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A chocolate chip cookie dough filled with Biscoff Unfold, biscoff biscuits and extra to create the proper biscoff cookie pie!
Cookie pies are positively one thing which have grown so rapidly over the previous few 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 pissed off with the concept I may see so many locations promoting these insane trying cookie pies, however I couldn’t discover a recipe?! Loads of testing later merging completely different recipes of mine to create it and YAY! Success.
Sure, cookie pies are a bit of excessive and indulgent – however they aren’t one thing you will bake day-after-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 bit of completely 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 kind of recipes.
The cookie doughs are much like my cookie bar recipes, simply elevated in dimension and weights to verify there may be truly sufficient cookie dough for the bottom, sides and high. 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 substances’ 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 related sample.
I personally love a cookie when it has chocolate chips. I do discover plain cookies a bit of boring if there may be nothing occurring, so this cookie dough has some chocolate chunks/chips/fine details. I discover it finest when making a cookie pie to not use massive chunks of chocolate as you don’t need to threat the chocolate melting after which creating a spot 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 nonetheless you probably did need to not have any chocolate bits all through, that’s effective. You may depart the chocolate out however because it ratios to 400g of the substances, you might want to extend the cookie dough substances by about 1/5 to make up the load distinction.
This cookie pie is clearly biscoff themed… as a result of I’m without end in love with biscoff and I don’t assume 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 massive in dimension, you do want to make use of a variety 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 finest to soften down the Biscoff Unfold barely to pour into the cookie dough base after which high midway with the damaged biscuits, after which extra unfold.
I used a combination of the conventional 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 fully for those who 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 may have enjoyable with it.
You may add chocolate chunks to the center, nuts, dried fruits and so forth – simply attempt to follow the identical weights and you’re going to get a very good outcome.
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 method meant it baked higher (particularly in case your cookie dough was too tender!).
In case you discover your oven is a tad temperamental its finest to decrease the temp barely and bake for longer however you’re searching for a deep golden! As soon as baked, you permit it on the aspect STILL IN THE TIN till it has cooled for no less than an hour. After this, I put it within the fridge for a 4-5 hours (however over night time is all the time higher!).
Ideas and Methods
You need to chill the cookie pie in order that the unfold is firmed up and strong once more earlier than slicing! As I take advantage of the free bottomed tin as its straightforward 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 large 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 tender 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 tender sugar and white granulated sugar to a bowl and beat collectively till creamy – I take advantage of 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 nicely!
Cut up the cookie dough into three equal parts (about 475g every).
Line the underside of a 8″ springform cake tin (no 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 nicely!
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 high. Go away 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, rigorously take away from the tin!
Utilizing a big and sharp knife, portion the pie!
- In case your oven runs scorching you’ll want to cut back the temp barely by 10°c so the pie does not burn.
- If you wish to cut back prices you possibly can cut back the unfold to 500g value, however its will probably be shallower!
- This cookie pie lasts 3-4+ days (finest saved within the fridge!).
- I used:
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