These thick, chewy Biscoff lava cookies hide a molten center of gooey Biscoff spread that oozes out with every bite, studded with sweet white chocolate chips and crushed cookie pieces. I first tried a version of these at a bakery downtown, and the moment I bit into that warm, caramelized center, I knew I had to recreate them at home. They're surprisingly simple to make, and you probably have most of the ingredients already.
If you love indulgent treats like these, you might also enjoy my Mint Chocolate Cake or these cozy Fried Apple Pies for your next dessert craving.
Why You'll Love This Biscoff Lava Cookies
Big, bakery-style cookies. These aren't your average drop Biscoff Lava Cookies. Each one weighs about 5 ounces and bakes up thick and gorgeous.
Molten Biscoff center. The frozen filling stays gooey and lava-like, even after the Biscoff Lava Cookies cool slightly.
White chocolate and crushed cookies. Little bursts of sweetness and extra Biscoff flavor in every bite.
Make-ahead friendly. You can freeze the filled dough balls and bake them whenever a craving hits.
Easier than you think. If you can scoop cookie dough and wrap it around a filling, you can make these.
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Biscoff Lava Cookies Ingredients
Here's what you'll need to make six giant, gooey Biscoff Lava Cookies.
See Recipe Card Below This Post For Ingredient Quantities
Filling:
- Biscoff spread : This becomes the molten lava center. Freezing it solid is key so it doesn't melt into the dough during baking.
Cookie Dough:
- Unsalted butter, room temperature: Creates a rich, tender texture. Make sure it's soft so it creams properly with the sugars.
- Light brown sugar, packed : Adds moisture and a deep caramel flavor that pairs perfectly with Biscoff.
- Granulated sugar : Balances the brown sugar and helps the edges crisp up.
- Large egg: Binds everything together and adds structure.
- Egg yolk: Extra richness and a chewier texture.
- Vanilla bean paste : Adds warm, aromatic flavor. You can use vanilla extract if that's what you have.
- Biscoff spread : Mixed right into the dough for even more Biscoff flavor throughout.
- Crushed Biscoff cookies : Little crunchy bits that boost the cookie-butter taste.
- All-purpose flour : Forms the structure of the cookies and keeps them soft and thick.
- Baking powder : Helps the cookies puff up slightly.
- Baking soda : Works with the baking powder for the perfect rise and chew.
- Salt : Balances all the sweetness and makes the flavors pop.
- White chocolate chips : Melts into creamy pockets of sweetness that contrast beautifully with the Biscoff.
Optional Toppings:
- Biscoff spread, melted : For drizzling on top after baking.
- White chocolate, melted : Makes them look extra fancy and adds another layer of sweetness.
How to make Biscoff Lava Cookies
These Biscoff Lava Cookies take a bit of time because of the chilling, but the steps themselves are straightforward.
Prepare the Biscoff filling: Line a baking sheet or plate with parchment paper. Use a round tablespoon measure to scoop 6 balls of Biscoff spread, about 30g each. Place them on the parchment and pop them in the freezer while you make the dough. They need to be completely frozen so they stay molten inside the cookies.
Make the cookie dough: In a bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer on medium-high for 2 to 3 minutes until the mixture looks light and fluffy. Scrape down the bowl once or twice to make sure everything combines evenly.
Add wet ingredients: Add the egg, egg yolk, and vanilla bean paste. Whisk for another minute until the mixture is smooth and creamy, almost like a thick batter.
Incorporate Biscoff spread: Add the ¼ cup of Biscoff spread and mix until it's fully combined and the dough looks uniform.
Add crushed Biscoff cookies: Fold in the crushed cookies with a rubber spatula until they're evenly distributed throughout the dough.
Mix dry ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, folding gently until the flour is almost incorporated. Don't overmix or the cookies can turn out tough.
Add white chocolate chips: Fold in the white chocolate chips just until they're evenly distributed. The dough will be thick and a little sticky.
Shape the cookies: Divide the dough into 6 equal portions, about 5 ounces each. Flatten each portion into a disc in your palm. Place a frozen Biscoff ball in the center, fold the dough around it, and pinch the edges to seal completely. Roll it into a smooth ball. Make sure there are no cracks or the filling might leak out.
Chill the dough: Place the filled dough balls on a tray and refrigerate overnight, or for at least 6 hours. This helps the flavors develop and keeps the cookies from spreading too much in the oven.
Preheat and bake: Preheat your oven to 375°F with no fan. Line a baking sheet with parchment paper. Place the dough balls on the sheet, leaving at least 3 inches of space between them since they'll spread. Bake for 5 minutes at 375°F, then reduce the temperature to 340°F and bake for an additional 13 to 14 minutes. Total bake time is 18 to 19 minutes. The cookies should be golden around the edges with soft, slightly underdone-looking centers.
Cool: Remove the cookies from the oven and let them cool at room temperature for 20 minutes. They'll firm up as they sit, but the centers will stay gooey.
Optional toppings: For extra indulgence, melt the remaining Biscoff spread and white chocolate in the microwave in 15-second bursts, stirring between each interval. Drizzle them over the cooled cookies using piping bags or just a spoon.
Rest and serve: Let the cookies rest for another 10 minutes before serving. Break one open and watch that lava flow!
Ingredient Substitutions and Variations
No Biscoff spread? You can use any cookie butter or even Nutella, though the flavor will be different. No Bake Superfood Brownies use a similar molten center technique if you want to experiment.
Skip the white chocolate. Use dark chocolate chips, milk chocolate, or even butterscotch chips instead.
Gluten-free option. Swap the all-purpose flour for a 1-to-1 gluten-free baking blend. The texture might be slightly different but still delicious.
No vanilla bean paste? Regular vanilla extract works just fine. Use the same amount.
