Biscoff Lava Cookie Cups
Delightful cookie cups with a gooey Biscoff center surrounded by a soft cookie shell, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Filling
- 1 cup Biscoff cookie spread
- 1 cup Biscoff cookies, crushed (optional)
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by lightly greasing it or lining it with muffin liners.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add the eggs and vanilla extract to the bowl, mixing until fully incorporated.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Assembly
- Scoop a tablespoon of cookie dough into each muffin cup, ensuring you have a base layer.
- Add 1 teaspoon of Biscoff cookie spread in the center of each cup, then top with another tablespoon of cookie dough to cover the spread.
Baking
- Bake for 12-15 minutes or until the edges turn golden brown. The centers should look soft but not gooey.
- Allow the cookie cups to cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
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Notes
Serve warm and consider garnishing with powdered sugar or a drizzle of melted Biscoff spread. Pair with vanilla ice cream for added creaminess.