Copycat Crumbl Biscoff Lava Cookie
This Biscoff Lava cookie captures everything Crumbl fans love: a buttery spiced cookie with a molten caramelized-cookie “lava” hidden inside. The dough bakes thick but stays soft, and when you break it open the warm Biscoff spread oozes out. It’s surprisingly easy and insanely good fresh or warmed later.
Ingredients (Cookie Dough)
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 ¾ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
¾ cup crushed Biscoff cookies
Ingredients (Lava Filling)
½ cup Biscoff spread
¼ cup Biscoff cookie crumbs (optional for thickness)
Instructions
1. Prep the Lava Centers
Line a small tray with parchment. Scoop 1-tablespoon mounds of Biscoff spread. Freeze 30–45 minutes until firm.
2. Make the Cookie Dough
Cream butter + sugars until fluffy. Add egg + vanilla; mix well. Combine dry ingredients and fold into the wet. Add crushed Biscoff cookies. Chill dough 30 minutes (prevents spreading).
3. Assemble
Scoop a large ¼-cup ball of dough. Flatten it and place a frozen Biscoff center inside. Wrap dough fully around it and seal well.
4. Bake
Bake at 350°F (177°C) for 12–14 minutes, until edges are set and tops look matte.
Let them rest 10 minutes — they continue to soften and the “lava” melts perfectly.
Tips for Authentic Texture
Freezing the filling is mandatory for a true molten center.
Don’t skip the spices — Crumbl’s version is very warm-spiced.
Serve warm for the full lava experience, or microwave 10 seconds later.