These Biscoff lava cookies are soft at the edges, chewy in the middle, and oozing with warm cookie butter. If you love that caramelized spice from Biscoff, this is your dream cookie. They’re simple to prep, easy to bake, and look like they came from a bakery.

Serve them warm for the full “lava” effect, and prepare for requests to make them again.

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What Makes This Recipe So Good

Close-up detail shot of a just-baked Biscoff lava cookie torn open to reveal a molten, gooey cookie

Gooey center: A chilled scoop of Biscoff cookie butter melts into a lava-like core as the cookies bake.
Texture perfection: Crisp edges, soft chewy centers, and a creamy middle.
Big flavor: Warm spices and caramel notes from Biscoff plus brown butter vibes from the dough.
Easy to make ahead: Freeze the filling and the dough, then bake when you’re ready.
Show-stopping results: They look fancy but come together with pantry staples.

Ingredients

1/2 cup Biscoff cookie butter (smooth), plus extra for drizzling (optional)
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon fine salt
1 teaspoon ground cinnamon (optional, enhances the Biscoff flavor)
1/2 cup unsalted butter, melted and slightly cooled
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 cup crushed Biscoff cookies (about 6 cookies), plus extra for topping

Instructions

Overhead process shot of shaped cookie dough balls on a parchment-lined baking sheet, each seam-side

Freeze the centers: Line a plate with parchment. Scoop 10 to 12 small mounds (about 2 teaspoons each) of Biscoff cookie butter. Freeze for 30 to 45 minutes until firm.
Prep the dry mix: In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
Mix the wet: In a large bowl, whisk melted butter, brown sugar, and granulated sugar until glossy and combined.
Add the egg and vanilla; whisk until smooth.
Combine: Add dry ingredients to wet and fold until just combined. Stir in crushed Biscoff cookies. The dough will be soft but not sticky.
Chill for 20 to 30 minutes if very warm.
Preheat: Heat oven to 350°F (175°C). Line two baking sheets with parchment.
Shape: Scoop dough into 2-tablespoon portions. Flatten each into a disk, place a frozen Biscoff center in the middle, and wrap the dough around it, sealing well.
Place seam-side down on the sheet, spaced 2 inches apart.
Bake: Bake 9 to 11 minutes until edges are set and lightly golden but centers look soft and slightly underdone.
Finish: While hot, gently “scoot” cookies with a round cutter or spoon to make perfect circles. Sprinkle with extra crushed Biscoff, or drizzle warm cookie butter on top. Cool 5 to 10 minutes before serving for maximum lava.

Keeping It Fresh

Room temperature: Store cooled cookies in an airtight container for 2 to 3 days.
They’ll stay soft.
Reheat: Microwave a cookie for 8 to 10 seconds to revive the gooey center.
Freeze baked: Freeze baked cookies up to 2 months. Thaw at room temp, then warm briefly.
Freeze unbaked: Freeze stuffed dough balls on a tray, then bag. Bake from frozen at 350°F, adding 1 to 2 minutes.

Why This is Good for You

Portion-controlled indulgence: One cookie satisfies a sweet craving without overdoing it.
Mindful ingredients: You know what’s in each cookie—no mystery oils or preservatives.
Feel-good spices: Cinnamon adds warmth and a cozy aroma, which can boost mood and comfort.

What Not to Do

Don’t skip freezing the centers: Warm cookie butter will leak and won’t create that lava effect.
Don’t overbake: Pull them when the edges set.
Overbaking kills the gooey core.
Don’t understir or overmix: Mix until just combined to avoid tough cookies.
Don’t forget to seal: Any cracks around the filling can cause blowouts.

Alternatives

Nut butter swap: Use peanut butter or almond butter for a different twist. Freeze scoops first.
Chocolate version: Wrap dough around a square of chocolate-hazelnut spread (frozen) or a chocolate truffle.
Gluten-free: Use a 1:1 gluten-free all-purpose blend and gluten-free speculoos-style cookies.
Dairy-free: Swap butter for vegan butter and confirm your cookie butter is dairy-free.
Spice boost: Add a pinch of nutmeg or cardamom for extra warmth.

FAQ

Can I make the dough ahead of time?

Yes. Chill the dough up to 48 hours, or shape and freeze the stuffed dough balls.

Bake straight from the fridge or freezer with a slight time adjustment.

Why did my filling leak out?

It usually means the center wasn’t fully frozen or the dough wasn’t sealed. Make sure to pinch seams closed and chill the shaped cookies if your kitchen is warm.

How do I get perfectly round cookies?

Right after baking, use a round cookie cutter or a mug to gently swirl around each cookie to “scoot” it into a neat circle.

Can I reduce the sugar?

You can cut 2 to 3 tablespoons from the granulated sugar without major texture issues. Keep the brown sugar for moisture and chew.

Do I need to brown the butter?

No, but you can.

Brown the butter, cool it to room temp, and use the same amount by weight for deeper flavor.

In Conclusion

Biscoff lava cookies bring the best of both worlds: chewy, bakery-style edges and a molten cookie butter center. They’re easy to prep, fun to share, and even better warm from the oven. Keep a batch of frozen centers on hand, and you’ll have a crowd-pleasing dessert ready anytime.