Stuffed Biscoff Butter Lava Cookies (Printable version)
Warm, stuffed cookies with molten Biscoff butter and white chocolate chips create an irresistible treat perfect for dessert lovers.
# Ingredient List:
→ 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, packed
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 It:
01 - Line a baking sheet with parchment paper. Scoop 12 teaspoons (about 1 heaping teaspoon each) 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, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
04 - Beat in the egg and vanilla extract until well combined.
05 - In a separate bowl, whisk together the flour, baking soda, and salt.
06 - Gradually add the dry ingredients to the wet, mixing just until combined.
07 - Fold in the white chocolate chips and crushed Biscoff cookies.
08 - Scoop 2 tablespoons of dough per cookie. Flatten slightly in your hand, place a frozen Biscoff spread ball in the center, and wrap the dough around it, sealing completely.
09 - Place stuffed dough balls onto the prepared baking sheet, spacing 2 inches apart. Chill in the fridge for 15 minutes.
10 - Bake for 11–13 minutes, or until edges are golden and centers are just set. Let cool on the tray for 5 minutes, then transfer to a wire rack. Enjoy warm for maximum lava effect.
# Expert Suggestions:
01 -
- The molten center is pure magic when you break into that first cookie
- White chocolate balances the spiced Biscoff flavor perfectly
02 -
- Sealing the dough around the frozen center takes patience and practice
- Chilling the stuffed dough balls keeps them from turning into flat puddles
03 -
- Double line your baking sheet to prevent sticking from the leaking center
- Crush Biscoff cookies inside a ziplock bag to avoid making a mess