Biscoff Cookie Pie

After a long day of school runs, emails, and worn-out parents, dinner needs to be fast, comforting, and something the kids will actually eat. I get it — that’s why I love this Biscoff Cookie Pie: it’s an easy, slightly indulgent dessert-like bake that doubles as a family-friendly treat for weeknights. If you want a feel-good recipe with minimal fuss and predictable results, I’ve got you covered. For more quick sweet ideas that work well for busy households, check out easy cookie bars.

A Quick Look at This Biscoff Cookie Pie Recipe

This Biscoff Cookie Pie brings together two things kids and adults agree on: buttery cookie dough and indulgent Biscoff cookie spread. It’s quick to mix, needs only one tin (so cleanup is easy), and bakes in about 20 minutes — perfect for a weeknight dessert or a sweet after-dinner treat. The recipe is forgiving: you don’t need exact precision for perfect results, and leftovers store well for snacks. Give it a try when you want a reliable, crowd-pleasing dessert that feels special without stealing your evening.

Ingredients You’ll Need for Biscoff Cookie Pie

I list everything below in a way that makes shopping and prep as painless as possible. Keep the essentials on hand and use the optional add-ons when you want to jazz things up.

Essentials

• 200g unsalted butter, softened — room temperature so it creams easily
• 250g light brown sugar — gives that deep caramel flavor families love
• 2 egg yolks — for tender, chewy texture (save whites for meringues or an omelet)
• 1 tsp vanilla extract — simple flavor boost
• 300g plain (all-purpose) flour — the base of the cookie dough
• 1 tsp baking powder — gentle rise and lighter crumb
• 150g chocolate chips (+ 20g for topping) — semi-sweet or milk, whatever your family prefers
• 200–300g Biscoff spread — adjust for a thin layer or thicker, gooey center
• Tin: a greased 9” springform or square tin (an 8” tin can work but watch cooking time)

Optional Add-ons

• Flaked sea salt — a light sprinkle on top after baking makes the flavors pop
• Chopped hazelnuts or pecans — adds crunch if your family likes nuts
• A swirl of caramel or dulce de leche — for extra decadence at dessert time
• A handful of mini caramel candies, roughly chopped — little pockets of chewiness kids like
• A drizzle of melted chocolate on top — pretty and makes it feel like a special treat

Substitutions and Shortcuts

• Unsalted butter: you can use salted butter; reduce or skip the final salt sprinkle.
• Light brown sugar: use dark brown for a richer flavor or granulated sugar for a milder taste (texture will change slightly).
• Egg yolks: if you only have whole eggs, use 1 whole egg plus 1 yolk for a similar richness (bake time close but keep an eye on it).
• Plain flour: use all-purpose — no specialty flour needed.
• Chocolate chips: chocolate chunks or chopped chocolate bars work fine; use chips to skip chopping.
• Biscoff spread: if you’re out, cookie butter from another brand works, or use Nutella for a twist.
• Tin shortcut: line your tin with baking paper for no-stick and faster cleanup.
• Make-ahead: you can mix dough the night before and refrigerate; let it sit at room temp 20–30 minutes before pressing into the tin.
• Store-bought shortcut: grab a pre-made cookie dough log (if pressed into shape it’ll work) and spread Biscoff on top — not quite the same but a great time-saver for busy nights.

For more ideas in the cookie-and-bar family that travel well from oven to lunchbox, I also recommend checking a cookie and bar roundup I like for inspiration.

How to Make Biscoff Cookie Pie Step-by-Step

I keep these steps short and realistic — you don’t need extra gadgets, and I point out where you can skip or save time.

1. Preheat and prep: Preheat the oven to 160°C (fan). Grease a 9” tin or line it with baking paper for easy cleanup. If you’re using an 8” tin, be ready to add a few extra minutes to bake time.

   • Time-saver: lining the tin now saves scrubbing later.

2. Cream butter and sugar: In a mixing bowl, beat the softened butter and light brown sugar until smooth and creamy. You can use a hand mixer or a sturdy wooden spoon.

   • No-fuss tip: if your butter isn’t soft, shave it into small pieces to speed softening.

3. Add yolks and vanilla: Mix in the egg yolks and vanilla extract until evenly combined. The mixture should look glossy and rich.

   • Reassuring note: exact mixing time isn’t critical — stop when it looks even.

