Biscoff Brookie Cups are the ultimate mash-up of spiced cookie butter and rich chocolate decadence. One bite reveals a soft cookie shell cradling a molten center of Biscoff spread and melty chocolate chips.
Prep Time:15 minutes
Cook Time:12 to 15 minutes
Total Time:about 30 minutes
Yield:6 to 8 cups
Category:Dessert
Method:Baking
Ingredients
Scale
1 cup all-purpose flour
½ cup unsalted butter, melted
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup Biscoff cookie crumbs
½ teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chips or chopped chocolate
½ cup Biscoff spread
6–8 Biscoff cookies, for topping
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a muffin tin.
Mix the melted butter, brown sugar, and granulated sugar until smooth.
Add the egg and vanilla extract, then whisk until combined.
Stir in the flour, Biscoff cookie crumbs, baking soda, and salt until a soft cookie dough forms.
Press a layer of the Biscoff cookie dough into the bottom and sides of each muffin cup.
Add a spoonful of Biscoff spread and a few chocolate chips to the center.
Top with brownie batter or a layer of chocolate cookie dough, covering the filling completely.
Bake until the edges are golden and the centers remain slightly soft and gooey.
Let the cups cool briefly, then drizzle with extra Biscoff spread.
Finish with crushed Biscoff cookies or a small cookie piece before serving.
Notes
Use melted butter that has cooled slightly so it does not scramble the egg.
Do not overbake; pull the tin when centers still jiggle, as they finish setting while cooling.
Press dough evenly up the sides to avoid thin spots that might leak filling.
Warm extra spread slightly for elegant drizzling.
Stir dough just until combined to prevent tough cups.
Grease the muffin tin lightly to ensure clean release.
Do not use cold butter; it will not blend smoothly.