Biscoff Cookie Pie
An easy, family-friendly dessert that combines buttery cookie dough with indulgent Biscoff spread, perfect for busy weeknights.
Ingredients
Essentials
- 200 g unsalted butter, softened room temperature so it creams easily
- 250 g light brown sugar gives that deep caramel flavor families love
- 2 pieces egg yolks for tender, chewy texture (save whites for meringues or an omelet)
- 1 tsp vanilla extract simple flavor boost
- 300 g plain (all-purpose) flour the base of the cookie dough
- 1 tsp baking powder gentle rise and lighter crumb
- 150 g chocolate chips semi-sweet or milk, whatever your family prefers
- 20 g chocolate chips for topping
- 200–300 g Biscoff spread adjust for a thin layer or thicker, gooey center
Optional Add-ons
- to taste flaked sea salt a light sprinkle on top after baking makes the flavors pop
- to taste chopped hazelnuts or pecans adds crunch if your family likes nuts
- to taste a swirl of caramel or dulce de leche for extra decadence at dessert time
- to taste mini caramel candies, roughly chopped little pockets of chewiness kids like
- to taste melted chocolate for drizzling on top
Instructions
Preparation
- Preheat the oven to 160°C (fan). Grease a 9” tin or line it with baking paper.
- In a mixing bowl, beat the softened butter and light brown sugar until smooth and creamy.
- Mix in the egg yolks and vanilla extract until evenly combined.
- In another bowl, stir together the plain flour and baking powder. Gradually add to the wet mixture, folding until just combined.
- Stir in 150g of chocolate chips into the dough. Save the extra 20g for topping.
- Spread the cookie dough evenly across the prepared tin.
- Warm the Biscoff spread for 10–15 seconds in the microwave, dollop over the cookie dough, and smooth it out.
Baking
- Sprinkle the reserved 20g chocolate chips on top, then bake for around 20 minutes until the edges are crisp and golden.
Serving
- Let the pie cool for 10–15 minutes, then slice and serve warm.
Notes
This cookie pie is versatile; serve warm or at room temperature with vanilla ice cream or yogurt. Leftovers can be stored in an airtight container.