Mini Biscoff Stuffed Cookie Pots 

1. Prepare the Cookie Dough:

• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
• Beat in the vanilla extract and egg until well combined.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined.

1. Assemble the Cookie Pots:

• Preheat your oven to 350°F (175°C) and grease or line a muffin tin with mini cupcake liners.
• Take about 1 tablespoon of cookie dough and press it into the bottom of each muffin cup to form a base.
• Add about 1 teaspoon of Biscoff spread on top of the cookie base.
• Take another tablespoon of cookie dough and flatten it slightly, then place it on top of the Biscoff spread, sealing the edges.

1. Bake the Cookie Pots:

• Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
• Remove from the oven and allow to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

1. Serve:

• Once cooled, top each cookie pot with whipped cream (if using) and sprinkle with crushed Biscoff cookies for garnish.
• Serve warm or at room temperature.

Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Servings: 12

These Mini Biscoff Stuffed Cookie Pots are a delightful treat, combining the rich flavors of cookie butter with a soft, chewy cookie. Perfect for sharing or enjoying as a sweet indulgence! 🍪✨