Make them smaller. Divide the dough into 12 portions instead of 6 for regular-sized Biscoff Lava Cookies. Reduce the baking time by a few minutes.
Add sea salt. A sprinkle of flaky sea salt on top before baking makes the sweetness really sing.
Equipment For Biscoff Lava Cookies
- Hand mixer or stand mixer: For creaming the butter and sugars until fluffy.
- Mixing bowls: One for wet ingredients, one for dry.
- Rubber spatula: For folding in the mix-ins without overworking the dough.
- Kitchen scale: Super helpful for portioning the dough evenly.
- Baking sheets: Line them with parchment paper to prevent sticking.
- Parchment paper: Essential for freezing the filling and baking the cookies.
- Tablespoon measure: For scooping the Biscoff filling into even portions.
How to Store Biscoff Lava Cookies
At room temperature: Store leftover Biscoff Lava Cookies in an airtight container for up to 2 days. They'll stay soft and chewy.
In the fridge: Keep them fresh for up to 5 days. The centers might firm up a bit, but they're still delicious.
Reheat for the lava effect: Pop a cookie in a 350°F oven for 3 to 4 minutes to warm it up and get that gooey center flowing again.
Freeze the dough: You can keep the filled, unbaked dough balls in the fridge for up to 2 weeks or in the freezer for up to 3 months. Bake from frozen, just add 2 to 3 minutes to the baking time.
Freeze baked cookies: Wrap them individually and freeze for up to 2 months. Thaw at room temperature and reheat before serving.
Expert Tips
Freeze the filling completely. If the Biscoff isn't frozen solid, it'll melt into the dough instead of staying gooey in the center.
Seal the dough well. Make sure there are no cracks or gaps where the filling can leak out during baking.
Chill overnight if possible. The longer the dough rests, the better the flavor and texture. The Biscoff Lava Cookies also spread less.
Don't overbake. The centers should look slightly underdone when you pull them out. They'll continue cooking on the baking sheet as they cool.
Use a kitchen scale. Weighing your dough portions ensures all six Biscoff Lava Cookies are the same size and bake evenly.
Room temperature butter matters. Cold butter won't cream properly, and melted butter changes the texture completely.
Serving Suggestions
With vanilla ice cream: The cold ice cream melting into the warm lava center is absolutely heavenly.
Alongside coffee or tea: These Biscoff Lava Cookies are rich, so a strong cup of coffee balances them perfectly.
As a dessert platter: Serve them with Mango Tres Leches Cake or Greek Honey Pie for a variety of sweet treats.
For a cozy night in: Warm one up, grab a blanket, and enjoy the gooey goodness.
FAQ
What's in the Biscoff lava cookie?
These Biscoff Lava Cookies are made with a soft, chewy dough flavored with Biscoff spread and crushed Biscoff cookies, stuffed with a frozen ball of Biscoff spread that melts into a gooey lava center, and loaded with white chocolate chips. The filling stays molten even after the cookies cool slightly.
What's healthier, Biscoff or Nutella?
Both are indulgent spreads, but Biscoff has slightly less sugar and fat per serving compared to Nutella. Biscoff is also nut-free, which makes it a good option if you have allergies. That said, these Biscoff Lava Cookies are a treat either way, so enjoy them without worry.
How to make Biscoff filled cookies?
Scoop balls of Biscoff spread and freeze them until solid. Prepare your cookie dough, divide it into portions, flatten each piece, place a frozen Biscoff ball in the center, and seal the dough around it. Chill the filled dough balls overnight, then bake. The frozen filling stays gooey while the cookie bakes around it.
Is Aldi biscuit spread the same as Biscoff?
Aldi's Biscoff-style spread (often called Speculoos or cookie butter) is very similar in flavor and texture to Biscoff. It's a great budget-friendly alternative and works perfectly in this recipe. The taste is nearly identical, so feel free to use whichever brand you prefer or can find.
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Pairing
These are my favorite dishes to serve with Biscoff Lava Cookies
Biscoff Lava Cookies
Ingredients
Method
- Lay parchment paper on a baking sheet. Spray a tablespoon measure with oil or nonstick spray and scoop 6 balls of Biscoff spread (about 30g each). Place them on the parchment paper and freeze while you prepare the dough.
- Add the butter, brown sugar, and granulated sugar to a bowl and whisk on medium-high speed for 2-3 minutes until light and fluffy. Scrape the bowl as needed.
- Add the egg, egg yolk, and vanilla bean paste to the mixture and whisk for another minute until smooth and creamy.
- Add ¼ cup Biscoff spread to the mixture and whisk until fully incorporated.
- Fold in the crushed Biscoff cookies with a rubber spatula until evenly distributed.
- In a separate bowl, sift the flour, baking powder, baking soda, and salt together. Gradually add to the dough, folding until almost mixed in.
- Gently fold in the white chocolate chips until no streaks of flour remain. Be careful not to overmix.
- If the dough is too sticky, refrigerate for 10-15 minutes to make it easier to shape.
- Remove the frozen Biscoff balls and divide the dough into 6 portions (about 5oz each). Flatten each dough portion into a disc, place a Biscoff ball in the center, and fold the dough around it to fully encase the filling. Roll the dough into a ball. Repeat with all portions.
- Place the cookie dough balls on a tray and refrigerate for at least 6 hours (overnight is best).
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Bake the cookies for 5 minutes, then lower the temperature to 340°F (170°C) and bake for another 13-14 minutes. The cookies should be golden on the edges, soft in the center.
- Remove from the oven and cool at room temperature for 20 minutes.
- For the optional drizzle, microwave the Biscoff spread and white chocolate in separate bowls in 15-second bursts until melted. Drizzle over the cookies and let sit for 10 minutes.
- Serve and enjoy!
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