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These stuffed Biscoff butter lava cookies have crisp edges, a soft interior, and an absolutely gooey, molten Biscoff center. They’re made without any dairy or eggs too, making them vegan friendly!
If you’re a fan of cookie butter then you’ll probably also love my Biscoff Cinnamon Rolls, Biscoff Cake, and my Biscoff Donuts!
Why You’ll Love These Stuffed Biscoff Cookies
Be warned…these cookies may be the most addictive thing I’ve ever made. Below are just some of the many reasons why we looove these cookies.
Emily’s Recipe Notes:
- Soft yet crispy: They have a just baked center but golden brown crinkled edges.
- The BEST molten Biscoff stuffed center: Each cookie is packed with a scoop of Biscoff butter.
- One bowl wonder: Like most of my cookie recipes, you only need one bowl. Easy peasy.
- Egg-free and vegan of course: But you won’t even be able to tell and this recipe doesn’t use any weird or foreign ingredients!
Why This Recipe Works
To make sure these Biscoff lava cookies have a perfect texture, I tested them a few ways.
The best test ended up using frozen cookie butter scoops in the center of the dough. When combined with freezing the entire cookie dough ball for 10 minutes before baking, the cookie maintains its overall shape perfectly and the stuffed Biscoff center stays liquid and totally molten.
Freezing the Biscoff keeps it from seeping into the cookie dough while baking. This is a similar method to what I use in my Chocolate Lava Cake recipe. I freeze the chocolate ganache center in this recipe prior to baking and it turns out perfect every time.
Ingredients
Dairy-Free Salted Butter
I prefer Violife Plant Butter or Trader Joe’s Vegan Butter for cookie recipes. These brands behave the closest to dairy butter. For more info, check out this article on the best vegan butter brands for baking.
This biscoff recipe is vegan but dairy-free butter can be substituted 1:1 with dairy-based products.
Sugar
These cookie butter cookies use a combination of light brown sugar (to enhance the caramel flavor) and regular granulated cane sugar.
Biscoff Cookie Butter
The star of the show! This recipe calls for smooth cookie butter. You can also use other brands, like Trader Joe’s Speculoos.
Where to Find Biscoff Spread
I was able to find Biscoff cookie butter and the cookies at my local grocery store and Target in the aisle with the nut butters and jams. If you’re not able to find the Biscoff cookies in the store, you can order them online. You can also order the Lotus Cookie Butter online, however, it is more expensive than buying it in-store (about twice as much!).
If you’re not able to find the Lotus brand of cookie butter in stores, Trader Joe’s also sells delicious cookie butter that is very similar in flavor.
All Purpose Flour
I prefer King Arthur’s Unbleached All Purpose Flour. Be sure to spoon (don’t scoop) the flour into the measuring cup to avoid over measuring.
Cornstarch
This helps bind the cookie dough and acts as a bit of an egg replacer in these cookies.
How to Make Biscoff Stuffed Cookies
Prep the Lava Center
Prior to starting you’ll want to freeze the Biscoff butter until is completely solid and firm. The minimum time I’d recommend is about 1-2 hours, but preferably overnight.
Scoop 8-9 balls of the cookie butter (½ of a heaping tablespoon each) onto a parchment-lined baking sheet. Freeze 1-2 hours or overnight.
Make the cookie butter cookie dough.
Shaping the Cookies
The trick to getting that lava center is how you shape the cookies. You’ll want to make a small well in the center of the cookie dough and set the frozen Biscoff spread in it.
Press your thumb in the center to create a small well. Place 1 ball of frozen Biscoff spread into the well.
Mold the cookie dough around the frozen cookie butter and roll the cookie dough into a smooth ball. Place the cookie dough back into the freezer for 10-15 minutes prior to baking.
Bake for 10 minutes. Do not over bake the cookies. They should still look slightly raw and puffy in the center, with set edges.
Then, leave them on the cookie sheet for 3-5 minutes to finish ‘baking’. Transfer to a cooling rack to cool completely.
Storing the Fresh Baked Cookies
These Biscoff stuffed cookies are best eaten straight out of the oven because the lava center will be gooey and molten. However, these cookies can be stored for 2-3 days at room temperature.
Place them in a Tupperware or sealable container with parchment paper between the cookies so they don’t stick together.
A Few Variations to Try
While these cookies are delicious as is, you can definitely add ingredients like chocolate chips to them.
Crumbl Cookies makes a super tasty-looking Biscoff cookie with white chocolate chips. You could use the base of this recipe to create a copycat Crumbl Biscoff Cookie!
If you’d like to add in chocolate chips, I recommend omitting the lava center. The cookie dough needs to remain fairly intact to contain the molten center, and chocolate chips will disrupt the structure of the cookies.
Tips for the Best Cookie Butter Cookies
- Freeze the cookie butter center: This is a MUST. If you skip this step, the Biscoff butter will seep into the cookie dough and it won’t be molten. If you don’t have time to freeze the cookie butter, I recommend skipping stuffing the cookies entirely. You can drizzle melted cookie butter on top for extra flavor.
- Use a scale or the spoon and level method to measure flour: Accurately measuring the flour is critical to this recipe. Even a few tablespoons more or less will alter the way the cookies spread and the end texture. For best results, I recommend a digital scale.
