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
Scale
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
