If you’re anything like me and adore that melty, dreamy center in cookies, then you’re going to flip for this Cookie Butter Lava Cookies Recipe. These cookies have this incredible soft exterior with a gooey, molten cookie butter core that practically oozes with every bite. When I first tried this recipe, I couldn’t believe how those cookie butter dollops burst out like little golden treasures from within! Trust me, once you make these, they’ll be your go-to for cozy nights in or impressing your friends with a sweet surprise.
Why You’ll Love This Recipe
- Molten Cookie Butter Center: That ooey-gooey core is pure magic in every bite.
- Simple Ingredients: You probably already have these pantry staples on hand.
- Quick to Make: From start to finish, these come together in just about 35 minutes.
- Perfect Texture: Soft on the outside, delicate crumb with a luscious filling inside.
Ingredients You’ll Need
All the ingredients in this Cookie Butter Lava Cookies Recipe work in harmony to balance sweet, buttery richness with that signature spice-laden cookie butter flavor. Here’s a quick rundown of what you’ll want to gather before we dive in.
- Butter: Unsalted and softened butter helps create that tender cookie base.
- Cookie butter: This is the star ingredient, so pick a good quality one like Biscoff for that irresistible caramelized flavor.
- Brown sugar: Adds moisture and chewiness with a hint of molasses.
- Granulated sugar: Balances sweetness and helps with structure.
- Egg: Gives the cookies lift and binds everything together.
- Vanilla extract: A little boost to brighten the flavors.
- All-purpose flour: Provides structure but don’t overmix or your cookies get tough!
- Cornstarch: This secret weapon keeps the cookies soft and tender.
- Baking soda: For that gentle rise and slight chewiness.
- Salt: Balances sweetness and enhances the cookie butter flavor.
- Extra cookie butter: Reserved for freezing and drizzling, adding that extra burst inside and on top.
Variations
One of the things I love about this Cookie Butter Lava Cookies Recipe is how easy it is to tweak it based on what you like or have on hand. I’ve played around with a few variations that you might want to try, especially if you want to make it your own.
- Chocolate chip add-in: I sometimes toss in some mini chocolate chips in the dough for an extra hit of melty chocolate—total game changer!
- Nut variation: Adding chopped toasted pecans or walnuts gives a lovely crunch against that soft cookie.
- Spices: Feel free to sprinkle in some cinnamon or nutmeg for a warmer, spiced-up cookie butter experience.
- Vegan swap: Use vegan butter and a flax egg to make these suitable for plant-based diets.
How to Make Cookie Butter Lava Cookies Recipe
Step 1: Freeze the Cookie Butter Dollops
This is the trick that makes the lava center possible. Line a baking sheet with parchment and drop eight half-tablespoon dollops of cookie butter (from your reserved 1/4 cup) evenly spaced on it. Pop this into the freezer for about 15 to 20 minutes. If you skip this chilling step, the cookie butter might just melt too much and disappear in the oven—so don’t skip it!
Step 2: Prep the Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat and set it aside. This will prevent sticking and keep cleanup easy.
Step 3: Cream Butter, Cookie Butter, and Sugars
In a large mixing bowl, combine the softened butter, cookie butter, brown sugar, and granulated sugar. Use either a hand mixer or stand mixer to cream these together until the mixture is light, fluffy, and slightly pale in color—this usually takes about 2-3 minutes. Then add the egg and vanilla extract, mixing just until combined.
Step 4: Add Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually mix these dry ingredients into your wet mixture. Be careful not to overmix here; just blend until you no longer see dry flour patches. Overmixing will develop gluten and make your cookies tough.
Step 5: Stuff and Shape Your Cookies
This part is the most fun! Scoop out 1/4 cup-sized balls of cookie dough. Using your thumb or finger, create a small well or hollow in the center of each ball. Pop in one frozen cookie butter dollop, then carefully fold the dough over and gently seal the edges so none of the filling oozes out while baking. Place each stuffed cookie onto the prepared baking sheet, spacing them a couple of inches apart.
Step 6: Bake and Drizzle
Bake the cookies for 10 minutes at 350°F. You want them soft and slightly set around the edges but still tender in the middle. Once out of the oven, let them cool slightly before drizzling with a little melted cookie butter and sprinkling crushed Biscoff crumbs on top. The drizzle adds an extra layer of cookie butter goodness and a pretty presentation.
Pro Tips for Making Cookie Butter Lava Cookies Recipe
- Chill Your Cookie Butter: Freezing those dollops beforehand is crucial to keep that molten center intact.
- Don’t Overbake: Baking just 10 minutes keeps the cookies soft with a gooey center—overbaking will dry them out.
- Use Room Temperature Ingredients: This helps everything blend smoothly and ensures an even cookie texture.
- Seal the Filling Well: Take your time wrapping the dough around the frozen dollop to avoid leaks during baking.
How to Serve Cookie Butter Lava Cookies Recipe
Garnishes
I love topping these cookies with a little extra melted cookie butter drizzle and a sprinkle of crushed Biscoff crumbs—that crunchy contrast is everything! Sometimes I add a pinch of flaky sea salt for a salty-sweet balance that makes them even more addictive.
Side Dishes
These cookies shine on their own but pairing them with a cold glass of milk or a scoop of vanilla ice cream takes it to another level. On chilly days, I enjoy them with a steaming cup of chai latte—the spices in the drink echo the cookie butter flavors perfectly.
