Chocolate lava cake meets Nutella cookies! These Nutella chocolate lava cookies are the definition of decadence. With a chewy, fudgy brownie like chocolate cookie surrounding a melty Nutella stuffing, this is one of THE BEST cookies.
You know what the best kind of cookie is?
The kind that you basically have to question if it's a cookie or a brownie. The sort of cookie that makes you keep reaching for more. The kind that you probably need a fork to enjoy, but don't bother because who has time for that anyways??
This is that cookie.
It tastes like a Nutella stuffed brownie, but in cookie form.
And don't even get me started on the pool of Nutella when you break into a warm cookie.
SO. GOOD.
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ingredients
Nutella
flour
cornstarch: helps make the cookies extra chewy and less prone to overspreading! No need to chill the cookie dough as well!!
cocoa powder
baking soda
salt
butter
sugar: granulated and brown for the perfect balance between a crispy and chewy cookie!
eggs
vanilla extract
how to make Nutella lava cookies
1. Scoop and freeze Nutella portions.
2. Whisk together dry ingredients.
3. Cream together butter and sugars.
4. Whisk eggs and vanilla into butter / sugar mix.
5. Mix dry ingredients into wet ingredients to get cookie dough.
6. Scoop portions of cookie dough.
7. Create a little indent in the center of the dough and place frozen Nutella in.
8. Wrap dough around Nutella to cover.
9. Arrange cookies on baking sheet & bake!
10. Cool for 5 minutes on the baking sheet. Then transfer onto a wire rack to cool enough to handle.
I love to serve these cookies while they're still warm for a POOL of Nutella!! But they also taste amazing after they've cooled to room temperature (although the Nutella won't be very lava-y).
storage and freezing
To get a true "lava" effect to your cookies, they're best served warm (about 10 minutes out of the oven is perfect for me!) If you don't mind having a stiffer Nutella filling, these cookies still taste amazing at room temperature!
Keep these cookies stored in an airtight container or plastic bag to maintain maximum freshness. These cookies will keep for up to 4 days or in the fridge for up to 1 week.
how to freeze Nutella lava cookies
To freeze, arrange cookies in a single layer in an airtight freezer bag or container. If you need to stack them, place a sheet of wax paper between the cookies to separate them (this is mostly if you plan on defrosting a few cookies at a time - it just makes it easier to pry them away from each other when they're frozen!)
When ready to serve, defrost for a few hours on your counter or overnight in the fridge. You can reheat the cookies for about 5 minutes in a 350°F oven to loosen the Nutella filling up or serve as is if you like!
Check out these other recipes!
Nutella Linzer Cookies
Giant Nutella Stuffed Chocolate Chip Cookie
Double Chocolate Chip Muffins
Chocolate Chess Pie
Nutella Chocolate Lava Cookies Recipe
Ingredients
- 1 cup (300g) Nutella
- 2 & ½ cups (300g) all-purpose flour, spoon and leveled
- 3 tablespoons cornstarch
- 1 & ¼ cups (100g) natural unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup (2 sticks / 225g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 cup (200g) packed brown sugar, light or dark
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
Instructions
- Line a baking sheet with parchment paper. Scoop 1 tablespoon sized portions of Nutella onto your baking sheet and freeze until firm (about 30 minutes to 1 hour). If you have trouble scooping the Nutella, chill it in the fridge for a few minutes to firm and try again after.1 cup (300g) Nutella
- Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper and set aside.
- In a medium sized bowl, whisk together flour, cornstarch, cocoa powder, baking soda, and salt. Set aside to prep the wet ingredients.2 & ½ cups (300g) all-purpose flour,, 3 tablespoons cornstarch, 1 & ¼ cups (100g) natural unsweetened cocoa powder, 2 teaspoons baking soda, ½ teaspoon salt
- In a large bowl, cream together butter and granulated and brown sugar until well combined and you no longer see any dry sugar. You can do this by hand with a spatula or wooden spoon, or with an electric mixer fitted with the beater attachment.1 cup (2 sticks / 225g) unsalted butter,, 1 cup (200g) granulated sugar, 1 cup (200g) packed brown sugar,
- Whisk eggs into the butter sugar mixture one at a time, beating well after each addition, until combined. Mix in vanilla extract.2 large eggs,, 2 teaspoons pure vanilla extract
- Add the dry ingredients to the wet ingredients and mix together until you have a thick, tacky cookie dough.
- Scoop ¼ cup sized portions of cookie dough and roll into a ball. Press your finger into the ball of dough to create an indent in the center, and place a frozen Nutella ball in the center. Pull the dough around the Nutella to cover it completely in cookie dough. See post above for visual.
- Arrange the filled cookie dough balls on your parchment lined baking sheets, leaving about 2 inches of space between each one.
- Bake in the center of your preheated 350℉ oven for 10 to 12 minutes, or until the cookies are spread out and crackly on top. The middle should also appear dry.
- Cool the cookies for 5 minutes on the tray, then transfer to a wire rack to cool enough to handle.
- I prefer to serve these cookies warm so the Nutella is more lava-y, but you can definitely enjoy these at room temperature!
Enjoy!
Jaime Wilser says
These are delicious 😋 they are like brownies stuffed with nutella lava!! My 8yr old son picked this recipe and said he'd give a 10 out of 10!!!! 15 cookies are enough, they are BiG and dense. Must try if you are a nutella fan.