A warm, soft and chewy Biscoff-flavored cookie loaded with pockets of creamy cookie butter and melty dark chocolate chunks!
Biscoff cookies have got to be one of the most unassuming cookies around. At first glance, they look like a plain, ordinary biscuit. However, once you bite into one, your mind is instantly blown by how buttery and deliciously caramelized they are. It makes me wonder if they would’ve become so popular, had it not been for Delta Airlines offering them on their flights.
Oh, and here’s an interesting tidbit! The name “Biscoff” itself derives from a blend of two words–biscuit and coffee. Pretty cool, huh?? Or maybe, I’m just easily entertained…
ANYWHO, let’s move on to the main reason why you clicked on this post…this Biscoff Pizookie.
This LARGE-and-in-CHARGE cookie contains DOUBLE the Biscoff deliciousness! Not only is it brimming with pockets of creamy Biscoff cookie butter, but the dough itself contains crushed Biscoff cookies. And when you add a generous handful of rich chocolate chunks to the mix, you have yourself a truly blissful experience.
Pizookies are honestly the best shortcut for making cookies. You don’t have to chill the dough, nor do you have to roll it up into individual balls before baking. All of it goes right into a cast iron skillet, and you end up with the most deliciously soft and doughy results.
What if I don’t have a cast iron skillet?
Although cast iron skillets are great for retaining heat and providing those slightly crisp edges, you can definitely make this pizookie without one. A 9-inch cake pan or pie plate will work just fine.
How do you make a pizookie?
You’ll start by beating a stick of butter and a cup of brown sugar in a stand mixer until light and fluffy. Brown sugar not only provides that deep maple flavor, but it also keeps the pizookie extra soft and chewy. Next, you’ll add an egg and a splash of vanilla, followed by the dry ingredients–all-purpose flour, crushed Biscoff cookies, baking powder, salt, and cinnamon. I’ve found that cinnamon enhances the caramelized flavor of the Biscoff cookies, so it’s an absolute must in this pizookie.
Oh, and make sure to crush those Biscoff cookies EXTRA fine, so that they melt into the dough as it bakes. I usually pulse them in a food processor, but you could also seal the cookies in a ziplock bag and crush them with a rolling pin.
The last step is to stir in some chocolate chips. I used semi-sweet/dark chocolate chunks, but milk chocolate, white chocolate, or even butterscotch chips would be great options as well. I just thought the dark chocolate would provide a nice flavor contrast with the Biscoff cookie dough. I should also mention that I like to reserve 1/4 cup of the chocolate chips for the very end. Right after the pizookie comes out of the oven, I press the rest of the chocolate chips into it. This step isn’t totally necessary, but it does make the pizookie extra pretty!
To assemble the pizookie, press half of the dough into the bottom of the cast iron skillet. Then dollop heaping teaspoons of the cookie butter evenly over the entire surface. Finally, take pieces of the remaining dough, flatten them between your palms, and place them on top of the cooke butter. Try your best to cover as much of the cookie butter as possible.
The pizookie needs to bake in a 350ºF oven for about 23-25 minutes. The top of the pizookie should be set and the edges should be nice and golden. Once it’s out of the oven, you need to allow the pizookie to cool for at least 20 minutes before slicing into it. I know this is A LOT to ask, especially when you’ve been teased with the tantalizing aroma that’s filled your home, but trust me. The wait will totally be worth it when you slice into that STILL piping warm pizookie, and pull out a beautiful slice of heaven.
And hold those forks, people!!!
BEFORE you dig in, make sure to top your pizookie with a cool and creamy scoop of vanilla ice cream. This step is MANDATORY.
Biscoff Pizookie
Ingredients
Biscoff Cookie Dough:
- ½ cup unsalted butter, softened to room temp.
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- ½ cup Biscoff cookie crumbs
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup semi-sweet chocolate chunks/chips
To Assemble:
- ½ cup cookie butter (Biscoff or Speculoos spread)
Instructions
Make the Cookie Dough:
- Preheat the oven to 350°F. In the bowl of a stand mixer, fitted with a paddle attachment, beat the butter and sugar together until light and fluffy. Add the egg and vanilla, and continue mixing until smooth, scraping down the sides of the bowl as necessary.
- Add the flour, Biscoff cookie crumbs, baking powder, salt, and cinnamon, and mix on medium-low speed until just combined. Stir in the chocolate chips. Dough should look crumbly.
To Assemble:
- Press half of the dough into a greased 10-inch cast iron skillet. Spoon dollops of the cookie butter evenly over the dough. Take chunks of the remaining dough, flatten slightly, and layer them side by side on top of the cookie butter. Try to cover as much of the cookie butter as possible.
- Bake for 23-25 minutes, or until edges are lightly golden. Cool for 20 minutes.
- Slice pizookie into wedges and serve warm with ice cream!