- Flatten the cookie dough balls into thick discs: This makes sure the cookies cook evenly and that the edges don’t over-bake before the center.
- Freeze the shaped/flattened cookie dough balls: Just 10-15 minutes of freezing time prior to baking helps the cookies maintain their shape.
- Don’t over bake the cookies! The cookies should look slightly jiggly in the center, but no longer glossy or wet. The edges should look firm but not wrinkly. I know I know…it’s so tempting to leave them in the oven for just a few more minutes because they don’t look quite done, but I promise they are. Take them out! They’ll be crispy and crunchy if over-baked, not soft and gooey.
Some FAQs
Yes, this recipe is vegan and dairy-free. These cookies have no milk and no butter in them. I’m using plant-based butter.
Vegan butter can also be substituted 1 for 1 with dairy butter. I haven’t tested this recipe with substitutes like coconut oil, so I’m not sure how they would turn out.
It’s important to use either a scale or the spoon and level method for measuring flour. For reference, 1 cup scooped directly from the bag (not spoon and leveled) is 140g. Whereas 1 cup using the spoon and level method is approximately 120g.
I’m afraid so. These cookies spread way too much because of the Biscoff filling if they are baked without freezing them for at least 10 minutes.
If Biscoff leaks out of the top of your cookies, this is totally okay! It just means the cookies weren’t sealed shut all the way. This happened with a couple of cookies when I was testing this recipe. Nothing is wrong with the cookie, and they still taste amazing!
More Cookie Recipes
Biscoff Cookie Butter Cookies with Lava Center
Rate this RecipeIngredients
Lava Center:
- ¼ cup Biscoff Cookie Butter, scooped into 8-9 ½ tbsp balls
Cookies:
- ½ cup softened salted butter, vegan like Violife (114g)
- ½ cup light brown sugar, loosely packed (90g)
- ¼ cup granulated sugar, (50g)
- ⅓ cup Biscoff cookie butter, smooth (100g)
- 1 tsp pure vanilla extract
- 1 ¼ cup all-purpose flour, spoon & level method- not scooped from the bag (155g)
- 1 tbsp cornstarch, (11g)
- ½ tsp baking soda, (3g)
- ¼ tsp salt
- 2-4 Biscoff cookies, crushed
Instructions
Prep the Lava Center
- Scoop 8-9 balls of the cookie butter (½ of a heaping tablespoon each) onto a parchment-lined baking sheet. Place in the freezer and freeze for at least 1-2 hours or overnight (until solid to the touch and no longer sticky).¼ cup Biscoff Cookie Butter
Make the Cookies
- Preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper.
- Cream the softened butter, brown sugar, granulated sugar, cookie butter, and vanilla in a large bowl, until smooth and uniform.½ cup softened salted butter, ½ cup light brown sugar, ¼ cup granulated sugar, ⅓ cup Biscoff cookie butter, 1 tsp pure vanilla extract
- Sift the flour, cornstarch, baking soda, and salt on top of the wet mixture. Mix the wet and dry together to form a thick, scoop-able cookie dough. *If the dough looks super crumbly and dry, there may be too much flour (see notes).1 ¼ cup all-purpose flour, 1 tbsp cornstarch, ½ tsp baking soda, ¼ tsp salt
- Scoop 2 tablespoons of cookie dough and flatten it into a thick disc. You should get 8-9 cookies. Press your thumb in the center to create a small well.
- Remove the frozen cookie butter balls from the freezer. Place 1 ball of frozen Biscoff spread into the well. Mold the cookie dough around the frozen cookie butter and roll the cookie dough into a smooth ball.
- Place the ball on the parchment-lined baking sheet. Press down gently on the cookie dough to flatten it slightly. Repeat with the remaining cookie dough. Optional- roll the cookie dough ball in crushed Biscoff cookies.2-4 Biscoff cookies
- Place the cookie dough back into the freezer for 10-15 minutes prior to baking. *If you skip this step, the cookies may spread too much during baking.
- Bake for 10 minutes. Do not over bake the cookies. They should still look slightly raw and puffy in the center, with set edges.
- Once removed from the oven, leave them on the cookie sheet for 3-5 minutes to finish ‘baking’, then transfer to a cooling rack. If the cookies are over baked, the Biscoff will seep and cook into the dough and will not be molten.
Recipe notes
- Depending on the brand of butter used and the temperature of the butter, the cookie dough may be slightly drier or wetter than what is pictured in the post.
- If the dough is SUPER crumbly and dry, add 1 tsp of dairy-free milk.
- Accurately measuring the flour is critical to this recipe. Even 1-2 tbsp extra flour will result in a different consistency.
- It’s important to use either a scale or the spoon and level method for measuring flour. For reference, 1 cup scooped directly from the bag (not spoon and leveled) is 140g. Whereas 1 cup using the spoon and level method is approximately 120g. To make these cookies, we need 155g of flour.
- Once you roll the cookie dough into balls, gently press down on the top to flatten them into thick discs. This helps the cookies cook more evenly.
Did You Make This?
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Did You Make These Stuffed Biscoff Cookie Butter Cookies?
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