Biscoff thumbprint cookies are the next level treats in cookie universe. Biscoff on it’s own is a cookie spread, then imagine putting that spread on a chocolate cookie base that is rolled in Biscoff biscuits. All I can say is that this triple dose of cookie magic is every bit amazing.

I used a spiral mold for the Biscoff centres. All it requires is to pour melted Biscoff spread in the mold and freeze them. If you don’t have a mold, you can just add melted Biscoff in the indentation once the cookies are baked. My favourite part has to be the chocolatey edges covered in Biscoff crumbs and gooey middle. If you’re wondering if freezing Biscoff spread and allowing it to come to room temperature will alter the taste or texture, the answer is no. It doesn’t affect anything and the shape is retained very well. I’m excited to try a Nutella version of these in the near future.

Love Biscoff" You’ll love this No bake Biscoff cheesecake

Biscoff Thumbprint Cookies
Yields 12-15 cookies

1/2 cup Biscoff cookie spread, melted in short bursts of 5 seconds in the microwave
1 cup (125 g) plain flour less 1 tbsp
1 tbsp (8 g) corn starch
1/4 cup ( 22 g) Dutch processed cocoa powder
a pinch salt 
1/2 cup (100 g) castor/granulated sugar
1/2 cup (114 g) unsalted butter, room temperature
1 medium egg
1 tsp vanilla extract
5-6 Biscoff biscuits, crushed

Pour melted Biscoff spread in molds. Freeze until firm (about 30...