Chocolate lava cake meets Nutella-stuffed cookies! These Nutella chocolate lava cookies are the epitome of decadence: a fudgy, chewy chocolate cookie (think brownie) wrapped around a molten Nutella center for a truly irresistible treat.
What makes a chocolate cookie unforgettable? The ones that blur the line between cookie and brownie: crisp edges, tender chewy centers and a texture so rich you’ll reach for another without thinking. These cookies deliver exactly that.
They bake up with crackled, brownie-like tops and crisp outer edges while the interior remains soft and gooey. Break one open warm and a river of melted Nutella spills out—pure bliss.
What are Nutella lava cookies?
Nutella lava cookies combine the best elements of Nutella-stuffed cookies and chocolate lava cake with fudgy brownie-like notes. The process begins by scooping and freezing individual portions of Nutella for the centers. Then you make a rich chocolate cookie dough that wraps each frozen Nutella ball.
When baked, the cookie surface develops a subtle crackle similar to a brownie. The edges crisp up while the middle stays dense and chewy, and the Nutella melts into an oozy, molten filling that pours out when you break the cookie open.
How to make Nutella lava cookies
*Note: the full recipe with exact ingredient amounts appears lower in this post. The following is an overview of the steps and helpful tips.
- Portion and freeze the Nutella. Scoop tablespoon-sized portions of Nutella onto a parchment-lined tray and freeze until solid. Keep them frozen until you are ready to stuff the cookies.
- Combine the dry ingredients. Whisk together the flour, cocoa powder, baking soda, salt, and cornstarch. Cornstarch helps keep the cookies thick, tender, and chewy.
- Cream butter and sugars. Beat the butter with both sugars until the mixture is smooth and slightly paler in color. An electric mixer makes this faster, but it can be done by hand.
- Add the eggs and vanilla. Beat in the eggs one at a time, adding the vanilla with the second egg. The mixture may separate briefly; that’s normal.
- Combine wet and dry ingredients. Mix in the dry ingredients until the dough is uniform and free of streaks. Your cookie dough is now ready for stuffing.
How to stuff Nutella cookies
Work with one frozen Nutella ball at a time so it stays firm. Scoop 1/4-cup portions of dough and flatten each into a disk large enough to enclose the Nutella plus about a 1-inch border all around.
Place a frozen Nutella ball in the center, lift the dough edges up and pinching them together, then roll into a smooth ball with no Nutella exposed. Arrange each stuffed ball on a parchment-lined baking sheet, spacing at least 3 inches apart to allow for spreading. Only assemble as many as you can bake per batch so the Nutella stays cold.
Bake in a preheated oven until the cookies spread, their tops crackle slightly, and the surface no longer looks wet. Let cool on the baking sheet for about 5 minutes, then transfer carefully to a wire rack—these are soft after baking, so handle gently.
When to serve Nutella lava cookies
For the best lava effect, serve these cookies warm so the Nutella is flowing—about 10–15 minutes after they come out of the oven is ideal, though room temperature and ambient temperature will affect cooling time.
They taste great cooled, too, but the filling firms up as it cools. To reheat cooled cookies, place them on a parchment-lined baking sheet in a 350°F oven for 3–5 minutes until softened and warm.
Storage
Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to one week. For best texture, bring chilled cookies to room temperature or briefly warm before serving.
How to freeze Nutella lava cookies
After stuffing the dough, freeze the cookie balls on a parchment-lined tray for about an hour until solid. Transfer to a single-layer freezer bag, remove excess air, and freeze up to 2 months.
Bake from frozen without thawing: lower the oven to 325°F, space frozen dough 3 inches apart on a parchment-lined sheet, and bake 10–12 minutes (you may need an extra 1–2 minutes depending on your oven).
Check out these other recipes!
• Giant Nutella Stuffed Chocolate Chip Cookie
• Skillet Nutella Brownie
• Eggless Chocolate Chip Cookies
• Oreo Balls
• Chocolate Peanut Butter Fudge Bars
If you make this recipe, please leave a comment and review — I love hearing your feedback! Tag me on Instagram @eatsdelightfulblog so I can see your creations.
Nutella Chocolate Lava Cookies
5 Stars
4.7 from 3 reviews
- Author: Mimi
- Total Time: 1 hour 45 minutes
- Yield: 15 cookies
Description
Chocolate lava cake meets Nutella-stuffed cookies — chewy, fudgy, and filled with molten Nutella for a truly decadent cookie experience.
Ingredients
- 1 cup (300g) Nutella
- 2 ¼ cups (295g) all-purpose flour, spooned and leveled
- 2 tablespoons cornstarch
- 1 cup (80g) unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 1 cup (200g) light or dark brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- Flaky sea salt (optional, for topping)
Instructions
- Line a medium baking sheet or cutting board with parchment paper.
- Scoop fifteen 1-tablespoon portions of Nutella onto the parchment. If Nutella is too soft to hold shape, chill briefly and try again.
- Freeze the Nutella portions about 1 hour or until solid. Keep them frozen until ready to use.
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment and set aside.
- Whisk together flour, cornstarch, cocoa, baking soda, and salt in a medium bowl.
- In a separate large bowl, combine butter, granulated sugar, and brown sugar.
- Beat the butter and sugars until smooth and slightly lightened in color (about 1–2 minutes on medium speed).
- Beat in eggs one at a time, adding vanilla with the second egg. A slight separation is fine.
- Mix in the dry ingredients until fully combined and streak-free.
- Scoop ¼-cup portions of dough and flatten into roughly 4-inch disks. Place a frozen Nutella scoop in the center, pull the dough up around it, and roll into a smooth ball with no Nutella exposed.
- Place 5–6 stuffed dough balls on the baking sheet, leaving at least 3 inches between each.
- Bake 10–12 minutes, or until the cookies have spread and the tops are no longer shiny.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Repeat with remaining dough, allowing the baking sheet to cool between batches if necessary.
- For an extra gooey center, serve warm. Optionally sprinkle with flaky sea salt before serving.
Equipment
2 baking sheets; stand mixer or hand mixer recommended
- Prep Time: 20 minutes
- Bake Time: 10 minutes
- Category: Cookies
Enjoy!