Cookies

Nutella Lava Cookies

4.68 from 34 votes
Nutella Lava Cookies - what can be more heavenly? My oh-so-easy recipe will teach you to make perfect chocolate cookies with a rich, molten nutella center.
Nutella Lava Cookies - We have all heard of lava cakes but have you heard of Lava Cookies?

Hi Bold Bakers!

Hi Bold Bakers,

Guys, this cookie recipe is one for the books! My Nutella Lava Cookies take the double chocolate punch of a brownie cookie (or “brookie”) and the gooey molten middle of a lava cake and combine them into one. Now you don’t have to choose between getting that Nutella fix or chocolate chip cookie hit because you can have them at the same time. In other words, dreams do come true!

I’m sure you’re all familiar with the idea of a stuffed cookie but I bet you think it’s hard to make or that it requires special ingredients to achieve that ooey-gooey texture. Well I’m here to show you that it’s just one extra step and it is beyond worth it. These cookies start like any other double chocolate cookie and are not far off from my Best Ever Chocolate Cookies. The cookie itself is dense and brownie-like but in big and bold fashion it gets better from here.

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After I mix up the chocolate cookie base, I spoon a generous amount of creamy Nutella into the center of each cookie. I cover up the Nutella with another layer of chocolate cookie to make sure it’s hidden in the center. After baking for only 12 minutes, these Nutella Lava Cookies are crisp on the outside and have a killer liquid-Nutella inside. There is really nothing more satisfying than sinking your teeth into one of these babies to reveal warm molten Nutella. You’re going to love them!

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For more recipes starring Nutella, check out my Homemade Nutella and 3 Ingredient Nutella Truffles 

Watch The Recipe Video!

Nutella Lava Cookies Recipe

4.68 from 34 votes
Nutella Lava Cookies - what can be more heavenly? My oh-so-easy recipe will teach you to make perfect chocolate cookies with a rich, molten nutella center.
Author: Gemma Stafford
Servings: 12
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Nutella Lava Cookies - what can be more heavenly? My oh-so-easy recipe will teach you to make perfect chocolate cookies with a rich, molten nutella center.
Author: Gemma Stafford
Servings: 12

Ingredients

  • 1 cup (8oz/250g) butter, at room temperature
  • 1 1/4 cup (10oz/300g) granulated sugar
  • 2 eggs , at room temperature
  • 1/2 cup (2oz/60g) cocoa powder
  • 2 1/4 cups (111/2oz340g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup (4oz/120g) Nutella

Instructions

  • Preheat your oven to 350oF (180oC) and line a baking trey with parchment paper.
  • Using a hand or stand mixer, cream the butter and sugar until light and fluffy.
  • Add in the eggs 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 or 5 minutes before transferring to a wire rack.
  • These are best enjoyed day-of as that is when the center is most gooey.
  • These can be covered and stored in the fridge for up to 4 days.

Recipe Notes

Take care not to overtake as you want this cookie to be gooey.

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105 thoughts on “Nutella Lava Cookies

  1. Hi Gemma I have 2 questions, Can these be frozen and baked later? Bake from frozen or defrost first? I have made them alot they are delish!

    1. Yes, Mila, these can be frozen!
      Aging the dough in the fridge or scooped cookie dough balls (sliced cookie dough discs) in the freezer will enhance the flavor and prevent them from spreading out during baking.

      You can arrange them in a baking tray lined with parchment paper then set them on the counter, then preheat your oven. This time will defrost them a little but still keep them cold.
      Baking them straight from frozen will take extra a few minutes , use the same telltale sign from the recipe to know when they’re done: until the edges are set, no wetness on top and center is soft to touch. They will set more while cooling down.

      Hope this helps!
      Keep me posted! Happy baking!
      Gemma 🙂

  2. Hi Gemma! I was planning to make this next weekend. I checked your egg substitutes chart. Does Flax seeds + Water work as a good substitute for egg in this recipe please guide.

  3. Hi Gemma,
    If I want the cookie to have a pale color with the dark nutella inside, can I substitute the cocoa powder for the same quantity of flour? & can I add chopped nuts to my cookie dough?

