Name: Biscoff Cookie Butter Cookies with Lava Center Recipe
Prep time: 15 min
Cook time: 10 min
Total time: PT-489559H33M31S
Cuisine: American
Ingredients: ¼ cup Biscoff Cookie Butter (scooped into 8-9 balls of about ½ heaping tablespoon each); 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; 1¼ 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)

Ingredients

¼ cup Biscoff Cookie Butter (scooped into 8-9 balls of ½ tbsp each)

½ cup softened salted butter (vegan option 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

Step 1: Prep the Lava Center by scooping 8-9 balls of Biscoff Cookie Butter (each about ½ heaping tablespoon) onto a parchment-lined baking sheet. Freeze for at least 1-2 hours or overnight, until solid and no longer sticky.

Step 2: Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper.

Step 3: In a large bowl, cream together the softened butter, brown sugar, granulated sugar, smooth cookie butter, and vanilla extract until smooth and uniform.

Step 4: Sift the flour, cornstarch, baking soda, and salt over the wet mixture. Combine gently to form a thick, scoop-able dough. If the dough feels too dry or crumbly, there may be too much flour.

Step 5: Scoop 2 tablespoons of dough and flatten into a thick disc. You should have 8-9 discs. Press your thumb gently in the center to create a small well.

Step 6: Remove frozen Biscoff butter balls from the freezer and place one into each dough well. Mold the dough around the filling and roll into a smooth ball.

Step 7: Place the cookie dough balls on the prepared baking sheet. Flatten slightly with your hand. Optionally, roll each ball in crushed Biscoff cookies for extra texture and flavor.

Step 8: Freeze the shaped cookies for 10-15 minutes before baking. This helps prevent spreading while baking.

Step 9: Bake for 10 minutes. The cookies should look slightly raw and puffy in the center with set edges—avoid overbaking to keep the lava center molten.

Step 10: Let the cookies rest on the baking sheet for 3-5 minutes after removing from the oven to finish setting, then transfer them to a cooling rack.

Tips & Variations

Use the spoon and level method when measuring flour to avoid dry, crumbly dough.

For a vegan version, use a plant-based butter substitute and check your sugars to ensure they are vegan-friendly.

Roll cookies in crushed Biscoff cookies for a crunchy outer texture and extra flavor.

Don’t skip freezing the dough balls before baking—this step helps maintain the lava center and prevents the cookies from spreading too much.

FAQs

Can I use other types of cookie butter?

Yes, you can use any smooth cookie butter, but Biscoff is recommended for its signature flavor and texture. Other brands may vary in sweetness and spreadability.

Why do I need to freeze the cookie butter balls and dough before baking?

Freezing solidifies the cookie butter balls and chills the dough, which prevents excessive spreading during baking and keeps the center molten for that perfect lava effect.