Chewy Biscoff Chocolate Chip Cookie Cups
Ingredients
- 200g golden caster sugar
- 2 teaspoons vanilla extract
- 160g butter, melted
- 300g plain flour
- 50g dairy-free chocolate chips
- Biscoff spread
- Chocolate ganache
Preparation
Preheat your oven to 180 degrees Celsius and grease a mini muffin tin with coconut oil or melted butter.
Place the sugar, vanilla, and melted butter into a bowl and mix until combined.
Add in the flour and mix until combined.
Fold in the chocolate chips.
Press the cookie mixture into the greased tins and bake for 9-10 minutes or until golden brown.
Place onto a cooling rack and reinforce the hole in the cookie cups with a spoon.
Filling and serving
When the cookie cups cool, fill them with biscoff spread.
Add a teaspoon of biscoff spread into each cookie cup and a swirl of vegan chocolate ganache on top.
Optionally, add melted biscoff and grated dairy-free chocolate.
Best enjoyed fresh; store in an airtight container in the fridge and consume within 3 days.
