Go Back

Biscoff Lava Cookies

Warm, chewy cookies stuffed with a molten Biscoff spread center for the ultimate gooey dessert indulgence.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened (2 sticks)
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large, room temperature
  • 1 tbsp vanilla extract pure
  • 3 cups all-purpose flour
  • 1 cup Lotus Biscoff cookie crumbs finely crushed
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon
Filling & Finish
  • 1 cup Lotus Biscoff Spread smooth or crunchy (about 280g)
  • 0.25 cup powdered sugar for dusting, optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer
  • Piping bag or zip-top bag

Method
 

  1. Line baking sheets with parchment paper. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, Biscoff crumbs, baking soda, baking powder, salt, and cinnamon.
  3. In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 mins).
  4. Beat in eggs one at a time, then mix in vanilla extract.
  5. With mixer on low, gradually add dry ingredients to wet, mixing just until a soft dough forms.
  6. Cover and chill dough in refrigerator for 30-60 minutes.
  7. Spoon Biscoff spread into a piping bag or zip-top bag. Scoop chilled dough (~3 tbsp) and roll into balls.
  8. Flatten a dough ball into a disc, pipe 1-1.5 tsp Biscoff spread in center, seal dough completely around filling, and re-roll into a smooth ball. Place on baking sheet 2 inches apart. Repeat.
  9. Bake for 10-12 minutes until edges are set and golden but centers look soft. Cool on sheet for 5 mins, then transfer to wire rack.
  10. Serve warm, dusted with powdered sugar if desired.

Notes

Chilling the dough is essential to prevent excessive spreading and leaking. Cookies are best served the day they are made, but can be stored airtight for 2 days. Reheat briefly in microwave for 10 seconds to restore lava-like center.