Stuffed Biscoff Butter Lava Cookies are an indulgent dessert that combines the warm, spiced flavor of Biscoff cookies with a gooey, molten center. These cookies feature a rich, buttery dough infused with crushed Biscoff cookies and a touch of cinnamon, baked to golden perfection. The star of the show is the luscious Biscoff spread filling hidden inside each cookie. As the cookies bake, the center stays molten, creating a lava-like flow of creamy, spiced sweetness when you bite into them. They’re soft and chewy on the outside, with an irresistible gooey surprise in every bite. Perfect served warm, they’re a decadent treat for Biscoff lovers and anyone craving a unique, melt-in-your-mouth dessert experience.
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Stuffed Biscoff Butter Lava Cookies
Stuffed Biscoff Butter Lava Cookies
Rated 5.0 stars by 1 users
Category
Cookies
Servings
9
Prep Time
20 minutes
Cook Time
10 minutes
Stuffed Biscoff Butter Lava Cookies are an indulgent dessert that combines the warm, spiced flavor of Biscoff cookies with a gooey, molten center. These cookies feature a rich, buttery dough infused with crushed Biscoff cookies and a touch of cinnamon, baked to golden perfection. The star of the show is the luscious Biscoff spread filling hidden inside each cookie. As the cookies bake, the center stays molten, creating a lava-like flow of creamy, spiced sweetness when you bite into them. They’re soft and chewy on the outside, with an irresistible gooey surprise in every bite. Perfect served warm, they’re a decadent treat for Biscoff lovers and anyone craving a unique, melt-in-your-mouth dessert experience.
Ingredients
-
¼ cup Biscoff Cookie Butter, scooped into 8-9 ½ tbsp balls
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½ cup softened unsalted butter
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½ cup light brown sugar, loosely packed
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¼ cup granulated sugar
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⅓ cup Biscoff cookie butter, smooth
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1 tsp vanilla extract
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1 ¼ cup AP flour, spoon & leveled
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1 tbsp cornstarch
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½ tsp baking soda
- ¼ tsp salt
- 2-4 Biscoff cookies, crushed
Lava Center
Cookies
Directions
To prep lava center
Scoop 8-9 balls of the cookie butter (½ of a heaping tablespoon each) onto a parchment-lined baking sheet. Place in the freezer and freeze for at least 1-2 hours or overnight (until solid to the touch and no longer sticky).
To make the cookies
Preheat the oven to 350F (176C).Line a baking sheet with parchment paper.Cream the softened butter, brown sugar, granulated sugar, cookie butter, and vanilla in a large bowl, until smooth and uniform.Sift the flour, cornstarch, baking soda, and salt on top of the wet mixture. Mix the wet and dry together to form a thick, scoopable cookie dough. If the dough looks super crumbly and dry, there may be too much flour.
Scoop 2 tbsp of cookie dough and flatten it into a thick disc. You should get 8-9 cookies. Press your thumb in the center to create a small well. Remove the frozen cookie butter balls from the freezer. Place 1 ball of frozen Biscoff spread into the well. Mold the cookie dough around the frozen cookie butter and roll the cookie dough into a smooth ball. Place the ball on the parchment-lined baking sheet. Press down gently on the cookie dough to flatten it slightly. Repeat with the remaining cookie dough.Optional- roll the cookie dough ball in crushed Biscoff cookies.
Place the cookie dough back into the freezer for 10-15 minutes prior to baking. If you skip this step, the cookies will not hold their shape and will spread too much.Bake for 10 minutes. Do not overbake the cookies. They should still look slightly raw and puffy in the center, with set edges. Once removed from the oven, leave them on the cookie sheet for 3-5 minutes to finish ‘baking’, then transfer to a cooling rack. If the cookies are overbaked, the Biscoff will seep and cook into the dough and will not be molten.