Biscoff Lava Cookie Cups
Biscoff Lava Cookie Cups delight your taste buds with their rich, gooey centers and cookie cups that are crisp yet soft, making them a fabulous dessert or snack for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Ensure it's softened but not melted.
- 1/2 cup brown sugar Packed.
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup Biscoff spread
- 1/2 cup chocolate chips Consider mixing in chocolate chunks for extra chocolatey flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, whisk together flour, baking soda, and salt. Set this mixture aside.
- In another bowl, cream together softened butter, brown sugar, and granulated sugar until well combined and fluffy.
- Add in the vanilla extract and the egg, mixing until fully incorporated.
- Gradually mix in the dry ingredients, stirring until just combined. Be careful not to overmix.
- Spoon about a tablespoon of the cookie dough into each muffin cup.
- Add a teaspoon of Biscoff spread on top of the dough in each cup. Follow with another tablespoon of cookie dough, covering the Biscoff.
- Place a few chocolate chips on the top of each cookie cup.
Baking
- Bake for 10-12 minutes or until the edges are golden brown. The centers should still look slightly underbaked.
- Allow the cookie cups to cool in the muffin tin for a few minutes before transferring them to a wire rack.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For an extra indulgent experience, serve each cookie cup with a scoop of vanilla ice cream on top. The contrast of the warm cookie and cold ice cream is heavenly. Optionally, drizzle caramel sauce over the top for a decadent finish. Store leftovers in an airtight container; they can be kept at room temperature for up to four days or in the refrigerator for up to a week.