Biscoff Stuffed Cookies

Biscoff Stuffed Cookies
Biscoff Stuffed Cookies

About these Biscoff Stuffed Cookies

TASTE: flavours of vanilla, white chocolate and cinnamon coming from the cookie dough. Paired with the signature caramel flavour of Biscoff.
TEXTURE: Crisp on the outside, soft and gooey on the inside, with a melted Biscoff Spread centre.
EASE: very easy to make. The only difficult part is waiting for the cookie dough to freeze!
PERFECT FOR: an elevenses treat, edible gifting or a sweet afternoon pick-me-up.
BAKING FACT: The story of Lotus Biscoff starts in 1932 in a local bakery in Lembeke, a Belgian town. The recipe was honed to perfection with carefully selected natural ingredients.

Biscoff Stuffed white chocolate chip Cookies

What does Biscoff Spread taste like?

Biscoff Spread tastes like a combination of caramel, biscuits and cinnamon. It’s absolutely delicious and seriously addictive! The flavour is quite rich, so it’s not an eat-with-a-spoon situation (although I’ll admit I have done this before 😉), instead, you can use Biscoff Spread to give classic bakes a flavour upgrade like these Biscoff Brownies or this Biscoff Banana Bread.

Biscoff Stuffed Cookies

Let’s talk chocolate chips

For these Biscoff Stuffed Cookies, I’ve used a blend of white chocolate chips and golden caramelised chocolate chips to add another flavour dimension, but feel free to just use white choc chips instead. For NYC-style cookies like these, you want to use good-quality, big chocolate chips so that they melt into little pockets of chocolate in the cookie. Here are a few brands that I would recommend using:

  • Food Thoughts – chunky in size with a sweet and creamy white chocolate flavour.
  • Chococo this is the brand of golden caramelised chocolate chips that I used. Highly recommend them, the flavour is amazing!
  • Guittard – XL in size, these are the biggest choc chips I’ve ever seen! I’ve only tried the milk chocolate flavour but they tasted incredible in these Thick Chocolate Chip Cookies.
Chocolate chips
Chocolate chips

There are 3 main steps to stuffing the cookie dough with Biscoff Spread:

  1. First freeze the Biscoff Spread. Drop teaspoons of Biscoff Spread onto a lined baking tray, cover with clingfilm and freeze for 1 hour. Biscoff Spread will never completely freeze, but it will firm up and be easier to stuff inside the cookies.
  2. Wrap the cookie dough around the Biscoff Spread. Weigh out 110g of cookie dough and press it out in the palm of your hands to create a well in the middle. Fill the well with one of the frozen Biscoff puddles and then use your hands to wrap the cookie dough around the Biscoff Spread so that it’s completely sealed. Work quickly as the Biscoff Spread will start to melt from the heat of your hands.
  3. Freeze the Biscoff stuffed cookies. To make sure the cookies stay thick and chunky but have a melted Biscoff centre, they need to be frozen for at least 8 hours. So it’s best to prep and stuff the cookie dough ahead of time, then bake the cookies on the day you want to enjoy them.
How to stuff cookies with Biscoff Spread
How to stuff cookies with Biscoff Spread
Biscoff cookies on a baking tray
Biscoff cookies on a baking tray

It’s normal for cookies to become slightly misshapen in the oven. This hack will show you how to make your cookies perfectly round and professional looking.

This hack will only work whilst the cookies are still warm and malleable, so do it as soon as you pull your cookies out of the oven. Use a large round cookie cutter (or upside-down glass) and spin it around the outside of the cookie. Not only will this make the cookies a perfectly round shape, but it also makes them a little thicker by pushing up the warm cookie dough. It’s a win-win!

Baking hack for shaping cookies
Baking hack for shaping cookies

Over time Biscoff Spread in the middle of the cookie will firm up, so to make sure they still have a melted middle, it’s best to serve the cookies fresh from the oven whilst they’re still warm. Once you’ve taken the cookies out of the oven, just give them 15 minutes to continue cooking and set up on the baking tray, then eat straight away.

If you have leftovers or want to transport the cookies, store them for up to 4 days in a cake tin or Tupperware.

How long will the recipe take to make?

The prep and baking time will take roughly 30 minutes in total. However, you will need to freeze the cookie dough for at least 8 hours before baking, so factor this into your planning.

How many cookies does this recipe make?

This recipe makes 10 Biscoff Stuffed Cookies.

What equipment do I need?

A couple of large flat baking trays. Greaseproof paper. Large mixing bowl. Either an electric mixer or wooden spoon. And the usual baking utensils… measuring spoons, weighing scales, knifes etc.

