This Mini Egg Cookie Dough/Skillet Cookie/Pizookie is delicious and incredibly indulgent. It is also the perfect dessert/fun activity to make/do with kids.
Mini Egg Cookie Dough
**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 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
- 200 g Light Brown Sugar
- 40 g Caster Sugar
- 1 Egg
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 300 g Plain Flour
- 1 tsp Baking Powder
- Pinch Salt
- 180 g Chocolate Chips Or chopped Chocolate
- 200 g Biscoff Spread Melted
Instructions
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Preheat oven to 200 °C/Gas Mark 6. Grease and line a 20 cm round tin with baking paper.
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Cream together butter and sugars for 1 - 2 minute until light and creamy.
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Add the egg and beat over medium speed until evenly combined. Stir in the Vanilla.
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Fold in the Plain Flour, Baking Powder, Salt.
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Add chocolate Chips and stir just to combine.
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Spread half the batter into the prepared tin. Add melted Biscoff and spread over the top. Add the remaining cookie dough and spread evenly over the top.
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Bake for 15 - 20 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.
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Let the cookie cool for 5-10 minutes before you serve it! Add a dollop of ice cream to the centre and serve.
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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