There’s something about the cozy smell of freshly baked cookies that always brings me back to childhood memories in my grandma’s kitchen. She had a knack for turning simple ingredients into the most delightful treats, and one of my favorites was her take on lava cookies. Fast forward to today, and I’ve discovered a recipe that not only rivals but perhaps even surpasses those nostalgic flavors – Better than Crumbl Cookie Butter Lava Cookies.
These cookies are a delightful twist on the classic lava cookie, infused with rich, creamy cookie butter that oozes out with every bite. They’re perfect for an indulgent snack, a thoughtful gift, or a crowd-pleasing dessert for any gathering.
When I first tried this recipe, I was amazed at how simple the process was. Just a few basic ingredients, a bit of mixing, and a quick bake later, I had a batch of gooey, buttery cookies that disappeared within minutes. The secret, I believe, lies in the frozen dollops of cookie butter tucked inside each dough ball, creating that irresistible molten center.
Feel free to get creative with this recipe. You could mix in some chocolate chips for an extra layer of flavor, or perhaps sprinkle a little sea salt on top for that perfect sweet and salty combination. Sometimes, I like to drizzle the cookies with a bit of melted chocolate instead of extra cookie butter, which adds a luxurious touch.
Baking these cookies is a fun activity to do with kids or friends. It’s not just about the end result, but also the joy of making something delicious together. So, gather your ingredients and give these Better than Crumbl Cookie Butter Lava Cookies a try. I promise you won’t be disappointed!
Making Crumbl Cookie Butter Lava Cookies
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Ingredients
- 1/4 cup extra cookie butter for drizzling
- 1 egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1 tablespoon corn starch
- 1/2 cup cookie butter
- 1/3 cup white sugar
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1 and 3/4 cups all-purpose flour
Directions
- Cover a baking sheet with parchment paper. Place 8 dollops (1/2 tablespoon each) of cookie butter (from the 1/4 cup) on it, and freeze them for about 15-20 minutes.
- Set your oven to preheat at 350°F. Prepare another large baking sheet by lining it with parchment paper, then set it aside.
- In a large mixing bowl, cream together the butter, cookie butter, brown sugar, and granulated sugar until well combined. Add the egg and vanilla extract, then mix again until smooth.
- Incorporate the flour, cornstarch, baking soda, and salt into the wet mixture and mix until combined.
- Shape the dough into large balls (each about 1/4 cup). Create a well in the center of each ball and insert a frozen cookie butter dollop. Fold the dough over to seal the well, then place the balls on the prepared baking sheet.
- Bake the cookies in the preheated oven for about 10 minutes. Allow the cookies to cool slightly.
- Once cooled, drizzle with melted cookie butter and sprinkle with Biscoff cookie crumbs.
FAQs:
Can I use a different type of butter instead of cookie butter?
While cookie butter provides a unique flavor, you can substitute it with peanut butter or almond butter for a different taste. However, the texture and flavor will vary from the original recipe.
How do I prevent the cookies from spreading too much?
Chilling the dough before baking helps prevent excessive spreading. You can also ensure your baking sheet is at room temperature before placing the dough on it.
What can I use if I don’t have cornstarch?
If you don’t have cornstarch, you can replace it with an equal amount of arrowroot powder or double the amount of all-purpose flour, although the cookies may not be as tender.
How should I store these cookies to keep them fresh?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies in an airtight container for up to 2 months.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. When ready to bake, let the dough sit at room temperature for about 10 minutes before shaping and baking.
Is there a way to make these cookies gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure all other ingredients, like cookie butter, are also gluten-free.
Crumbl Cookie Butter Lava Cookies
Ingredients
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1/2 cup butter
- 1/2 cup cookie butter
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1 & 3/4 cup all purpose flour
- 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. Drop 8 dollops (1/2 tbsp each) of cookie butter (from the 1/4 cup) on it, then freeze for 15-20 minutes.
- Preheat the oven to 350°F. Line a large baking sheet and set aside.
- In a large bowl, cream together the butter, cookie butter, brown sugar, and granulated sugar. Add the egg and vanilla extract, and mix again.
- Mix in the flour, cornstarch, baking soda, and salt.
- Scoop large cookie dough balls (1/4 cup each), make a well in the center, and stuff each one with a frozen cookie butter dollop. Fold the dough over to seal, then place on the prepared baking sheet and bake for 10 minutes.
- Allow the cookies to cool down. Drizzle with melted cookie butter and sprinkle with Biscoff cookie crumbs.
