Chocolate Nutella Lava Cookies offer an indulgent twist on classic treats, blending a rich, cocoa-infused cookie with a surprise molten Nutella center. Each bite delivers a perfect balance of buttery sweetness and fudgy decadence, making them an irresistible dessert delight for anyone with a passion for decadent, chocolatey confections.

Jump to Recipe

I love making decadent treats and these Nutella lava cookies are no exception. When I mix 1/2 cup melted unsalted butter, 1/2 cup granulated sugar and 1/2 cup light brown sugar, packed together with a large egg and 1 teaspoon vanilla extract, I know I’m in for something special.

The combination with 3/4 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/4 teaspoon baking soda and 1/8 teaspoon salt creates a chewy, fudgy base that reminds me a lot of a double chocolate recipe. Then, adding about 10 tablespoons of Nutella as the filling really makes it a lava cookie experience similar to a Nutella lava cake recipe.

Its fudgy consistency may not be the healthiest treat but the high calories from sugars and fats do give a quick boost of energy. Its a go-to for no bake Nutella brownies, Nutella snacks for kids and any complex dessert recipes when you’re craving a gooey treat.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, the way the warm, fudgy cookie meets the melty Nutella center is just amazing, like every bite is a little surprise and totally satisfying. Second, I like that the ingredients are simple and familiar, making it easy to mix up a batch, even when I feel rushed or a bit clumsy in the kitchen. Third, the recipe reminds me of when I was a kid and nothing felt better than a freshly baked treat, so it’s really nostalgic for me. Finally, the process itself is fun and not too complicated, so I feel like a pro even if I mess up a step here or there.

Ingredients

Print Recipe (No Advertisments)

Unsalted butter gives rich flavor and smooth texture to cookies; it make em extra moist.
Sugar is cookie sweetener; granulated gives crisp texture while brown adds moisture and caramel flavor.
Egg acts as binder and protein booster, helping to hold ingredients together and enrich taste.
Cocoa powder delivers deep chocolate flavor and slight bitterness that balances cookie sweetness.
Nutella creates gooey centers with hazelnut and chocolate flavors that are surprisingly addicting.
Vanilla extract subtly enhances sweetness and overall aroma, bringing everything together.
All-purpose flour forms the cookie base, offering structure and gentle chew with every bite.

Ingredient Quantities

1/2 cup unsalted butter, melted

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 large egg

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/4 teaspoon baking soda

1/8 teaspoon salt

About 10 tablespoons Nutella (roughly 1 tablespoon per cookie for the gooey center)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a medium bowl, stir together the melted butter, granulated sugar and light brown sugar until the mixture is smooth.

3. Beat in the egg and vanilla extract until they are well mixed.

4. In another bowl, sift the all-purpose flour, unsweetened cocoa powder, baking soda and salt and then slowly add them to your butter mixture.

5. Stir the mixture gently until just combined, try not to overmix it cuz that can make the cookies tough.

6. Scoop about one tablespoon of the cookie dough for each cookie and form into balls, placing them on your prepared baking sheet.

7. Using your thumb or the back of a spoon, make a small indent in the center of each dough ball.

8. Fill each indent with about one tablespoon of Nutella, ensuring the Nutella is kind of nestled inside the dough.

9. Bake the cookies for about 8-10 minutes until the edges look set while the center still appears soft.

10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a rack and enjoying the warm, gooey deliciousness.

Equipment Needed

1. Oven – used for baking the cookies at the correct temperature
2. Baking sheet – holds the cookie dough during baking
3. Parchment paper – lines the baking sheet for easy cleanup and to prevent sticking
4. Two mixing bowls – one medium bowl for all the wet ingredients and one bowl for sifting and mixing the dry ingredients
5. Measuring cups and spoons – for accurately measuring butter, sugars, flour, cocoa, and other ingredients
6. Whisk or mixing spoon – needed to blend together the sugars, egg, and vanilla extract
7. Tablespoon or cookie scoop – used to portion out the cookie dough evenly
8. Cooling rack – allows the cookies to cool properly after baking

FAQ

Can I use salted butter instead of unsalted?

Yeah, you can, but unsalted butter is prefered cause salted might make the cookies too salty.

How many cookies does this recipe make?

It makes about 10 cookies, but that may change if you make them bigger or smaller.

How do I get that perfect Nutella lava center?

Just put around 1 tablespoon of Nutella in the center of each cookie before baking and avoid overbaking so it stays gooey.

Can I use whole wheat flour instead of all-purpose flour?

You can try, but whole wheat might change the texture and flavor a bit, so all-purpose is recommended.

How do I store these cookies if I have leftovers?

Store them in an airtight container for a couple days and reheat in the microwave for a few seconds if you want to enjoy that extra gooey center.

Nutella Lava Cookies Recipe Substitutions and Variations

Unsalted butter: You can swap in an equal amount of coconut oil, which gives a subtle coconut flavor that can be really nice.
Granulated sugar: Some people use honey instead, but you’ll need to reduce other liquids a bit to keep the right texture.
Light brown sugar: Dark brown sugar works too if you want a stronger molasses hint, just use it in the same quantity.
Large egg: In a pinch you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) which does the trick pretty good.
All-purpose flour: A gluten free flour blend is a solid alternative if you’re avoiding gluten, keeping the mix just as tasty.

Pro Tips

1. If you can, chill the dough for about 15 minutes before scooping it out. This helps the cookies keep their shape and gives them a better texture once baked.
2. Try using an ice cream scoop or a similarly sized spoon so that each cookie is about the same size. That way they all cook evenly and you get less cookies that are over or underdone.
3. Be really careful not to overmix the dough after adding the dry ingredients. Even if it looks lumpy its totally fine, since overmixing can lead to tough cookies which isn’t what you’re after.
4. To get the perfect gooey center, consider microwaving the Nutella for just a few seconds before adding it in, so that it’s easier to work with and spreads evenly inside the cookie. Enjoy experimentin with it!

Nutella Lava Cookies Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

200

kcal

Equipment: 1. Oven – used for baking the cookies at the correct temperature
2. Baking sheet – holds the cookie dough during baking
3. Parchment paper – lines the baking sheet for easy cleanup and to prevent sticking
4. Two mixing bowls – one medium bowl for all the wet ingredients and one bowl for sifting and mixing the dry ingredients
5. Measuring cups and spoons – for accurately measuring butter, sugars, flour, cocoa, and other ingredients
6. Whisk or mixing spoon – needed to blend together the sugars, egg, and vanilla extract
7. Tablespoon or cookie scoop – used to portion out the cookie dough evenly
8. Cooling rack – allows the cookies to cool properly after baking

Ingredients

1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon salt
About 10 tablespoons Nutella (roughly 1 tablespoon per cookie for the gooey center)

Directions

Preheat your oven to 375°F and line a baking sheet with parchment paper.
In a medium bowl, stir together the melted butter, granulated sugar and light brown sugar until the mixture is smooth.
Beat in the egg and vanilla extract until they are well mixed.
In another bowl, sift the all-purpose flour, unsweetened cocoa powder, baking soda and salt and then slowly add them to your butter mixture.
Stir the mixture gently until just combined, try not to overmix it cuz that can make the cookies tough.
Scoop about one tablespoon of the cookie dough for each cookie and form into balls, placing them on your prepared baking sheet.
Using your thumb or the back of a spoon, make a small indent in the center of each dough ball.
Fill each indent with about one tablespoon of Nutella, ensuring the Nutella is kind of nestled inside the dough.
Bake the cookies for about 8-10 minutes until the edges look set while the center still appears soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a rack and enjoying the warm, gooey deliciousness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.