Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp Biscoff cookie butter, softened
  • 1 cup unsalted butter, softened
  • 3/4 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp Biscoff cookie butter, melted
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup Biscoff cookie butter, melted
  • 5 Biscoff cookies, crushed

Instructions:

  1. In a medium bowl, beat the softened cream cheese and powdered sugar until smooth and airy.
  2. Fold in the vanilla extract and softened Biscoff spread until fully incorporated.
  3. Line a small tray with parchment paper and scoop the mixture into 12 small balls (about 1 tbsp each).
  4. Freeze the cheesecake balls for at least 2 hours to ensure they hold their shape during baking.
  5. Cream together the softened butter, dark brown sugar, and granulated sugar for 3-5 minutes until pale and fluffy.
  6. Beat in the egg, vanilla, and melted Biscoff butter until the batter is glossy.
  7. In a separate bowl, whisk together the flour, baking soda, and salt, then gradually mix into the wet ingredients.
  8. Divide the dough into 12 portions, flatten each, place a frozen cheesecake ball in the center, and wrap the dough around it to seal.
  9. Bake for 12-15 minutes at the temperature specified for Crumbl-style cookies.
  10. Drizzle with melted Biscoff cookie butter and top with crushed Biscoff cookie crumbs.