Can I use Smooth or Crunchy Biscoff Spread?

Yes absolutely! The Crunchy Biscoff Spread has chunks of crushed Biscoff Biscuits mixed into it, I bet that will taste incredible in these cookies.

What should I do with the leftover Biscoff Spread?

Here are some delicious recipes to try: Biscoff Brownies, Biscoff Banana Bread, Biscoff Blondies.


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Biscoff Stuffed White Chocolate Chip Cookies

Bonkers for Biscoff? You are going to LOVE these Biscoff Stuffed Cookies. Break them open to find a melted pool of Biscoff Spread inside! The cookies are made NYC style; thick and chunky. The dough is flavoured with cinnamon and studded with white chocolate chips for extra indulgence.
Prep Time 15 mins
Cook Time 15 mins
Freezing time 8 hrs
Total Time 8 hrs 30 mins
Course Dessert
Cuisine Baking
Servings 10

Ingredients
  

  • 200 g Cold unsalted butter Take the butter out of the fridge 30 minutes before you start baking so that it's not completely solid
  • 180 g Light brown sugar
  • 80 g White caster sugar
  • 2 Large Eggs at room temperature
  • 250 g Self-raising flour
  • 150 g Plain flour
  • 0.5 tsp Salt
  • 1 tsp Baking powder
  • 1 tsp Ground cinnamon
  • 300 g White chocolate chips
  • 10 heaped tsps Biscoff spread (smooth or crunchy) roughly 3/4 of a jar

Instructions
 

Start by freezing the Biscoff puddles

  • Line a flat baking tray (one that will fit inside your freezer) with greaseproof paper.
  • Drop 10 heaped teaspoons of Biscoff Spread onto the paper, leaving a little space between each.
  • Cover with clingfilm and place in the freezer for 1 hour.

Meanwhile, make the cookie dough

  • Chop the butter into chunks and place in a large mixing bowl. Beat using an electric mixer or wooden spoon for 1 minute. You want the butter to be slightly softer, broken up, but not completely smooth.
  • Add the light brown sugar and white caster sugar and beat together until just combined. Try not to over-mix at this stage otherwise, the butter will become too soft.
  • Mix in both of the eggs until combined.
  • In a separate bowl, stir the self-raising flour, plain flour, salt, baking powder and cinnamon together. Add to the butter mixture and mix until it comes together to form a thick cookie dough.
  • Add the white chocolate chips and use your hands to mix them into the dough.

Stuff the cookie dough with Biscoff Spread

  • Line another baking tray or tin (one that will fit inside your freezer) with greaseproof paper.
  • Weigh out 110g of cookie dough and press it out in the palm of your hands to create a well in the middle. Fill the well with one of the frozen Biscoff puddles and then use your hands to wrap the cookie dough around the Biscoff Spread so that it's completely sealed. Work quickly as the Biscoff Spread will start to melt from the heat of your hands. Place on the baking tray.
  • Repeat this step until all the cookie dough is used up. You should get 10 cookies in total. At this stage, don't worry about the cookies being too close together on the baking tray. As long as they're not touching it's all good.
  • Cover with clingfilm and freeze for at least 8 hours. You can store the cookies in the freezer for up to 1 month and bake from frozen when you fancy one. Basically the longer you leave them the better, but 8 hours is the minimum.

Bake the Biscoff Stuffed Cookies

  • Preheat your oven to 180°C (fan).
  • Line a large flat baking tray with greaseproof paper and place in the oven for 5 minutes to heat up. The heated tray will help the cookies crisp up on the outside but stay soft and gooey inside.
  • Place 3 to 4 of the frozen cookie dough balls onto the tray. These cookies are very chunky so make sure you leave plenty of room between them. Bake the cookies in batches if you need to.
  • Bake for 13-15 minutes until golden around the base but still only lightly browned on the top and in the middle. The cookies should be thick and chunky, with little spread.
  • Optional baking hack: use a round cookie cutter to shape them into perfectly round cookies.
  • Leave to set and firm up on the baking tray for 15 minutes, then serve straightway and enjoy!

Notes

How to store your cookies
Biscoff Stuffed Cookies are best-eaten straightaway, but they will keep for up to 4 days if stored in a cake tin or Tupperware. 
 
Keyword Biscoff spread, Cookies, white chocolate chips

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Giant Mini Egg Cookie

This Giant Mini Egg Cookie is the perfect sharing dessert to enjoy over Easter. It’s chewy on the outside, soft and gooey in the middle and filled with Cadbury Mini Eggs. Just grab a spoon and dig in!

Disclaimer: this post is kindly sponsored by Baking Mad, however all opinions are my own.

