This post may contain Affiliate Links, which means we may receive a commission if you click a link and purchase something. Please check our Disclosure Policy for more details.
Biscoff brownie cookies with a molten cookie butter center. Biscoff stuffed cookies that bake up fudgy and are best served warm.
There are some recipe ideas that simply won’t leave your head, the kind you wake up thinking about and are so excited to test, and these cookies were exactly that for me.
Fudgy brownie dough wraps around a frozen ball of Biscoff spread, so the center turns molten in the oven and stays soft long enough for the first warm bite. They pair best with a warm drink (like a brown sugar cardamom latte) on a cozy afternoon.
And if you’re a Biscoff fan like me, Biscoff Blondies or Biscoff Cheesecake Bars are a great next step.
Ingredients & Notes
Key ingredients
- Biscoff spread: Lotus’s cookie butter spread, made from the spiced caramelized Biscoff cookies. Freezing it into balls creates the molten center. Any smooth cookie butter (speculoos spread) works if you can’t find it.
- Natural cocoa powder: The recipe is built for natural cocoa, which reacts with the baking soda. Dutch-processed cocoa behaves differently, so expect a slightly different rise and a less tangy chocolate flavor.
- Chocolate bar: The chocolate carries most of the flavor here, so use one you’d happily eat on its own. Semisweet or dark both work, and chopping it small helps it melt evenly. I often use Lindt chocolate bars for baking.
- Large cookie scoop (about 3 tbsp): It portions the dough quickly and evenly, which matters when each ball has to wrap around a filling.
How to make
Scoop the Biscoff spread into 10 balls and freeze at least 1 hour.
Whisk the egg, both sugars, and vanilla. Mix for about 2 minutes, until thick and glossy.
Add in melted butter and chocolate
Fold in the cocoa, flour, salt, and baking soda until just combined.
Chill the dough until it scoops like thick fudge.
Flatten the dough in your palm and press a frozen Biscoff ball into the center.
Wrap the dough around the Biscoff ball and seal well.
Bake until the centers still look slightly underdone.
Optional: Drizzle with warm Biscoff spread and sprinkle crushed Biscoff cookies on top.
Tips & Inspiration (Variations etc.)
- Preventing leaks: Leaks come from an unsealed seam or dough that got warm. Pinch the dough closed over the filling and smooth the seam with a fingertip before the cookie goes on the sheet. A leaked cookie will still taste good, just a little less lava.
- Make ahead: The Biscoff balls only need at least an hour in the freezer, so you can scoop them the night before and start the dough when you’re ready.
- Scaling: For a bigger batch, double everything and shape the cookies in rounds, keeping the second round of dough in the fridge while the first one bakes.
- Topping: Let the cookies cool slightly, then drizzle with warm Biscoff spread and sprinkle crushed Biscoff cookies on top.
More cozy bakes to try
- Cookie Butter Banana Muffins: Want more cookie butter in your week? Try these banana muffins.
- S’mores Cookies: If you like a gooey, chocolatey cookie, these are next.
- Caramel Pecan Cheesecake Brownies: Another rich, brownie-style bake for a cozy afternoon.
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Biscoff Lava Brownie Cookies
Ingredients
Brownie cookie dough
- 55 g unsalted butter 4 tbsp, ½ stick
- 100 g chocolate bar of your choice, chopped 3½ oz
- 1 egg, large
- 125 g white sugar ½ cup + 2 tbsp
- 50 g brown sugar, packed ¼ cup
- 1 tsp vanilla extract
- 25 g natural cocoa powder ¼ cup
- 135 g all-purpose flour 1 cup + 2 tbsp
- ¼ tsp salt
- ¼ tsp baking soda
Lava center and topping
- 7 tbsp Biscoff spread about 2 tsp per cookie
- 2-3 Biscoff cookies crushed
Instructions
- Scoop the Biscoff spread into 10 balls on a parchment-lined plate. Freeze at least 1 hour.
- Melt the butter and chocolate together in the microwave in short bursts, stirring between each, or in a saucepan over low heat. Cool until lukewarm.
- Whisk the egg, both sugars, and vanilla into the butter and chocolate. Mix for about 2 minutes, until thick and glossy.
- Stir in the cooled chocolate mixture.
- Fold in the cocoa, flour, salt, and baking soda until just combined.
- Chill the dough 30-60 minutes, until it scoops like thick fudge.
- Line two baking sheets with parchment.
- Scoop 3 tbsp (about 55 g) of dough and flatten it in your palm. Press a frozen Biscoff ball into the center and wrap the dough around it. Seal well.
- Place the cookies on the sheets, about 5 per sheet. Return them to the fridge while you preheat the oven to 350°F (175°C).
- Bake 11-14 minutes. Pull them while the centers still look slightly underdone.
- Rest 5 minutes on the pan. Press the crushed Biscoff on top.Optional: Drizzle with warm Biscoff spread and sprinkle the crushed Biscoff cookies on top.
- Serve warm, so the center is still gooey.
Notes
Add the crushed Biscoff after baking. It melts if baked in.
If the cookies spread too thin, raise the flour to 150 g (1¼ cups) and change nothing else.
Storage: Best the day they’re baked. Keep leftovers airtight at room temperature for up to 2 days and warm them in the microwave for 10 seconds.
Leave a Reply