Ingredients - 8 cookie cups
125g unsalted butter or baking spread
150g golden caster sugar
300g plain flour
1 large egg
1 tsp bicarbonate of soda
1 tsp of vanilla extract
150g coarsely chopped milk chocolate
8 tsp Biscoff spread
Preheat your oven to 160 degrees fan and grease a muffin tray.
In a bowl, beat together the butter and sugar until light and fluffy.
Add in the egg and vanilla, mix to combine.
Add in the flour and bicarbonate of soda. Mix until a dough forms.
Add in the milk chocolate and mix to distribute evenly throughout the dough.
Using an ice cream scoop, get a ball of cookie dough and either flatten with your hand or a rolling pin.
Once flat, mould the dough into the muffin tray evenly, leaving a hole in the middle.
Continue until you have 8 muffin slots filled with cookie dough.
Put a tsp of Biscoff spread in the middle of each cookie cup.
Using the remaining dough, make lids for the cookie cups. I weighed mine out to 25g each and flattened them in my palm.
Place the lids on top of the cups and press down lightly so they stick to the cookie cup.
Place in the centre of the oven for 12-14 minutes or until golden brown.
Once baked, leave aside to cool for at least 10 minutes before serving.