Delicious chocolate chip cookie cups filled with a beautiful Biscoff buttercream!
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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.
Recipe
Prep: 30 minutes
Cook: 10 minutes
Serves: 8
Double the recipe to make more of these cookie cups!
Ingredients
100g Caster sugar
150g Plain flour
1 tsp Vanilla extract
80g Butter melted
50g Chocolate Chips
Buttercream
3 tbsp Biscoff
100g Butter
300g Icing sugar
Biscoff biscuits
Biscoff spread melted
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✿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!
Christina
xx
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