If you love a cookie that oozes warm cookie butter when you bite into it, then the Biscoff Lava Cookie is your new obsession. Crisp-edged, pillowy-centered, and hiding a molten dollop of Biscoff in the middle — these are the kind of cookies people fight over (in a good way).
Why these cookies rock
- Crisp outside, molten heart. Golden rims give way to a soft interior and that luscious liquid center.
- One-bowl batter. Minimal dishes, max reward.
- Vegan and dairy-free. All the comfort, none of the dairy. FYI: plant butter behaves surprisingly like the real deal in this recipe.
- Reliable texture hack. Freezing the cookie-butter core keeps the filling molten while the dough bakes through.
What you’ll need (shopping list)
- Smooth cookie butter (Lotus or Trader Joe’s speculoos works great) — see notes about availability
- Dairy-free block or stick butter (a baking-friendly brand like Violife or an equivalent)
- Light brown sugar + granulated sugar
- All-purpose flour
- Cornstarch (helps with chew and structure)
- Baking soda and a pinch of salt
- Vanilla extract
- Optional: crushed Biscoff cookies for topping
Bold tip: Freeze your cookie butter centers — this step matters. Don’t skip it.
Prep the molten centers
- Scoop cookie butter into small, even portions — about a half–heaping tablespoon each.
- Arrange them on a parchment-lined tray and freeze until rock solid. I freeze for at least 1–2 hours, ideally overnight. This prevents the spread of Biscoff into the dough while the cookies bake.
Make the cookie dough (one bowl method)
- Beat the softened plant butter with both sugars until creamy.
- Add vanilla. Stir in flour, cornstarch, baking soda, and salt until everything forms a soft dough. Don’t overwork it — soft dough = soft center.
- If you like, fold in a few crushed Biscoff crumbs for extra crunch.
Assemble the stuffed cookies
- Portion the dough into balls. Press a small indentation in the center of each ball.
- Nestle a frozen cookie-butter puck into that well and gently wrap the dough around it, sealing completely. Roll into a smooth ball.
- Flatten each ball slightly into a thick disc — this helps them bake evenly and get the iconic crackled top.
- Freeze all shaped cookies 10–15 minutes before baking. This short chill keeps them from spreading too thin.
Pro tip: Use a digital scale or spoon-and-level method to measure flour. Accurate flour = consistent results.
Bake (the all-important moment)
- Preheat oven to 350°F (175°C).
- Bake the cookies 10 minutes. They should look slightly puffy with set edges but still soft in the middle. Don’t overbake — that kills the gooey center.
- Let them rest on the sheet for 3–5 minutes to finish setting, then transfer to a wire rack.
Important: After cooling, the lava center firms back up to cookie-butter texture — so for max molten effect, enjoy warm.
Storage & leftovers
- Room temp: keep in an airtight container for 2–3 days (use parchment between layers).
- Note: the center re-solidifies as it cools. Warm gently in the microwave for 6–8 seconds to revive the lava.
Variations to try
- Add white chocolate chips and you’ll have a cookie that leans into the Crumbl Biscoff Cookie Recipe vibe.
- Want a copycat? Use this base as a Crumbl Cookie Butter Copycat experiment — swap mix-ins to mimic your favorite bakery.
- For a chocolate twist, fold cocoa into the dough or sandwich a dark-chocolate ganache puck alongside the Biscoff center.
- If you want a Crumbl-style option but plant-based, this method works for Vegan Crumbl Cookies.
Troubleshooting & pro tips
- Biscoff seeps out? You folded the dough too loosely. Re-seal the edges and try again. Leaked Biscoff still tastes great — no stress.
- Cookies spread too much? Freeze the shaped cookies longer and double-check your flour measurement.
- Want molten centers every time? Freeze the cookie-butter balls solid (overnight if possible) and chill dough 10–15 minutes before baking. This is the method I used to perfect the lava effect.
- Texture is off? Cornstarch helps mimic that chewy, slightly tender bite without eggs — don’t skip it.
Bold tip: Don’t overbake. Pull them when centers still look a touch jiggly.
Where to get cookie butter
You’ll usually find Lotus cookie butter and Biscoff jars in grocery aisles with nut butters and spreads, or at Target. Trader Joe’s sells a similar product, and yes — you can order Lotus online, though it’s pricier. These jars also inspire loads of Biscoff Butter Recipes and Lotus Cookie Butter Recipes beyond cookies.
FAQs
Are these cookies truly vegan?
Yes — the recipe uses plant-based butter and contains no eggs or dairy.
Can I replace the vegan butter?
You can substitute dairy butter 1:1 if you prefer; I haven’t tested liquid oils like coconut oil for this specific technique.
