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  • Mary Kay

Luscious Molten Lava Chocolate Cookies - Crumbl Inspired

You’ll love the creamy chocolatey “molten lava” seeping out of this soft dark chocolate cookie. With chocolate on the outside and creamy chocolate on the inside it’s amazing how it oozes into your mouth, filling your creamy chocolate craving. Feel the velvety touch of the chocolate flowing out from your first to last bite. It’s like a luxurious soft dark chocolate truffle center squeezing out of that soft cookie center into your waiting taste buds. With a crispy cookie on the outside, it’s downright decadent!

It’s HEAVENLY! If you like the “lava” center warm and cozy, just heat the cookie in the microwave for 5-8 seconds.

And with a soft chocolate hazelnut flavored Nutella center, it’s so easy to make! Yes, the Crumbl version is delicious, but this is so easy to make at home whenever you want…with no waiting for Crumbl’s menu to offer it.


Stir up this easy chocolate cookie dough, form the cookie dough balls and insert the soft Nutella center, bake and it’s ready to share with your best friends and family. I’ve tried a number of different recipes for the soft chocolate “lava” center, but the Nutella hazelnut chocolate provides the fastest and tastiest option.


This recipe provides about a dozen deliciously decadent chocolate cookies.


Gather up the Ingredients:

1 C Butter, soft, 2 sticks

1 ½ C Brown sugar

4 T Sugar

2 Eggs

1 T Vanilla extract

1 ½ C Flour

1 C Cocoa powder, sifted

2 T Espresso powder, optional

1 t Baking soda

½ t Salt

1/4 C Powdered sugar for sprinkling on top


Gather up the Molten lava Ingredients:

4 oz Nutella hazelnut spread 

Mix and bake cookies:

-Before mixing the cookie dough, form the Nutella spread into little balls to envelope in the center of the cookie dough balls. I use a small cookie dough scoop so they are all uniform. Form the balls and drop onto a parchment paper lined pan. Freeze for one hour so they are easy to handle and wrap inside the cookie dough.

-With an electric mixer, beat the soft butter and sugars together until well combined.

-Add the eggs and beat in with the vanilla extract.

-In a separate bowl, sift together the flour, cocoa powder, baking soda and salt.

-Beat in until everything is well combined.

-Make about 10-12 cookie dough balls and roll into spheres.

-Press an indentation in the center of each cookie dough ball with your thumb.

-Place one ball of Nutella spread in the middle of each cookie ball and form the dough around it to seal it up. Make sure all little cracks are lightly pressed and sealed up so the Nutella spread does not leak out of the cookies. (Do NOT sprinkle the powdered sugar on the cookies until after they are baked and completely cooled.)

-Press the ball down just a little and place on the parchment paper lined baking sheet.

-Bake at 350F degrees for 10-11 minutes.

-Allow the cookies to cool on the baking pan for 10 minutes.

-When the cookies have completely cooled, dust the cookies with the powdered sugar. I place the powdered sugar in a small fine sifter and tap it as I suspend it over all the cookies, lightly covering each one.


I love these cookies, especially with the Nutella hazelnut spread inside. Even when the cookies are room temperature, the spread is nice and soft and velvety. Take your time eating one of these. It is a delicious way to enjoy a cup of coffee after a hectic day at work, running errands or corralling the kids.


-These are very easy cookies to store, if they last long enough to store. I leave them in an airtight container at room temperature for up to 5 days for the freshest flavors.

-To freeze the baked cookies, layer them between parchment paper in an airtight container and store in the freezer for up to a month.

-I like to freeze the cookie dough balls before baking for up to a month. Just form the cookie dough balls and place them on a parchment paper lined pan and freeze for at least an hour. Then place in an airtight container in the freezer. I like to double wrap them by tossing them into a sealable plastic bag before placing them in the airtight container. I thaw them in the refrigerator overnight before baking at the same temperature and time noted in the recipe above.


However you enjoy your Molten Lava Chocolate Cookies, “Bake your own Memories!”




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