This Biscoff Cookie Pie is the ultimate Biscoff and cookie indulgence! It’s a brown sugar white chocolate chip cookie filled with Biscoff spread and Biscoff biscuits. I’ve added some tasty Biscoff buttercream on top too! Cookie pies are a type of dessert that have gained popularity recently, and I can understand why. They are a luxurious treat and every bite is absolute heaven! Soft cookie with chunks of white chocolate, and the wonder that is Biscoff spread inside! There are a few stages to making a cookie pie, but I promise you when you take a bite you will agree it is completely worth it!!
INGREDIENT TIPS & EQUIPMENT INFORMATION
Make sure your ingredients are at room temperature before you start baking.
I recommend using unsalted butter, this is so you can control the salt levels in the bake.
I used a mix of caster sugar and light brown sugar for the cookie pie as I love the mix of this in cookies. You can use all caster sugar or all light brown sugar if you prefer.
I used all white chocolate chips for this cookie pie. You can use any mix of chocolate chips, or all of one type of chocolate chip. Biscoff goes well with dark and milk chocolate too!
The cookie pie must be frozen and chilled for the times stated before baking it and then after baking, before slicing it up. Otherwise this will affect the final result.
The buttercream decoration on top is optional, the cookie pie is just as delicious without it (although it does look pretty!).
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
HOW TO MAKE BISCOFF COOKIE PIE
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