Biscoff Butter Lava Cookies (Printable Version)

Warm cookies with molten Biscoff butter centers and white chocolate chunks

# What You 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
04 - 1/4 cup granulated sugar
05 - 1 large egg
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 sheet. Freeze for at least 30 minutes until solid.
02 - Preheat oven to 350°F. Line another baking sheet with parchment paper.
03 - In a large bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
04 - Mix in the egg and vanilla extract until fully incorporated.
05 - In a separate bowl, whisk together flour, baking soda, and salt.
06 - Gradually add dry ingredients to wet mixture, mixing just until combined. Fold in white chocolate chips and crushed Biscoff cookies.
07 - Scoop 2 tablespoons of dough per cookie. Flatten in palm, place a frozen Biscoff ball in center, and wrap dough around it, sealing completely.
08 - Place stuffed dough balls on prepared baking sheet, spacing 2 inches apart. Refrigerate for 15 minutes.
09 - Bake for 11-13 minutes until edges are golden and centers are just set. Cool on tray for 5 minutes before transferring to wire rack.

# Expert Advice:

01 -
  • The white chocolate and Biscoff combination creates this caramelized, slightly spicy flavor profile that nobody can quite identify but everyone keeps reaching for
  • That moment when you break into a warm cookie and the center starts oozing out feels like discovering hidden treasure in your own kitchen
02 -
  • If your Biscoff centers start melting while youre stuffing the cookies, pop everything back in the freezer for 10 minutes and try again
  • Underbaking by 1 to 2 minutes makes all the difference between a regular cookie and that lava flow effect everyone goes crazy for
03 -
  • Use a cookie scoop for uniform dough portions so they all bake at the same rate
  • Rotating the baking sheet halfway through prevents uneven baking in ovens with hot spots

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