These Biscoff Lava Cookies are thick, indulgent, and irresistibly gooey, with crisp golden edges and a molten Biscoff center that oozes out with every warm bite. Packed with both creamy Biscoff spread and crunchy Biscoff cookie crumbs, plus plenty of white chocolate chips, they deliver the perfect balance of caramelized spice and sweetness. If you love bakery-style cookies with dramatic centers and rich flavor, these will become a new favorite.

Why You’ll Love This Recipe

These cookies strike that perfect trifecta of texture: crisp edges, chewy centers, and a molten Biscoff core that stays soft even after cooling. The flavor is warm, nostalgic, and aromatic thanks to the Biscoff spread and crushed cookies in the dough. This recipe delivers bakery-quality jumbo cookies with straightforward steps, and the make-ahead dough options make it incredibly convenient. Whether served fresh, drizzled with white chocolate, or reheated for that lava effect, they’re always stunning.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Filling:
¾ cup Biscoff spread (180g)

Cookie Dough:
¾ cup unsalted butter, room temperature (170g)
⅔ cup packed light brown sugar (133g)
¼ cup granulated sugar (50g)
1 large egg
1 egg yolk
1 tsp vanilla bean paste
¼ cup Biscoff spread (60g)
½ cup crushed Biscoff cookies (60g)
1 ¾ cups all-purpose flour (227g)
¾ tsp baking powder
¼ tsp baking soda
1 tsp salt
180g white chocolate chips

Optional Topping:
2 tbsp Biscoff spread, melted
2 tbsp white chocolate, melted

Directions

1. Line a tray with parchment paper. Scoop 6 heaping tablespoon-sized balls (about 30g each) of Biscoff spread, place on the tray, and freeze until firm.
2. In a mixing bowl, beat the butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.
3. Add the egg, egg yolk, and vanilla bean paste. Beat until creamy.
4. Mix in the ¼ cup of Biscoff spread until fully combined.
5. Fold in the crushed Biscoff cookies.
6. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the wet mixture and fold gently until almost combined.
7. Add the white chocolate chips and fold just until incorporated without overmixing.
8. If the dough feels too sticky, chill for 10–15 minutes.
9. Divide the dough into six 5-oz portions. Flatten each portion into a disc, place a frozen Biscoff ball in the center, and wrap the dough around it to fully encase it. Roll into smooth balls.
10. Refrigerate the filled dough balls overnight (minimum 6 hours).
11. Preheat the oven to 375°F (no fan). Line a light-colored baking sheet with parchment paper.
12. Place the chilled dough balls on the prepared sheet, leaving at least 3 inches between each.
13. Bake at 375°F for 5 minutes, then reduce oven temperature to 340°F and bake an additional 13–14 minutes (total 18–19 minutes). Cookies should be golden and set at the edges but soft in the center.
14. Cool on the baking sheet for 20 minutes.
15. For optional topping, pipe melted Biscoff spread and white chocolate over the cookies.
16. Let rest 10 minutes more before serving warm.

Servings and timing

This recipe makes 6 large bakery-style cookies.
Prep time: 30 minutes
Cook time: 20 minutes
Chilling time: Overnight (minimum 6 hours)
Total time: About 50 minutes active time plus chilling

Variations

• Add a mix of white and caramelized white chocolate chips for deeper flavor.
• Swap white chocolate chips for chopped milk chocolate for a sweeter, creamier finish.
• Mix a pinch of cinnamon or ginger into the dough for a spiced variation.
• Add crushed Biscoff cookies on top right after baking for extra crunch.
• Use mini dough portions to create smaller molten cookies with shorter baking times.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a 350°F oven for 3–5 minutes until warm and gooey again.
Unbaked dough balls can be refrigerated for up to 2 weeks or frozen for up to 3 months. Bake frozen dough balls with an added 2–3 minutes of baking time.

FAQs

How do I keep the Biscoff filling molten?

Freezing the filling before baking ensures it stays soft and molten even after the cookies cool slightly.

Can I use cookie butter from another brand?

Yes, any smooth cookie butter works similarly in texture and flavor.

Why did my cookies spread too much?

This usually happens when the dough wasn’t chilled long enough or the butter was too soft.

Can I skip the overnight chill?

The cookies will bake, but they won’t have the same thick, chewy texture. Overnight chilling is strongly recommended.

Why isn’t my center gooey?

The filling may not have been fully frozen or may not have been properly sealed inside the dough.

Can I make these smaller?

Yes, shape smaller portions and reduce baking time. Keep an eye on doneness.

Can I add nuts?

Yes, chopped pecans or almonds can be folded into the dough for added texture.

Do these cookies freeze well?

Yes. Freeze the dough balls before baking for best results.

Can I use salted butter?

You can, but reduce the added salt to ½ tsp.

How do I prevent the bottoms from over-browning?

Use a light-colored baking sheet and avoid using convection. If needed, slide a cold baking sheet under the hot one midway through baking.

Conclusion

These Biscoff Lava Cookies are everything a dessert lover dreams of—thick, gooey, warm, and bursting with caramelized cookie butter flavor. With their indulgent molten center and chewy texture, they rival any bakery cookie and are surprisingly easy to perfect at home. Once you try them fresh from the oven, they’re guaranteed to become a go-to treat for special occasions, gatherings, or simply satisfying that cookie craving.

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