Biscoff Butter Lava Cookies (Print View)

Warm cookies with gooey Biscoff butter centers and white chocolate chips.

# What You'll Need:

→ Biscoff Filling

01 - 1/2 cup Biscoff spread (cookie butter)

→ Cookie Dough

02 - 1/2 cup unsalted butter, softened
03 - 1/2 cup light brown sugar, packed
04 - 1/4 cup granulated sugar
05 - 1 large egg, room temperature
06 - 1 teaspoon vanilla extract
07 - 1 1/2 cups all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
10 - 3/4 cup white chocolate chips
11 - 1/2 cup crushed Biscoff cookies

# How to Make:

01 - Line a baking sheet with parchment paper. Scoop 12 heaping teaspoons of Biscoff spread onto the prepared sheet. Freeze for at least 30 minutes until completely solid.
02 - Preheat oven to 350°F. Line a second baking sheet with parchment paper for baking the cookies.
03 - In a large bowl, beat softened butter, brown sugar, and granulated sugar with electric mixer until light and fluffy, approximately 2-3 minutes.
04 - Beat in egg and vanilla extract until fully incorporated and smooth.
05 - In a separate medium bowl, whisk together flour, baking soda, and salt until well blended.
06 - Gradually add dry ingredients to wet ingredients, mixing on low speed just until combined. Do not overmix.
07 - Gently fold white chocolate chips and crushed Biscoff cookies into the dough using a spatula.
08 - Scoop 2 tablespoons of dough per cookie. Flatten dough slightly in palm, place a frozen Biscoff ball in center, and wrap dough around filling, sealing completely.
09 - Arrange stuffed dough balls on prepared baking sheet 2 inches apart. Refrigerate for 15 minutes to prevent excessive spreading.
10 - Bake for 11-13 minutes until edges are golden brown and centers appear slightly underdone. Cool on baking sheet for 5 minutes, then transfer to wire rack. Serve warm for optimal molten center.

# Expert Suggestions:

01 -
  • The way the Biscoff center turns into molten magic when you break into a warm cookie feels like discovering a hidden treasure
  • White chocolate might sound subtle, but it actually lets that spiced cookie butter flavor shine in a way regular chocolate never could
02 -
  • If your dough balls feel sticky or impossible to work with, pop the whole bowl in the fridge for 20 minutes—the warmth from your hands makes the butter soften fast
  • Letting them rest on the hot baking sheet after baking is actually part of the cooking process and makes the difference between gooey and raw
03 -
  • Roll the tops of your dough balls in extra crushed Biscoff before baking for that bakery-style crusted look that makes people think you bought them
  • Use a cookie scoop for uniform portions so they all bake at the same speed and nobody argues over who got the bigger one

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