Brown Butter Cookie Butter Lava Chocolate Chip Cookies

Jump to Recipe

Full of flavor and loaded with chocolate, these Brown Butter Cookie Butter Lava Chocolate Chip Cookies are an absolute dream. A simple twist on your basic chocolate chip cookies, you need to bake a batch of these ASAP.

NOTE: this article contains affiliate links — I may earn a commission when you make a purchase through these links on my site.

Starting this blog post off with a warning: these cookies are extremely addicting! Seriously, the first time I made these, I kept all of the cookies for myself and didn’t share them with anyone. They’re too good! There’s just something about the flavors in these Brown Butter Cookie Butter Lava Chocolate Chip Cookies — they all work so well together to make one irresistible flavor combination. The nutty brown butter paired with the unique and distinctive Biscoff cookie butter is just heavenly. And, of course, we can’t forget the chocolate and Biscoff cookie pieces. I opted to add in chopped Biscoff cookie pieces to give the cookies a little crunch and add extra Biscoff flavor. As for the chocolate, well, you can never go wrong with adding some chocolate in.

If you’ve been following me for a bit, then you know my love for stuffed cookies. They’re so easy to make and the options are endless — so far, I’ve made cookies stuffed with Nutella, cheesecake, peanut butter, granola butter, and of course, Biscoff. I included links to some of my other stuffed cookie recipes in this blog post, so be sure to scroll down to see those. Ultimately, I chose to stuff the cookies with dollops of Biscoff, instead of mixing it into the dough, because I wanted these cookies to have the dreamiest Biscoff cookie butter center. They have “cookie butter lava” in their name for a reason: because when you break these cookies apart, there’s a puddle of gooey cookie butter oozing out of them. Don’t they sound (and look) unreal?!

The best part: these next-level, homemade cookies are super easy to make! You will need to brown the butter (it’s so easy, I promise) and chill the cookie dough for about an hour, but it’s absolutely worth it. I’ll walk you through the entire recipe and provide some easy tips for success. Trust me, you’re going to love how these cookies turn out — and how easy they are to make!

Read on for the full recipe for these delicious Brown Butter Cookie Butter Lava Chocolate Chip Cookies.

Another day, another recipe that calls for brown butter. With all of the brown butter cookie recipes that I’ve posted, I’m hoping some of you have mastered the process of browning butter, and grown to love the flavor that it adds to recipes! I say this literally all the time, but it is the easiest way to take a recipe to the next level. The delicious, nutty flavor that brown butter has stands out in every recipe. I don’t brown butter for every single recipe as it really depends on the other flavors. If I’m baking something with caramel, banana, or Biscoff, I will absolutely use brown butter because it compliments all of those flavors very well.

Now, if this is your first time browning butter, don’t worry. I’m going to walk you through the entire process.

First, you’ll need a light-colored, medium-size saucepan or pot. Set the pan or pot on the stove over low to medium heat. To start, you’re just going to melt the butter completely. Make sure you stir it with a spatula or wooden spoon pretty frequently to ensure that nothing gets stuck to the bottom of the pot/pan and burns. Once your butter has fully melted, stop stirring for about 30 seconds to 1 minute. Let the butter begin to bubble. Once it’s bubbling, continue stirring every 10 to 15 seconds to prevent sticking. Within a few minutes, the butter will begin to change in color from its usual yellow color to a golden, amber color. You will see dark flecks at the bottom of the pan (these should be more of a golden brown color, not black! If they’re black, they’re burnt) — these are toasted milk solids and are what give brown butter its delicious, nutty flavor.

Once the butter is a golden, amber color, remove it from the heat immediately and let it cool for 10 minutes before combining it with the sugars. I highly recommend transferring the butter into a glass measuring cup or bowl to let it cool. If you leave it in the hot pan, those toasted milk solids may burn from the heat.

From start to finish, browning butter should take less than 10 minutes. There are a few variables that will impact this though: 1) the amount of butter you are browning. Two sticks of butter will take longer to melt and brown than just one stick of butter. 2) How cold (or frozen) your butter is. Your butter doesn’t need to be at room temperature to brown it. However, I do like to set my butter out in advance just to speed up the process a bit.

