Published: October 7, 2026

This Biscoff Skillet Cookie for Two is soft, warm and full of delicious Biscoff flavor. Baked in two individual 12 cm ramekins, it’s served warm with vanilla ice cream, extra Biscoff spread and crushed Biscoff cookies on top. It’s an easy, cozy dessert that’s perfect for a date night at home.

WHY YOU’LL LOVE THIS RECIPE

🤎Perfect for two - This recipe makes two individual skillet cookies, so it’s the perfect dessert to share.

🤎Full of Biscoff flavor - Biscoff gives the cookies that delicious caramelized, spiced cookie flavor in every bite.

🤎Soft and warm - These skillet cookies are best enjoyed straight from the oven while they’re still warm and soft in the center.

🤎White chocolate - The white chocolate pairs perfectly with the warm, caramelized flavor of the Biscoff.

🤎Perfect for date night - These individual desserts are a fun and cozy treat to make for a date night at home.

🤎Vanilla ice cream on top - A scoop of cold vanilla ice cream slowly melts over the warm cookie for the perfect combination.

🤎Easy to make - The cookie dough comes together quickly with simple ingredients and no complicated steps.

🤎Small batch dessert - You can satisfy a cookie craving without making an entire batch of cookies.

Tips & Tricks

→ Use two 12 cm (4.7-inch) ramekins or mini skillets - I found this to be the perfect size for this recipe. Using larger ramekins will make the skillet cookies much thinner, while smaller ones can cause the cookie dough to overflow as it bakes. Two 12 cm ramekins give you the best thickness with plenty of room for the cookies to rise.

→ Try not to overbake - These skillet cookies are meant to stay soft and fudgy in the center, so avoid baking them until the middle looks completely firm. They will continue to set after you take them out of the oven.

→ Don't overmix once the dry ingredients are added - Mix only until the flour is just incorporated. Overmixing can develop too much gluten, which can make the cookies cakey instead of soft and tender.

→ Let the melted butter cool before adding the remaining ingredients - After melting the butter, I usually let it cool at room temperature for about 15 minutes. You want it to still be liquid but no longer very hot before mixing it with the egg yolk and the remaining ingredients.

→ Let them set for 5-8 minutes after baking - The centers will be extra soft and fudgy when the skillet cookies first come out of the oven. Letting them rest for a few minutes allows the residual heat to continue cooking the centers slightly while still keeping them perfectly fudgy.

→ Serve them warm with your favorite toppings - These are best served while they're still warm with a scoop of vanilla ice cream, melted Biscoff spread and crushed Biscoff cookies on top.

Mini Skillets & Baking Tools

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Ingredients You Will Need For This Recipe

Unsalted butter: Melt the butter first, then let it cool at room temperature for about 15 minutes before mixing it with the other ingredients.
Light brown sugar
Granulated sugar
Egg yolk
Vanilla bean paste: Vanilla extract can also be used if you don't have vanilla bean paste.
All-purpose flour
Baking soda
Salt
White chocolate chunks or chips
Biscoff cookies
Biscoff spread

Step By Step Instructions With Photos

1. Preheat the oven to 180°C (350°F).

2. In a bowl, mix together the melted butter, brown sugar and granulated sugar until well combined.

3. Add the vanilla bean paste and egg yolk, and mix until smooth.

4. Add the flour, baking soda and salt. Gently fold everything together until just combined. Be careful not to overmix.

5. Lastly, fold in the white chocolate chips and roughly chopped Biscoff cookies.

6. Using a 5 cm cookie scoop, add one scoop of cookie dough to the bottom of two 12 cm ramekins. Gently press and spread the dough to cover the bottom.

7. Add about 1 tablespoon of Biscoff spread to the center of the cookie dough in each ramekin, leaving a little space around the edges.

8. Divide the remaining cookie dough between the two ramekins, placing it over the Biscoff spread. Gently spread the dough toward the edges to mostly cover the Biscoff filling.

9. Bake in the preheated oven for about 15 minutes. The edges should be set while the centers remain soft and fudgy.

10. Remove from the oven and let them set for 5-8 minutes before serving.

11. Serve warm with a scoop of vanilla ice cream, melted Biscoff spread and extra crushed Biscoff cookies on top.

12. Enjoy!

Yield: 2 Servings

Author: Angie