Molten Chocolate Center Shortbread Cookies Tips, FAQ & printable recipe

Tips for success

For the best molten center, use a thick hazelnut cocoa spread that holds its shape when spooned. If the spread is too runny, chill it slightly before filling. When shaping the dough, keep your hands lightly floured to prevent sticking.

If the dough becomes too soft, refrigerate it for 15 minutes before shaping. This makes it easier to handle and helps the cookies hold their shape during baking.

To ensure even baking, rotate the baking sheet halfway through the baking time if your oven has hot spots. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack; this helps them set without breaking.

Serve the cookies warm for the ultimate molten effect. If they cool completely, reheat them in the microwave for a few seconds to bring back the gooey center.

Variations

• Dark Chocolate Center: Swap the hazelnut spread for a dark chocolate spread or a thick chocolate fudge sauce. The darker chocolate provides a more intense, less sweet contrast to the buttery shortbread. Adjust the amount to taste, and ensure the filling is thick enough to hold its shape.
• Nut-Free Version: Use a chocolate spread without nuts, such as a classic chocolate-hazelnut-free spread, or make a simple ganache with heavy cream and dark chocolate. Omit any nut-based ingredients to make the cookies safe for those with nut allergies. The texture and flavor will still be delicious.
• Citrus Twist: Add 1 teaspoon of orange zest or lemon zest to the dough for a bright, citrusy note that pairs well with the chocolate. You can also add a drop of orange extract to the chocolate spread. This variation adds a refreshing flavor dimension.
• Spiced Shortbread: Add a pinch of cinnamon or cardamom to the dough for a warm, spiced flavor. The spices complement the chocolate and add a cozy aroma. You can also sprinkle a little cinnamon sugar on top of the cookies before baking for a crunchy finish.

Storage and make-ahead

Fridge

Store cooled cookies in an airtight container in the refrigerator for up to 5 days. Reheat before serving to restore the molten center.

Freezer

Freeze unbaked filled cookies on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 2-3 minutes to the baking time.

Reheat

Reheat baked cookies in the microwave for 10-15 seconds, or in a 300°F (150°C) oven for 5 minutes, until the center is molten again.

Store the cookies in an airtight container at room temperature for up to 3 days. They are best served warm, so reheat them in the microwave for 10-15 seconds or in a preheated 300°F (150°C) oven for 5 minutes before serving.

The cookies may lose some of their crispness over time, but the flavor remains delicious. If the chocolate center sets after cooling, reheating will restore the molten texture.

The dough can be prepared in advance and stored in the refrigerator for up to 2 days. Shape the dough into balls and make the indentations, then cover and refrigerate.

When ready to bake, fill the indentations with chocolate spread, seal, and bake as directed. You can also freeze the unbaked, filled cookies for up to 2 months. Bake from frozen, adding a few minutes to the baking time.

Serving ideas

Serve these cookies warm, straight from the oven, so the chocolate center is molten and flowing. They are perfect on their own, but a dusting of powdered sugar or a scoop of vanilla ice cream would complement them beautifully. The contrast of the tender shortbread and the rich chocolate makes them a satisfying dessert or a special treat with coffee or tea.

For a more indulgent presentation, serve the cookies on a plate with a drizzle of extra chocolate spread or a sprinkle of sea salt. They are also delicious with a glass of cold milk or a cup of espresso. Because they are best enjoyed warm, plan to bake them just before serving, or reheat them quickly. These cookies are sure to be a hit at any gathering.

Frequently asked questions

Recipe card

Molten Chocolate Center Shortbread Cookies

Prep 20 minCook 15 minTotal 35 minServes 24

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 4 tbsp cornstarch
• 5 tbsp powdered sugar
• 1/2 tsp baking powder
• 4 1/2 cups all-purpose flour
• 1/2 cup hazelnut cocoa spread

Instructions

1. In a large bowl, cream the softened butter, vegetable oil, and powdered sugar together until light and fluffy. Add the cornstarch and baking powder, and mix until well combined. Gradually add the flour, mixing until a soft, velvety dough forms. The dough should be pliable but not sticky.
2. Roll the dough into walnut-sized balls, about 1 inch in diameter. Place them on a clean wooden board or a work surface. Use your thumb or the back of a citrus press to make an indentation in the center of each ball, creating a small cup shape. The indentation should be deep enough to hold the filling without breaking through the bottom.
3. Spoon or pipe the hazelnut cocoa spread into each indentation. Use about 1 teaspoon of filling per cookie, or enough to fill the well. Be careful not to overfill, as the filling may leak during baking. Gently pull the edges of the dough over the filling and seal the dough completely, forming a smooth, round ball. Make sure the filling is fully enclosed.
4. Preheat the oven to 320°F (160°C). Line a baking sheet with parchment paper. Place the filled cookies on the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading. The cookies will not spread much, but leaving space ensures even baking.
5. Bake in the preheated oven for 15 minutes, or until the cookies are set and pale golden on the edges. The tops should not brown. The cookies will be soft when they come out of the oven but will firm up as they cool. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
6. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack. Serve warm so the chocolate center is molten. To enjoy the full effect, break a cookie in half and watch the chocolate ooze out. The cookies are best enjoyed fresh out of the oven or reheated briefly.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

220

Protein

2 g

Carbohydrates

27 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.