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