Stuffed Biscoff Butter Lava Cookies (Printable)

Warm cookies with gooey Biscoff butter center and white chocolate chips

# What You Need:

→ 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, room temperature
06 - 1 teaspoon pure vanilla extract
07 - 1 1/2 cups all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon fine sea 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 prepared sheet. Freeze for at least 30 minutes until completely solid and easy to handle.
02 - Preheat oven to 350°F. Line a second baking sheet with parchment paper and set aside.
03 - In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Beat until fully incorporated and smooth, scraping down the sides of the bowl as needed.
05 - In a separate medium bowl, whisk together the flour, baking soda, and salt until evenly distributed.
06 - Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix. Fold in the white chocolate chips and crushed Biscoff cookies by hand.
07 - Scoop approximately 2 tablespoons of dough per cookie. Flatten each portion in your palm, place a frozen Biscoff ball in the center, and carefully wrap the dough around it, sealing completely so no filling is visible.
08 - Arrange the stuffed dough balls on the prepared baking sheet, leaving 2 inches of space between each. Refrigerate for 15 minutes to prevent excessive spreading.
09 - Bake for 11-13 minutes, or until edges are lightly golden and centers appear set but slightly soft. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
10 - For the optimal lava experience, serve warm. If baking ahead, reheat in the microwave for 10-15 seconds before serving.

# Expert Tips:

01 -
  • The molten Biscoff center creates the most incredible surprise bite
  • White chocolate balances the spiced cookie butter perfectly
02 -
  • The frozen Biscoff centers MUST be solid before wrapping or they will melt into a puddle in the oven
  • Chilling the stuffed dough before baking prevents them from spreading too thin
03 -
  • Roll the dough balls in extra crushed Biscoff before baking for a stunning crunchy coating
  • If the Biscoff centers soften while you are working, pop the tray back in the freezer for 10 minutes

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