“Biscoff Stuffed Cookie Pies: Decadent Cookies with a Gooey Biscoff Center”

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Cookie Dough:

In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 3-4 minutes.
Add the egg and vanilla extract to the butter mixture, beating until combined. Gradually mix in the dry ingredients until the dough comes together.
If using mini chocolate chips, fold them into the dough.
Stuff the Cookie Pies:

Scoop out about 1 tablespoon of cookie dough and flatten it into a small disc in the palm of your hand.
Add about 1 tablespoon of Biscoff spread in the center of the dough disc, then scoop another tablespoon of dough and flatten it into another disc. Place this disc over the Biscoff spread to form a sandwich.
Pinch the edges of the dough together, sealing the Biscoff spread inside. Gently roll the dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough and Biscoff spread.
Bake the Cookie Pies:

Bake for 10-12 minutes or until the edges of the cookies are golden brown. The center may still look slightly soft, but it will firm up as the cookies cool.
Once done, remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve:

Enjoy these warm, gooey cookie pies as a delicious treat! You can serve them with a glass of milk or a scoop of vanilla ice cream for an extra indulgent dessert.
Serving and Storage Tips: