Description

Delight in these luscious Biscoff Cookie Butter Cookies with a molten lava center. Featuring a crisp exterior that gives way to a smooth, warm cookie butter core, these cookies are a perfect balance of buttery, sweet, and spiced flavors. The rich cookie butter center is frozen prior to baking to create an irresistible gooey surprise inside each bite. Ideal for cookie lovers seeking an indulgent twist on classic soft-baked cookies.

Ingredients

Scale

Lava Center

¼ cup Biscoff Cookie Butter (scooped into 8–9 balls of about ½ heaping tablespoon each)

Cookie Dough

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)

Instructions

Prep the Lava Center: Scoop 8-9 balls of Biscoff cookie butter (about ½ heaping tablespoon each) onto a parchment-lined baking sheet. Freeze for at least 1-2 hours or overnight until they are solid and no longer sticky to the touch.
Make the Cookies: Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.
Cream the Wet Ingredients: In a large bowl, cream together softened salted butter, light brown sugar, granulated sugar, Biscoff cookie butter, and vanilla extract until the mixture is smooth and uniform in texture.
Mix Dry Ingredients: Sift the all-purpose flour, cornstarch, baking soda, and salt over the wet mixture. Combine carefully until a thick, scoopable cookie dough forms. If the dough is too crumbly, check flour measurement and adjust accordingly.
Shape the Cookies: Scoop 2 tablespoons of cookie dough and flatten into a thick disc. You should yield approximately 8-9 cookies. Press your thumb gently into the center of each disc to create a small well for the lava filling.
Assemble the Cookies: Remove the frozen Biscoff butter balls from the freezer. Place one ball into the well on each dough disc. Fold the dough over the ball and carefully mold into a smooth ball, encasing the cookie butter completely.
Prepare for Baking: Set each dough ball on the lined baking sheet and gently flatten slightly. Optionally, roll the cookie dough balls in crushed Biscoff cookies for added texture and flavor.
Chill Before Baking: Place the prepared cookie dough balls back into the freezer for 10-15 minutes to prevent excessive spreading during baking.
Bake: Bake the cookies in the preheated oven 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.
Cool Properly: Once out of the oven, leave the cookies on the baking sheet for 3-5 minutes to finish baking with residual heat. Transfer to a cooling rack to cool completely. Overbaking will cause the Biscoff center to melt fully into the dough losing the desired lava effect.

Notes

Ensure the cookie butter balls are completely frozen before wrapping in dough to maintain the molten lava effect.
Use the spoon and level method for measuring flour to avoid overflouring the dough, which results in dry, crumbly cookies.
Chilling the dough balls before baking is crucial to prevent excessive spreading and preserve cookie shape.
Optional rolling of dough in crushed Biscoff cookies adds extra flavor and texture contrast.
Remove cookies from oven as soon as edges set to keep center soft and molten.

Prep Time: 15 minutes (plus 1-2 hours freezing time for lava center)
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Biscoff cookies, cookie butter, molten center cookies, soft baked cookies, dessert recipe, vegan butter cookies, holiday cookies