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Stuffed Biscoff Butter Lava Cookies

Stuffed Biscoff Butter Lava Cookies
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Stuffed Biscoff Butter Lava Cookies feature the perfect combination of crispy golden edges and a warm, gooey center filled with buttery Biscoff spread. These cookies offer a rich, velvety buttery flavor with a molten caramelized core that melts in your mouth, making them an irresistible treat for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Sugars

  • ½ cup granulated sugar
  • ½ cup brown sugar

Wet Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract

Filling

  • Biscoff butter (about 1 teaspoon per cookie)

Instructions

  1. Prepare the dough: Cream the softened unsalted butter with both granulated and brown sugars until light and fluffy to aerate the dough for softness. Mix in the egg and vanilla extract until fully combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly incorporate the dry ingredients into the wet mixture until forming a smooth, soft dough that is not sticky.
  2. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This step makes the dough easier to handle, prevents excessive spreading during baking, and deepens the flavor of the cookies.
  3. Form cookie balls with Biscoff butter centers: Divide the chilled dough into even portions. Flatten each portion in your palm and place approximately 1 teaspoon of Biscoff butter in the center. Carefully encase the filling with dough, rolling it into a smooth ball to fully seal the molten center.
  4. Bake to perfection: Place the dough balls evenly spaced on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, until the edges turn golden while the centers remain soft to retain the gooey Biscoff butter core.
  5. Cool slightly and enjoy: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This resting period thickens the lava center slightly while keeping it deliciously oozing.

Notes

  • Proper chilling of the dough helps maintain the molten center and prevents leakage during baking.
  • Use room temperature softened butter for easier blending and tender crumb.
  • Seal the Biscoff butter filling tightly by smoothing the dough ball edges to contain the center.
  • Do not overbake; cookies should appear slightly underdone in the center as they firm up while cooling.
  • Adjust the amount of Biscoff butter filling to your preference for gooey or firmer centers.

Nutrition

Keywords: Biscoff cookies, Lava cookies, Stuffed cookies, Molten center, Biscoff butter dessert, Gooey cookies, Buttery cookies

Find it online: https://recipesemilly.com/stuffed-biscoff-butter-lava-cookies/