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Biscoff Cookie Butter Cookies with Lava Center Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://freshrecipehub.com/biscoff-cookie-butter-cookies-with-lava-center-recipe/