The rest of the recipe is very straightforward and easy. I’ve included some Tips for Success and answers to FAQs below, so be sure to scroll down and read through those. Feel free to send me a DM on Instagram and I can answer any additional questions that you have!

Other stuffed cookie recipes you may like:

• Oreo Cookie Butter Lava Cookies
• Easy Chocolate Dipped Peanut Butter Stuffed M&M Cookies
• Chocolate Dipped Cheesecake Stuffed Chocolate Chip Cookies
• Reese’s Pumpkin Stuffed Cookies
• Brownie Batter Stuffed Chocolate Chip Cookies
• Nutella Stuffed M&M Cookies

Ingredients you’ll need:

• Creamy Biscoff Cookie Butter
• Unsalted butter
• All-purpose flour
• Baking soda
• Salt
• Cornstarch
• Brown sugar
• Granulated sugar
• Vanilla extract
• Eggs
• Mini chocolate chips
• Semisweet chocolate chips
• Biscoff cookies
• Flaky sea salt

Kitchen tools you’ll need:

• Mixing bowls
• Dry ingredient measuring cups
• Spatula
• Whisk
• Cookie scoop – I used the medium scoop from this set that holds 1½ tbsp
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these dreamy Brown Butter Cookie Butter Lava Chocolate Chip Cookies

Line a baking sheet or plate with wax paper. Measure out 12 dollops of Biscoff Cookie Butter (they should be about ¾ tbsp each) and place on the wax paper. Freeze for an hour.

While the cookie butter dollops are freezing, prepare the cookie dough. On low to medium heat, brown 1 cup unsalted butter. Remove the butter from heat when the top is foamy and the butter is amber/golden brown in color. Set aside to cool.

While the butter is cooling, combine 2½ cups all-purpose flour, 1½ tsp baking soda, 1 tsp salt, and 1 tsp cornstarch in a bowl and whisk together. Set aside.

In a large, separate bowl, whisk together 1½ cups brown sugar, ¼ cup granulated sugar, and brown butter until it is smooth and combined.

Add 2 tsp vanilla and 2 eggs. Whisk until the mixture is smooth and fully combined. It should be lighter/paler in color.

Fold the dry ingredients in with a rubber spatula. Then, gently fold in ¼ cup mini chocolate chips, 1 cup semisweet chocolate chips, and 1 cup chopped Biscoff cookies.

Chill the dough for 45 minutes to 1 hour. Preheat the oven to 350 degrees Fahrenheit.

Once the dough and Biscoff dollops have both chilled, scoop out 12 equally-sized dough balls. I use the medium scoop from this Oxo cookie scoop set and do a heaping scoop, so each cookie dough ball is a little bit more than 1½ tbsp.

Flatten each dough ball with the palm of your hand, place a frozen dollop of cookie butter in the middle and wrap the cookie dough around the dollop until it’s fully covered. Optional: fill a bowl with mini chocolate chips and Biscoff cookie crumbs. Dunk the top of each cookie dough ball in the bowl. Let the toppings just sit on the top of the dough ball, do not push them all the way in.

Line a baking sheet with parchment paper and set the cookie dough balls on the sheet. Place in the oven and bake for 11 to 13 minutes or until the edges are golden and the tops of the cookies still look slightly wet.

As soon as they come out of the oven, shape the cookies with a spoon, bowl, or circular cookie cutter. Top with extra chocolate chips and flaky sea salt.

Let the cookies rest for about 5-10 minutes before transferring to a wire rack to finish cooling. Once on the wire rack, let the cookies cool and set for an additional 15-20 minutes.

Store in an airtight container for up to 5 days or freeze for up to 3 months.

