The viral cookies over ice cream trend just got an autumn makeover! These giant Chocolate Biscoff Cookies are rich, fudgy and packed with chocolate chunks, crumbled Biscoff biscuits and a gooey Biscoff centre. Serve them warm over vanilla ice cream and finish with a drizzle of melted Biscoff for the ultimate cosy autumn dessert.
If you’ve been on social media recently, you’ve probably seen the viral cookie over ice cream trend. A warm, freshly baked cookie is placed straight on top of a bowl of ice cream, then cracked open and mixed into the ice cream while it’s still warm.
Obviously, I had to make my own version – and with autumn officially here, Biscoff felt like the perfect way to do it.
These cookies are BIG. Each one is made with around 110g of chocolate cookie dough, stuffed with frozen Biscoff spread and loaded with chocolate chunks and crumbled Biscoff biscuits.
The best part is serving them while they’re still warm. The ice cream starts to melt underneath, the Biscoff centre is soft and gooey and you get chunks of warm chocolate cookie in every spoonful.
Why you’ll love these Chocolate Biscoff Cookies
These aren’t your average chocolate cookies. They’re thick, rich and deliberately oversized so that one warm cookie is perfect for serving over a bowl of ice cream.
The chocolate cookie dough is made with dark brown sugar for a soft, chewy centre and cocoa powder for a deep chocolate flavour. I’ve also folded crushed Biscoff biscuits into the dough, which adds little pockets of caramelised biscuit flavour throughout.
But the best bit is hidden in the middle.
Before making the cookies, tablespoons of Biscoff spread are frozen until firm. Each portion of cookie dough is then wrapped around a frozen Biscoff centre before baking. When you break into the warm cookie, you reveal a soft, gooey Biscoff middle.
Ingredients
- 100g unsalted butter (room temp)
- 135g dark brown sugar
- 35g caster sugar
- 1 medium egg
- 1tsp Vanilla
- 25g cocoa
- 140g flour
- ¼ tsp bicarbonate of soda
- ¼ tsp baking powder
- 1/8 tsp salt
- 5 Biscoff biscuits (inside the cookie dough)
- 3 biscoff biscuits (on top of the cookies)
- 90g chocolate chunks (half milk & half dark)
- 70g chocolate chunks on top cookies
- Chocolate chips (optional on top of cookies)
- 5 tsp Biscoff spread (smooth)
Instructions
- Place 5 x 1.5tsp of Biscoff spread on a baking sheet on a small board, place in the freezer.
- Mix the butter, brown sugar and caster sugar together for at least 2 minutes until combined.
- Add the egg and vanilla extract. Mix to combine.
- Add the sifted cocoa, flour, bicarbonate of soda, baking powder, and salt.
- Mix together with a spatula.
- Crush 5 Biscoff biscuits into small pices.
- Add the chocolate chunks, biscoff biscuit pieces and mix together with a spatula.
- Place the cookie dough in the fridge for 1 hour.
- Remove from the fridge, weigh five 120g cookie dough balls and place the frozen Biscoff balls inside each one. (Make sure there are no gaps so the Biscoff doesn't leak out)
- Crush 3 Biscoff biscuits into small pices to put on top of each cookie dough ball.
- Place chocolate chunks & biscoff bisuits pieces on top and place back in the fridge for 1 hour or the freezer for 20 minutes.
- Bake the cookies at 180c fan for 10-12 minutes.
- Serve warm on top of a scoop of vanilla ice cream.
