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A chocolate chip cookie dough stuffed with Biscoff Spread, biscoff biscuits and more to create the perfect biscoff cookie pie!
Cookie pies are definitely something that have grown so quickly over the last few years, and I am still just as in love with them now. I started my cookie pie journey with my kinder cookie pie and wow okay yeah you guys love them just as much as I do.
I was frustrated with the idea that I could see so many places selling these insane looking cookie pies, but I couldn’t find a recipe?! Plenty of testing later merging different recipes of mine to create it and YAY! Success.
Yes, cookie pies are a little over the top and indulgent – but they are not something you are going to bake every day of the week. You can make these beautiful bakes for birthdays, special occasions and so on!
For the cookie dough I wanted to do something a little different to my kinder cookie pie and mini egg cookie pie and make a chocolate based cookie dough. If you therefore want to make this with a plain/vanilla cookie dough then follow one of those recipes.
The cookie doughs are similar to my cookie bar recipes, just increased in size and weights to make sure there is actually enough cookie dough for the base, sides and top. This recipe is probably most similar to my M&M cookie bars and M&M cookie cake.
The chocolate cookie dough requires using slightly less of the ‘dry ingredients’ as I find cocoa powder is more drying compared to flour and cornflour combined, but otherwise the recipes follow a very similar pattern.
I personally love a cookie when it has chocolate chips. I do find plain cookies a little boring if there is nothing going on, so this cookie dough has some chocolate chunks/chips/bits and bobs. I find it best when making a cookie pie to not use large chunks of chocolate as you don’t want to risk the chocolate melting and then creating a gap in the dough.
I used bars of milk chocolate and white chocolate to finely chop, and then used this. I didn’t use my normal chocolate chips because even that I was worried about. The idea is the same in my Creme Egg cookies – you don’t want any seepage!
If however you did want to not have any chocolate bits throughout, that is fine. You can leave the chocolate out but as it ratios to 400g of the ingredients, you may need to increase the cookie dough ingredients by about 1/5 to make up the weight difference.
This cookie pie is obviously biscoff themed… because I am forever in love with biscoff and I don’t think that love is going anywhere any time soon. Why should it?! I am in love and I don’t care who knows it!
As these cookie pies are large in size, you do need to use a lot of spread to get it like mine. 750g worth of spread to be precise… Yeah I know, loads. But it really is worth it. I find it best to melt down the Biscoff Spread slightly to pour into the cookie dough base and then top halfway with the broken biscuits, and then more spread.
I used a mixture of the normal biscoff biscuits and then the filled biscoff creme biscuits as it’s what I had at the time – but you can use any combination of biscuits, or leave them out completely if you fancy.
Obviously this beauty is Biscoff themed as mentioned above, but you can realistically use any spread that you like such as nutella, chocolate, white chocolate, and so on! You can have fun with it.
You can add chocolate chunks to the middle, nuts, dried fruits and so on – just try to stick to the same weights and you will get a good result.
The first third of the cookie dough goes on the base of the tin, and the second third around the sides of the tin and you fill it with the spread and biscuits – I find this easiest when the spread has been microwaved ever so slightly!
I then set it in the freezer for 30 minutes as this makes it much easier. Then, I cover the top with the final third of cookie dough. This then gets set in the freezer again for an hour before baking. I found the chilling technique meant it baked better (especially if your cookie dough was too soft!).
If you find your oven is a tad temperamental its best to lower the temp slightly and bake for longer but you are looking for a deep golden! Once baked, you leave it on the side STILL IN THE TIN until it has cooled for at least an hour. After this, I put it in the fridge for a 4-5 hours (but over night is always better!).
Tips and Tricks
You want to chill the cookie pie so that the spread is firmed up and solid again before cutting! As I use the loose bottomed tin as its easy to take it out, but you want it to be cold still. I then portion with a large sharp knife as you don’t want it to break up as you portion it.
You can buy giant tubs of Biscoff Spread to make this much easier – but again you can use whatever you prefer.
Any questions, leave them below!
Biscoff Cookie Pie!
- 200 g unsalted butter
- 225 g light brown soft sugar
- 100 g white granulated sugar
- 1 medium egg
- 1 egg yolk
- 1 tsp vanilla extract
- 365 g plain flour
- 50 g cocoa powder
- 1.5 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 200 g white chocolate (chopped)
- 200 g milk chocolate (chopped)
- 750 g biscoff spread
- 200 g biscoff biscuits (chopped)
- Add the unsalted butter, light brown soft sugar and white granulated sugar to a bowl and beat together until creamy - I use my stand mixer with the beater attachment.
- Add in the egg, egg yolk, and vanilla extract and beat again.
- Add in the plain flour, cocoa powder, bicarbonate of soda, and salt and beat until a thick cookie dough is formed!
- Add in the chopped chocolates and beat the cookie dough again until distributed well!
- Split the cookie dough into three equal portions (about 475g each).
- Line the bottom of a 8" springform cake tin (at least 2.75" in depth).
- Press the first third of cookie dough onto the bottom of the cake tin.
- Press the second third of cookie dough around the sides of the cake tin evenly.
- Melt the biscoff spread for 20 seconds in the microave to loosen slightly or mix in a bowl briefly to loosen. Pour half into the cake tin inside the cookie dough case!
- Add on the chopped biscuits
- Pour on the rest of the Biscoff Spread.
- Freeze the pie at this stage for an hour.
- Once frozen, cover the top of the pie with the final third of cookie dough, making sure to seal it well!
- Freeze the pie for another hour whilst you preheat the oven to 200°c for a regular oven, or 180°c for a fan oven like me.
- Once chilled and the oven preheated, bake the pie for 30 minutes until the pie is lovely and golden on top. Leave to cool outside of the oven for an hour and do NOT remove from the tin.
- Once cooled for an hour, put the pie in the fridge and chill for 5-6 hours (or preferably overnight!)
- Once it has been chilled, carefully remove from the tin!
- Using a large and sharp knife, portion the pie!
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