    Thanks

    1. Hi there,
      I hear you! That sounds lovely, and I think you can do it. I think the same quantity of flour to cocoa may be too much as it has a totally different way of absorbing any liquid ingredient. I would have to test it, but I think you can try it with one extra ounce of flour, that really should be sufficient,
      Gemma 🙂

  4. Hi Gemma,

    I am wondering if I can substitute the nutella for white chocolate ganache? Will it still oozes like the nutella? Can I change the cookie flavor to plain/vanilla instead of chocolate? If I omit the cocoa powder, should I add more flour?
    Thanks!

    1. Hi. If your white chocolate ganache is the same consistency as the nutella, then technically, you can substitute one for the other. As to your second question, only add flour or not, until you reach the same consistency shown in the video. I would love to know how you get on. Thanks for being here.

  5. Hi thank you for such a lovely recipe .. I just got done with my first batch of lava cookies . Came out great ( i was a bit scared to add alot of nutella tough honestly). However I have one concern, my cookies ( some of them ) were too soft in the middle and had cracks on them ..what could have been the reason for that ?

    Thanks

    1. Hi Asha, the cookies are designed to have soft middles and they are supposed to flow like lava in the middle. If it didn’t do this, the cookies might have been baked a wee over. Your oven might run a little hot that’s why you have the cracks as well as they have dried out. Hope this helps, Gemma

  6. Hi have gas oven not electric so can u tell how much it will take to bake in gas oven
    Thank you,
    Love from Pakistan 🇵🇰

    1. Hi Rabia, it doesn’t matter whether you bake in an electric or gas oven. What’s important is that you are able to set the temperature needed in the recipe and you’d be grand. Hope this helps. Gemma 😊

      1. Thank you i baked them it took longer time to bake but they were delicious
        Me and my mum loves you and your recipes. It will be my honor to tell you that i have learned baking from you from basic to pro ❤️
        Stay blessed and stay happy
        Love from Pakistan 🇵🇰

  7. Hi gemma could I leave out the cocoa powder and put an apple sauce for the filling would this work ? What would i put in place I of the cocoa powder ? Thank you

    1. Hi Janette,

      Unfortunately for this particular recipe there isn’t a good sub for cocoa powder as they are chocolate cookies. Apple sauce wouldn’t work unfortunately.
      If you are having trouble finding cocoa powder they have good brands on amazon.

      Best,
      Gemma.

  8. Hi Gemma, I just love everything you make! Your stuffed Natella cookies are the bomb! Could you create more stuffed cookies. I know I could use this recipe as a base but I would love to see more that you create. Thanks, Lily

  9. I made these Gemma! It was so delicious and my friends love them! Thanks for teaching me how to bake!!! ☺️

  10. Hi, Gemma! I was going to make this recipe today, but too bad I only have dutch-processed cocoa powder. I can’t go anywhere today, so can I use that instead? Thank you 🙂

    1. Hi Rachael,
      Liv has a number of gluten free recipes here (https://www.biggerbolderbaking.com/category/recipes/dietary-preferences/gluten-free/). It is really important that if your need is a health one, such as celiac disease then you make sure your ingredients are from a certified source. Other than that a good quality all purpose gluten free flour, and there are a number of brands available, will work well in many of the recipes. Cookies in particular are good with this type of flour, the difference will be in getting them to stay together, but you can practice to discover which works best for you. different flour types absorb liquids in different ways too, you need to pay attention to that, and xanthan gum mimics gluten in many recipes. So, try it, that is what will really teach you. Get to know what is in the all purpose flours generally available too, that is also a teacher!
      Thank you for being in touch,
      Gemma 🙂

  11. Hi Gemma I don’t have cocoa powder and my mom won’t take me to the store do you have any substitution

    Please help me ☺????

  12. Hi Gemma, I’ve read that in cookies, milk and eggs could be used alternatively, can I substitute eggs with milk in this recipe?

    1. Hi Prateek,
      no! in a word. If you mean condensed milk then that should work for you in this recipe, but you will need to adjust the sugar proportionally.
      Flax egg will work too, but not straight milk, I think it could not do it in this cookie.
      Gemma 🙂

    1. Hi there,
      Baking soda has a number of functions in a recipe. Primarily it is an alkaline ingredients, used together with an acid ingredient to leaven the baking, that is to raise it. It also reacts with heat to raise and to crisp sugars, the best example is honeycomb.
      In this recipe baking powder is the raising agent this is a balance of alkaline and acid, no need for the baking/bicarbonate of soda in this recipe.
      I hope this is of help,
      Gemma 🙂

  13. i will try later this Nutella Lava Cookies of yours Ms.Gemma.. i am one of your millions follower.. and i’ve done some of your recipes like Doughnuts,, Churros,, Crazy Cookie Dough etc.. i just love how easy to follow your recipes.. Thank You for your hard work for showing us.. ????????????…!!

