A rich, chewy, and decadent cookie cake. Made in 35 minutes flat – from prep to your plate or belly. Gooey, chocolatey, cookie buttery cake. With an easy Biscoff caramel on top. Yep. Biscoff caramel.
This is the ultimate. Why is this the ULTIMATE? Because it is just so damn good. When you bite into this cookie cake you’re going to say “Wow” but it will sound more like “Mow” because your mouth will be full of chocolate goodness and gooey Biscoff caramel. That was the reaction I got when my coworkers devoured this cake and again when I brought this to my future mother-in-law’s house, then to a friend’s graduation party and then again to a family BBQ. Many of them asked for the recipe, so I decided to triage this cake to the top of the blog roll. In the past 3 weeks, I have made this cake FOUR times. It really is incredible how chewy and rich this cookie cake is. And drizzled (or smothered) with a Biscoff caramel on top. Moist, chewy, chocolately goodness. And, it is SO simple to make – I will show you step by step how simple this was. Don’t take my word for it. Just scroll down.
This recipe came from me needing a quick dessert. You know, when you need something delicious and you need it NOW! Whether it be you have last minute guests, or you are such a clutz, you dropped the original dessert that took you hours to make and now it’s all over the floor, scattered with broken glass. Or you had a bad day and there is no pint of Ben and Jerry’s in sight. Or maybe you’re just looking for a quick and delicious way to use up that Biscoff in your cabinet so you stop eating it by the spoonful 3X a day. #dessertproblems
WELL, let me tell you, that this cookie cake is about solve all your problems. ALL of them. Because that’s what cookies are. Problem solvers. This cookie cake is faster than baking individual cookies (no dropping dough on a pan, or chilling dough), it is faster than baking a cake (no mixer required!), it is faster than blondies (no hour + cooling time needed). And, if I haven’t mentioned, it is so damn good.
Chewy, chocolate, cookie goodness. It is so moist, and so chewy, it is the ultimate cookie cake. If you like chocolate chip cookies, and you like blondies, you will LOVE this cake.
I promised this cake is easy – so here is a quick rundown of the steps in photo form:
1. Melt the butter
2. Add brown sugar
3. Add Biscoff (Save a spoonful for yourself!)
4. Beat in 1 egg and 1 egg yolk, and vanilla
5. Add flour, salt, baking soda and baking powder
6. Fold flour until well incorporated.
Then add your chocolate chips – I used a mixture of semisweet and white chocolate for this cake. Then pat into a prepared pie pan and bake for 20 minutes
The next time I used a combination of semisweet and butterscotch chips – YUM (My taller half LOVES butterscotch)
The last step is to make your Biscoff Caramel Sauce. As I’ve stated before: I LOVE Biscoff – it is the most delicious thing that comes in a jar. So why not smother the top of this cookie cake with some extra Biscoff love. The caramel sauce is made with just equal parts milk and Biscoff stirred together until smooth. This makes a creamy drizzle on top of your cookie cake. You can alter the ratio to get a thicker or thinner caramel on top. I made it with both a 1:1 and a 1:2 milk to Biscoff ratio. The 1:2 ratio yields a thicker caramel (see left bottom pic) which makes it difficult to drizzle (compared to the 1:1, the bottom right pic) But I honestly loved it both ways.
Can’t decide? Heck, just make it all 4 ways.
Also, try some Biscoff caramel in your morning oatmeal – shhhh I won’t tell.
Recipe: Ultimate Chocolate Chip Cookie (Butter) Cake
Yield: 1 9inch cookie cake
Time: Prep 10 minutes Bake: 20 minutes
- 2 cups of all-purpose flour
- 1/2 teaspoon baking powder
teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons of unsalted butter, melted
- 3/4 cup Biscoff
- 1 cup dark brown sugar, packed
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips (Or half semisweet chocolate chips and half white chocolate or butterscotch chips)
- 2 Tablespoons of milk (I used 1%)
- 2 Tablespoons of Biscoff
Make cookie cake:
Preheat oven to 350 degrees. Grease a 9-inch round pie pan.
In a small bowl, combine the flour, salt, baking soda and baking powder. Stir to mix everything and set aside.
Melt butter in microwave, just until there is a small piece of unmelted butter left. In a large bowl, stir melted butter and brown sugar until well combined. Then add in the Biscoff and mix until well incorporated. Next add the egg and egg yolk and vanilla and stir until everything is well combined.
Add the mixed dry ingredients into the large the bowl with the wet ingredients. Fold the flour mixture into the Biscoff mixture using a spatula until well incorporated. This may take a minute because the wet ingredient mixture is thick, but keep folding, everything will go in. Fold in the chocolate chips. Then dump it into the prepared pie plate and pat down using your hands to make an even layer.
Bake at 350 degrees F for 20-25 minutes or until cookie is light golden brown on the outer edges. Allow cookie cake to cool about 10 minutes.
Make Biscoff Caramel drizzle:
While cake is cooling, in a small bowl, stir milk and Biscoff until well combined. This may take a minute or so, just keep stirring. If you would like a thicker caramel to spread, use only 1 tablespoon of milk.
Drizzle or spread Biscoff Caramel over cake. Serve directly from pie pan and enjoy!
Store leftover cookie cake in plastic wrap or in a sealed container. Cookie cake can be stored at room temperature for up to 5 days
Want more BIscoff?
Easy S’mores Cookies Bars