Biscoff Pizookie
A warm, soft and chewy Biscoff-flavored cookie loaded with pockets of creamy cookie butter and melty dark chocolate chunks!
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!