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Stuffed Biscoff Butter Lava Cookies

Stuffed Biscoff Butter Lava Cookies

Stuffed Biscoff Butter Lava Cookies are a divine treat featuring a crisp outer cookie with a molten, gooey Biscoff butter center. These cookies combine buttery, caramelized flavors with a perfect textural contrast of crispy edges and a tender body, making them irresistible for Biscoff fans and cookie lovers alike. Easy to prepare with simple ingredients, they offer gourmet-level indulgence perfect for any occasion.

  • Total Time: 32 minutes
  • Yield: 12 cookies 1x

Ingredients

Scale

Cookie Dough

  • 1/2 cup softened butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Filling

  • About 1/2 cup Biscoff butter (chilled into small spoonfuls)
  • Optional: Biscoff cookie spread or crushed Biscoff cookies to intensify flavor and add texture

Optional Add-ins & Variations

  • Sunflower seed butter (substitute for nut-free option)
  • Mini chocolate chips (for chocolate twist)
  • Vegan butter and flaxseed egg (for vegan adaptation)
  • Cinnamon or nutmeg (to spice up the dough)
  • Chopped pecans or walnuts (for crunch)

Instructions

  1. Prepare the Dough: Cream softened butter with brown sugar and granulated sugar until light and fluffy to ensure a tender cookie texture. Beat in the egg and vanilla extract for flavor and moisture. Gradually mix in the all-purpose flour, baking soda, and salt until just combined, taking care not to overwork the dough.
  2. Shape the Cookie Base: Divide the dough into even portions and shape each portion into a small disc. These discs will cradle the molten Biscoff butter center and help prevent filling leaks during baking.
  3. Prepare the Biscoff Butter Filling: Chill small spoonfuls of Biscoff butter in the fridge or freezer until firm but still pliable. This helps the filling hold its shape inside the dough and creates the molten lava effect when baked.
  4. Stuff and Seal: Place a chilled dollop of Biscoff butter in the center of one dough disc, then cover with another dough disc. Pinch the edges tightly to seal in the filling securely, preventing leaks while baking.
  5. Bake to Perfection: Place the stuffed cookies on a parchment-lined baking tray. Bake at 350°F (175°C) for approximately 10-12 minutes, or until the edges are golden but the centers remain slightly soft. This will melt the filling while maintaining cookie shape.

Notes

  • Chill your dough before shaping to prevent excessive spreading and keep the gooey centers intact.
  • Use cold, firm Biscoff butter filling for better retention within the dough during baking.
  • Seal edges tightly by pinching well to avoid filling leakage.
  • Do not overbake; aim for soft centers and slightly crispy edges for perfect texture balance.
  • Use parchment paper on baking sheets to prevent sticking and ease cleanup.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Can be made gluten-free with gluten-free flour substitute

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 12 g
  • Sodium: 90 mg
  • Fat: 10 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 30 mg

Keywords: Biscoff cookies, stuffed cookies, lava cookies, molten center, Biscoff butter, gooey cookies, homemade cookies, dessert, caramel cookies