  14. Hi Gemma!
    My daughters and I love your videos and recipes. My youngest is 12, and she taught herself how to make many different varieties of scones, thanks to your videos! They both love to bake! have a nut allergy, but would love to make a version of these. Do you have any suggestions for an alternative filling choice? Thank you!
    Nikki

    1. Yay!!!!! I’m delighted to hear that. That’s a tough question because of the nutella and it’s one of the main ingredients. Maybe try my brownie cookies? very similar with no nuts and really good.

      Gemma.

      1. I added more flour and it turned out so good!! Everyone loved it. I’m going to make it again soon. Thank you so much for sharing this recipe! ❤

  15. Hi,
    In video you used vanilla, but in ingredients list no vanilla mentioned.
    Also in video flour quantity is one cup and in ingredient list it’s more.

    Regards

    1. Hi there,
      Yes, I tend to add vanilla to everything! I will go back to the recipe and check it, thank you.
      follow the recipe as written, the video can be confusing as we edit to keep it slick.
      Thank you for being in touch,
      Gemma 🙂

  16. Very big thank you for this recipe Gemma , baked them today as weather was to bad to even venture out ,,,they are absolutely gorgeous,,never made melt in the middle cookies before , I only made half the mixture and in 2 of them I used Cadbury caramel spread to try …it work out fantastic .will defiantly be making them again ???????????? xxx

    1. Hi Debbie,
      poor you, sounds like you were locked in! Hey ho, when you have your oven you can have fun.
      I am happy you tried this recipe, thank you for letting us know,
      Gemma 🙂

  17. I just tried the recipe with my spouse and my 8yr old boy. It turned out perfect and hubby who usually don’t like these chocolate cookies loved these.

    Just one question I have is it ok to keep it covered with aluminium foil on the plate?
    If I keep in fridge won’t it be too cold when I take it out tomorrow?

  18. Hey Gemma, I really love to see you baking. Everything you bake looks absolutely fab.
    Just had one quick question. How could i substitute the 2 eggs in these cookies?

    1. Hi Ruchi,
      I think in this recipe this will be difficult to get the same result without the egg.
      The purpose of the egg matters when you are substituting it, and in this recipe it binds the ingredients.
      Flax egg may be ok, mashes banana, silken tofu these will be the most glutenous and binding. You may need to experiment and let us know,
      Gemma 🙂

  19. These are my new favorite cookies to make! Just made them and couldn’t be any more satisfied. I got exactly twelve (enormous) cookies and the people I gave the cookies to loved them as well. Just one question: how do you get the dough to not be too sticky? I see that when you incorporate the dry ingredients a very firm dough is formed but when I do it, it gets sticky (like a mousse texture) and I have to pop into the freezer for it to able to be handled properly.

    1. Hi Ana,
      This is possibly down to your flour. Flour in different places behaves differently. Yours may need a little less liquid/egg, or a touch more flour. It take very little extra to be too wet, and yours is!
      I am presuming in this that you are using real dairy butter, and not a tub of spread! This will make a huge difference to the texture here.
      hope I got it right for you,
      Gemma 🙂

  20. Hi Gemma! I am a big fan of your baking videos. I would love to try Nutella lava Vanilla cookie dough rather than chocolate. Can I change the Choco dough by substituting 1/2 cup cocoa with all purpose flour? Is 1 tsp vanilla extract enough to make the vanilla dough? How much should i measure baking powder and salt? Looking forward to hear from you.

    1. Hi Mary,
      Good to have you with us.
      Yes, you can make a vanilla dough, and one teaspoon is sufficient.
      Cocoa is a light ingredient, the volume is higher than the weight. 1/2 cup of cocoa will translate to about 1/4 cup of flour/1oz/ 15g. This is little over one heaped tablespoon.
      Happy baking, I hope it helps,
      Gemma 🙂

  21. Hi Gemma! Remember I had said that I’d make the Nutella Lava Chocolate Cookies as soon as I come back from my exam today? I did!! I’m so so happy that they turned out to be so so close to what yours look like! And they taste just as I had imagined. Heaven! ❤️ Great Recipe, Gemma! Thank You! ❤️????

