Copycat Biscoff Lava Cookies

You catch the smell through the steam vent and suddenly you are starving. The kitchen fills up quick with that warm, buttery scent that just won’t quit. It creeps out from the pressure cooker valve hiss and hits your senses just right.

You remember maybe last time you tried cookie butter cookies but they came out dry or kinda boring. This time, with the cooker, it’s different. The steam and heat build the dough up into these soft, gooey pockets that you can’t wait to sink your teeth into.

It’s dang satisfying watching the pressure build inside the pot while you wait. The sealing ring’s snug, no leaks, and already you feel like this recipe’s gonna be one for the books. That crust on the outside that gives way to lava cookie butter goodness inside? Yeah you’re gonna love this.

Why Your Cooker Beats Every Other Pot

• Pressure build creates a super even cook that’s hard to replicate in a regular oven. See how pressure locking works in other pressure cooker recipes for even cooking magic.
• Valve hiss tells you exactly when to expect those cookie centers to turn molten perfect.
• Sealing ring traps steam real good so moisture stays locked in every bite.
• Steam cues help you time things without guessing or opening the pot early and wrecking the texture. Read more about pressure cooker safety tips to master your cooker.
• Broth depth doesn’t matter here, but your cookie butter depths will be just right.
• Less heat loss means shorter cook times, so cookies stay soft and tender.
• You get to ditch the whole watch-the-oven routine and do other stuff while the cooker does the work.

What Goes Into the Pot Today

Alright you ready? Here’s what you gotta gather before we get to the doughy fun. Start with ½ cup butter and an equal amount of cookie butter. You gotta love that creamy blend.

Next up is ½ cup brown sugar and ⅓ cup granulated sugar. Sweetness is kinda crucial for that lava effect. Then you need 1 egg and 1 teaspoon vanilla extract. These give flavor and bind everything nice.

For the dry stuff grab 1 & ¾ cup all purpose flour, 1 tablespoon cornstarch, ¾ teaspoon baking soda, and ½ teaspoon salt. Mix these right and your cookies will rise just right.

Don’t forget ¼ cup extra cookie butter for drizzling later on. That final touch is what sets your cookies apart.

Walking Through Every Single Move

Preheat your oven to 350°F. Even though we’re pressure cooking, finishing in the oven is part of the trick. Gives the edges a nice crisp.

In a big bowl, cream together the butter, cookie butter, brown sugar, and granulated sugar. Do this till the mix looks light and fluffy. It’s kinda like waking up your flavors.

Beat in your egg and vanilla extract well. That mix should look smooth and inviting now.

In another bowl, whisk the flour, cornstarch, baking soda, and salt. This dry mix is the backbone of the cookie texture.

Gradually add the dry stuff to the wet bowl. Mix just till combined. Over-mixing gonna make your cookies tough and nobody wants that.

Grab tablespoon-sized scoops and plop ’em on a parchment-lined baking sheet. Space ’em about 2 inches apart so they don’t hug each other while baking.

Bake for 10-12 minutes till edges set but centers stay soft. Let the cookies chill on the sheet 5 minutes before moving to a wire rack. This resting step is key for lava centers to do their thing.

Valve Hacks You Need to Know

When your pressure cooker starts the valve hiss, don’t freak out. That sound means it’s pressure buildin’ nicely inside. You can kinda gauge how close your cookies are by this.

Try easing the steam out slowly if your cooker’s got a quick release option. Jumping to zero pressure too fast can crack your cookies or mess with texture.

If you see steam spewing erratically, check your sealing ring. Sometimes it slips or gets dirty and then you lose valuable pressure and bake consistency.

That First Bite Moment

When you grab your hot cookie for the first bite, you feel that warm gooey center that’s like dipping into cookie butter heaven. It’s full of soft, sweet lava that oozes slowly as you bite in.

The outside’s crisp just enough to hold you, but once your teeth hit the middle, it’s as soft as a cloud. The flavors mix buttery and caramel with a hint of brown sugar that lingers on your tongue.

You catch yourself smiling just from the taste alone. The way the cookie butter drizzles slowly melt on top adds another layer of dang good comfort you just can’t beat.

How to Store This for Later

If you wanna save the lava goodness for later, airtight container is your best friend. Keep cookies in a single layer or with parchment paper between so they don’t stick.

Cookies stored like this stay soft for a couple days at room temp, perfect for a quick sweet fix.

For longer life, pop ’em in the fridge. Before you eat, let ’em warm up so that lava inside comes back to life. You can even nuke ’em a few seconds for extra goo.

Everything Else You Wondered About

• Can I skip the oven step? Oven gives that crisp edge. Without it your cookies might be too soft and kinda mushy.
• What if my pressure cooker leaks? Check the sealing ring and valve for blockages or damage. Replace the ring if needed.
• Can I use gluten-free flour? Sure you can but texture will change. Might be less chewy and a bit crumbly.
• How do I know when to stop pressure cooker? When the valve hiss calms and timer hits, you’re good. Don’t rush the steam release.
• Can I add chocolate chips? You bet. Fold ’em in with dry ingredients for extra chocolaty bites.
• Is extra cookie butter just for drizzling? Mostly yeah. But you can dollop inside dough before baking for surprise puddles inside.

For more sweet treats and gooey desserts, check out our Deviled Eggs With Bacon, Bacon And Egg Foo Young, or try the crispy Cheesy Bacon Hashbrown Waffles for a hearty start to your day.