Molten White Chocolate Matcha Skillet Lava Cookie Tips, FAQ & printable recipe

Tips for success

For the most dramatic lava effect, make sure the ganache disk is thoroughly frozen—at least 1 hour, or overnight. If it's not solid, it will melt into the dough during baking, and you'll end up with a uniformly gooey cookie rather than a distinct molten center.

Also, when placing the ganache in the skillet, press it down slightly so it's centered, and be generous with the top dough to seal it completely.

Let the skillet cookie rest for exactly 2 minutes after baking. This allows the lava to thicken slightly, so it doesn't run out all at once, but it's still warm and flowing. If you wait too long, the lava will set. Serve with a scoop of matcha ice cream that's slightly softened, so it melts into the cookie and creates a creamy, saucy contrast.

Variations

• Dark chocolate lava: Swap the white chocolate in both the dough and the lava center for dark chocolate (60-70% cacao). The bitterness of dark chocolate pairs beautifully with matcha, and the lava will be intensely rich.
• Add citrus zest: Stir 1 teaspoon of orange or yuzu zest into the cookie dough before baking. The bright citrus notes lift the earthy matcha and complement the sweet white chocolate.
• Nutty crunch: Fold 1/4 cup of chopped macadamia nuts or pistachios into the dough along with the white chocolate chips. The nuts add a crunchy texture and a buttery flavor that works well with matcha.
• Mini skillets: Divide the dough and ganache among four 4-inch mini skillets. Bake for 12-14 minutes, or until the edges are set. This makes individual servings that are perfect for entertaining.

Storage and make-ahead

Fridge

Store leftover cookie in the skillet, covered, in the fridge for up to 2 days. Reheat in a 300°F oven for 5 minutes before serving.

Freezer

The unbaked assembled skillet can be frozen for up to 1 month. Bake from frozen, adding 3-4 minutes to the baking time.

Reheat

Reheat leftover cookie in a 300°F oven for 5-7 minutes until warm and the center is molten again. Avoid microwaving, as it will make the cookie tough.

Store any leftover cookie (if there is any) in the skillet, covered with foil, in the refrigerator for up to 2 days. The cookie will lose its crispness, but you can reheat it in a 300°F oven for 5 minutes to restore some texture. The lava center will re-melt, but it won't be as dramatic as fresh. For best results, enjoy the skillet cookie immediately after baking.

You can prepare the lava center up to 3 days ahead and keep it frozen. The cookie dough can also be made a day ahead, wrapped in plastic, and refrigerated; let it sit at room temperature for 10 minutes before pressing into the skillet.

Assemble the skillet (without baking) up to 4 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding 2-3 minutes to the baking time.

Serving ideas

Serve the skillet cookie warm, straight from the oven, with a generous scoop of matcha ice cream. The ice cream should be slightly softened so it starts to melt immediately, creating a creamy sauce that mingles with the molten white chocolate.

You can also add a drizzle of white chocolate sauce or a sprinkle of matcha powder for extra flair, but the simple version is already perfect.

This dessert is meant to be shared, so bring the skillet to the table with spoons and let everyone dig in. The contrast of the warm, crisp cookie, the gooey lava, and the cold ice cream is the whole point.

For a special occasion, you could also serve it with a side of whipped cream or a dusting of confectioners' sugar, but the matcha ice cream is the classic pairing.

Frequently asked questions

Recipe card

Molten White Chocolate Matcha Skillet Lava Cookie

Prep 15 minCook 16 minTotal 31 minServes 4

Ingredients

• 1/2 cup unsalted butter, melted
• 1/2 cup sugar
• 1 large egg
• 1 cup all-purpose flour
• 2 tbsp ceremonial grade matcha powder
• 1/2 tsp baking powder
• 100 g white chocolate chips
• 80 g white chocolate, melted
• 2 tbsp heavy cream
• matcha ice cream, for serving

Instructions

1. In a small saucepan over low heat, melt 80 g white chocolate with 2 tbsp heavy cream, stirring constantly until smooth. Pour the ganache into a small freezer-safe dish lined with plastic wrap, forming a disk about 2 inches wide. Freeze for at least 1 hour, until firm.
2. In a mixing bowl, whisk the melted butter and sugar until combined. Add the egg and whisk until smooth and slightly pale. Sift in the flour, matcha powder, and baking powder, then fold with a spatula until a soft green dough forms. Stir in the white chocolate chips.
3. Butter a 6-inch cast iron skillet. Press half of the cookie dough evenly into the bottom. Place the frozen white chocolate ganache disk in the center, then top with the remaining dough, pressing the edges to seal completely, covering the ganache.
4. Preheat the oven to 350°F (175°C). Bake the skillet cookie for 16 minutes, until the edges are golden and set, while the center remains soft and slightly underdone. The top should be matte, not shiny, and a toothpick inserted near the edge comes out clean but the center is still gooey.
5. Let the skillet cookie cool for 2 minutes, then place a generous scoop of matcha ice cream on top. Using a spoon, crack open the center to reveal the molten white chocolate lava. Serve immediately, scooping the warm cookie with the cold ice cream.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

620

Protein

7 g

Carbohydrates

65 g

Fat

38 g

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