Using a teaspoon, scoop a dollop of biscoff spread onto a piece of baking paper in a freezable container. Repeat until you have 8 individual round scoops, leaving a small gap between each. Freeze for 30mins before starting on the cookie dough.
Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
Beat together the butter and sugar until fluffy, then stir in the vanilla and milk.
Sift in the flour and baking powder, and mix together until a smooth dough forms, then divide the dough into 8 even balls.
Take the frozen biscoff spread from the freezer and flatten one dough ball before pressing one frozen scoop of spread into the middle, closing the dough around the spread to cover it completely, smoothing it into a ball.
Repeat this until you’ve created all 8 cookie dough balls, and bake on a lined tray spaced evenly apart for 10-12mins.