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If you’ve ever had Crumbl’s Biscoff lava cookies, you know the magic: a soft, buttery cookie loaded with cookie butter flavor, hiding a molten cookie butter center that oozes when you break it open. And then there’s the drizzle on top, plus crushed Speculoos cookies for that crunch.
Well, I’m here to tell you this homemade version is even better. These copycat Crumbl cookie butter lava cookies are insanely easy to make with simple pantry ingredients, they cost a fraction of what you’d pay at the bakery, and the gooey lava center? Unreal.
I was honestly intimidated to try making Biscoff stuffed cookies at home because they looked so impressive. But the technique is so much simpler than you’d think, you just freeze little dollops of cookie butter and tuck them inside. That’s the whole trick!
Since you are here, make sure to check out this Crumbl cookie butter ice cream cookie, Crumbl chocolate chip cookie butter cookie, as well as this cookie butter brownie recipe!
I don’t usually comment, but these cookies were insane. They were easy, quick to make, and tasted amazing. Thanks for this! We don’t have Crumbl in our country but tried them on vacation. Kids said these were better!
Let’s Chit chat!
I’ve been developing Crumbl copycat recipes for years now, and this Biscoff lava cookie is one of the most requested dupes I’ve ever made. The trick that makes or breaks this recipe is freezing the cookie butter before stuffing it into the dough. If you skip that step, it just melts into the cookie and you lose that gorgeous lava center.
I tested this recipe with both Trader Joe’s cookie butter and Lotus Biscoff spread, and both work perfectly. The Trader Joe’s version is a tiny bit sweeter, while the Biscoff brand has a deeper spice flavor. Either way, you’re getting an incredible cookie. I also tested with and without cornstarch, keep it in! It gives these cookies that thick, soft-in-the-middle texture that makes Crumbl cookies so addicting.
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Here’s why you’ll love this recipe:
- It’s a better-than-Crumbl version of their Biscoff lava cookie with a molten cookie butter center.
- Uses simple pantry ingredients you probably already have on hand.
- Costs way less than $5 a cookie and makes 8 large bakery-style cookies.
- Easy and fun to make, perfect for holidays, birthdays, or just a weekend baking project.
Ingredients for Crumbl Biscoff lava cookies
Here are the ingredients you’ll need to make these Biscoff cookie butter lava cookies. Scroll down to the recipe card for full measurements.
- Butter– You can use salted or unsalted butter just make sure it is softened.
- Cookie butter– Use smooth cookie butter for this recipe. I used the Trader Joe’s one but you can use the Speculoos/Biscoff brand as well.
- Brown sugar & granulated sugar- The mixture of the two sugars will help give these cookies the best texture.
- Egg
- Vanilla extract
- Flour- All-purpose flour works great.
- Cornstarch
- Baking soda
- Salt
- Speculos cookie– This is optional but it makes the cookie look that much better!
What Is Cookie Butter?
Cookie butter (also called Speculoos spread or Biscoff spread) is a creamy, spreadable paste made from crushed Belgian spice cookies. It has a caramel-like sweetness with warm cinnamon and gingerbread notes. Think of it as peanut butter’s cooler, more indulgent cousin. In this recipe, cookie butter pulls double duty, it goes into the dough for flavor AND gets frozen into little dollops that become the molten lava center.
How to Make Crumbl Biscoff Lava Cookies at Home
- Line a baking sheet with parchment paper, drop individual dollops of cookie butter on it then freeze for 15-30 minutes.
- Cream the butter, cookie butter, brown sugar, and granulated sugar in a bowl.
- Add in the egg and the vanilla extract and mix again.
- Fold the dry ingredients into the wet ingredients.
- Using a large cookie scooper, scoop out the cookie dough, make a well in the center, and place a frozen dollop of cookie butter right in there.
- Fold the cookie dough over to seal then place on a parchment paper lined cookie sheet. Repeat the process and bake in the preheated oven.
- Allow the cookies to cool down then drizzle cookie butter on top, sprinkle crushed-up speculoos on top, and enjoy!
Tips for the Perfect Cookie Butter Lava Center
- Freeze the cookie butter dollops for at least 15–20 minutes. If they’re not firm, the center won’t stay as molten, it’ll just absorb into the dough or ooze out completely.
- Don’t overbake! Pull the cookies at 10 minutes even if they look slightly underdone. They’ll set up as they cool, and the center stays gooey.
- Seal the dough completely around the frozen cookie butter. Any gaps and the lava will leak out the side instead of staying in the center.
- For maximum ooze, microwave a cooled cookie for 10–15 seconds before serving. The lava center comes right back to life.
Frequently Asked Questions About These Crumbl Biscoff lava cookies – FAQ
You can store these Crumbl cookie butter lava cookies in an airtight container at room temperature for up to 4 days. You can also store them in the fridge for up to a week. I definitely recommend microwaving them for a few seconds to get the center ooey gooey again.
Absolutely! Lotus Biscoff spread and Trader Joe’s Speculoos Cookie Butter are interchangeable in this recipe. The Biscoff brand tends to have a slightly deeper spice flavor, while TJ’s is a touch sweeter. Both create an amazing lava center. Just make sure you use the smooth/creamy variety, not the crunchy one.
The big difference is the lava center! Regular Crumbl Biscoff cookies (like their white chip version) are a solid cookie butter dough with mix-ins. These lava cookies have a frozen dollop of cookie butter stuffed inside that melts during baking, creating a gooey, molten center when you bite in. It’s basically two cookie butter experiences in one cookie.
