Description
Indulge in these delightful Biscoff Cookie Butter Cookies with a molten lava center that oozes luscious Biscoff cookie butter. Soft, chewy cookies with a perfectly gooey surprise inside, rolled optionally in crushed Biscoff cookies for an extra crunch. Perfect for cookie lovers seeking a rich, flavorful treat.
Ingredients
Lava Center
- ¼ cup Biscoff Cookie Butter, scooped into 8-9 balls of ½ tablespoon each
Cookies
- 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, for rolling)
Instructions
- Prep the Lava Center: Scoop 8-9 balls of cookie butter, about ½ tablespoon each, onto a parchment-lined baking sheet. Freeze for at least 1-2 hours or overnight until firm and not sticky.
- Preheat Oven & Prepare Baking Sheet: Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.
- Cream Wet Ingredients: In a large bowl, cream together the softened salted butter, light brown sugar, granulated sugar, Biscoff cookie butter, and vanilla extract until smooth and uniform in texture.
- Add Dry Ingredients: Sift the flour, cornstarch, baking soda, and salt over the creamed mixture. Mix gently until a thick, scoopable cookie dough forms. If dough is crumbly, check your flour measurements.
- Shape Cookies with Lava Center: Scoop 2 tablespoons of dough and flatten into a thick disc. Make a small well in the center using your thumb. Remove frozen cookie butter balls, and place one into each well. Encase the ball with dough, rolling into a smooth ball.
- Optional Rolling: Roll each cookie dough ball gently in crushed Biscoff cookies if desired for extra texture.
- Freeze Before Baking: Place the dough balls on the parchment-lined baking sheet and freeze for 10-15 minutes to prevent excessive spreading.
- Bake: Bake at 350°F (176°C) for 10 minutes. The cookies should appear slightly raw and puffy in the center with set edges to maintain the molten center.
- Cool: Allow cookies to cool on the baking sheet for 3-5 minutes to finish baking. Transfer to a wire rack to cool completely. Avoid overbaking to retain the lava center.
Notes
- If the dough is too dry or crumbly, you may have added too much flour; adjust accordingly.
- Freezing the cookie butter balls and the shaped dough before baking helps prevent spreading and preserves the lava center.
- Do not overbake; overbaking causes the cookie butter to seep and lose the molten lava texture.
- Optionally roll cookies in crushed Biscoff cookies for added texture and flavor.
- Prep Time: 15 minutes (plus freezing time of 1-2 hours)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
