The Best Crumbl Cookie Butter Lava Cookies
This recipe delivers irresistibly soft and gooey cookie butter lava cookies that melt in your mouth. Perfectly balanced sweetness with a molten center, baked with a pressure cooker and finished in the oven for the perfect crisp edges.
Ingredients
Main ingredients
- ½ cup Butter
- ½ cup Cookie butter
- ½ cup Brown sugar
- ⅓ cup Granulated sugar
- 1 Egg
- 1 teaspoon Vanilla extract
- 1 ¾ cup All purpose flour
- 1 tablespoon Cornstarch
- ¾ teaspoon Baking soda
- ½ teaspoon Salt
- ¼ cup Extra cookie butter for drizzling
Instructions
Instructions
- 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 until light and fluffy.
- Beat in the egg and vanilla extract well until smooth.
- In another bowl, whisk the flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix just until combined.
- Grab tablespoon-sized scoops and place them on a parchment-lined baking sheet spaced about 2 inches apart.
- Bake for 10-12 minutes until edges set but centers stay soft. Let cookies chill on the sheet for 5 minutes before moving to a wire rack to rest.
- Drizzle extra cookie butter on top for the final touch and enjoy your molten cookie centers.
Notes
Serve warm to enjoy the soft, gooey cookie butter lava centers at their best. Store leftover cookies in an airtight container for up to 2 days at room temperature or refrigerate for longer freshness. Rewarm before serving.