Stuffed Biscoff Butter Lava Cookies (Printable View)

Gooey Biscoff-filled treats with white chocolate chunks and warm, melty centers.

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

# Expert Suggestions:

01 -
  • The contrast between crispy edges and that molten Biscoff center is absolutely worth the effort
  • White chocolate plays so nicely with the spiced caramel notes of cookie butter
  • These freeze beautifully, so you can bake just two on a random Tuesday night
02 -
  • If your Biscoff balls soften while you're wrapping the dough, pop everything back in the fridge for 10 minutes and continue
  • These cookies continue cooking on the hot baking sheet, so pulling them out when centers look slightly soft is actually correct
03 -
  • Room temperature ingredients make all the difference in how evenly these bake
  • Weigh your flour if possible, as too much flour will make these cakey instead of chewy

Go Back