Description
Soft and chewy cookie cups made from a swirl of chocolate and brown sugar dough, baked into perfect nests filled with melted Biscoff spread and creamy white chocolate, finished with a dusting of cookie crumbs.
Ingredients
Units
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp cocoa powder
- 1/3 cup Biscoff spread
- 12 white chocolate discs or chunks
- Crushed Biscoff cookies (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- In a bowl, cream butter with brown and granulated sugars until light and fluffy.
- Add egg and vanilla, beat to combine.
- Stir in flour, baking soda, and salt until just combined.
- Divide dough in half; mix cocoa powder into one half to create a chocolate swirl dough.
- Pinch together a bit of plain and chocolate dough and roll into balls. Press into muffin tin cavities to create a cup shape.
- Bake for 10–12 minutes, until edges are golden and centers are slightly soft.
- Immediately press 1 tsp Biscoff spread and 1 white chocolate disc into the center of each cookie cup.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Sprinkle with crushed Biscoff cookie crumbs before serving.
Notes
- Chilling the dough for 15 minutes before shaping can help with easier handling.
- Use a spoon to help shape the cups right after baking if they puff too much.
- Store in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 240 kcal
- Sugar: 18g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 35mg
