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Cookie Butter Lava Cakes

featured in Delectable Lava Cakes

Indulgent cookie butter lava cakes are a decadent treat that's perfect for any sweet tooth. With a warm and gooey center of melted cookie butter, each bite is a heavenly experience. Topped with a scoop of vanilla ice cream, a drizzle of caramel sauce, and crushed speculoos cookies, these mini cakes are a perfect ending to any meal.

Tikeyah Whittle & Andrew Pollock
Tasty Team
88% would make again
Total Time

35 minutes

35 min

Prep Time

10 minutes

10 min

Cook Time

15 minutes

15 min

Cookie Butter Lava Cakes
Total Time

35 minutes

35 min

Prep Time

10 minutes

10 min

Cook Time

15 minutes

15 min

Ingredients

for 4 servings

Cookie Butter

  • 40 speculoos cookies, such as Lotus Biscoff
  • ¼ cup brown sugar (50 g)
  • ¾ cup heavy cream (180 mL)

Cookie Butter Lava Cake

  • 2 large egg yolks
  • 2 large eggs
  • ⅓ cup granulated sugar (65 g)
  • 1 teaspoon vanilla extract
  • ⅓ cup all purpose flour (40 g), plus more for dusting
  • nonstick cooking spray, for greasing
  • vanilla ice cream, for serving
  • caramel sauce, for serving
  • speculoos cookie, for serving

Nutrition Info

  • Calories 1086
  • Fat 60g
  • Carbs 128g
  • Fiber 3g
  • Sugar 71g
  • Protein 18g

Estimated values based on one serving size.

Preparation

  1. Make the cookie butter: In a food processor, combine the speculoos cookies and brown sugar and pulse until finely ground. With the processor running, slowly pour in the heavy cream and process until smooth. Transfer to a bowl and set aside. You should have about 1 cup.
  2. Make the lava cakes: Preheat your oven to 375°F (190°C) and place a rack on the lower third of the oven.
  3. In a large bowl, whip the egg yolks and eggs with an electric mixer on medium-high speed for 5 minutes, or until pale and fluffy. Add the sugar, vanilla and cookie butter and mix until just combined. Sift in the flour and mix again until incorporated and the batter is smooth.
  4. Grease 4 6-ounce ramekins with nonstick cooking spray and sprinkle with a bit of flour. Tilt the ramekins to coat evenly, then tap out any excess flour. Place the ramekins on a baking sheet and evenly divide the batter between the ramekins.
  5. Bake the lava cakes for 14–15 minutes, or until the edges are set and the center still jiggles slightly.
  6. Transfer the ramekins to a wire rack to cool for 5 minutes, then invert onto serving plates. Top each cake with a scoop of vanilla ice cream, a drizzle of caramel sauce, and a sprinkle of crushed speculoos cookies. Serve immediately.
  7. Enjoy!
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