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 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
Preheat the oven to 160c. Line a 6 inch baking pan with parchment paper. Set it aside.
Beat the butter and sugar until light and creamy, 4-5 minutes.
Add the egg and vanilla. Mix until well combined.
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.
Fold in 150 grams chocolate into the cookie dough.
Press 1/3 of the cookie dough into the bottom and sides of the pan.
Spread the lotus spread over the top, leaving a 1 cm border empty around the edge.
Top with the remaining 2/3 of the cookie batter.
Level off with a spatula.
Bake at 160c for 15-20 minutes.
Remove from the oven and top with the texts 50 gram chocolate chunks.
Allow to cool for 5-10 mins before serving.