You can, but I’d keep it to about 1/3 cup so the dough can still seal properly around the frozen cookie butter center. Too many chips and the dough won’t hold together well enough to keep the lava inside. If you want a cookie butter + white chip cookie without the lava center, check out my Crumbl Biscoff White Chip Cookies recipe instead!
This usually happens for one of two reasons: either the cookie butter wasn’t frozen solid enough before stuffing, or the dough wasn’t sealed completely around it. Make sure you freeze the dollops for a full 15–20 minutes until they’re firm, and press the cookie dough edges together tightly so there are no gaps.
These cookies freeze so well. you can flash freeze them on a baking sheet for 20 minutes to allow the toppings to set then transfer them to a freezer-safe bag or an airtight container and freeze for up to 3 months.
When you are ready to enjoy them thaw at room temperature for a few hours or in the fridge overnight. My Microwave tip stands here too! Heat them up just a little bit to get them ooey gooey again.
Absolutely! Instead of making large 1/4 cup cookies divide each large cookie dough ball in half making 16 smaller cookies instead of 8 large ones.
Fill them up with 1/4 tablespoon frozen cookie butter and bake for 7 minutes instead of 10 minutes. They will look a little underdone but allow them to cool down and set.
Better than Crumbl cookie butter lava cookies
Ingredients
- 1/2 cup butter
- 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
- 1/4 cup Cookie butter Extra for drizzling
Instructions
- Line a baking sheet with parchment paper then drop 8 dollops (1/2tbsp each) of cookie butter (from the 1/4 cup of cookie butter) on it then freeze for 15-20 minutes.1/4 cup Cookie butter
- Preheat the oven to 350F then line a large baking sheet and set aside.
- In a large bowl cream the butter, cookie butter, brown sugar, and granulated sugar. Add in the egg and vanilla extract and mix again.1/2 cup butter, 1/2 cup cookie butter, 1/2 cup brown sugar, 1/3 cup granulated sugar, 1 egg, 1 tsp vanilla extract
- Mix in the flour, corn starch, baking soda, and salt.1 & 3/4 cup all purpose flour, 1 tbsp cornstarch, 3/4 tsp baking soda, 1/2 tsp salt
- Scoop large cookie dough balls (1/4 cup worth of cookie dough), make a well in the center, and stuff each one with the frozen cookie butter dollop. Fold the cookie dough over to seal then place on the prepared baking sheet and bake for 10 minutes.
- Allow the cookies to cool down and drizzle with melted cookie butter and a sprinkle of Biscoff cookie crumbs.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How can we make homemade cookie butter?
I will try and get working on a recipe for that! 🙂
You actually are amazing. I made this on a whim tonight and they came out beyond amazing and even better than CRUMBL!!! Thank you so much !
I love to hear it! So glad you tried them and you like them 🙂
Absolutely delicious
Made these this weekend – amazing! I did have to bake a little longer. My kids canceled their weekly trip to Crumble because these were so good they didn’t need to go!!!
That’s fantastic! It sounds like your homemade cookies were a big hit. It’s always great when you can recreate a favorite treat at home.
Can you freeze the cookie dough and bring them out to bake another day?
Thanks!
Yes 🙂
I’ve probably made this recipe 4 times now! It’s such a solid recipe! The first few times were a little bit of a learning curves but a few things i have discovered that made making these a breeze! I half melted the cookie butter that was going to be placed in the freezer and used a baggie to pipe it onto my parchment paper lined cookie sheet so i didn’t have to deal with scooping cookie butter out! I chilled the dough for 30ish mins before stuffing and baking and it made it a really stunning texture!! And i definitely recommend making the smaller version of the cookies! More work to get the cookies rolled but the larger cookies are massive and i find it easier to manage the smaller ones! (I felt like i always burned the bottom of the bigger ones!) thanks so much for this fabulous cookie recipe!!
Hi, I’m so stoked to read about your experience with this recipe! Four times in, you’re practically a pro. Love the honesty about the learning curve in the beginning. Thank you for telling me your experience with the recipe! 😁
what is cookie butter? what country are you in,? never heard of it in the USA
Cookie butter is a dessert spread made from Belgian spiced cookies called speculoos. The spread is typically made by blending speculoos cookies with cane sugar, and various types of vegetable oil and flour. It’s actually quite known here in the USA. It’s a big country so theres probably so many things you don’t know about still!
The first time I saw cookie butter, it was a butter made from Biscoff cookies. You can find cookie butter spread on the peanut butter aisle at the store, probably on the top shelf. Walmat has a Great Value brand. I know because I was there today buying the ingredients to try this recipe 🙂
Wow!!! I don’t know how you do it, but all your recipes are way better than Crumbl!!!I I made homemade graham cracker cookie butter to stuff these cookies…melt in you mouth goodness!!… I’ll be making these again and again!!
Thank you!!
So glad to hear that Sue! Enjoy!
How does one make graham cracker cookie butter? I would love the recipe.
Girl you did it again these cookies are so good. As usual the recipe is perfect so easy to follow. Came out so mist and the cookie butter center to die for . Thank you again for always being great 🙂 and sharing your greatness with us !!!!
Thank you so much for trusting me with your baking Kay!
Made these soon as the recipe dropped! These were absolutely perfect and had the exact amount of cookie butter in the base where it tasted like the Crumbl version. These are very accurate! like VERY accurate to the ones I make at Crumbl. Great recipe!