    1. Hi Maureen,
      Haha! you are right, I did add it in the video, a teaspoon. I tend to add this to everything, but it is not necessary for this recipe.
      Thank you for letting me know,
      Gemma 🙂

    1. Hi there,
      Yes! Why not. I would suggest just a little extra flour. The volume of cocoa is totally different to that of flour. I think about 1:3-4, flour to cocoa.
      You will know really, hold back a little flour and see how it comes together,
      Gemma 🙂

  22. Hi Gemma! Hoping to make these with some healthier subsitutes. Would coconut sugar work? And what about Whole wheat pastry flour? Thanks! This sounds yum!!!

    1. Hi Annie,
      There is a reason that pastry is not made with wholewheat flour!
      Whole wheat flour behaves really differently to white/plain/all purpose flour in a bake. It tends to be heavy, it is more difficult to leaven/rise, and it really cannot be tender, it is too different.
      However, it is of course possible to use it, and 1/2 and 1/2 with plain flour it will give the best possible result, but really not on its’ own. It will crumble away as it lacks structure.
      Things like Banana bread, and muffins do well with wholemeal flour, as they have a high moisture content.
      do experiment a little, it is worth a shot,
      Gemma 🙂

  23. I made these and they tasted great but they spread so much! They were about 4” wide! Kinda bummed! What would cause that? I did put them in the fridge for 10 mins before putting in the oven.

    1. Hi Renee,
      So, you know already! The dough needs to chill, 10 minutes will not do this. Chilling thr dough sets it up for the oven.
      Preheating the oven for baked goods is really important too, when the dough is chilled the outside of the cookie sets quickly preventing the spread!
      I hope this helps,
      Gemma 🙂

      1. Thanks Gemma. How much longer to chill? I did 10 minutes. I thought the video said you did not have to chill. But besides the point, how long you suggest to chill? I want to try again. Thanks, Reneé

        1. Renee, you are right, I was not tuned in to the recipe you were baking, sorry.
          This is a stiff dough, and should not need chilling. I think you could increase the flour to 12ozs. Flour in different places reacts in different ways, and it may have been just that! Try it again, and do let me know, I will be awake next time 😉
          Gemma 🙂

            1. I didn’t want to replace the cocoa that was another person. I was questioning the spreading of the cookie.

            2. Hi Renee,
              I think I have lost the thread of this comment!
              Did you use real butter for this recipe?
              The dough should be firm if you used real butter, a tub margarine will give a different result, but I am guessing now,
              Gemma 🙂

            3. Hi Gemma,
              My original question was:
              I made these and they tasted great but they spread so much! They were about 4” wide! Kinda bummed! What would cause that? I did put them in the fridge for 10 mins before putting in the oven.

              I did indeed use butter not margarine all ingredients you had to the measurement.
              Batter was very sticky.
              I am awaiting time to try again just thought maybe you had heard this before. Maybe more time in the fridge, but recipe says you do not have to.
              No worries I will try again and if it does not work again I will move on. Thanks, Reneé

            4. Hi Renee,
              thank you for clarifying.
              I think you may need a little more flour. Flour in different places takes up moisture in different ways. this depends on where, when, how and type of wheat being milled. sounds odd, but it is true!
              I am sorry that you did not get a perfect result this time, but do give it another try,
              Gemma 🙂

    1. Hi there,
      Cookies like heat to surround them in the oven, and the microwave generates the heat internally. It is a different result.
      All if the mug recipes are here, and you could try to open bake some of these, the cookie in a mug ones. These are tiny recipes, so you can more easily experiment with them.
      (https://www.biggerbolderbaking.com/gemmas-mug-meals/) there is a FREE E-Book in this link for you to download, take a look for ideas!
      Gemma 🙂

  24. I’m trying these tomorrow for sure!

    BTW do you mean “overbake” instead of “overtake” in your Notes? 😉

    Cheers!

    g

      1. hi Gemma could you please send me the Nutella Lava cookies ???? because I can’t seem to find them and can you send me the rest please thanks Gemma
        bye

        1. Hi,

          So go from the top of this page down and once you get to the end of my photos the recipe will be there in a big box. If you have reached the comments section you have gone too far.

          Hope this helps,
          Gemma.

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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