Biscoff Filled Chocolate Crinkle Cookies

Filling process:

• Use a 1.5 inch scoop to scoop a ball of dough. For less mess, use a 1 teaspoon measuring spoon to press a DEEP indent/hole into the dough while dough is still inside the scoop.
• Place 1 teaspoon of Biscoff cookie butter into the hole ( I use two spoons so I don’t get my fingers messy). Pinch together the dough to seal all edges, and squeeze out of cookie scoop. You may need to roll dough ball in hands a little bit to seal edges properly.
• Roll dough ball into very fine Biscoff cookie crumbs to coat evenly. Place 12 dough balls on prepared baking sheet and bake at 350 F for 10-12 minutes, the edges and tops will crack. Cool for at least 10 minutes before serving. Best served warm!