Stuffed Biscoff Butter Lava Cookies (Printable)
Warm, melty cookies with gooey Biscoff butter center and white chocolate chips.
# What You'll 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
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
# Directions:
01 - Line a baking sheet with parchment paper. Scoop 12 heaping teaspoons 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 softened butter, brown sugar, and granulated sugar until light and fluffy.
04 - Beat in egg and vanilla extract until well combined.
05 - In a separate bowl, whisk together flour, baking soda, and salt.
06 - Gradually add dry ingredients to wet mixture, mixing just until combined.
07 - Fold in white chocolate chips and crushed Biscoff cookies.
08 - Scoop 2 tablespoons of dough per cookie. Flatten slightly in your hand, place a frozen Biscoff ball in center, and wrap dough around it, sealing completely.
09 - Place stuffed dough balls onto prepared baking sheet, spacing 2 inches apart. Chill in refrigerator for 15 minutes.
10 - Bake for 11-13 minutes, until edges are golden and centers are just set. Cool on tray for 5 minutes, then transfer to wire rack. Serve warm for maximum lava effect.
# Expert Tips:
01 -
- The contrast between crispy edges and that surprise gooey center creates the most incredible texture experience
- White chocolate balances the spiced sweetness of Biscoff perfectly, without overpowering it
- These cookies freeze beautifully, so you can have fresh baked cookies on demand
02 -
- If your Biscoff balls soften while you are wrapping the dough, pop everything back in the freezer for 5 minutes and continue
- These cookies continue cooking on the hot baking sheet, so removing them while centers look slightly raw is crucial for that gooey texture
03 -
- Weighing your flour instead of scooping prevents dense cookies that do not spread properly
- Rotating the baking sheet halfway through baking ensures even golden color on every cookie