How to make a Biscoff Cookie Dough/Pizookie/Skillet Cookie at home. This ooey gooey warm and melty Biscoff Cookie Dough is to die for and will be gone in a matter of minutes!
Biscoff Cookie Dough
This Biscoff cookie dough is chocolatey and gooey on the inside and crispy and golden on the outside! It is is so good that you will be scraping up every last bite!
This cookie dough will just MELT in your mouth. It is oozing with delicious Biscoff spread and can be eaten straight from the tin.
Serve it while it is still warm and dig in to the gooey biscoff stuffed cookie or eat it cold.
Plonk it in the middle of your table and watch it disappear..fast.
Pizookie?
BISCOFF COOKIE DOUGH INGREDIENTS
Before we dive in and go through the recipe, let’s talk ingredients:
Unsalted Butter – Unsalted butter helps you control the sweet/salty balance because you can always add some flaky salt on top or a little salt to the batter after tasting it if it isn’t salty enough but you can’t take any away from pre salted butter.
Caster Sugar – For gorgeously crisp edges.
Brown sugar – Any time you want a bit of chew, add some brown sugar.
1 Egg and 1 Egg Yolk – I like to use Clarence Court Eggs because the yolks are so vibrant and silky.
Plain Flour – I prefer to use Plain Flour in most my baking recipes so that i can control the amount of raising agent that I put in.
Vanilla Paste – Lifts the flavour of any cookie. An extract will also work.
Baking Powder – To add a little lift.
Salt – Just a pinch to bring everything together.
Chocolate Chips – I use chopped chocolate instead of chips but you can add chocolate chips, caramels, M & Ms and any chocolatey treat that you love.
Biscoff – A generous amount so that you get the most gorgeous gooey centre.
How to make Biscoff Cookie Dough
There are 3 layers in this recipe:
Chocolate Chip Cookie Dough
Biscoff
More Chocolate Chip Cookie Dough
Here is how you make it:
CREAM TOGETHER BUTTER & SUGARS
Cream together until the mixture is light and creamy. You can do this in a standing mixer or in a large bowl with a hand-held mixer for 1 – 2 minutes.
ADD EGG & VANILLA
Add egg yolk and egg and mix until homogenous. Stir in Vanilla.
ADD DRY INGREDIENTS
Fold in the dry ingredients on top of the wet ingredients. Stir them together gently then beat until everything is combined and there are no lumps.
ADD CHOCOLATE CHIPS
Add chocolate chips and stir by hand until the chocolate chips are evenly distributed throughout the cookie batter.
SPREAD BATTER INTO PAN
Next, spread half the batter into the prepared tin.
Add a layer of Biscoff Spread.
Add more batter on top.
BAKE!
Next, bake for 20 – 25 minutes, or until the sides are just browning/set and the middle is still slightly jiggly. It will continue to bake after it is removed from the oven.
Serve!
Let the cookie cool for 5-10 minutes before you serve it! Add a dollop of ice cream to the centre and serve.
Tips on how to make the BEST Biscoff Cookie Dough
Melt the Biscoff in the microwave for 20 – 30 seconds to make it easier to spread.
You can make this in the same sized cast iron pan.
The short baking time keeps the middle gooey, if you prefer it more set increase the baking time.
Feel free to add chopped nuts/chopped chocolates/chopped treats of your choice.
MORE CHOCOLATE CHIP COOKIE INSPIRED RECIPES
If your love for cookies runs as deep as mine, then here are some more recipes you need to try:
**IF YOU MAKE SOMETHING FROM TIFFIN AND TEA, I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! WE LOVE TO HEAR FROM YOU. SAFIRA x
Biscoff Cookie Dough
How to make a Biscoff Cookie Dough/Pizookie/Skillet Cookie at home. This ooey gooey warm and melty Biscoff Cookie Dough is to die for and will be gone in a matter of minutes!
Ingredients
- 200 g Unsalted Butter
- 100 g Caster Sugar
- 150 g Light Brown Sugar
- 1 Egg
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 325 g Plain Flour
- 1 tsp Baking Powder
- Pinch Salt
- 300 g BIscoff Spread
- 250 g Milk or Dark Chocolate
Instructions
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Preheat oven to 180 C/160 °C Fan/Gas Mark 4. Grease and line a 20 cm round tin with baking paper.
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Combine the butter and the sugars in a small bowl or food processor and combine till mixed. (This is just to combine the ingredients, Do not over mix).
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Add the Eggs and Vanilla and mix till combined.
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Fold in the flour, baking powder and salt dmaking sure everything is mixed in well.
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Sprinkle in chopped chocolate/chocolate chips. Make sure they are evenly distributed throughout the cookie batter.
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Add half the cookie batter to the tin then add the Biscoff spread. Add the remaining batter.
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Bake for 20 - 25 minutes.
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Allow to cool for 5 - 10 minutes and serve with Ice Cream.
Recipe Notes
Tips on how to make the BEST Biscoff Cookie Dough
- Melt the Biscoff in the microwave for 20 - 30 seconds to make it easier to spread.
- You can make this in the same sized cast iron pan.
- The short baking time keeps the middle gooey, if you prefer it more set increase the baking time.
- Feel free to add chopped nuts/chopped chocolates/chopped treats of your choice.
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