4. Combine dry ingredients: In another bowl, stir together the plain flour and baking powder. Gradually add these to the wet mixture, folding until just combined. Don’t overwork the dough — a little bit of flour streaks are fine.

   • Why this matters: overmixing makes your bars tough; gentle folding keeps them tender.

5. Fold in chocolate chips: Stir the 150g chocolate chips into the dough so they’re evenly distributed. Save the extra 20g to sprinkle on top later.

   • Kid-friendly swap: replace half the chips with mini chips for even melt pockets.

6. Press into the tin: Spread the cookie dough evenly across the prepared tin, flattening with your hands or the back of a spoon. You want a uniform layer so the bake is even.

   • Dish-saving tip: press the dough directly into the lined tin to avoid extra bowls.

7. Add the Biscoff layer: Warm the Biscoff spread briefly (10–15 seconds in the microwave) so it’s easy to spread, then dollop and smooth it over the cookie dough. Use 200g for a thinner spread or up to 300g for a thicker, gooier middle. Leave a small border if you like a crisp edge.

   • No-precision rule: you don’t need a perfect layer — a rustic spread is part of the charm.

8. Top and bake: Sprinkle the reserved 20g chocolate chips on top, then bake for around 20 minutes, until the top and edges are crisp and golden. If using an 8” tin, add 3–6 minutes and check often.

   • Oven-check tip: rotate the tin halfway through if your oven has hot spots.

9. Cool slightly and serve: Let the pie cool for 10–15 minutes so the Biscoff sets a little, then slice and serve warm. It’s fantastic with a dollop of cream or a scoop of vanilla ice cream.

   • Leftovers: store in an airtight container at room temperature for up to 3 days, or chill for firmer slices.

I like to keep everything compact: mix in one bowl when I can, line the tin for zero-stick, and warm the spread in short blasts so it spreads easily. You’ll get a reliable, quick bake without stress.

Common Mistakes to Avoid

A small misstep can cost time or make the family less excited to eat. I list the three big mistakes I see and how I dodge them to save time and keep dinner pleasant.

Mistake 1: Overmixing the dough

If you beat or fold the flour too much, the cookie pie becomes dense and tough instead of soft and chewy. Mix just until the flour disappears and the dough comes together. I stop as soon as I don’t see loose flour — that keeps texture light and saves time.

Mistake 2: Spreading cold Biscoff

Cold, stiff cookie butter is hard to spread and can tear the cookie dough beneath. Warm the jar for a few seconds in the microwave or place it in hot water to soften. That way you spread it quickly and cleanly, no extra dishes or scraping needed.

Mistake 3: Skipping the baking paper or greasing step

Pushing cookie dough into a tin and then trying to pry out pieces is a cleanup nightmare and wastes good bites. Line the tin with baking paper or grease it well — this tiny step saves you scrubbing and ensures neat slices that are kid-friendly to serve.

Serving Suggestions for Biscoff Cookie Pie

This cookie pie is versatile — I serve it warm or room temperature depending on how fast we need to eat. Here are a few simple serving ideas that take almost no extra prep and keep everyone happy.

Kid-friendly sides

Serve slices with a small bowl of fresh fruit like apple slices, banana chunks, or grapes. Kids love dipping fruit into warm cookie slices, and it adds a fresh contrast without much prep.

Easy add-ons

Offer a scoop of vanilla ice cream, a spoonful of plain yogurt, or a drizzle of condensed milk for a quick upgrade. These are pantry-friendly options I often keep on hand for last-minute dessert levelling.

Minimal prep

Make slices and lay them on a tray for an after-school snack spread. If you’re heading out, wrap individual slices in parchment and store them in a lunchbox — they travel well and still taste great the next day.

Conclusion

I promise this Biscoff Cookie Pie is one of those recipes that makes weeknights feel easier: it’s quick to mix, forgiving during prep, and hits the comfort-food sweet spot for kids and adults. I often double the batch for busy weeks so there’s always a sweet option in the fridge or lunchbox. If you want a slightly different twist — like a no-bake version or an alternate method — I’ve found helpful variations worth checking out, such as The Baking Explorer’s Biscoff Cookie Pie for another approach, and a different no-bake take at Wild Wild Whisk’s Biscoff Cookie Butter Pie (no bake). Try it tonight and see how a simple bake can become a family favorite — then make it again next week.

FAQs About Biscoff Cookie Pie