top of page

Lotus Biscoff Cookie Pie

I love making quick desserts, on a Friday night when I’m alone with my husband and those midnight hunger pangs kick in. This Biscoff Cookie Pie is a great no chill chocolate chip cookie dough, filled with a thick layer of Biscoff Cookie Spread.

Preparation Time 10 minutes

Cook Time 15-20 minutes

Yields 1-6 inch Cookie / Serves 4


200 grams softened butter

225 grams light brown sugar

1 egg

1 teaspoon vanilla

300 grams all purpose flour

1 teaspoon baking powder

150 grams chocolate chunks plus 50 grams extra for topping

200 grams lotus biscoff spread


  1. Preheat the oven to 160c. Line a 6 inch baking pan with parchment paper. Set it aside.

  2. Beat the butter and sugar until light and creamy, 4-5 minutes.

  3. Add the egg and vanilla. Mix until well combined.

  4. Add the flour and baking powder. Fold the flour in with a spatula. Mix until just combined, be careful not to over mix this batter.

  5. Fold in 150 grams chocolate into the cookie dough.

  6. Press 1/3 of the cookie dough into the bottom and sides of the pan.

  7. Spread the lotus spread over the top, leaving a 1 cm border empty around the edge.

  8. Top with the remaining 2/3 of the cookie batter.

  9. Level off with a spatula.

  10. Bake at 160c for 15-20 minutes.

  11. Remove from the oven and top with the texts 50 gram chocolate chunks.

  12. Allow to cool for 5-10 mins before serving.

125 views0 comments

Recent Posts

See All


bottom of page