Giant Mini Egg Cookie
Giant Mini Egg Cookie

Why you’ll love this recipe

  • Gooey, soft baked cookie dough
  • Filled with delicious Cadbury Mini Eggs
  • Takes less than 30 minutes to make
  • Giant in size, perfect for sharing with 8-10 people
  • Top with ice-cream for a delicious Easter dessert!
Giant Mini Egg Cookie topped with melted ice cream

The best thing about this recipe (apart from the taste of course 😅) is how quick and easy it is to make. You’ll go from mixing bowl to gooey giant mini egg cookie in less than 30 minutes. Here’s an overview of the ingredients and equipment you will need and you can find the detailed recipe at the bottom of the blog post.

Ingredients you will need:

  • Silver Spoon Caster Sugar – used to sweeten the cookie dough and give the cookie a chewy outer edge.
  • Billington’s Light Muscovado Sugar – the moisture in Billington’s muscovado sugars is the secret to achieving a gooey texture.
  • Nielsen-Massey Vanilla Extract – cookie dough loves vanilla extract. Nielsen-Massey is the best on the market when it comes to flavourings.
  • Allinson’s Self-raising White Flour – Allinson’s baking flours are sieved twice during the milling process, meaning you won’t need to sift it again. Yay, one less step!
  • Butter – the butter is melted to make the dough extra soft and chewy.
  • Eggs – use room temp eggs and choose a good-quality brand.
  • Salt – a must-add ingredient to balance the sweetness.
  • Cadbury Mini Eggs – 3 whole bags go into this cookie skillet. The chocolate melts but the shell adds a little crunch. Delish!
Ingredients used to make the giant mini egg cookie
Ingredients to make a Giant Mini Egg Cookie
Mini egg cookie dough
Mini Egg Cookie Dough

Equipment you will need:

  • Mixing bowl – one large bowl is all you need. Make sure it’s microwave-safe so you can melt the butter in it.
  • Wooden spoon/spatular – used to mix everything together.
  • 10inch Skillet pan or large cake tin – a cast iron skillet pan will give you the best texture, but you could instead use a large round cake tin.
  • Measuring scales and spoons – I love using digital scales to get a super precise measurement.
Mixing bowl with butter and sugar

This recipe has been developed to make a large 10inch skillet pan. After doing lots of research and learning all about “seasoning” (it’s a skillet term 😅) this one from Lodge came highly recommended. It’s brilliant quality but reasonable in price. If you already have a skillet pan that’s bigger or smaller, here’s a rough guide for how you can tweak the recipe:

  • Mini skillet (serves 1-2 people): Quarter the ingredient quantities (e.g. 56g unsalted butter) and use 1 whole medium egg. Reduce baking time to 12-15 minutes.
  • 8inch skillet pan: Half the ingredient quantities (e.g. 113g unsalted butter) and use 1 whole large egg. Reduce baking time to 18-20 minutes.
  • 10inch skillet pan: don’t change anything. This recipe is developed for this size pan. You can get a sense of the size in the photograph below.
  • 12inch skillet pan: Keep the ingredients the same. Reduce the baking time to 20 minutes. 

Need more help? Just drop me a comment at the bottom of the blog post. 

Pressing cookie dough into a skillet pan

Mix and match your Easter chocolates

In my opinion Mini Eggs are an elite Easter treat but you could turn this giant cookie up a notch and chuck in a whole selection of Easter chocs. Creme Eggs, MaltEaster Bunnies, Galaxy Eggs, Lindt Eggs… the options are endless! It’s also a great way to use up any leftover Easter chocolates.

Mini egg cookie texture

How to serve your Giant Mini Egg Cookie

There are two ways you could serve this dessert. Just make sure you’ve got a tub of vanilla ice cream to dollop on top 😉

  1. Portion into bowls. Let the cookie cool for 10 minutes, then spoon into separate bowls and serve.
  2. Serve with spoons and dig in! Let the cookie cool for approx. 30 minutes so that the skillet pan isn’t a burning hazard
Gooey giant cookie with ice cream

Got leftovers? Here’s how to store your cookie

  • Eat within a couple of days: portion the cookie and store in an airtight container for up to 3 days.
  • Freeze and save for later: portion the cookie, wrap individually in clingfilm and foil, then store in the freezer for up to 1 month. Defrost at room temperature before eating.

