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Biscoff Stuffed White Chocolate Chip Cookie Tart with Fresh Berries
Earlier this month, we celebrated my daughter’s 9th birthday. She wanted something fancier than a birthday cake, but I knew the typical “cookie cake” just wouldn’t be enough for her. She needed something more sophisticated, something indulgent, and something she would just go crazy over. After thinking about it, I remembered that Hubbyman’s aunt always sends a care package of Biscoff cookies (and coffee) for the holidays and my daughter goes crazy for them. So, I figured she might like something made with Biscoff Spread since it’s made from Biscoff cookies. Since berries are still in season, I thought a Biscoff Stuffed White Chocolate Chip Cookie Tart with Fresh Berries would be amazing!
Biscoff spread is new to my family, but it’s been around for over 5 years. How have I missed using this amazing product for so long? Apparently, I have been hiding under a rock, because it is amazing…there are so many wonderful ways to use it. It’s sweet and creamy and makes me feel like I’m sitting in a European Bistro with my girlfriends.
My kids love having Biscoff spread on toast, with apple or celery slices, or as a sandwich. But I have to say, this white chocolate cookie tart stuffed with Biscoff Spread was a huge hit. I think this was hands down my kids favorite way to enjoy it! I love that all Biscoff products are preservative-free, are GMO and artificial color free, have no nuts, and are vegan. Makes this momma feel good about giving this tasty treat to the kids!
- 7oz Biscoff spread (about 1/2 of a regular sized jar)
- 2 (16oz) pkgs White Chocolate Maccadamian Nut Cookie dough
- 1 pint blueberries (rinsed and patted dry)
- 2 cups confectioner’s sugar
- 2 tbls real vanilla extract
- milk of choice (amount varies)
- Preheat oven to 350F.
- In a 9in springform pan, press one package of cookie dough into the bottom (covering the bottom competley). Spoon on Biscoff spread and gently cover the cookie dough. Top with second package of dough and gently press to cover Biscoff.
- Bake for 30-40 minutes or until cookie set and starting to turn golden brown. Remove from oven and let cool completely. Remove outer ring of pan.
- Combine sugar and vanilla in a small bowl. Slowly add in milk until glaze reaches the desired consistency (probably 2-4 tbls). The glaze should be able to drizzle off a spoon. Not too thick or it will be clumpy (add more milk)….too thin and it will run off the berries(add a little more sugar).
- Spoon 3/4 of the glaze onto the cookie in a thin layer and add blueberries in single layer. Drizzle remaining glaze over the berries.
© Around My Family Table
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 298 Total Fat: 14g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 5mg Sodium: 80mg Carbohydrates: 42g Fiber: 1g Sugar: 34g Protein: 3g
Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread.
I hope you love the Biscoff stuffed cookie tart!
This is a sponsored conversation written by me on behalf of Biscoff. The opinions and text are all mine.
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