Biscoff-Stuffed White Chocolate Lava Cookies

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Prep Time 10

Cook Time 10

Freeze + Cool Time 45

Total Time 1 5

Servings: 8 Cookies

Course: Dessert

Ingredients Method Notes

Ingredients

INGREDIENTS

Biscoff center:

8 heaping tablespoons Biscoff spread

Cookie dough:

1/2 cup 1 stick unsalted butter, melted
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup white chocolate chips

Optional: 1/4 cup crushed Biscoff cookies for extra flavor

Method

INSTRUCTIONS

Freeze the Biscoff centers

Scoop 8 tablespoons of Biscoff onto a parchment-lined plate.
Freeze 30–45 minutes until solid.

Make the cookie dough

in a bowl, whisk melted butter + white sugar + brown sugar until smooth.
Add egg + vanilla, mix well.
Add flour, baking soda, salt → stir until a soft dough forms.
Fold in white chocolate chips ( & optional 1/4 cup crushed biscoff cookies)
Chill dough 15 minutes (helps it handle better).

Assemble the cookies

Scoop the dough into 8 equal parts.
Flatten it in your hand.
Place one frozen Biscoff ball in the center.
Wrap the dough around the frozen biscoff-balls and seal the edges.
Make sure the Biscoff is fully enclosed so it melts properly while baking.

Bake

Preheat oven to 350°F (175°C).
Line a cookie sheet with parchment or a silicone baking sheet.
Bake 10–12 minutes until the edges are set but centers are soft.
Cool 5 minutes — they’ll be molten in the middle.

Optional toppings

Drizzle melted Biscoff
Sprinkle crushed Biscoff cookies
Add extra white chocolate chips on top while warm

Notes

Essential Tools:

Measuring cups & spoons – https://amzn.to/4oe4n8I

Mixing bowls – https://amzn.to/43RnSg1

Whisk – https://amzn.to/3XU8R9H

Rubber spatulas – https://amzn.to/4py29Cd

Cookie scoop (for even portions) – https://amzn.to/4oTjCoI

Silicone baking mat – https://amzn.to/49IYHQJ

Baking sheet – https://amzn.to/3M1USvV

Cooling rack – https://amzn.to/43PNWbp

Baking Tips

Freeze the Biscoff fully.
The firmer the Biscoff, the more reliably you get that molten center without leaks.

Slightly underbake.
Pull them when edges are set but centers still look soft/pale—this guarantees the lava effect.

Chill the dough.
Chilled dough is easier to wrap, spreads less, and bakes thicker.

Seal the dough completely around the Biscoff.
Pinch seams tight, then roll the ball smooth so the filling doesn’t escape.

5. Let the cookies rest a few minutes after baking.
They finish setting outside the oven and the center becomes the perfect gooey molten texture.

Simply Brilliant Baking

Biscoff-stuffed white chocolate cookies