Creative Ways to Present
For special occasions, I’ve arranged these on a pretty platter surrounded by edible flowers and extra cookie crumbs—it looks stunning and feels extra festive. You can also serve them warm inside little ramekins with a drizzle of caramel sauce on top for an elegant twist.
Make Ahead and Storage
Storing Leftovers
I store leftover Cookie Butter Lava Cookies in an airtight container at room temperature for up to 3 days. To keep that soft texture, I place a slice of bread in the container which helps retain moisture—game changer!
Freezing
If you want to prep ahead, you can freeze these cookies before baking. Just freeze the cookie dough balls stuffed with frozen cookie butter on a tray, then transfer them to a freezer-safe bag. Bake straight from frozen—just add a couple extra minutes of baking time.
Reheating
To warm up leftover cookies, pop them in the microwave for about 10-15 seconds or heat gently in a 300°F oven for 5 minutes. This melts the cookie butter center again, giving you that fresh-from-the-oven vibe.
FAQs
-
Can I substitute peanut butter for cookie butter in this recipe?
You could use peanut butter, but keep in mind the texture and flavor will change quite a bit. Cookie butter has that unique spiced caramel flavor and softer consistency that’s perfect for this lava cookie effect. Peanut butter might be denser and less sweet, so results will vary.
-
Why does the recipe use cornstarch?
Cornstarch tenderizes the cookies, keeping them soft and cakey rather than dense and tough. It’s a little addition that makes a big difference when you want that melt-in-your-mouth texture.
-
Can I make smaller cookies with this recipe?
Absolutely! You can shrink the dough balls but keep in mind the baking time may need to be reduced slightly. Also, the cookie butter dollops should be adjusted accordingly so each cookie still has a luscious filling.
-
How do I prevent the cookie butter from leaking during baking?
The key is sealing the cookie dough well around the frozen cookie butter dollop. Take time to pinch the edges closed tightly, and avoid thin spots in the dough. Also, freezing the cookie butter ahead helps it stay intact during baking.
-
Are these cookies gluten-free?
This recipe calls for all-purpose flour, which contains gluten. However, you can experiment with a gluten-free flour blend, but results may vary in texture. Make sure your cookie butter is also gluten-free if you choose to adapt.
Final Thoughts
Honestly, this Cookie Butter Lava Cookies Recipe holds a special place in my heart because it introduced me to the world of truly indulgent, gooey-centered cookies. The nostalgia of cookie butter combined with that molten surprise inside makes these cookies stand apart from your typical bake. I can’t recommend enough giving these a try—you’ll feel like a total baking rockstar when you bite into one and that cookie butter comes flowing out. Grab your baking supplies, and let’s make some cookie magic happen!
Print
Cookie Butter Lava Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 8 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Better than Crumbl Cookie Butter Lava Cookies are soft, chewy cookies filled with a molten cookie butter center that oozes out with every bite. Enhanced with a perfect balance of brown and granulated sugars, and a touch of vanilla, these delightful treats are baked to golden perfection and finished with a drizzle of cookie butter and a sprinkle of Biscoff crumbs for added texture and flavor. A decadent homemade dessert that rivals the best bakery-style cookies.
Ingredients
Frozen Cookie Butter Filling
- 1/4 cup cookie butter, for freezing and drizzling
Cookie Dough
- 1/2 cup butter, softened
- 1/2 cup cookie butter
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tbsp cornstarch
- 3/4 tsp baking soda
- 1/2 tsp salt
Instructions
- Prepare cookie butter centers: Line a baking sheet with parchment paper and drop 8 dollops of cookie butter (1/2 tablespoon each) onto it from the reserved 1/4 cup. Freeze for 15-20 minutes until firm.
- Preheat oven and prepare baking sheet: Set your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
- Cream butter and sugars: In a large bowl, cream together the softened butter, cookie butter, brown sugar, and granulated sugar until smooth and fluffy. Then add the egg and vanilla extract, mixing well to combine.
- Add dry ingredients: Sift in the flour, cornstarch, baking soda, and salt into the wet ingredients. Mix until just combined to form a cookie dough.
- Assemble cookies: Scoop large cookie dough balls, about 1/4 cup each. Make a well in the center of each and place a frozen cookie butter dollop inside. Fold the dough over carefully to seal the cookie butter inside and place the dough balls on the prepared baking sheet.
- Bake cookies: Bake in the preheated oven for 10 minutes. The cookies should be golden on the edges but still soft in the center.
- Cool and finish: Let the cookies cool on the baking sheet. Once cooled, drizzle them with melted cookie butter and sprinkle with Biscoff cookie crumbs for extra texture and flavor.
Notes
- Freezing the cookie butter dollops is essential to prevent them from melting into the dough too quickly during baking.
- Do not overbake to maintain a soft, gooey center with molten cookie butter.
- Use parchment paper for easy cleanup and to prevent sticking.
- These cookies are best enjoyed fresh but can be kept in an airtight container at room temperature for up to 3 days.
- Feel free to customize by adding a sprinkle of flaky sea salt on top for a sweet-salty contrast.
Nutrition
- Serving Size: 1 cookie
- Calories: 290
- Sugar: 18g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.1g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
