Biscoff Chocolate Peanut Butter Dump Cake
Listen, darling, if you’re anything like me, you believe chocolate and peanut butter are basically soulmates. And when you add Biscoff cookies into the mix? Oh honey, we’re not just making dessert—we’re creating a masterpiece.
This Biscoff Chocolate Peanut Butter Dump Cake is gooey, rich, and indulgent, with just the right amount of crunch to make you feel fancy while still being gloriously messy.
Now, let’s be clear: this is not a cake for the faint of heart.
This is a cake for people who believe dessert should be an experience. It’s for those who have unapologetically eaten peanut butter straight from the jar, who know their way around a sleeve of Biscoff cookies, and who think “extra chocolate chips” is a personality trait.
Best of all? No complicated steps, no fancy techniques, and definitely no judgment if you eat it straight from the pan with a spoon (we’ve all been there).
Just a few simple ingredients, a little bit of layering, and a whole lot of deliciousness.
So grab your cake mix, melt that peanut butter, and let’s get baking. Because when chocolate, peanut butter, and Biscoff unite, the only thing you’ll regret is not making two. 
Now, let’s do this before I eat all the Biscoff cookies straight from the package. Again.
Biscoff Chocolate Peanut Butter Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 2 cups crushed Biscoff cookies try not to snack on them all before baking… no judgment if you do
- 1 box chocolate cake mix because we’re classy but also efficient
- 1/2 cup peanut butter melted (aka liquid gold)
- 1 cup chocolate chips because there’s no such thing as too much chocolate
- 1/2 cup melted butter butter makes everything better, fight me on this
- 1 cup milk dairy or non-dairy, your cake—your rules
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish, unless you enjoy chiseling cake out of the pan later.
- Spread the crushed Biscoff cookies evenly across the bottom of the dish. It’s their time to shine.
- Drizzle that melted peanut butter like you’re an artist creating a masterpiece.
- Sprinkle chocolate chips on top—because every great dessert needs a little flair.
- Evenly dump the dry chocolate cake mix over everything. Don’t stir! We don’t do extra work around here.
- Pour the milk over the cake mix, followed by that glorious melted butter. Resist the urge to bathe in it.
- Bake for 35-40 minutes until the top is set but still deliciously gooey. Try to let it cool before face-planting into it.
Notes
Nutrition
Diva's Elegant Enhancements
Go Bananas!:
Add a layer of sliced bananas between the Biscoff and peanut butter for a chocolate-banana twist. Elvis would approve.
White Chocolate Wonderland:
Swap out the chocolate chips for white chocolate chips for a whole new vibe. Different, yet still delicious.
Salty-Sweet Perfection:
Top with crushed pretzels after baking. It’s like your cake just got a crunchy little attitude.
Presentation Suggestions:
Serve warm with a big scoop of vanilla ice cream and a drizzle of warm peanut butter.
Bonus points if you garnish with whole Biscoff cookies and a dramatic hair flip.
This is the ultimate chocolate-peanut butter treat, and your taste buds deserve it!
Go grab a spoon (or a shovel) and dig in!
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