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Giant Mini Egg Cookie

This Giant Mini Egg Cookie is the perfect sharing dessert to enjoy over Easter! It's chewy on the outside, soft and gooey in the middle and filled with delicious Mini Eggs.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine Baking
Servings 10 people

Ingredients
  

Instructions
 

  • Preheat the oven to 180°C (fan oven) and lightly grease a 10inch cast iron skillet pan* with butter or spray oil.
  • Place the unsalted butter in a large microwave-safe bowl. Microwave for 30-60 seconds until the butter has melted.
  • Add the caster sugar and light brown sugar into the melted butter and mix until combined.
  • Mix in the whole egg, both egg yolks and vanilla extract.
  • Now fold in the flour and salt until the mixture comes together to form a cookie dough.
  • Transfer 200g of the Mini Eggs into a ziplock sandwich bag and bash with a rolling pin until roughly broken up. You'll want to keep the remaining 40g Mini Eggs whole to decorate the top of the cookie.
  • Fold the broken Mini Eggs into the cookie dough.
  • Tip the dough into the skillet pan and press it out using your hands.
  • Bake for 25 minutes until pale golden on top. The cookie should still be slightly wobbly, this will make sure it stays nice and gooey inside.
  • As soon as the cookie is out of the oven, gently press the remaining Mini Eggs into the top.
  • Leave to cool for 10 minutes, then top with ice cream and serve!

Notes

Got leftovers? See notes above in the blog post on how to store your cookie.
*Using a different sized skillet pan? See notes above in the blog post on how to adjust the recipe. If you haven’t got a skillet pan, you can instead use a large round cake tin instead. 
Keyword Butter, Caster sugar, Cookies, Eggs, Mini eggs, Vanilla extract

More Easter recipes to try

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Mini Egg Cookies

Mini Egg Cookies

Easter is around the corner, which means it’s officially Mini Egg season 🎉 Mini Eggs at Easter is like Terry’s Chocolate Orange at Christmas. Walk into any supermarket in the UK in April and March, and you’ll see those bright yellow packs everywhere! They have a crunchy pastel coloured speckled shell with a creamy milk chocolate filling and are perfect to use in your Easter bakes. Especially in cookies!

So here you have it, Mini Egg cookies with two flavour options to choose from; plain or chocolate. I’d love to know which is your favourite? Either follow the recipe as is and make both flavours, or you can tweak the ingredients to make a whole batch of chocolate or plain Mini Egg cookies. More details on this in the post below.

More of a cheesecake fan? Check out my White Chocolate Mini Egg Cheesecake!

Mini Egg Cookies

Reasons to love these Mini Egg Cookies

  • Soft texture with a gooey middle
  • Filled with crushed Mini Eggs
  • And chunks of the new Mini Egg chocolate bar
  • Two delicious flavours to choose from; plain and chocolate
  • A quick and easy Easter bake loved by all

The best way to break up your Mini Eggs

For these cookies, it’s best to use broken up Mini Eggs so that they’re not too chunky and can be more evenly distributed in the cookie dough. But if you’ve ever attempted to chop a Mini Egg before then you will understand when I say it’s an impossible, and dangerous, task. Those shells are tough to crack! Instead, use a rolling pin to bash the Mini Eggs in the bag before you open up the packet.

Mini Eggs

Leave enough space between the cookies on the baking tray

These Mini Egg Cookies will spread a little in the oven, so it’s best to leave some space between them on the baking tray. Otherwise, they’ll merge into one gigantic (but still tasty!) cookie. Depending on the size of your tray, I would suggest baking no more than 4-6 cookies on a single tray at a time, leaving roughly 8cm between each.

Mini Egg Cookies on the baking tray

Under-bake your Mini Egg Cookies for a soft and gooey texture

Did you know cookies continue to cook as they cool down? That’s why if you want a soft and gooey texture, it’s best to take them out of the oven whilst they still look under-baked, pale in colour and slightly wet in the middle.

For these Mini Egg cookies, I’d suggest baking them for 10 minutes at 180°C (fan oven). If you know baked goods typically take longer or shorter in your oven, then increase or decrease the baking time by a couple of minutes. Unlike cakes, you don’t have to worry about cookies collapsing if you open the oven door, so feel free to check them as often as you need to.

Just remember to leave the cookies to cool on the baking tray for at least 15 minutes before moving or eating them. They will continue to cook, become more golden in colour and firm up.

It’s normal for cookies to become slightly misshapen in the oven. This hack will show you how to make your cookies perfectly round and professional looking.

This hack will only work whilst the cookies are still warm and malleable, so do it as soon as you pull your cookies out of the oven. Use a large round cookie cutter (or upside-down glass) and spin it around the outside of the cookie. Not only will this make the cookies a perfectly round shape, but it also makes them a little thicker by pushing up the warm cookie dough. It’s a win-win!

