Cinnamon Chip Biscoff Cookie Cake

Most of you probably grew up dunking your cookies in ice cold milk, yes? Well, weird or not, I didn’t. I dunked mine straight into coffee. A strong, black cup of Joe. I’m not sure if I’ve ever shared this oddity before. But thought that I should explain the coffee cup with coffee in it in these photos.

I used to spend most Friday nights with my grandma. We would make chocolate chip cookies and then get up on Saturday morning and, before hitting up all the local garage sales, we would drink our coffee (yes, black) and eat our cookies. And since then (age 7 or 8 probably) that is the way I prefer my cookies, chocolate chip or not. And this Biscoff Cookie Cake was no different.

Cinnamon Chip Biscoff Cookie Cake

I was photographing this cake first thing one morning – we have a ton of windows in our new house and we have amazing light but the truth is, that it’s really harsh for photography most hours of the day so I have quickly learned that I need to get as much done early in the morning as possible. So what else do you do when you have a freshly baked Biscoff Cookie Cake and a piping hot pot of coffee? You slice yourself a soft, chewy piece, you photograph it and then you dunk it in the coffee and enjoy it for breakfast.

Have I mentioned lately that I really love this job? Because I do. A LOT.

Permission is granted, go ahead and have cookies for breakfast and if you feel so inclined, go ahead and make your own Biscoff Baking Chips (so genius! )

Cinnamon Chip Biscoff Cookie Cake

PrintPrint Recipe

Cinnamon Chip Biscoff Cookie Cake

Yield: 8 large slices

Total Time: 30 min

Soft and chewy cookie cake with Biscoff spread and cinnamon chips


1/4 cup butter, room temperature
1/4 cup creamy Biscoff spread
1/4 cup granulated sugar
1/3 cup brown sugar
1 egg
1 tsp. vanilla
1 1/4 cup flour
3/4 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1 (heaping) cup cinnamon chips


Preheat the oven to 350 degrees. Grease a 9-inch round baking pan and set aside.

In a small bowl, whisk together the flour, cinnamon, salt, cream of tartar and baking soda.

In the bowl of a stand mixer, cream the butter and Biscoff together until blended. Add the sugars and mix until combined and creamy. Add the egg and vanilla and mix for 1-2 minutes until combined and creamy.

With the mixer on low speed, add the dry ingredients and mix until fully combined. Add in the cinnamon chips.

Turn the dough out into the prepared pan and use an offset spatula to spread into an even layer. Bake in the preheated oven for 15-16 minutes, until the edges are lightly brown and set. Remove from the oven and cool in the pan on a wire rack.

cinnamon chip biscoff cookie cake