Nutella Lava Cookies are the ultimate treat for anyone who loves gooey, chocolatey indulgence. These cookies feature a crisp exterior that gives way to a molten Nutella center, creating a perfect balance of textures. With just 25 minutes of prep and 15 minutes of baking, you’ll have a batch of warm, irresistible cookies ready to enjoy. The rich hazelnut and cocoa flavors meld beautifully, making each bite a decadent experience. Whether you’re baking for a special occasion or a cozy night in, these cookies are sure to impress.
What makes these cookies truly magical is the surprise of melted Nutella hidden inside. The soft, chewy dough contrasts wonderfully with the smooth, velvety filling, offering a sensory delight in every bite. In under 40 minutes, you can create a dessert that feels both luxurious and comforting. Perfect for sharing or savoring solo, these cookies are a guaranteed crowd-pleaser. Their irresistible aroma and luscious flavor will have everyone reaching for seconds.
Ingredients for Nutella Lava Cookies
- 1 cup (8oz/250g) butter, at room temperature (softened for easier mixing)
- 1 1/4 cup (10oz/300g) granulated sugar
- 1 tsp vanilla extract
- 2 eggs, at room temperature
- 1/2 cup (2oz/60g) cocoa powder (unsweetened for best results)
- 2 1/4 cups (11 1/2oz/340g) all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup (4oz/120g) Nutella (or any chocolate-hazelnut spread)
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
- Using a hand or stand mixer, cream the butter and sugar together until light and fluffy (about 2-3 minutes).
- Add in the eggs and vanilla extract, then beat until well-incorporated.
- Gradually add in the dry ingredients (cocoa powder, flour, salt, and baking powder) and mix until just combined (do not overmix).
- Scoop 2 tablespoons of cookie dough and flatten it in the palm of your hand. Place it on the baking tray and spoon 2-3 teaspoons of Nutella into the center (be careful not to overfill).
- Scoop an additional 1 tablespoon of dough, flatten it into a circle, and place it over the first layer, ensuring the Nutella is fully covered. Press the edges together to seal the cookie.
- Repeat the process until all the dough is used, spacing the cookies about 2 inches apart on the tray.
- Bake for 12 minutes or until the edges are set but the centers are still soft.
- Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack.
- Enjoy warm for the gooey lava center! Store leftovers in an airtight container in the fridge for up to 4 days.
Gooey Perfection: Serving Suggestions
These Nutella Lava Cookies are best served warm, straight from the oven, when the center is at its most molten. Pair them with a glass of cold milk or a scoop of vanilla ice cream for an indulgent treat. For a festive touch, dust them with powdered sugar or drizzle with melted chocolate before serving.
Keep It Fresh: Storage and Reheating Tips
Store any leftover cookies in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To revive the gooey center, microwave for 10-15 seconds or warm in a preheated oven at 300°F (150°C) for 5 minutes. Pro tip: Avoid stacking them to prevent sticking!
Mix It Up: Recipe Variations
Swap Nutella for peanut butter, caramel sauce, or even a chunk of chocolate for a different twist. Add a pinch of cinnamon or espresso powder to the dough for a flavor boost. For a nutty crunch, fold in 1/2 cup of chopped hazelnuts or almonds before baking.
Quick and Easy: Time-Saving Tips
Prep the cookie dough ahead of time and refrigerate it for up to 24 hours—just let it soften slightly before shaping. Use a cookie scoop for even portions and speed up the process. If you’re short on time, skip the double-layer step and simply press a small Nutella dollop into the center of each cookie ball.
Tools of the Trade: Equipment Guidance
A stand mixer or hand mixer makes creaming the butter and sugar a breeze. Use parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup. A small cookie scoop or tablespoon measure helps create uniform cookies for even baking.
Nutella Lava Cookies
Ingredients
- 1 cup butter, at room temperature 8oz/250g
- 1 1/4 cup granulated sugar 10oz/300g
- 1 tsp Vanilla extract
- 2 eggs, at room temperature
- 1/2 cup cocoa powder 2oz/60g
- 2 1/4 cups all-purpose flour 11 1/2oz/340g
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup Nutella 4oz/120g
Instructions
- Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
- Using a hand or stand mixer, cream the butter and sugar until light and fluffy.
- Add in the eggs, the vanilla extract and beat until well-incorporated.
- Next add in all of the dry ingredients and mix until just combined.
- Scoop 2 tablespoons of cookie dough and flatten in the palm of your hand. Place on the baking tray and spoon 2-3 teaspoons of Nutella into the center (careful not to over fill).
- Scoop an additional tablespoon of dough and gently press into a circle. Place this over the first layer of cookie and Nutella ensuring the Nutella is fully covered and the top and bottom layer of the cookie are pressed together, sealing it closed.
- Repeat until all of the cookie dough is used.
- Bake for roughly 12 minutes and allow to cool for 5 minutes before transferring to a wire rack.
- These are best enjoyed day-of as that is when the center is at its most gooey.
- These can be covered and stored in the fridge for up to 4 days.
