Remove wrappers from chocolates and set aside.

With an electric mixer, beat shortening and Biscoff Spread in large bowl until well blended. Add sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla, beat well.

Stir together flour, baking soda and salt in a bowl and gradually beat into Biscoff mixture.

Heat oven to 375 degrees F.

Shape dough into 1-inch balls. Roll in optional sugar and place on ungreased cookie sheet and refrigerate until oven has finished preheating.

Microwave marshmallow creme for 30 seconds - 1 minute to melt it slightly. Add to a large piping bag with a dime sized hole cut on the tip.

Bake cookies 8 to 10 minutes or until lightly browned.

Squeeze a dollop of marshmallow creme on top of each cookie and press a chocolate onto the top of each cookie.

Remove from cookie sheet to wire rack. Cool completely.