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Air Fryer Biscoff Stuffed Cookie Pots

Warm, gooey cookie pots filled with Biscoff spread and chocolate chips, perfect for sharing and quick celebrations.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 pots
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 50 g unsalted butter, softened Use room temperature for smooth creaming.
  • 40 g light brown sugar
  • 20 g granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 70 g plain flour
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 60 g chocolate chips Plus extra for topping.
For the Filling
  • 2 tbsp Biscoff spread Or your favorite spread.

Method
 

Preparation
  1. In a small bowl, beat together the softened butter, light brown sugar, and granulated sugar until it forms a smooth paste.
  2. Add the egg yolk and vanilla extract, mixing until fully combined.
  3. Fold in the plain flour, bicarbonate of soda, and salt until just combined, being careful not to overmix.
  4. Finally, fold in the chocolate chips.
  5. Preheat your air fryer to 160°C (325°F).
  6. Divide the dough into two portions and press three-quarters of each portion into the bottom and sides of the ramekins, leaving a small well in the center.
  7. Add 1 tablespoon of Biscoff spread into the well of each ramekin and top with the remaining cookie dough, spreading it evenly over.
  8. Sprinkle extra chocolate chips on top for decoration.
Cooking
  1. Place the ramekins in the air fryer basket and bake for 10-15 minutes, or until the top is golden brown.
  2. Let the cookie pots stand for 2 minutes to cool slightly, then serve warm.

Notes

Serve warm straight from the ramekin with a spoon and a glass of milk or a scoop of ice cream on the side. A sprinkle of flaky sea salt enhances the flavors.