White Chocolate Biscoff Skillet Cookie

If I was to point out one thing that I discovered in the past year that has blown my mind, that would be a skillet cookie, or a pizookie which is what the kids apparently call it these days. I have to admit, the pizookie concept brings me way more joy than it should.

Anyway, the last skillet cookie I posted was a great success, so I thought I’d try it out with slightly different ingredients. So this time I used white chocolate and a serious amount of Biscoff spread, I also added some crushed pieces of Biscoff cookies for the extra crunch.

This cookie skillet is so incredibly tasty and an absolute winner when topped with vanilla yoghurt and a drizzle of Biscoff spread. I love eating it while it’s still hot and has a super fudgy centre.

I hope you enjoy this as much as I do!


  • 114 gr of butter at room temperature
  • 50 gr of granulated sugar
  • 50 gr of light brown sugar
  • 1 egg
  • 1 tbsp of vanilla extract
  • 100 gr of biscoff spread
  • 210 gr of flour
  • 1 tsp of baking soda
  • 100 gr of white chocolate chunks 
  • 100 gr of biscoff lotus biscuits cut into smaller pieces


  1. Preheat your oven at 180 degrees celsius
  2. In a bowl, mix together the butter and sugars until completely combined. Then add the egg and vanilla extract and mix again.
  3. Fold in the biscoff spread until combined and then add the flour and baking soda.
  4. Once the flour is incorporated, fold in the white chocolate chunks and cookie chunks with a spatula.
  5. Transfer the cookie dough into a 8″ (20 cm) skillet covered with butter and pat it into an even layer.
  6. Cook in the oven for 15 to 20 minutes until the edges are golden and the center is still gooey
  7. Top with some ice cream and softened Biscoff spread and enjoy while still warm!

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