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