1. To create less mess while filing the cookies, I recommend cooling the Biscoff spread beforehand. Half an hour in the freezer should be fine, or two hours in the fridge. I normally leave the spread in the fridge overnight.

2. Add the cold butter and both sugars to the bowl of a stand mixer. Mix on low until the butter and sugar have merged into different-sized streusels – you don’t want the ingredients to fully combine. Add the chopped chocolate and mix in briefly. In a separate bowl mix flour, cocoa powder, baking powder, and salt. Add to the bowl and mix to combine. You want the mix (once again) to look like streusels instead of a proper cookie dough. Mix the egg with vanilla extract in a small bowl, then add to the bowl of the stand mixer and mix everything until the streusels start sticking together. Add the chopped Biscoff cookies and briefly mix in.

3. Divide the dough into 12 portions. Place the dough in the palm of your hand and press your thumb into the dough to create an indention. Add about 1 teaspoon of the cooled Biscoff spread into the indention, press the dough together to seal the Biscoff spread inside the dough. Transfer the cookie balls to a freezer-safe container or freezer bag and place them in the freezer overnight.

4. Preheat the oven to 180° (350°F) fan-forced. Line a baking sheet with baking parchment. Place the first batch of frozen dough balls with enough space in between on the baking sheet and bake the cookies for about 17-18 minutes – the edges should be firm and slightly browned. Take them out of the oven and let them cool down on the baking sheet for a moment. If the cookies look a bit deformed (or too tall), you can bring them into shape right after baking. Transfer to a wire rack and let cool down completely. Repeat with the remaining dough (or keep it in the freezer for some other day).