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Biscoff Lava Cookies (Better Than Crumbl!)

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Thick, gooey Biscoff Lava Cookies with crisp edges, chewy centers, and a molten Biscoff filling. Packed with white chocolate chips and crushed Biscoff cookies, these bakery-style cookies are rich, indulgent, and full of warm spice flavor.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 6 hours 50 minutes (includes chilling time)
  • Yield: 6 large cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • ¾ cup Biscoff spread (for filling, 180g)
  • 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, for dough)
  • 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
  • 2 tbsp Biscoff spread, melted (optional topping)
  • 2 tbsp white chocolate, melted (optional topping)

Instructions

  1. Line a tray with parchment paper. Scoop six 30g portions of Biscoff spread and freeze until firm.
  2. In a bowl, cream together butter, brown sugar, and granulated sugar for 2–3 minutes until fluffy.
  3. Add egg, egg yolk, and vanilla bean paste. Beat until smooth.
  4. Mix in ¼ cup Biscoff spread until incorporated.
  5. Fold in crushed Biscoff cookies.
  6. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  7. Add dry ingredients to wet mixture and fold until mostly combined.
  8. Stir in white chocolate chips without overmixing.
  9. If sticky, chill dough for 10–15 minutes.
  10. Divide dough into six 5-oz portions. Flatten, place frozen Biscoff center inside, and seal to form balls.
  11. Refrigerate filled dough balls overnight (minimum 6 hours).
  12. Preheat oven to 375°F (no fan) and line a baking sheet with parchment.
  13. Place dough balls on tray with 3-inch spacing.
  14. Bake at 375°F for 5 minutes, then reduce to 340°F and bake for 13–14 minutes more.
  15. Let cool on baking sheet for 20 minutes.
  16. Optionally drizzle with melted Biscoff spread and white chocolate.
  17. Let rest 10 minutes before serving warm.

Notes

  • Freezing the filling ensures a gooey center even after baking.
  • Do not skip the overnight chill for thick, chewy texture.
  • Use light-colored baking sheets to avoid over-browning.
  • Reheat cookies for a molten center after storage.
  • Use a mix of white and caramelized chocolate for added depth.

Nutrition

Find it online: https://savorymomskitchen.com/biscoff-lava-cookies-better-than-crumbl/