Description
These Better than Crumbl cookie butter lava cookies are soft, chewy, and stuffed with a gooey molten cookie butter center. The combination of creamy cookie butter and brown sugar gives the cookies a rich, deeply flavorful caramel-like taste. Perfectly crispy on the outside and melt-in-your-mouth soft inside, these cookies are an irresistible treat for any cookie lover.
Ingredients
Scale
Frozen Cookie Butter Center
- 1/4 cup cookie butter (for freezing)
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 cups all-purpose flour
- 1 tbsp cornstarch
- 3/4 tsp baking soda
- 1/2 tsp salt
Topping
- Cookie butter, extra for drizzling
- Biscoff cookie crumbs, for sprinkling
Instructions
- Freeze cookie butter dollops: Line a baking sheet with parchment paper. Drop 8 dollops of cookie butter (about 1/2 tablespoon each, using 1/4 cup total) spaced apart on the sheet. Freeze these for 15-20 minutes so they solidify and can be used as a molten center later.
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside for baking the cookies.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, cookie butter, brown sugar, and granulated sugar until the mixture is smooth and creamy. Then add the egg and vanilla extract, mixing again until everything is fully combined.
- Combine dry ingredients: In a separate bowl or directly into the mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add this dry mix into the wet mixture and stir until a soft cookie dough forms.
- Assemble cookies with molten center: Scoop large cookie dough balls (about 1/4 cup dough each). Using your thumb or a spoon, make a well in the center of each dough ball. Place a frozen cookie butter dollop inside each well, then fold the dough completely over to seal the cookie butter inside. Place the sealed dough balls onto the prepared baking sheet, spacing them evenly.
- Bake the cookies: Bake the assembled cookies in the preheated oven for 10 minutes. The edges should be golden while the centers remain soft and molten. Remove from oven and allow the cookies to cool on the baking sheet.
- Drizzle and garnish: Once the cookies have cooled down slightly, drizzle with melted cookie butter and sprinkle crushed Biscoff cookie crumbs on top for extra texture and flavor.
Notes
- Freezing the cookie butter dollops is crucial to achieve the molten lava center without it melting completely during baking.
- Use room temperature butter for easier creaming and a better cookie texture.
- Do not overbake; the cookies should remain soft in the center to keep the lava effect.
- You can substitute Biscoff crumbs with finely crushed ginger snaps or graham crackers if unavailable.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