Tips for success

• Measure your dry ingredients correctly! Before I measure out my flour, I take a spoon and run through it, fluffing it up. This helps loosen up the flour and remove any clumps. Then, I use the spoon and place the flour into my measuring cup. Do not scoop the flour directly with your measuring cup. This is a guaranteed way to ensure that you have too much flour. It really is important to ensure that you are as precise as possible with measuring the flour as it greatly impacts the taste and texture of your cookies. If you’re like me and use volume measurements (cups) when baking, make sure you’re using the proper measuring cups for dry ingredients (these are the ones that I use). However, if you prefer to bake using grams and weigh out your ingredients with a kitchen scale, you can use an online conversion calculator (like this one from Inch Calculator) to convert the recipe.
• Chill your cookie dough! If you want a delicious, flavorful cookie that bakes up with some height, this is a mandatory step! Since we’re using melted brown butter in this recipe, if you do not let the dough chill for at least 30 minutes, your cookies will bake up flat which we do not want!
• Check your oven temperature with an oven thermometer. Oven temperatures vary and you’d be surprised by how often your oven is not actually at the temperature that you set it to. The temperature of your oven determines how your cookies bake up. Trust me, as I’ve been going through this myself recently. If your oven isn’t hot enough, the cookies will spread, the edges won’t set, and the centers of the cookies will not be fully baked. Meanwhile, if it’s too hot, you could overbake your cookies and/or they might be darker on top and a bit crispier. I cannot stress the importance of an oven thermometer enough. It’s a must-have tool if you want your cookies to not only taste good, but look amazing as well.
• Consider the bake time listed in this recipe as simply a guide. As we know, oven temperatures vary, so the time for each person to fully bake their cookies will vary. Instead of using the baking time listed, I always go by how the cookies look instead. If the edges are set and lightly golden, and the tops of the cookies are a little wet, they should be removed from the oven. I don’t even like to use the word, “underbaked”, because I know that it concerns people. Even though the cookies are slightly wet, this is how we want them to be as they will continue to bake and set on the hot pan after you remove them from the oven. If you continue to bake them past this point, your cookies will be hard and crispy, and will not keep that soft & chewy texture for a few days after baking.
• My top two tips for visually appealing cookies: 1) roll your cookie dough balls into cylinders so that they’re taller than they are wide. This helps the cookies maintain some height while baking so that they have some thickness. 2) Roll the top of each cookie dough ball in a bowl with extra toppings. The extra toppings should be just attached, almost just sitting on the cookie dough. Don’t press them all the way in as it won’t have the same effect. By keeping them just attached, the cookies will bake up beautifully, with a layer of extra toppings sitting right on top of each cookie.

FAQs

Can I make this dough in advance?

Yes, this dough can be made up to 3 days in advance. However, since these are stuffed cookies, I recommend scooping and stuffing the cookie dough balls before storing them in the refrigerator or freezer. Baking time and temperature should remain the same, but take note of how cold your cookie dough balls are. I recommend letting them sit out for about 30 minutes to an hour so that they soften a bit. If you choose to bake them immediately after taking them out of the refrigerator or freezer, you may need to drop the baking temperature to 325 degrees Fahrenheit and increase bake time, as needed. Start with an extra 2 to 5 minutes and add extra time, as needed.

Is chilling the dough required?

Since we’re using melted brown butter, yes, this chill time is required. Please note that if you skip this step, your cookies will most likely bake up flat.

What size cookie scoop did you use?

For this recipe, I used the medium scoop from my two-pack cookie scoop set from Oxo. This scoop holds 1½ tbsp of dough, but I did a heaping scoop, so each cookie dough ball is a little bit larger than 1½ tbsp. Personally, I just eyeball it when scooping out the dough, but feel free to use a scale and be precise!

Can I make these cookies smaller or larger?

Yes, but there are a few things to keep in mind. First, based on the size of the cookie you’re looking to make, you will need to adjust the size of the cookie butter dollop accordingly. Also, no cookie butter should be peeking out from the cookie dough, so make sure that you have enough cookie dough to fully wrap around the dollop. Second, adjust the bake time accordingly. Baking temperature will remain the same. However, for smaller cookies, I recommend starting at 8 minutes, then checking the cookies and adding 1 to 2 minutes, as needed. For larger cookies, start at 12 minutes and add 2 to 3 minutes, as needed.

How to store

Store the cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months in a freezer-safe container or bag. If freezing, make sure you set the cookies out at room temperature for about 20 to 30 minutes before consuming. Or, you can heat them up in the microwave for 30 seconds and break apart to see that gooey cookie butter center.

I won’t lie, I got really hungry while writing this blog post. I mean, look at these pictures, it’s impossible to not crave one of these cookies. The brown butter combined with the cookie butter and chocolate — it’s heavenly! And, that unreal, gooey cookie butter center…I mean, come on! I highly suggest that you add these to your baking list for this week. I can’t wait to bake another batch. I’m obsessed and I hope that you all love them as much as I do!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock.