Biscoff Cookie Butter Cookies with Lava Center Recipe

Introduction

These Biscoff Cookie Butter Cookies with Lava Center offer a delightful surprise with a molten cookie butter core. Soft, chewy, and packed with rich Biscoff flavor, they’re perfect for anyone craving a special homemade treat.

Ingredients

• ¼ cup Biscoff Cookie Butter (scooped into 8-9 balls of ½ tablespoon each)
• ½ cup softened salted butter (vegan options like Violife work well) (114g)
• ½ cup light brown sugar (loosely packed) (90g)
• ¼ cup granulated sugar (50g)
• ⅓ cup Biscoff cookie butter (smooth) (100g)
• 1 tsp pure vanilla extract
• 1 ¼ cup all-purpose flour (spoon & level method) (155g)
• 1 tbsp cornstarch (11g)
• ½ tsp baking soda (3g)
• ¼ tsp salt
• 2-4 Biscoff cookies (crushed, optional for rolling)

Instructions

1. Step 1: Prep the Lava Center by scooping 8-9 balls of Biscoff cookie butter (½ tablespoon each) onto a parchment-lined baking sheet. Freeze for at least 1-2 hours or overnight until solid and not sticky.
2. Step 2: Preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper.
3. Step 3: In a large bowl, cream together the softened butter, light brown sugar, granulated sugar, ⅓ cup smooth Biscoff cookie butter, and vanilla extract until smooth and uniform.
4. Step 4: Sift the flour, cornstarch, baking soda, and salt over the wet ingredients. Mix gently until you have a thick, scoopable cookie dough. If the dough feels too dry or crumbly, you may have added too much flour.
5. Step 5: Scoop 2 tablespoons of dough and flatten it into a thick disc. You should be able to make 8-9 cookies. Press your thumb into the center to create a small well.
6. Step 6: Remove the frozen cookie butter balls from the freezer and place one into the well of each dough disc. Carefully mold the dough around the cookie butter and roll into a smooth ball.
7. Step 7: Place the cookie dough balls onto the parchment-lined baking sheet. Gently press down to slightly flatten each ball. If desired, roll the balls in crushed Biscoff cookies for extra texture.
8. Step 8: Freeze the prepared dough balls for 10-15 minutes before baking. This step helps prevent the cookies from spreading too much in the oven.
9. Step 9: Bake the cookies for 10 minutes. They should look slightly raw and puffy in the center with set edges—avoid overbaking to keep the lava center molten.
10. Step 10: After baking, leave the cookies on the baking sheet for 3-5 minutes to finish setting, then transfer to a cooling rack. Overbaking will cause the cookie butter to seep and harden inside the dough.

Tips & Variations

• Use vegan butter substitutes like Violife for a dairy-free version.
• If the dough feels too dry, add a teaspoon of milk or plant-based milk to help bind.
• For a crunchier texture, roll cookie balls in crushed Biscoff cookies before freezing and baking.
• Freeze the dough balls longer if you want a thicker cookie with less spread.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days. To keep the lava center soft, avoid refrigerating. You can freeze baked cookies for up to 2 months; thaw at room temperature before enjoying. Reheat gently in the microwave for 10-15 seconds to restore the molten center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of vegan butter?

Yes, regular salted butter works perfectly if you don’t need a dairy-free option. It will give the cookies a rich, classic flavor.

What if I don’t have cornstarch? Can I skip it?

Cornstarch helps keep cookies soft and tender, but if you don’t have any, you can omit it. The texture may be slightly different but still delicious.

Biscoff Cookie Butter Cookies with Lava Center Recipe

Print Recipe

★★★★★

4.6 from 148 reviews

These Biscoff Cookie Butter Cookies feature a rich, molten cookie butter center that oozes out when bitten into. Soft and chewy on the outside with a lava-like surprise inside, these cookies combine the iconic caramelized flavor of Biscoff spread with a tender, buttery cookie dough. Perfect for cookie lovers craving an indulgent twist.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes (including chilling time)
• Yield: 8–9 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Lava Center

• ¼ cup Biscoff Cookie Butter (scooped into 8–9 ½ tbsp balls)

Cookie Dough

• ½ cup softened salted butter (vegan like Violife, 114g)
• ½ cup light brown sugar (loosely packed, 90g)
• ¼ cup granulated sugar (50g)
• ⅓ cup Biscoff cookie butter (smooth, 100g)
• 1 tsp pure vanilla extract
• 1 ¼ cup all-purpose flour (spoon & level method, 155g)
• 1 tbsp cornstarch (11g)
• ½ tsp baking soda (3g)
• ¼ tsp salt
• 2–4 Biscoff cookies (crushed, optional)

Instructions

1. Prep the Lava Center: Scoop 8-9 balls of Biscoff cookie butter, roughly half a heaping tablespoon each, onto a parchment-lined baking sheet. Freeze for at least 1-2 hours or overnight until the balls are solid and no longer sticky to the touch.
2. Preheat the oven: Set your oven to 350°F (176°C) and line a baking sheet with parchment paper to prepare for baking.
3. Cream the wet ingredients: In a large mixing bowl, cream together the softened butter, brown sugar, granulated sugar, smooth Biscoff cookie butter, and vanilla extract until the mixture is smooth and uniform in texture.
4. Combine dry ingredients: Sift the all-purpose flour, cornstarch, baking soda, and salt over the creamed mixture. Gently mix until a thick, scoopable dough forms. If the dough feels crumbly or overly dry, there might be too much flour (refer to notes).
5. Form the cookie base: Scoop about 2 tablespoons of cookie dough and gently flatten it into a thick disc. This recipe should make 8-9 cookies. Using your thumb, create a small indentation or well in the center of each disc.
6. Add the lava center: Take a frozen Biscoff cookie butter ball from the freezer and place it into the center well of the cookie dough disc. Carefully mold the cookie dough around the frozen butter ball, rolling it gently into a smooth ball to enclose the center completely.
7. Prepare for baking: Place the dough balls onto the prepared baking sheet and gently flatten each ball slightly. Optionally, roll the exterior of each cookie dough ball in crushed Biscoff cookies for extra texture and flavor.
8. Chill prior to baking: Return the shaped cookie dough balls to the freezer for 10-15 minutes. This chilling step is crucial to prevent excessive spreading during baking.
9. Bake the cookies: Bake in the preheated oven for 10 minutes. Avoid overbaking; the cookies should appear slightly raw and puffy in the center with set edges.
10. Cool the cookies: After baking, leave the cookies on the baking sheet for 3-5 minutes to finish setting. Then, transfer them to a cooling rack. Overbaking causes the Biscoff center to melt into the dough rather than remaining molten.

Notes

• Using the spoon & level method for measuring flour ensures accuracy and prevents dry, crumbly dough.
• Chilling the cookie dough balls before baking is important to control spreading and maintain the lava center.
• If the dough is too crumbly, reduce the flour slightly or add a teaspoon of milk or vegan alternative.
• Optionally rolling cookies in crushed Biscoff cookies adds crunch and intensifies the flavor.
• Do not overbake; the molten center is best enjoyed with slightly underbaked, soft cookies.

Keywords: Biscoff cookies, cookie butter, molten center, lava cookies, vegan cookies, dessert, chewy cookies, holiday baking