Copycat Biscoff Lava Cookies

When it comes to indulgent desserts, few treats can match the sheer delight of my Biscoff Lava cookies. These delectable morsels combine the irresistible charm of Biscoff cookies with a gooey, molten center that oozes with warmth and flavor.

The Story Behind Biscoff Lava Cookies

I remember the first time I had Biscoff spread. Technically it was “cookie butter” since I bought it from Trader Joe’s. I had bought it on a whim and took it home to try. My husband’s grandmother was visiting at the time, and we just kept eating spoonful after spoonful. We were in love, but I never did much with it besides eating it with some apples, or on a spoon.

If you know my husband, you know he LOVES cookies. It’s his preferred dessert every time. When we lived in Utah, he was always up for a Chip Cookie run on date nights. His favorite was always their Biscoff Lava cookie. He loved it so much and told me I needed to recreate it at home.

So of course I set off to do this and have actually been making these for a few years now. Unfortunately for you, I’m just know getting around to sharing the recipe.

These cookies have it all. There is a good amount of Biscoff spread in the dough along with chunks of Biscoff cookies. Then to round out that delicious dough, they are stuffed with white chocolate chips. If that isn’t enough to convince you to make these, then you need to know that I stuff them with Biscoff spread in the center. Once they are baked and still warm, they ooze with Biscoff lava. They are amazing and you need to make them.

Ingredients Needed for Biscoff Lava Cookies

Biscoff – You can find Biscoff cookie butter at most grocery stores on the same shelves as the peanut butter.

Biscoff cookies – You’ll need one package of Biscoff cookies which can also be found at most grocery stores, or you can save them the next time you are on a flight.

Butter- I always use salted butter.

Eggs- Make sure to have 2 large eggs on hand.

Flour- You’ll need all-purpose flour for this recipe.

Sugar- Not only will you use granulated sugar, but also brown sugar.

Cornstarch- This gives the cookies a soft texture, but if you are against using it, then by all means leave it out.

Salt and Baking Soda

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Biscoff Lava Cookies

When it comes to indulgent desserts, few treats can match the sheer delight of my Biscoff Lava cookies. These delectable morsels combine the irresistible charm of Biscoff cookies with a gooey, molten center that oozes with warmth and flavor.
5 from 2 votes
Prep Time 15 minutes
Cook Time 8 minutes
Course Dessert
Servings 16 large cookies

Ingredients
  

  • 2 sticks butter, salted
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 1 cup Biscoff spread, divided
  • 2 large eggs
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 1 tsp sea salt
  • cups all-purpose flour
  • 12 crushed Biscoff cookies
  • 1 bag Ghirardelli white chocolate chips

Instructions
 

  • In a quart-sized bag, smash 12 Biscoff cookies. I like to leave some bigger pieces to add texture to the cookies, but it should look like very coarse sand.
  • In a large mixing bowl, or in the bowl of a stand mixer, mix together the butter and sugars until light and fluffy.
  • Once the butter and sugars are well combined, add in ½ cup of Biscoff spread. Save the remaining ½ cup of spread for the lava centers. Mix well making sure to scrape down the sides of the bowl as you go.
  • Add the 2 eggs and mix well.
  • Mix in the flour, cornstarch, salt, and baking soda until just combined. You don't want to over mix the flour since that creates a tough cookie.
  • Finally, quickly mix in the cookie crumbs and white chocolate chips until evenly distributed.
  • Take about ⅓-½ cup of dough and flatten in your hands. Then you want to build up the sides a little, as if you were making a ceramic bowl. Take a small spoonful, about a teaspoon size, of Biscoff spread and place it in the center. Then pull the sides up creating a ball and completely covering the biscoff center.
  • Place 6 large cookie dough ball on the cookie sheet at a time.
  • Bake for 8-9 minutes until the tops are golden.
  • Cool for 10 minutes on the cookie sheet before placing them on a cooling rack.
  • Preheat the oven to 410℉

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