Biscoff is a wonderful cookie spread that is made in Italy, it can be put on top of any type of cookie, biscuit, or even toast. I lived in Europe for 10 years and we ate plenty of Biscoff, it was always a great way of turning something plain like a McVities Digestive Biscuit or graham cracker. When I saw this great recipe for Biscoff cookie cups by Cupcake Gemma on YouTube, I knew I had to make it. The wonderful Biscoff cookie cups are basically, just a homemade cookie dough made from a super easy scratch recipe, then filled with a simple cheesecake mixture, and baked. The post-baked cookie cup is then filled with buttercream frosting then, dipped in a caramel sauce, and topped with a decorative biscuit. These Biscoff cookie cups are so lovely and delicious!
Ingredients:
The Cookie Cup:
- 55 grams of unsalted butter (soft)
- 85 grams of soft brown sugar
- 20 grams of demerara sugar (demerara is an English sugar, you can replace with regular sugar)
- 1/2 large egg (beaten)
- 1/2 teaspoon vanilla extract
- 125 grams of all-purpose flour
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon baking soda
- 1/2 cup white chocolate chips (finely chopped)
The Cheesecake Filling:
- 145 grams of cream cheese
- 1/2 a large egg (beaten)
- 30 grams of sugar
- 50 grams of Biscoff cookie spread (use vanilla if you do not have Biscoff spread)
Directions:
In this wonderful video, you will learn to make basic cookie dough from scratch and form cups in a muffin pan then fill with a homemade cheesecake.
Then you will make a delicious buttercream filling topper mixed with Biscoff and then the entire cheesecake cookie cup is dipped in a rich caramel sauce.
This recipe looks so delicious, I cannot wait to make it.
