Ingredients
For the Dough:
- 2 ½ cups all-purpose flour
- ½ cup cake flour (optional)
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 cup brown sugar (light or dark)
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups chocolate chips or chunks
For the Filling:
- ½ cup Nutella (or more, as needed)
- ½ cup Biscoff spread (or more, as needed)
- 12–16 Oreo cookies (optional)
Instructions
1. Cream Butter and Sugar
– Combine softened butter, granulated sugar, and brown sugar. Beat until the mixture looks fluffy and pale.
– This step forms air pockets, setting the foundation for your best nyc stuffed cookies recipe to rise properly.
2. Add Eggs and Vanilla
– Blend in the eggs one at a time, followed by the vanilla extract.
– Scrape the bowl to incorporate any bits of batter that stick to the sides.
3. Combine Dry Ingredients
– In a separate bowl, combine the flour, baking soda, and salt by whisking them together.
– Gradually mix the dry blend into the wet mixture, ensuring no pockets of flour remain.
4. Fold in Chocolate
– Gently stir in chocolate chips or chunks, distributing them evenly.
Filling is the heart of a best nyc stuffed cookies recipe. If you want to experiment:
Nutella
– Freeze spoonfuls of Nutella on a parchment-lined tray for about 30 minutes. Frozen dollops are easier to wrap with dough
Biscoff Spread
– Similarly, freeze Biscoff spread portions so they maintain shape when baked.
Oreo Pieces
– Press the dough around a single or double-stacked Oreo, ensuring full coverage.
1. Portion the Dough
– Scoop about ¼–⅓ cup of dough for each cookie (depending on how huge you want them).
– For an iconic best nyc stuffed cookies recipe size, aim for around 5–6 ounces of dough per cookie.
2. Insert the Filling
– Flatten each dough portion in your palm, place your filling (Nutella, Biscoff, or an Oreo) at the center, and carefully wrap the dough around it, sealing it completely.
3. Chill the Dough
– Put the stuffed dough balls on a parchment-lined tray and let them rest in the refrigerator for at least 2 hours or, ideally, overnight.
– This prevents excessive spreading and intensifies flavor.
Baking the Cookies
1. Preheat Your Oven
– Set your oven to 350°F (175°C). A consistent temperature is key for a well-baked best nyc stuffed cookies recipe.
2. Arrange on Baking Sheets
– Place the dough balls on the baking sheet, ensuring they are spaced at least 3 inches apart.. These cookies expand and need room to spread a bit.
3. Bake Until Golden
– Bake for 12–15 minutes or until edges look crisp and the center appears slightly underdone.
– Overbaking will turn your best nyc stuffed cookies recipe into dry, crumbly pucks, so keep a close watch.
4. Cool on the Sheet
– Let cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
– They’ll set as they cool, maintaining that thick, bakery finish.
Notes
- For best results, always chill the dough to prevent spreading and achieve the signature thickness.
- Experiment with fillings: peanut butter, salted caramel, or even fruit jams for unique twists.
- If you don’t have cake flour, substitute with an additional ½ cup all-purpose flour.
- Prep Time: PT30M
- Chill Time:: PT2H
- Cook Time: PT15M
- Category: Cookies, Baking,
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 Cookie
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 20g
- Carbohydrates: 60 g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: NYC cookies, stuffed cookies, Nutella cookies, Biscoff cookies, bakery-style cookies, chewy cookies, thick cookies recipe