon USA. You’ll be happy that you did!
Baker’s Tips
• Room Temperature Ingredients: Ensure the butter and egg are at room temperature for a smooth, cohesive dough.
• Storage: Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
• High-Altitude Adjustments: At 7,000 feet, increase the flour by 2 tablespoons (16g), reduce the sugar by 2 tablespoons (25g), and reduce the baking powder to 7/8 teaspoon. Increase the oven temperature to 415°F (210°C) and check for doneness at 15 minutes. For other adjustments over 3,000 feet, see these high-altitude baking guidelines from King Arthur Baking Company.
Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission.) I only recommend products that I own myself and know to be excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe.
Mixing bowls (I like this oven-proof glass set of 10 for mixing and portioning out ingredients.)
Stand mixer (This dough can be mixed by hand, but a stand mixer ensures consistency.)
Cordless electric hand mixer (This is a handy mixer for these smaller bakes.)
Kitchen scale (Ingredients should be weighed rather than relying on volume.)
Oven thermometer (All ovens need calibration, an in-oven thermometer is essential.)
Silicon oven mitts (I’ve burned my hands too many times with cloth mitts.)
Parchment paper (Also check Costco.)
Whisk (This is a standard for combining dry ingredients.)
Silicone spatula set (These are great at high temperatures.)
Wire cooling rack (Every kitchen needs at least two.)
USA cookie sheet pans (Get the best you can afford; much worth it! This 3-piece set won’t disappoint.)
Thanks for stopping by our little place, the Mountaintop Kitchen, for home bakers everywhere!
Just for fun and curiosity, we recently asked AI (artificial intelligence), “Who is Frank Stonehouse?” The response was:
“Frank Stonehouse is a culinary enthusiast and recipe developer who shares easy and delicious recipes for home kitchens through his platform, Mountaintop Kitchen. He actively engages with his audience on social media, particularly on Instagram under the handle @mountaintop.kitchen, where he has garnered over 3,700 followers. 
Through Mountaintop Kitchen, Frank offers a variety of recipes, including baked goods like the Cranberry Orange Layer Cake, which combines bright, tangy flavors of fresh cranberries and orange zest. 
Frank’s approachable style and focus on simplicity make his recipes accessible to home cooks seeking to create delicious meals without extensive preparation.
In addition to Instagram, Frank shares his culinary creations on Threads under the same handle, @mountaintop.kitchen, where he continues to engage with a growing community of food enthusiasts. 
For more recipes and culinary inspiration, visit his website at mountaintopkitchen.com.”
Stone — The Mountaintop Baker 👨🏼🍳