Rich cookie butter oozes out of this luscious chocolate lava cakes, top with ice cream and you will be in heaven with these Cookie Butter Lava Cakes!

Cookie Butter Lava Cake with ice cream on a light purple plate on a white background

While I am a little obsessed with Cheesecake, lava cakes are also one of my favorite desserts. And lava cakes are made and baked in less than 30 minutes. Hello, this is not a good thing for a sugar addict like myself. For a more traditional chocolate cake check out my chocolate cake recipe.

And currently, I am back on my obsession with cookie butter. It's just so damn good. Crushed cookies? Sign me up.

Cookie Butter Lava Cake on a blue plate with oozing biscoff spread on a white background

These are the easiest desserts to make, melt some chocolate and butter whisk in some eggs, mix in some sugaaaah and fold in the flour. BAM! Done. Well, in this case, add some cookie butttah. Or try my Nutella Lava Cakes made with Frangelico, since who doesn't love Frangelico!

Anyways this was a natural choice on a weeknight when I was craving something sweet. I also love lava cakes since you can make the batter and fill the ramekins up to a day in advance. Just wrap them in plastic wrap and chill in the fridge. That's how I got these purrrrty photos in the daylight since when I made them it was 9:30 pm!

Cookie Butter Lava Cakes cut open with a fork on a blue plate on a white background

Make sure to check out my how to make chocolate lava cakes post with step by step photos for the classic recipe!

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Recipe Card

Cookie Butter Lava Cake baked and served on a blue plate cut open with cookie butter oozing

Cookie Butter Lava Cakes

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Print Recipe

Rich cookie butter oozes out of this luscious chocolate lava cakes, top with ice cream and you will be in heaven with these Cookie Butter Lava Cakes!

Total Time: 25 minutes
Yield: 2 Ramekins 1x

Ingredients

Units Scale

2oz Semi-Sweet Chocolate ( I used Ghirardelli Semi-Sweet Chocolate Baking Bars)
5 Tbsp Unsalted Butter
1 Large Egg
2 Large Egg Yolks
½ cup Powdered Sugar
⅓ cup All-Purpose Flour
4 Tbsp Cookie Butter

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Instructions

Preheat oven to 425F if baking right away. Grease two ramekins set aside. ( I used two 4 inch diameter, 11 oz capacity ramekins)
In a microwave-safe bowl break the semi-sweet chocolate into chunks and add butter. Cook for 30-second increments, only 1 or 2 sessions should be fine. Whisk the chocolate and butter together in between increments. Once butter is fully melted chocolate should melt quickly.
In a larger bowl add the chocolate mixture and mix in egg and yolks, stirring to combine. Then mix in powdered sugar and finally mix in the flour, just until white streaks disappear.
Pour ¼ of batter into each ramekin. Top with 2 tablespoon of Cookie Butter and pour ¼ of batter on top of the Cookie Butter, covering it. Place ramekins on a cookie sheet and bake for 14-16 minutes, until the cake looks set.
Let cake cool for 5 minutes. Use a knife to loosen the cake and invert on to a serving plate. Serve with vanilla ice cream.