Molten Nutella Lava Cookies Tips, FAQ & printable recipe

Tips for success

For the best molten effect, serve the cookies within 10 minutes of baking. If you need to bake them ahead, underbake slightly and reheat in a 350°F (175°C) oven for 5 minutes to revive the gooey center. To ensure even baking, use a kitchen scale to portion the dough into equal sizes.

If you prefer a more intense chocolate flavor, add an extra 1/2 cup of chocolate chips to the dough. For a decorative touch, sprinkle a pinch of flaky sea salt on top of each cookie before baking—this enhances the sweet and savory balance.

When freezing the Nutella, make sure the pucks are not too large; 1 tablespoon each is ideal. If you want a more dramatic lava flow, use slightly less Nutella per cookie. The dough can be made ahead and stored in the refrigerator for up to 3 days; just let it come to room temperature slightly before shaping.

If you have leftover Nutella, use it as a topping for ice cream or spread on toast. Remember to handle the dough gently to avoid melting the butter, which would make the cookies spread too much.

Variations

• Double Chocolate: Add 1/4 cup unsweetened cocoa powder to the dry ingredients and use white chocolate chips instead of semisweet for a striking contrast. The cocoa adds depth, while the white chips provide sweetness.
• Peanut Butter Swirl: Instead of Nutella, use a thick peanut butter filling. Freeze spoonfuls of peanut butter mixed with a little powdered sugar to keep it firm. The salty-sweet combination is irresistible.
• Salted Caramel: Replace the Nutella with soft caramel candies or a thick caramel sauce. Freeze the caramel in small molds. Add a sprinkle of flaky sea salt on top before baking for a sweet-and-salty twist.
• Mint Chocolate: Add 1/2 teaspoon peppermint extract to the dough and use dark chocolate chips. For the filling, freeze a mixture of cream cheese and mint chocolate chips, or use a mint chocolate spread.

Storage and make-ahead

Fridge

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

Freezer

Freeze unbaked dough balls on a baking sheet, then transfer to a zip-top 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 350°F (175°C) oven for 5 minutes. The Nutella will become molten again.

Store baked cookies in an airtight container at room temperature for up to 3 days. To maintain the molten center, reheat in the microwave for 10-15 seconds or in a 350°F (175°C) oven for 5 minutes. The cookies will lose their lava effect after a day, but they will still be delicious as regular chocolate chip cookies.

The Nutella pucks can be frozen up to 2 weeks in advance. The cookie dough can be prepared and refrigerated for up to 3 days, or frozen as balls for up to 2 months. To bake from frozen, add 2-3 minutes to the baking time. This makes the recipe convenient for planning ahead.

Serving ideas

Serve these cookies warm, right out of the oven, for the full molten effect. Place a cookie on each plate and encourage guests to break it open to reveal the flowing Nutella. Pair with a glass of cold milk or a scoop of vanilla ice cream to balance the richness.

The contrast of temperatures—warm cookie, cold ice cream—elevates the dessert experience. For a more elegant presentation, dust with powdered sugar or drizzle with extra chocolate sauce, though the cookies are stunning on their own.

These cookies are perfect for parties, movie nights, or any occasion that calls for a showstopping dessert. They can be made smaller for bite-size treats, but the large format is part of the fun.

If serving a crowd, bake them in batches and keep the baked cookies warm in a low oven (200°F) until ready to serve. Remember to warn everyone that the filling is hot—let the cookies cool for a few minutes before the first bite to avoid burning mouths.

Frequently asked questions

Recipe card

Molten Nutella Lava Cookies

Prep 30 minCook 25 minRest 30 minTotal 1 h 25 minServes 8

Ingredients

• 6 tbsp Nutella or chocolate-hazelnut spread
• 1 cup cold cubed butter
• 1 cup dark brown sugar
• 3 tbsp granulated sugar
• 1 large egg
• 1 egg yolk
• 1 tsp vanilla paste
• 1 tsp espresso powder
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cornstarch
• 1/2 tsp salt
• 1 cup semisweet chocolate chips

Instructions

1. Line a small plate with parchment paper. Scoop 6 tablespoons of Nutella onto the parchment, spacing them apart. Place the plate in the freezer for 30 minutes, until the Nutella is completely firm and holds its shape.
2. In a large mixing bowl, beat the cold cubed butter with the dark brown sugar and granulated sugar until creamy and well combined, about 2 minutes. Add the egg, egg yolk, vanilla paste, and espresso powder, and beat until smooth.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in the semisweet chocolate chips.
4. Scoop out large portions of dough, about 1/4 cup each. Flatten each portion slightly in your palm. Place a frozen Nutella puck in the center, then wrap the dough around it, sealing the edges. Roll into a tall ball, making sure the Nutella is completely enclosed.
5. Preheat the oven to 350°F (175°C). Place the dough balls on a parchment-lined baking sheet, spacing them at least 3 inches apart. Bake for 25 minutes, until the edges are golden and the centers are just set. The cookies will look slightly underdone in the middle.
6. Let the cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack. Serve warm, breaking open a cookie to reveal the molten Nutella lava center.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

680

Protein

8 g

Carbohydrates

82 g

Fat

36 g

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