Stuffed Biscoff Butter Lava Cookies (Printable)

Warm, melty cookies stuffed with gooey Biscoff butter center, white chocolate chips, and crushed cookie bits. An indulgent twist on classic chocolate chip treats.

# 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 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

# Steps:

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, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
04 - Beat in egg and vanilla extract until fully incorporated.
05 - In a separate bowl, whisk together flour, baking soda, and salt.
06 - Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix.
07 - Fold in white chocolate chips and crushed Biscoff cookies until evenly distributed.
08 - Scoop 2 tablespoons dough per cookie. Flatten in palm, place frozen Biscoff ball in center, wrap dough around and seal completely.
09 - Arrange stuffed dough balls on prepared baking sheet 2 inches apart. Refrigerate for 15 minutes.
10 - Bake for 11-13 minutes until edges are golden and centers are set. Cool on tray 5 minutes, then transfer to wire rack. Serve warm.

# Expert Hints:

01 -
  • The contrast between crisp edges and that warm oozing center is practically magical
  • White chocolate and Biscoff were meant to be together, trust me on this
  • These cookies make people genuinely happy, like actually smile while eating
02 -
  • If your Biscoff balls aren't frozen solid they will melt during baking and disappear into the dough
  • Overbaking by even two minutes means no lava effect so watch closely
  • These cookies taste infinitely better warm, like honestly day two is good but day one warm is life changing
03 -
  • Weigh your flour instead of scooping it for consistent results every time
  • Rotate the baking sheet halfway through for even browning

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