Biscoff cookie pies are the most indulgent bake I’ve ever made! Gooey chocolate chip cookie dough, pressed into a muffin tin, filled with luscious Lotus Biscoff spread and topped with more cookie dough! They’re so cute and SO delicious!
Cookie pies have been all over social media recently, but they’re usually made in big cake tins and sliced up to eat. I wanted to make mine a little different and have them as individual pies. I think they’re much cuter this way, and they stay gooier inside! Plus, they take less time to cool down so you can get eating quicker!!
It took me a few try’s to get this recipe perfect, but I’m so happy with the finished result and I hope you will be too!
Key Ingredients You’ll Need
- Soft Light Brown Sugar – For all my cookie recipes I always use a combination of white and brown sugar. Brown sugar is so important as it gives us moisture in the cookie dough and helps to give a chewier texture.
- Dark Chocolate Chips – Now usually for my cookie recipes I say to only use a bar of chocolate and chop it up. But this time, we need a bag of chocolate chips! They don’t melt in the oven and have a smaller surface area, which gives our cookie pie dough more structure!
- Lotus Biscoff Spread – You’ll need a fair amount of this spread to fill the cookie pies, and to be honest you could actually add more than I’ve stated in the recipe if you’re a super fan! Equally, if Nutella is more your thing you could use that instead!
How to make Biscoff Cookie Pies
The steps to make these cookie pies aren’t complicated, but do take a little time. And you’ll need to freeze the pies before baking – this is really important so don’t skip that step!
Making the cookie dough
This cookie dough is super simple, its a variation on my regular cookie recipe except this time we’re not going to melt the butter. Melted butter makes your cookies spread more in the oven, and this time we don’t want too much spreading!
So, start with soft room temperature butter and whisk that together with both the sugars until fluffy. Then the egg and vanilla can be whisked in for a good 2 minutes or so, until the mixture is paler in colour. The flour, baking powder, bicarbonate of soda and salt can then be stirred in, and finally the dark chocolate chips.
The dough will be pretty soft at this stage, but that’s perfect for our next step – getting it into the muffin tin!
Assembling the cookie pies
So at this point you should have about 860g worth of cookie dough in total, and we want to split this into 6 – so about 140g of dough. We’ll use 90g for the base and sides of the cookie pies, and 50g for the ‘lid’.
But first, lets prep the muffin tin! You need a deep 6-hole muffin tin for these pies, with a depth of about 3/4cm. I like to make life easier for myself, so I place strips of baking paper into each muffin tin hole, so that I can use these to help get the cookie pies out after baking! There’s no need to butter the muffin tin though, just place the baking paper strips in.
Right, now you have your prepped muffin tin and divided dough you can begin assembling the pies. Press 90g of dough into each hole, using your hands to press the dough down and then up the sides. Make sure there are no gaps where you can see the muffin tin through, and try and make it as even as possible. Don’t worry if you can’t get the dough sides up to the very top of each hole, as you’ll be pressing the dough back down anyway.
Then, spoon in the biscoff spread evenly between each cookie base and even out. At this point, I like to press the edges of the cookie dough down and over the top of the exposed biscoff spread, to help give the lid a better seal. (See the difference in pictures below to get a better understanding of what I mean!)
Finally, for the lid. Flatten the remaining 50g of dough for each pie between your palms to create a disc shape and press this over the top of the cookie pies. Press the edges down firmly to make a seal, and press the middle down gently.
Baking the cookie pies
Before you can actually bake the cookie pies, first they need to go into the freezer to chill. This should be for at least 1 hour, but can be more! You can leave them in the freezer for up to 1 week before baking them, just make sure they are wrapped air-tight.
The freezing process helps them to hold their shape in the oven, so that when you come to remove them from the tins they look like little pies and not a sticky mess…
Once they are well chilled, the pies can be baked for 25minutes until they’re golden brown and have risen slightly. They will need to cool completely in their tins before you remove them, so just place them on a cooling rack and sprinkle with sea salt flakes while you wait!
And that’s it. Then they can be removed and you can get eating!
Tips & Tricks
Yes, you definitely can. The chill time will need to be increased, as being in one large tin will take longer for the middle to chill. You will also need to wait longer once the pie is baked, as it’ll take longer to cool down.
Absolutely! You could use chocolate spread, or even peanut butter! The options really are endless.
Yes! Once baked and cooled, wrap each cookie pie individually and place in the freezer. To eat, either defrost the cookie at room temperature or place in the oven at 180C for 5-10 minutes to warm up. Warming up the cookie pie would always be my preferred route!
These Biscoff Cookie Pies are probably one of the most indulgent bakes I’ve created, but honestly they’re so so good. The cookie is crisp on the outside, gooey in the middle, packed full of chocolate and the biscoff spread is soo luscious. You need to make these ASAP!
You may also like:
- Individual Kinder Skillet Cookies
- Browned Butter Chocolate Chip Cookie Bars
- Caramel Cornflake Chocolate Chunk Cookies
Biscoff Cookie Pies
- 115 g unsalted butter room temperature
- 110 g caster sugar
- 110 g soft light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 250 g plain flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp table salt
- 200 g dark chocolate chips
- 250 g biscoff spread
- sea salt flakes to decorate optional
- Firstly, place the butter and both sugars together into a large bowl and whisk together using an electric hand-whisk until well combined and fluffy. Then whisk in the egg and vanilla for 1-2 minutes until the mixture is paler in colour. Then add the flour, baking powder, bicarbonate of soda and salt and mix again until well combined. Finally, stir the chocolate chips in by hand.
- Cut strips of baking paper and place into the holes of a deep 6-hole muffin tin. (This will help you get the cookie pies out once they are baked.) Then divide the cookie dough into 6 balls – they should be about 140g each. Then using 90g of the dough from each ball, press into the muffin tin hole, using your hands to press the dough into the base and up the sides. You should end up with 6 cookie dough 'cups' in the muffin tin holes.
- Divide the Biscoff spread into 6, and evenly spoon into each cookie dough 'cup'. (This is around 40g each of spread.) Then gently press down/over the exposed cookie dough sides of each 'cup', so it meets the level of the Biscoff spread. Finally, with the remaining 50g from each cookie ball, flatten into a disc shape between your palms and place over each cookie dough 'cup'. Press fairly firmly down around the edges to seal and gently press over the Biscoff filling. Cover the whole tin in a sheet of clingfilm, and then place into your freezer to chill for 1 hour. (At this point the cookie pies can be left in the freezer for up to 1 week.)
- While the cookie pies are chilling in the freezer, preheat your oven to 200C/180C Fan/Gas Mark 6. Then bake for 25 minutes until golden and slightly risen. Remove from the oven and place the muffin tin onto a cooling rack. Sprinkle the cookie pies with sea salt flakes, and then leave to cool completely in the tins.
- Once the cookie pies have cooled to room temperature, carefully remove them from the tin using a small palette knife to loosen the edges if needed, and pulling on the baking paper strips.