Shaping cookies hack

How to make a whole batch of one flavour

This recipe makes 7 plain cookies and 7 chocolate cookies. If you’d prefer to make a whole batch of one flavour, here’s how you can adjust the ingredients:

Make a whole batch of plain Mini Egg cookies
  • Leave out the cocoa powder
  • Increase the self-raising flour from 240g to 280g 
Make a whole batch of chocolate Mini Egg cookies
  • Reduce the flour by 240g to 220g
  • Increase the cocoa powder from 30g to 60g 


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Mini Egg Cookies

You are going to LOVE these soft and gooey Mini Egg Cookies! Follow this easy recipe to make both plain and chocolate cookies filled with crunchy Mini Eggs and melted chunks of the new Mini Egg chocolate bar.
5 from 4 votes
Prep Time 10 mins
Cook Time 10 mins
Chill Time 5 hrs
Total Time 5 hrs 20 mins
Course Dessert
Cuisine Baking, Easter
Servings 14

Ingredients
  

  • 150 g Unsalted butter
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract
  • 1 medium Egg at room temperature
  • 1 medium Egg yolk at room temperature
  • 240 g Self-raising white flour
  • 0.5 tsp Salt
  • 30 g Cocoa powder
  • 160 g Mini Eggs Each bag of Mini Eggs weighs 80g
  • 110 g Mini Egg Chocolate Bar Each chocolate bar weighs 110g

Instructions
 

Make the cookie dough

  • Place the unsalted butter in a large microwave safe bowl. Microwave for 30-60 seconds until the butter has melted.
  • Add the caster sugar, light brown sugar, vanilla extract, whole egg and egg yolk into the melted butter and mix together until combined.
  • Now fold in 200g of the flour (save the extra 40g for later) and the salt. The mixture will come together to form a cookie dough.
  • Divide the cookie dough between two bowls, so you have roughly the same amount in each.
  • Add the remaining 40g flour into one bowl and fold into the cookie dough. This is your plain cookie dough.
  • Add the cocoa powder to the other bowl and fold into the cookie dough. This is your chocolate cookie dough.
  • Use a rolling pin to bash the Mini Eggs in the bags until roughly broken up. Chop the Mini Egg chocolate bar into small chunks. Divide the chocolates between the two bowls (save a handful for later to decorate the cookies) and fold into the cookie dough.
  • Cover both bowls with clingfilm and refrigerate overnight or for at least 5 hours. The longer you leave it the thicker and softer your cookies will be.

Roll and bake the cookies

  • Preheat the oven to 180°C (fan oven) and line a large flat baking tray with greaseproof paper.
  • Take both cookie doughs out of the fridge and leave to soften slightly at room temperature for 5 minutes.
  • Scoop up a heaped tablespoon of the plain cookie dough and use your hands to roll it into a ball. Repeat this step until all the cookie dough in both bowls has been rolled into small balls. You should get roughly 14 cookie dough balls in total.
  • Depending on the size of your baking tray, place between 4-6 cookies on the tray leaving roughly 8cm space between each. You will need to bake the cookies in batches, so just keep the cookie dough balls in the fridge between baking so the dough stays cold.
  • Bake the cookies for 10 minutes. They should look soft and wet in the middle but firm and cooked through around the outside.
  • As soon as the cookies are out of the oven, push a few leftover Mini Eggs into the top of each and use a round cookie cutter to shape them into perfectly round cookies.
  • Leave on the baking tray for 15 minutes to cool down and firm up. This will change the cookie texture so try to resist the temptation to tuck in straight away.

Notes

Freezing the cookie dough: once you’ve made the cookie doughs, chill it in the fridge for about 30 minutes. Then roll the dough into balls, place in freezer bag or container and store in the freezer for up to 2 months. You can bake the cookies from frozen for 13-14 minutes at180°C (fan oven).
Freezing baked cookies: layer the cookies between sheets of greaseproof paper to prevent them from sticking to each other. Then place in a container and freeze for up to 2 months. Defrost the cookies at room temperature.
Keyword Cookies, Mini egg cookies, Mini eggs

More Easter recipes to love

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Thick Caramilk Cookies

Caramilk cookies

These Caramilk Cookies could well be the BEST cookie recipe I’ve ever created. Yes, they’re THAT good!

You guys went bonkers for my Caramilk Brownies and even more bonkers when I recently shared my Thick Chocolate Chip Cookies recipe, so I had an idea… combine the two into one! If you’ve not tried Cadbury Caramilk before then a) where have you been!? and b) stop reading and get down to the shops now 😅 The best way to describe it is like caramel + white chocolate + vanilla. So imagine big chunks of that but melted into gooey chocolate cookie dough. Delicious!

