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Nutella Lava Cookies - We have all heard of lava cakes but have you heard of Lava Cookies?

Nutella Lava Cookies

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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 

4.5 from 6 votes
Nutella Lava Cookies
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 
Servings: 12
Author: Gemma Stafford
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
  1. Preheat your oven to 350oF (180oC) and line a baking trey with parchment paper.
  2. Using a hand or stand mixer, cream the butter and sugar until light and fluffy.
  3. Add in the eggs and beat until well-incorporated.
  4. Next add in all of the dry ingredients and mix until just combined.
  5. 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).
  6. 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.
  7. Repeat until all of the cookie dough is used.
  8. Bake for roughly 12 minutes and allow to cool or 5 minutes before transferring to a wire rack.
  9. These are best enjoyed day-of as that is when the center is most gooey.
  10. 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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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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55 Comments

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  1. Nicole on July 14, 2018 at 5:08 am

    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

    • Gemma Stafford on July 15, 2018 at 12:05 pm

      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.

  2. Candice on April 12, 2018 at 7:03 am

    The batter is too liquidy. Can I add more flour to make it like yours?

    • Gemma Stafford on April 13, 2018 at 5:58 pm

      Really? Maybe put it in the fridge and let it firn up. i don’t recommend adding more flour. That will change the cookies.

      Gemma.

      • Candice on April 22, 2018 at 5:18 am

        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! ❤

        • Gemma Stafford on April 23, 2018 at 11:22 am

          Hi Candice,
          Good! well done you, you rescued it. I am happy this worked well for you,
          Gemma 🙂

  3. Alyssa Geiger on March 13, 2018 at 10:00 am

    I just made these cookies today and they are absolutely delicious! This just might be my new favorite cookie flavor!;)

    • Gemma Stafford on March 14, 2018 at 9:36 pm

      I’m delighted to hear that, Alyssa 🙂

  4. Amanpreet on March 13, 2018 at 7:05 am

    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

    • Gemma Stafford on March 13, 2018 at 8:02 am

      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 🙂

  5. Debbie on March 4, 2018 at 11:13 am

    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

    • Gemma Stafford on March 5, 2018 at 2:45 am

      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 🙂

  6. Chippy on March 3, 2018 at 5:54 pm

    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?

    • Gemma Stafford on March 5, 2018 at 4:30 am

      Hi there,
      Yes, I think that will be fine on the plate. They would need to be covered though, like all cookies they will soften in the air,
      Gemma 🙂

  7. Lorraine on March 3, 2018 at 10:24 am

    1 cup of butter? Am I correct in saying, that’s 4 sticks of butter? Thanks!

    • Gemma Stafford on March 5, 2018 at 5:25 am

      You found the answer Lorraine, good to have oyu with us,
      Gemma 😉

      • Maureen on March 5, 2018 at 7:37 am

        Isn’t 2 sticks 1 cup??

        • Gemma Stafford on March 7, 2018 at 4:33 am

          Hi Maureen,
          1 cup = 2 sticks = 8 ozs.
          I think I caused some sonfusion, but I am not sure now where! I am sorry,
          Gemma 🙂

    • Barbara Roseman on March 5, 2018 at 2:15 pm

      2 sticks of butter equal a cup

      • Gemma Stafford on March 7, 2018 at 4:02 am

        Thank you! Always good to get a little help, 2 sticks, 8ozs, 1 cup,
        Gemma 🙂

  8. jennifer wellman on March 2, 2018 at 1:36 pm

    Gemma, I love these cookies, I made them the other day. Only problem is they don’t last long. LOL
    They truly are yummy. Very easy to make.

    • Gemma Stafford on March 4, 2018 at 12:01 pm

      Delighted to hear that. glad you liked this recipe.

      best,
      Gemma.

  9. Ruchi on March 1, 2018 at 9:15 pm

    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?

    • Gemma Stafford on March 2, 2018 at 5:01 am

      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 🙂

  10. Ana on March 1, 2018 at 1:11 pm

    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.

    • Gemma Stafford on March 2, 2018 at 5:49 am

      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 🙂

  11. Mary on March 1, 2018 at 3:57 am

    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.

    • Gemma Stafford on March 1, 2018 at 6:52 am

      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 🙂

  12. Divya Prabhu on February 28, 2018 at 1:25 pm

    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! ❤️😘

    • Gemma Stafford on March 1, 2018 at 7:32 am

      Hi there,
      How lovely, thank you for telling me.
      I hope your exams went really well, and I bet they did 🙂
      carry on Boldly Baking,
      Gemma

  13. Maureen on February 28, 2018 at 5:25 am

    Gemma, how much vanilla? A teaspoon? It’s not in the recipe, but you add it in the video! Thank you!!

    • Gemma Stafford on February 28, 2018 at 7:00 am

      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 🙂

  14. UjalaMalik on February 28, 2018 at 4:49 am

    Can these be madea without cocoa powder like I mean do we need to add more flour or it will be fine in 2 1/4 cups ???

    • Gemma Stafford on February 28, 2018 at 5:09 am

      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 🙂

  15. Annie on February 27, 2018 at 11:03 pm

    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!!!

    • Gemma Stafford on February 28, 2018 at 2:25 am

      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 🙂

  16. Reneé on February 27, 2018 at 6:29 pm

    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.

    • Gemma Stafford on February 28, 2018 at 4:18 am

      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 🙂

      • Reneé on February 28, 2018 at 5:44 am

        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

        • Gemma Stafford on February 28, 2018 at 6:54 am

          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 🙂

          • Reneé on February 28, 2018 at 7:14 am

            I am sorry Gemma I want to make sure I understand. Add 12 more ounces of flour to the already 2 1/4 cups of flour?

            • Gemma Stafford on March 1, 2018 at 8:11 am

              Hi Renee,
              NO!! To replace the cocoa, add 1 oz or so extra flour. I must have mis-typed that, I am sorry,
              Gemma 🙂



            • Reneé on March 1, 2018 at 9:41 am

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



            • Gemma Stafford on March 5, 2018 at 8:50 am

              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 🙂



            • Reneé on March 5, 2018 at 10:18 am

              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



            • Gemma Stafford on March 7, 2018 at 4:24 am

              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 🙂



  17. Rithu.L.Abraham on February 26, 2018 at 10:59 pm

    Hi Gemma
    Can we make cookies in a microwave ?

    • Gemma Stafford on February 27, 2018 at 3:32 am

      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 🙂

  18. Susan on February 26, 2018 at 7:45 pm

    This looks delish will give a try for sure ❤

  19. Susan on February 26, 2018 at 7:44 pm

    It looks delish will give it a try ❤
    Btw i loved ur brownie recipe amazinggg 😙😙

    • Gemma Stafford on February 27, 2018 at 3:46 am

      Do Susan, these are quick, and delicious,
      Gemma 😉

  20. Guy Gervais on February 26, 2018 at 2:15 pm

    I’m trying these tomorrow for sure!

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

    Cheers!

    g

    • Gemma Stafford on February 27, 2018 at 4:11 am

      Ha!! I will check the recipe now, thank you for letting me know no matter how much I edit, something always gets away!
      Thank you so much for letting me know,
      Gemma 🙂

  21. John B on February 26, 2018 at 1:40 pm

    Gemma,
    These look AMAZING!!! Can’t wait to make them!

    • Gemma Stafford on February 27, 2018 at 4:22 am

      Thank you John, do let us know,
      Gemma 🙂

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