There’s something magical about Nutella chocolate lava cookies that instantly brings back childhood memories. I remember rainy afternoons at my grandmother’s house when she’d pull a warm batch of these gooey, chocolatey delights from the oven. The rich aroma of cocoa filled the kitchen, wrapping us in a blanket of comfort as we eagerly waited for them to cool just enough to handle. Breaking one open, the Nutella center would ooze out like molten gold, making every bite a little moment of happiness.
These cookies are more than just dessert — they’re a celebration of indulgence. Across cultures, molten-centered treats have a special place at the table, whether it’s the French chocolate fondant or the American molten lava cake. Nutella chocolate lava cookies take that beloved experience and pack it into a perfectly portioned, hand-held bite. They’re a hit at holiday gatherings, birthday parties, or simply on a cozy weekend when you need a sweet escape. Whether you bake them for loved ones or treat yourself, these cookies remind us that a little decadence can turn an ordinary day into something memorable.
Why You’ll Love This Recipe
These Nutella chocolate lava cookies combine the crisp edges of a classic cookie with a rich, molten Nutella center. They’re surprisingly easy to make, require no fancy tools, and deliver bakery-level results right from your own kitchen. Each bite bursts with chocolatey goodness, making them irresistible for kids and adults alike.
INGREDIENTS YOU’LL NEED
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (190g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (135g) semisweet chocolate chips
- About 3/4 cup Nutella (chilled and firm)
HOW TO MAKE Nutella Chocolate Lava Cookies
STEP-BY-STEP INSTRUCTIONS
Start by scooping small mounds of Nutella onto a baking sheet lined with parchment paper. Pop them into the freezer while you prepare the cookie dough — this makes the Nutella firm enough to stuff inside the dough without oozing out too early.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. I always take a moment here to enjoy the sweet, caramel-like scent that fills the air — it’s a small pleasure that makes baking feel like a comforting ritual.
Next, beat in the egg and vanilla extract until smooth. In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture, then fold in the chocolate chips. The dough should be rich and chocolatey, slightly sticky but firm enough to handle.
Scoop out portions of the dough and flatten each slightly in your hand. Place a frozen Nutella mound in the center, then carefully wrap the dough around it, sealing the edges. It feels a bit like wrapping a gift — and trust me, the payoff is just as exciting!
Bake the Nutella chocolate lava cookies at 350°F (175°C) for about 10–12 minutes, until the edges are set but the centers still look soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. When you break one open and watch the Nutella spill out, you’ll know all your effort was worth it.
HELPFUL TIPS
- Make sure the Nutella is well-chilled before stuffing to keep it from melting too early.
- Don’t overbake! The centers should look slightly underdone when you pull them out — they’ll firm up as they cool.
- Use a cookie scoop for evenly sized portions, making sure the Nutella stays centered for that perfect lava effect.
DETAILS
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: 16 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian
NOTES
For an extra chocolate hit, you can mix in dark chocolate chunks or top the cookies with a light dusting of powdered sugar once they cool.
NUTRITIONAL INFORMATION
Per cookie (approximate):
Calories: 220
Carbohydrates: 29g
Protein: 2g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 90mg
Sugar: 18g
FREQUENTLY ASKED QUESTIONS
Can I make these ahead of time?
Yes! You can prepare the dough and freeze the stuffed cookie balls for up to a month. Just bake directly from frozen, adding 1–2 extra minutes.
Can I use a different spread instead of Nutella?
Absolutely — try peanut butter or almond butter for a fun twist.
Why is my Nutella leaking out?
If the Nutella isn’t firm enough when stuffed, it can leak. Make sure to freeze the mounds well before wrapping.
STORAGE INSTRUCTIONS
Store Nutella chocolate lava cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 2 months — just rewarm them slightly before serving to get that gooey center back.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other chocolatey delights:
- Chocolate Caramel Cookies
- Buttery Raspberry Crumble Cookies
- Raspberry Chocolate Chunk Cookies
- Mini Chocolate Chip Cookies
CONCLUSION
Nutella chocolate lava cookies bring pure joy with every bite — from their crisp, slightly chewy exterior to their decadent, molten center. Whether you’re baking them for a special occasion or just treating yourself, they promise a little escape into chocolate heaven. So gather your ingredients, preheat the oven, and get ready to fall in love with this irresistible treat.
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Nutella Chocolate Lava Cookies: A Decadent Treat Worth Savoring
Description
There’s something magical about Nutella chocolate lava cookies that instantly brings back childhood memories. I remember rainy afternoons at my grandmother’s house when she’d pull a warm batch of these gooey, chocolatey delights from the oven. The rich aroma of cocoa filled the kitchen, wrapping us in a blanket of comfort as we eagerly waited for them to cool just enough to handle. Breaking one open, the Nutella center would ooze out like molten gold, making every bite a little moment of happiness.
These cookies are more than just dessert — they’re a celebration of indulgence. Across cultures, molten-centered treats have a special place at the table, whether it’s the French chocolate fondant or the American molten lava cake. Nutella chocolate lava cookies take that beloved experience and pack it into a perfectly portioned, hand-held bite. They’re a hit at holiday gatherings, birthday parties, or simply on a cozy weekend when you need a sweet escape. Whether you bake them for loved ones or treat yourself, these cookies remind us that a little decadence can turn an ordinary day into something memorable.
Ingredients
1/2 cup (115g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/2 cup (110g) packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 and 1/2 cups (190g) all-purpose flour
1/4 cup (25g) unsweetened cocoa powder
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (135g) semisweet chocolate chips
About 3/4 cup Nutella (chilled and firm)
Instructions
Start by scooping small mounds of Nutella onto a baking sheet lined with parchment paper. Pop them into the freezer while you prepare the cookie dough — this makes the Nutella firm enough to stuff inside the dough without oozing out too early.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. I always take a moment here to enjoy the sweet, caramel-like scent that fills the air — it’s a small pleasure that makes baking feel like a comforting ritual.
Next, beat in the egg and vanilla extract until smooth. In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture, then fold in the chocolate chips. The dough should be rich and chocolatey, slightly sticky but firm enough to handle.
Scoop out portions of the dough and flatten each slightly in your hand. Place a frozen Nutella mound in the center, then carefully wrap the dough around it, sealing the edges. It feels a bit like wrapping a gift — and trust me, the payoff is just as exciting!
Bake the Nutella chocolate lava cookies at 350°F (175°C) for about 10–12 minutes, until the edges are set but the centers still look soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. When you break one open and watch the Nutella spill out, you’ll know all your effort was worth it.
Notes
For an extra chocolate hit, you can mix in dark chocolate chunks or top the cookies with a light dusting of powdered sugar once they cool.