About these Caramilk Cookies

  • Thick and chunky in size
  • Stuffed with chunks of Cadbury Caramilk – it tastes like caramelised white chocolate!
  • Crisp and crunchy on the outside
  • Soft and gooey in the middle
  • An easy peasy, one-bowl recipe

Let’s talk texture

What makes these thick Caramilk Cookies extra special is their amazing texture! The outside of the cookie is crisp and slightly crunchy, but on the inside you’ll find gooey cookie dough and pockets of melted Caramilk and milk chocolate. Think NYC Levain Bakery style cookies 😍 Here’s how we achieve this texture:

  1. Cold butter. Normally cookies are made using room temperature or sometimes melted butter. But not these babies! For Caramilk Cookies you will want to use cold butter to reduce spread in the oven and keep the cookies thick.
  2. Frozen cookie dough. Baking the cookies from frozen means the outside of the cookie will heat up and cook quicker than the inside of the cookie. This will result in a nice crisp outside but a gooey middle.
  3. Pre-heated baking tray. Using a pre-heated, dark coloured baking tray will heat up the outside of the cookie more quickly, making it crisp and golden. 

Caramilk cookie dough

The short answer… YES! Frozen cookie dough = less spread = thick cookies.

I recommend at least 90 minutes (enough time to tidy up, make a cuppa and watch an episode of your favourite series). BUT (and that’s a big but!) the longer you leave the cookie dough, the thicker your cookies will be. 24-48 hours is ideal!

Because the cookie dough needs to be frozen, this is the perfect recipe to prep ahead if you’re planning to make the cookies for a special occasion. Just prep the dough, roll it into balls and leave them in the freezer for up to 2 months. Bake your Caramilk Cookies at the last minute so they’re fresh, gooey and delicious! 

Caramilk cookie dough

Quick tip for shaping your Caramilk Cookies

If you follow all the steps in the recipe your Caramilk Cookies should stay nice and thick once they’re baked. But for a perfectly round shape, here’s a quick tip that is a total game-changer:

Place a large round cookie cutter on the outside of your cookies and move it in a circular motion to scoot the cookies into shape. That’s it! Now your cookies look like the real deal 😍

Caramilk cookies

Storing your Caramilk Cookies

Caramilk cookies are best eaten straight from the oven whilst they’re still warm, fresh and gooey. But if you have leftovers (I doubt you will 😉) you can freeze them to enjoy another time. Here’s how:

  1. Layer the baked cookies between sheets of greaseproof paper to prevent them from sticking to each other.
  2. Place in an airtight container or baking tin.
  3. Store in the freezer for up to 2 months.
  4. When the cookie craving kicks in, either defrost at room temperature first or pop in microwave for 30-60 seconds.


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Caramilk Cookies

These thick chocolate Caramilk Cookies are crisp on the outside, molten on the inside and chock-a-block with chunks of Cadbury Caramilk!
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Chill time 1 hr 30 mins
Total Time 1 hr 55 mins
Course Dessert
Cuisine Baking
Servings 10

Ingredients
  

  • 200 g Cold unsalted butter take the butter out of the fridge 30 minutes before you start baking so that it's not completely solid
  • 180 g Light brown sugar
  • 80 g White caster sugar
  • 2 large Eggs at room temperature
  • 225 g Self-raising flour
  • 125 g Plain flour
  • 50 g Cocoa powder
  • 1 tsp Salt
  • 1 tsp Baking powder
  • 200 g Cadbury Caramilk
  • 100 g Milk chocolate I decided to chuck in some milk chocolate chunks too but feel free to use 300g Caramilk instead

Instructions
 

Start by making the cookie dough

  • Chop up the butter into chunks and place in a large mixing bowl. Beat using an electric mixer or wooden spoon for 1 minute. You want the butter to be slightly softer, broken up, but not at the 'creamed' stage.
  • Add the light brown sugar and white caster sugar and beat together until just combined. Try not to over-mix at this stage otherwise the butter will become too soft.
  • Mix in both of the eggs. The mixture won't look very appealing at this stage but don't worry it will do soon!
  • In a separate bowl, stir together the self-raising flour, plain flour, cocoa powder, salt and baking powder until well mixed. Tip into the butter mixture and fold everything together until it forms a thick cookie dough.
  • Chop up the Caramilk and milk chocolate into big chunks and add to the cookie dough. Use your hands to mix them into the dough.

