Biscoff Cookie Pie

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.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Biscoff Cookie Pie

To make the cookie dough, start by mixing the softened butter, light brown soft sugar and caster sugar together. Then add the vanilla, egg and milk and mix well. Then mix in the plain flour, baking powder, bicarbonate of soda and salt. Finally, add the white chocolate chips.

Split the dough into three pieces. Line the base and sides of the tin with two of the pieces. Set the third piece aside, in a covered bowl or wrapped in cling film. Warm the Biscoff spread in the microwave briefly then pour half of it into the cookie dough. Add the Biscoff biscuits and push them into the Biscoff spread, then top with the remaining Biscoff spread. Place it into the freezer for one hour.

Use the final piece of cookie dough to cover the top, then freeze again for one hour. Bake for 25-30 minutes, leave to cool, then chill in the fridge for 4-5 hours or overnight before slicing.

For the full recipe with measurements, head to the recipe card at the end of this post.

What is Biscoff?

Biscoff spread, made by the brand Lotus, is also known as cookie butter and speculoos. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It’s also naturally vegan.

You will need an 8" springform tin that is at least 2.75" deep for the cookie pie. I greased the sides lightly with baking spread, and lined the base with a circle of baking paper before adding the cookie dough. If you aren't using a springform tin, you may want to line the sides of the tin with overhanging baking paper as well to make the the cookie pie easier to remove from the tin.

How should the cookie pie stored and how long does it last?

The cookie pie can be stored at room temperature in an airtight container for 3-4 days (if it lasts that long!)

Can the cookie pie be frozen?

Yes, you can freeze it with out without the decoration. Wrap slices in cling film, place them in freezer bags or airtight containers and freeze for up to three months.

Can this recipe be made gluten free?

Yes, to make a gluten free cookie pie replace the plain flour with a gluten free plain flour blend. You may also like to add ½ tsp xanthan gum for better texture. Unfortunately Biscoff spread and Biscoff biscuits are not gluten free, so you will need to use something different for the filling. Please also make sure to check the labels of everything you use if serving to anyone with an allergy or intolerance.

Can this recipe be made dairy free?

Yes, to make a dairy free cookie pie you will need to replace the butter, milk and chocolate chips filling with dairy free versions. I recommend using a block butter alternative like Flora Plant or the Stork Baking Block. Please also check the labels of everything you use if serving to someone with an allergy or intolerance.

More tips for making the Biscoff Cookie Pie:

• Don't worry if the top of the pie cracks slightly, as the cookie pie cools the top will sink down a little bit and this can cause some small cracks, but this is normal.
• I piped the buttercream onto the cookie pie using a Ateco 829 nozzle, but you can use any nozzle you like.
• As this is made using a springform tin, I put a baking tray underneath the pie while it is baking, occasionally a few small drops of butter can leak out, but it will save you from cleaning the oven!

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

Recommended equipment & ingredients*

• 8" Springform tin
• Mixing bowls
• Cooling rack
• Kitchen scales
• Stand mixer
• Piping bags
• Measuring spoons
• Round cake tin liners
• Biscoff biscuits
• Biscoff spread
• White chocolate chips

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

More Biscoff recipes...

Biscoff Cookie Pie

Indulgent dessert pie with white chocolate chip cookie "pastry" and a filling of Biscoff spread and Biscoff biscuits

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: European

Keyword: Cookies

Prep Time: 1 hour hour

Cook Time: 30 minutes minutes

Chilling time: 6 hours hours

Total Time: 7 hours hours 30 minutes minutes

Servings: 16

Author: thebakingexplorer

Ingredients

For the cookie

• 220 g Butter softened, unsalted
• 200 g Light brown soft sugar
• 100 g Caster sugar
• 1 Egg large
• 1 tbsp Milk
• 1 ½ tsp Vanilla extract
• 450 g Plain flour (all purpose flour)
• 1 tsp Baking powder
• 1 tsp Salt
• ¼ tsp Bicarbonate of soda
• 300 g White chocolate chips

For the filling

• 700 g Biscoff spread
• 8 Biscoff biscuits
• 8 Biscoff sandwich biscuits

For the buttercream & decoration (optional)

• 100 g Butter softened, unsalted
• 100 g Biscoff spread
• 200 g Icing sugar
• 1 ½ tbsp Milk
• 8 Biscoff biscuits

Metric - US Customary

Instructions

• Prepare an 8" springform tin - lightly grease the sides with butter or a baking spread, and place a circle of baking paper on the bottom (use a little butter to help it stick to the base)
• To make the cookie dough, mix the softened butter, light brown soft sugar and caster sugar together into a bowl until creamy (about 3 minutes), ideally using an electric mixer with the paddle attachment
• Add the egg, milk and vanilla and mix in
• Then add the plain flour, baking powder, salt and bicarbonate of soda and mix in. If using a stand mixer, you may need to scrape the bowl down to make sure all of the flour is mixed in
• Next add the white chocolate chips and mix briefly, just to evenly distribute them throughout the dough
• Weigh the dough out and spilt it into three pieces (mine weighed 1343g, so it was 447g per piece)
• Press the first piece into the base of the tin and flatten it out until it is evenly spread across the base
• Use the second piece to cover the sides of the tin
• Wrap the third piece in cling film, or place in an airtight container, and set aside on the kitchen counter
• For the filling, warm up the Biscoff spread in the microwave briefly for 20-30 seconds to loosen it to a pourable texture. Pour about one third of it into the tin lined with cookie dough
• Arrange half of the biscuits in the spread, pressing them into it
• Add another third of the Biscoff spread, then the remaining biscuits
• Pour the remaining Biscoff spread over the top
• Place the whole thing in the freezer for one hour to firm up
• Remove from the freezer and cover the top with the third piece of cookie dough, making sure to seal the edges so the filling is completely sealed in. Put it back in the freezer for one hour
• When the hour is almost up, pre-heat your oven to 180C Fan/400F/Gas Mark 6
• Place the cookie pie into the oven and bake for 30 minutes. I like to put a baking tray beneath it in case a few drops of butter escape from the springform tin
• Remove from the oven and leave to cool
• Put the cookie pie in the fridge for 4-5 hours or ideally overnight before removing it from the tin and slicing it up
• If you would like to decorate it with the Biscoff buttercream, started by mixing the butter and Biscoff together with an electric mixer until creamy
• Add the icing sugar and milk, and mix until smooth
• Place the buttercream into a piping bag and pipe it around the edge of the cookie pie
• Decorate with Biscoff biscuits
• Store leftovers in an airtight container in a cool place and eat within 3-4 days

Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

Video

Notes

• 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.

Nutrition

Calories: 819kcal | Carbohydrates: 90g | Protein: 8g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 199mg | Potassium: 113mg | Fiber: 1g | Sugar: 59g | Vitamin A: 524IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg

If you like this, check out more of my Cookie recipes!