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A chocolate chip cookie dough filled with Biscoff Unfold, biscoff biscuits and extra to create the right biscoff cookie pie!
Cookie pies are positively one thing which have grown so rapidly over the previous couple of years, and I’m nonetheless simply as in love with them now. I began my cookie pie journey with my kinder cookie pie and wow okay yeah you guys love them simply as a lot as I do.
I used to be annoyed with the concept I may see so many locations promoting these insane wanting cookie pies, however I couldn’t discover a recipe?! Loads of testing later merging totally different recipes of mine to create it and YAY! Success.
Sure, cookie pies are a little bit excessive and indulgent – however they aren’t one thing you will bake day by day of the week. You can also make these stunning bakes for birthdays, particular events and so forth!
For the cookie dough I wished to do one thing a little bit totally different to my kinder cookie pie and mini egg cookie pie and make a chocolate based mostly cookie dough. In case you due to this fact need to make this with a plain/vanilla cookie dough then observe a type of recipes.
The cookie doughs are much like my cookie bar recipes, simply elevated in measurement and weights to ensure there’s truly sufficient cookie dough for the bottom, sides and prime. This recipe might be most much like my M&M cookie bars and M&M cookie cake.
The chocolate cookie dough requires utilizing barely much less of the ‘dry components’ as I discover cocoa powder is extra drying in comparison with flour and cornflour mixed, however in any other case the recipes observe a really comparable sample.
I personally love a cookie when it has chocolate chips. I do discover plain cookies a little bit boring if there’s nothing happening, so this cookie dough has some chocolate chunks/chips/fine details. I discover it greatest when making a cookie pie to not use giant chunks of chocolate as you don’t need to danger the chocolate melting after which creating a niche within the dough.
I used bars of milk chocolate and white chocolate to finely chop, after which used this. I didn’t use my regular chocolate chips as a result of even that I used to be frightened about. The thought is identical in my Creme Egg cookies – you don’t need any seepage!
If nevertheless you probably did need to not have any chocolate bits all through, that’s effective. You possibly can depart the chocolate out however because it ratios to 400g of the components, you might want to extend the cookie dough components by about 1/5 to make up the load distinction.
This cookie pie is clearly biscoff themed… as a result of I’m ceaselessly in love with biscoff and I don’t suppose that love goes wherever any time quickly. Why ought to it?! I’m in love and I don’t care who is aware of it!
As these cookie pies are giant in measurement, you do want to make use of quite a lot of unfold to get it like mine. 750g value of unfold to be exact… Yeah I do know, masses. But it surely actually is value it. I discover it greatest to soften down the Biscoff Unfold barely to pour into the cookie dough base after which prime midway with the damaged biscuits, after which extra unfold.
I used a combination of the traditional biscoff biscuits after which the crammed biscoff creme biscuits because it’s what I had on the time – however you should utilize any mixture of biscuits, or depart them out utterly should you fancy.
Clearly this magnificence is Biscoff themed as talked about above, however you possibly can realistically use any unfold that you simply like resembling nutella, chocolate, white chocolate, and so forth! You possibly can have enjoyable with it.
You possibly can add chocolate chunks to the center, nuts, dried fruits and so forth – simply attempt to stick with the identical weights and you’ll get a very good end result.
The primary third of the cookie dough goes on the bottom of the tin, and the second third across the sides of the tin and also you fill it with the unfold and biscuits – I discover this best when the unfold has been microwaved ever so barely!
I then set it within the freezer for half-hour as this makes it a lot simpler. Then, I cowl the highest with the ultimate third of cookie dough. This then will get set within the freezer once more for an hour earlier than baking. I discovered the chilling approach meant it baked higher (particularly in case your cookie dough was too gentle!).
In case you discover your oven is a tad temperamental its greatest to decrease the temp barely and bake for longer however you might be in search of a deep golden! As soon as baked, you allow it on the facet STILL IN THE TIN till it has cooled for not less than an hour. After this, I put it within the fridge for a 4-5 hours (however over evening is all the time higher!).
Ideas and Tips
You need to chill the cookie pie in order that the unfold is firmed up and strong once more earlier than chopping! As I exploit the free bottomed tin as its simple to take it out, however you need it to be chilly nonetheless. I then portion with a big sharp knife as you don’t need it to interrupt up as you portion it.
You should buy big tubs of Biscoff Unfold to make this a lot simpler – however once more you should utilize no matter you like.
Any questions, depart them beneath!
- 200 g unsalted butter
- 225 g gentle brown gentle 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 unfold
- 200 g biscoff biscuits (chopped)
Add the unsalted butter, gentle brown gentle sugar and white granulated sugar to a bowl and beat collectively till creamy – I exploit my stand mixer with the beater attachment.
Add within the egg, egg yolk, and vanilla extract and beat once more.
Add within the plain flour, cocoa powder, bicarbonate of soda, and salt and beat till a thick cookie dough is fashioned!
Add within the chopped sweets and beat the cookie dough once more till distributed effectively!
Break up the cookie dough into three equal parts (about 475g every).
Line the underside of a 8″ springform cake tin (not less than 2.75″ in depth).
Press the primary third of cookie dough onto the underside of the cake tin.
Press the second third of cookie dough across the sides of the cake tin evenly.
Soften the biscoff unfold for 20 seconds within the microave to loosen barely or combine in a bowl briefly to loosen. Pour half into the cake tin contained in the cookie dough case!
Add on the chopped biscuits
Pour on the remainder of the Biscoff Unfold.
Freeze the pie at this stage for an hour.
As soon as frozen, cowl the highest of the pie with the ultimate third of cookie dough, ensuring to seal it effectively!
Freeze the pie for an additional hour while you preheat the oven to 200°c for an everyday oven, or 180°c for a fan oven like me.
As soon as chilled and the oven preheated, bake the pie for half-hour till the pie is beautiful and golden on prime. Depart to chill outdoors of the oven for an hour and do NOT take away from the tin.
As soon as cooled for an hour, put the pie within the fridge and chill for 5-6 hours (or ideally in a single day!)
As soon as it has been chilled, fastidiously take away from the tin!
Utilizing a big and sharp knife, portion the pie!
- In case your oven runs sizzling it would be best to scale back the temp barely by 10°c so the pie does not burn.
- If you wish to scale back prices you possibly can scale back the unfold to 500g value, however its will likely be shallower!
- This cookie pie lasts 3-4+ days (greatest saved within the fridge!).
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