Sunday 10 January 2021

Biscoff Cookie Cups

Delicious chocolate chip cookie cups filled with a beautiful Biscoff buttercream!

Another cookie cup recipe for you as I loved the others so much I had to make them again. And of course, they had to have some sort of Biscoff addition didn't they. I was going to simple fill them with melted biscoff but I thought that was toooo easy, and Biscoff buttercream is my favourite. In fact, cookies with buttercream is highly underrated in my opinion. I've also realised I never took a photo of the inside of these cookies, but if you were to cut one open, you would see a thick cookie cup filled with buttercream and that image alone should entice you to bake these :)

Check out my other cookie recipes for more inspiration!

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a vegan lifestyle.


Prep: 30 minutes
Cook: 10 minutes
Double the recipe to make more of these cookie cups!


100g Caster sugar
150g Plain flour
1 tsp Vanilla extract
80g Butter melted
50g Chocolate Chips
3 tbsp Biscoff
100g Butter
300g Icing sugar
Biscoff biscuits
Biscoff spread melted


✿Preheat the oven to 180℃ and grease a cupcake tin with a little oil or melted butter.
✿Place the sugar, vanilla and melted butter into a bowl and whisk together. Then add in the flour and mix until you have a dough-like consistency.
Lastly fold in the chocolate chips till evenly combined.
Take a couple of tablespoons of the dough and press into one of the cupcake holes to make a cup shape and make sure to make a hole in the middle. This can be quite messy and I spent time making the cups look neat but it is up to you how you want them to look in the end.
Place into the oven to bake for 9-10 minutes or until golden brown. TIP: don't over bake as when set they will be quite hard and they are best when chewy.
Once baked remove from the oven and leave to cool completely in the tins before removing.
Meanwhile make the buttercream. Beat the butter in a mixing bowl until smooth and creamy. Add the icing sugar gradually and mix together until combined, add more sugar if you like it really sweet. 
Then add the Biscoff and mix until combined evenly. Spoon into a piping bag ready to pipe into the cookie cups.
When the cookie cups are completely cool, spoon a bit of melted Biscoff into the bottom of the cookie cup and then pipe the buttercream into each cookie cup or spoon into it. I melted a little more Biscoff and drizzled this on top of each cookie cup too and even crumbled some Biscoff biscuits on top. 
Place in the fridge to firm the buttercream about 30 minutes-1 hour and then remove when ready to serve. Keep stored in an airtight container to keep them soft. Best eaten within a couple of days. Enjoy!



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