Biscoff Lava Brownie Cookies
Biscoff stuffed cookies made from fudgy brownie cookie dough with a frozen Biscoff spread center that turns molten as they bake. These chocolate Biscoff cookies bake in 11 to 14 minutes and are best served warm, while the middle is still gooey.
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
Keep the dough cold.
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.
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.