Shaping the cookie dough

  • Line a baking tray or tin (one that will fit inside your freezer) with greaseproof paper.
  • Weigh out 120g of the cookie dough, then use your hands to roughly shape it into a ball and place it on the baking tray. Thick cookies are meant to look rustic, so lumps and bumps on the cookie dough is exactly what you're looking for.
  • Repeat this step until all the cookie dough is used up. You should get between 9-10 cookies in total. At this stage, you don't have to worry about the cookies being too close together on the baking tray. As long as they're not touching it's all good.
  • Cover the baking tray with clingfilm and freeze the cookie dough balls for at least 90 minutes or up to 48 hours for best results. The longer you leave them, the thicker your cookies will be.

Baking the cookies

  • Whilst the cookies are in the freezer, preheat your oven to 180°C (fan).
  • Do this step 5 minutes before the freezing time is finished: line a large baking tray with greaseproof paper and place in the oven for 5 minutes to heat up. The heated tray will help the cookies crisp up and brown on the outside but still keep a gooey centre.
  • Place 3 to 4 of the frozen cookie dough balls onto the tray. These cookies are very chunky so make sure you leave plenty of room between them. Bake the cookies in batches if you need to.
  • Bake on the middle shelf of your oven for 12-15 minutes until firm on the outside edge but still soft and under-baked in the middle. The cookies should still be nice and thick, with very little spread. You can use a round cookie cutter to scoot them into shape.
  • Leave to cool for 5 minutes on the baking tray, or just until you're happy to pick them up without them falling apart.
  • Enjoy your cookies!

Notes

Store your Caramilk Cookies in a cake tin at room temperature. They’re best eaten within 24 hours, but will keep for up to 4 days. 
You can also freeze the baked cookies (see notes in the blog post above).
Keyword Butter, Caramilk, Cocoa powder, Cookies, Eggs, Plain flour, Self-raising flour

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Thick Chocolate Chip Cookies

Thick Chocolate Chip Cookies

A new year means a new personal baking project, and I’ve decided to make 2022 the year of the cookie 😍 Over the next 12 months I plan to share all my cookie baking tips, tricks and secrets with you, plus a whole heap of brand new delicious cookie recipes. Say hello to the first recipe in this new baking series: THICK chocolate chip cookies. Otherwise known as NYC Cookies.

Why these thick chocolate chip cookies are the BEST

  • Chunky AF! Each cookie weighs in at 120g!
  • Rustic, golden brown exterior
  • Slightly crunchy on the outside
  • Molten lava in the middle
  • Chockablock with milk chocolate chips
  • An easy peasy, one-bowl recipe

Need I say anymore!? Feel free to jump straight down to the recipe 😅

Thick Chocolate Chip Cookies

Chunky vs. chewy cookies

Okay, this is a BIG debate. I completely sit on the fence on this one. Sometimes I love a thinner chewy cookies, and sometimes I just want a big fat thickkkkkk chunky cookie. So guess what? I’ve created a recipe for both!

In this blog post you will find the recipe for my thick chocolate chip cookies. But if you’re looking for chewy chocolate chip cookies (think Millie’s Cookies texture) then check out this recipe instead. 

Thick Chocolate Chip Cookies

5 important tips for baking thick chocolate chip cookies

This recipe took a lot of testing, trial and error to make sure it was absolutely fool-proof and perfect. Along the way, I learnt a few tips that will help you bake the most epic thick chocolate chip cookies.

Tip #1 – Use cold butter

It may seem strange to use cold butter for cookies, as typically you would start with room temperature or even melted butter. But for thick cookies it’s all about reducing spread in the oven as much as possible and that’s why we start with cold butter. 

You will need to beat the butter with the sugars however, so you don’t want the butter to be like a hard brick otherwise it will be impossible to work with. 30 minutes before you start baking (if you’re kitchen is really warm, reduce to 15 mins) , take the butter out of the fridge and let it sit on the counter to slightly soften.

Cold butter

Tip #2 – Choosing the best chocolate chips

For this recipe you want to use big, chunky chocolate chips for a rustic looking cookie with melted pools of chocolate inside. Personally, I love Guittard Milk Chocolate Chips. They’re maxi in size and they’re specially made for baking, so they won’t burn in the oven.

You can find Guittard chocolate chips on Ocado, in Lakeland or in Waitrose. Alternatively, you could use good quality bars of chocolate and chop them into big chunks.

Guittard chocolate chips

For this recipe you will bake the balls of cookie dough from frozen rather than from chilled. Frozen cookie dough = less spread = thick cookies!!!

I recommend at least 90 minutes (enough time to tidy up, make a cuppa and watch an episode of your favourite series). BUT (and that’s a big but!) the longer you leave the cookie dough, the thicker your cookies will be. 24-48 hours is ideal!

