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Biscoff Lava Cookies broken in half, revealing caramel filling.

Biscoff Lava Cookies

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Soft, gooey Biscoff Lava Cookies with molten Biscoff filling and white chocolate chips, perfect for indulgence.
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 50 minutes
Servings: 5 large cookies
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Filling:
  • ¾ cup Biscoff spread for a rich smooth center
  • ¾ cup unsalted butter 12 tablespoon or 170g room temperature (helps with dough texture)
  • ⅔ cup light brown sugar packed (133g) (adds sweetness and moisture)
  • ¼ cup granulated sugar 50g (balances sweetness)
  • 1 large egg adds structure
  • 1 egg yolk adds richness
  • 1 teaspoon vanilla bean paste adds flavor depth
  • ¼ cup Biscoff spread 60g (used in the dough for flavor)
  • ½ cup crushed Biscoff cookies 60g (adds crunch and flavor)
Dough:
  • 1 ¾ cup all-purpose flour 227g (provides structure)
  • ¾ teaspoon baking powder helps the dough rise
  • ¼ teaspoon baking soda enhances texture
  • 1 teaspoon salt balances sweetness
  • 180 g white chocolate chips adds sweetness and texture
Optional:
  • 2 tablespoon each Biscoff spread and melted white chocolate for drizzling extra indulgence

Method
 

  1. 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.
  2. 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.
  3. Add the egg, egg yolk, and vanilla bean paste to the mixture and whisk for another minute until smooth and creamy.
  4. Add ¼ cup Biscoff spread to the mixture and whisk until fully incorporated.
  5. Fold in the crushed Biscoff cookies with a rubber spatula until evenly distributed.
  6. In a separate bowl, sift the flour, baking powder, baking soda, and salt together. Gradually add to the dough, folding until almost mixed in.
  7. Gently fold in the white chocolate chips until no streaks of flour remain. Be careful not to overmix.
  8. If the dough is too sticky, refrigerate for 10-15 minutes to make it easier to shape.
  9. 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.
  10. Place the cookie dough balls on a tray and refrigerate for at least 6 hours (overnight is best).
  11. 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.
  12. Remove from the oven and cool at room temperature for 20 minutes.
  13. 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.
  14. Serve and enjoy!

Nutrition

Serving: 1CookieCalories: 500kcalCarbohydrates: 65gProtein: 4gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 40gVitamin A: 5IUVitamin C: 2mgCalcium: 6mgIron: 8mg

Notes

The soft, gooey center of molten Biscoff in every bite makes these cookies a real treat! Make ahead for a fresh batch anytime.

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