What if I don’t have time to freeze the centers?
Skip the stuffing and swirl or drizzle melted cookie butter on top after baking — tasty, but not lava.
Can I make a Crumbl copycat with this?
Absolutely. With a few tweaks (e.g., white chocolate chips or different bake time) you can create a Crumbl Cookie Copycat Biscoff that’s very close to bakery style.
Final thoughts
These stuffed Biscoff cookies deliver that irresistible molten core while staying vegan and surprisingly straightforward. Follow the freezing and sealing steps closely, and you’ll get soft centers and crisp edges every time. Want to level up? Try pairing them with a cold glass of oat milk or serve warm with a scoop of vegan vanilla ice cream — instant dessert theater.
Craving that next-level clone? Use this dough to experiment toward a Million Dollar Cookies–style showstopper or to prototype your own Cookie Butter Pudding–inspired treats. Happy baking — and may your oven always yield molten centers.
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Irresistible Biscoff Lava Cookie — Cookie Butter Center That Gushes Dessert Joy
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8–9 large cookies 1x
- Category: Dessert
Description
These cookies hide a molten scoop of Biscoff in the middle, with golden, slightly crisp rims and a pillowy center — vegan, egg-free, and totally addictive.
Ingredients
Lava cores
- ¼ cup Biscoff cookie spread, portioned into 8–9 small scoops (about ½ heaping tablespoon each) and frozen solid
Cookie dough
- ½ cup (114 g) plant-based salted butter, softened (brands like Violife or other baking-friendly vegan butter)
- ½ cup (90 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- ⅓ cup (≈100 g) smooth Biscoff spread
- 1 teaspoon pure vanilla extract
- 1¼ cups (155 g) all-purpose flour (use spoon-and-level measuring)
- 1 tablespoon (11 g) cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- Optional: 2–4 crushed Biscoff biscuits for rolling or sprinkling
Instructions
1. Freeze the centers
Spoon the cookie spread into 8–9 small dollops on a parchment-lined tray and freeze until rock-solid — at least 1–2 hours or overnight. This step is mandatory if you want a molten middle.
2. Heat the oven and prep pan
Set your oven to 350°F (176°C). Line a baking sheet with parchment paper.
3. Mix the dough
Beat the softened vegan butter with both sugars until smooth. Add the Biscoff spread and vanilla and mix until well blended. Sprinkle the flour, cornstarch, baking soda and salt over the wet mix and stir until a cohesive, scoopable dough forms. If it looks crumbly, see notes below.
4. Form the cookies
Portion ~2 tablespoons of dough per cookie. Flatten each portion into a thick disc and press a small indentation in the middle. Take a frozen Biscoff puck and nestle it into the well, then fold the dough up and around the center, sealing it completely. Roll into a smooth ball and gently press to flatten slightly. (Optional: roll the exterior in crushed Biscoff cookies.)
5. Chill briefly
Place the shaped cookies on the prepared sheet and freeze for 10–15 minutes. This short chill prevents excessive spreading and helps keep the center intact.
6. Bake
Bake for 10 minutes. The edges should look set and beginning to color while the centers remain a bit puffy and slightly soft. Don’t overbake — pull them when they’re just set. Let them rest on the hot sheet 3–5 minutes, then transfer to a rack to cool.
Notes
- Notes & troubleshooting
- Freeze the centers. Seriously — frozen cookie butter keeps the filling from melting into the dough while baking.
- If your dough is crumbly: add 1 teaspoon of plant milk and mix until it holds together.
- Measure flour accurately. Use a scale or the spoon-and-level method. Even a tablespoon too much will make the dough dry. (For reference: 1 cup spooned = ~120 g; scooped straight from the bag ≈140 g.)
- Seal well. If Biscoff leaks, it means the dough wasn’t sealed tightly enough — still tasty, but not lava-y.
- Don’t skip the short freeze of shaped cookies. That 10–15 minute chill is the secret to controlled spread and that perfect texture contrast.
- Storage
- Store cooled cookies in an airtight container at room temperature for 2–3 days (separate layers with parchment). The lava center will firm as cookies cool; for gooey action again, warm a cookie 6–8 seconds in the microwave.
- Final tip: Flatten dough into thick discs before baking and resist the urge to bake until fully “done” — those slightly jiggly centers are where the magic lives. Want to riff? Try adding chopped white chocolate chips (but skip stuffing if you do — chips can weaken the dough’s seal). Enjoy the ooze!
Nutrition
- Serving Size: 1serving
- Calories: 198kcal
- Sugar: 9g
- Sodium: 97mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
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