Baking these cookies for a special occasion? Prep the dough in advance and leave it in the freezer for up to 2 months. On the day, bake the cookies so they’re fresh, gooey and delicious! 

Cookie dough balls

Tip #4 – Use a pre-heated, dark baking tray

What makes thick chocolate chip cookies extra special is their crisp golden outside with a gooey texture inside. Using a pre-heated, dark coloured baking tray will heat up the outside of the cookie more quickly, making it crisp and golden. 

Thick cookies on a baking tray

Tip #5 – Eat your thick cookies straightaway

The best tip of all 😅 These cookies are best eaten straight from the oven whilst they’re still warm, fresh and gooey. If you have leftovers, you can freeze them to enjoy another time. See the notes below on how to freeze the cookies.

thick cookie stack

Freezing the cookie dough: You can store the cookie dough balls in the freezer for up to 2 months. Bake from frozen for 15 minutes at 180°C (fan).

Freezing the baked thick chocolate chip cookies: layer the baked cookies between sheets of greaseproof paper to prevent them from sticking to each other. Then place in a container and freeze for up to 2 months. Defrost the cookies at room temperature.


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Thick Chocolate Chip Cookies

Golden and crisp on the outside with a chocolatey gooey middle, these are the best THICK chocolate chip cookies ever! In this recipe you'll find step-by-step photographs, top tips and lots of thick cookie chat 😊
Prep Time 10 mins
Cook Time 15 mins
Freezing time 1 hr 30 mins
Total Time 1 hr 55 mins
Course Dessert
Cuisine Baking
Servings 10

Ingredients
  

  • 200 g Cold unsalted butter Take the butter out of the fridge 30 minutes before you start baking so that it's not completely solid
  • 180 g Light brown sugar
  • 80 g White caster sugar
  • 2 large Eggs at room temperature
  • 250 g Self-raising flour
  • 150 g Plain flour
  • 1 tsp Salt
  • 1 tsp Baking powder
  • 300 g Milk/white/dark chocolate chips – or a mixture of all three see notes above on choosing the best chocolate chips

Instructions
 

Start by making the cookie dough

  • Chop up the butter into chunks and place in a large mixing bowl. Beat using an electric mixer or wooden spoon for 1 minute. You want the butter to be slightly softer, broken up, but not at the 'creamed' stage.
  • Add the light brown sugar and white caster sugar and beat together until just combined. Try not to over-mix at this stage otherwise the butter will become too soft.
  • Mix in both of the eggs. The mixture won't look very appealing at this stage but don't worry it will do soon!
  • In a separate bowl, stir together the self-raising flour, plain flour, salt and baking powder until well mixed. Tip into the butter mixture and fold everything together until it forms a thick cookie dough.
  • Now add all of the chocolate chips and use your hands to mix them into the dough.

Shaping the cookies

  • Line a baking tray or tin (one that will fit inside your freezer) with greaseproof paper.
  • Weigh out 120g of the cookie dough, then use your hands to roughly shape it into a ball and place it on the baking tray. Thick cookies are meant to look rustic, so lumps and bumps on the cookie dough is exactly what you're looking for.
  • Repeat this step until all the cookie dough is used up. You should get between 9-10 cookies in total. At this stage, you don't have to worry about the cookies being too close together on the baking tray. As long as they're not touching it's all good.
  • Cover the baking tray with clingfilm and freeze the cookie dough balls for at least 90 minutes or up to 48 hours for best results. The longer you leave them, the thicker your cookies will be.

Baking the cookies

  • Whilst the cookies are in the freezer, preheat your oven to 180°C (fan).
  • Do this step 5 minutes before the freezing time is finished:
    Line a large baking tray with greaseproof paper and place in the oven for 5 minutes to heat up. The heated tray will help the cookies crisp up and brown on the outside but still keep a gooey centre.
  • Place 3 to 4 of the frozen cookie dough balls onto the tray. These cookies are very chunky so make sure you leave plenty of room between them.Bake the cookies in batches if you need to.
  • Bake on the middle shelf of your oven for 15 minutes until golden on the outside edge but still only lightly browned on the top and in the middle. The cookies should still be nice and thick, with very little spread.
  • Leave to cool for 5 on the baking tray, or just until you're happy to pick them up without them falling apart.
  • Enjoy your cookies straightaway!

Notes

Store your cookies in a cake tin at room temperature. They’re best eaten within 24 hours, but will keep for up to 4 days. 
You can also freeze the baked cookies (see notes in the blog post above).
Keyword Butter, Caster sugar, Chocolate chips, Eggs, Light brown sugar, Plain flour, Self-raising flour

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