Go Back

Biscoff-Stuffed White Chocolate Lava Cookies

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Freeze + Cool Time 45 minutes
Total Time 1 hour 5 minutes
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
    1. Scoop 8 tablespoons of Biscoff onto a parchment-lined plate.
    2. Freeze 30–45 minutes until solid.
    Make the cookie dough
    1. in a bowl, whisk melted butter + white sugar + brown sugar until smooth.
    2. Add egg + vanilla, mix well.
    3. Add flour, baking soda, salt → stir until a soft dough forms.
    4. Fold in white chocolate chips ( & optional 1/4 cup crushed biscoff cookies)
    5. Chill dough 15 minutes (helps it handle better).
    Assemble the cookies
    1. Scoop the dough into 8 equal parts.
    2. Flatten it in your hand.
    3. Place one frozen Biscoff ball in the center.
    4. Wrap the dough around the frozen biscoff-balls and seal the edges.
    5. Make sure the Biscoff is fully enclosed so it melts properly while baking.
    Bake
    1. Preheat oven to 350°F (175°C).
    2. Line a cookie sheet with parchment or a silicone baking sheet.
    3. Bake 10–12 minutes until the edges are set but centers are soft.
    4. Cool 5 minutes — they’ll be molten in the middle.
    Optional toppings
    1. Drizzle melted Biscoff
    2. Sprinkle crushed Biscoff cookies
    3. 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.