Some cookies are good. Some cookies are great. And then there are Nutella Lava Cookies — the kind that make people close their eyes on the first bite. Picture a perfectly fudgy chocolate cookie, crisp at the edges, soft in the center, and hiding a warm, molten pool of Nutella that spills out the moment you break it open. Pure, unapologetic chocolate hazelnut bliss in every single bite.
The best part? They come together in just over 30 minutes with pantry staples you likely already have on hand. Whether you are baking for a holiday cookie platter, a school event, or simply a Tuesday evening when you need a serious chocolate fix, Nutella Lava Cookies deliver every single time.
Why You’ll Love This Recipe
- Molten Nutella center. Every cookie hides a gooey, flowing Nutella surprise that makes each bite feel like a special occasion.
- Quick and easy. With a 20-minute prep and 12-minute bake time, you can go from craving to cookie in under 35 minutes.
- Pantry-friendly ingredients. No fancy ingredients needed — just butter, sugar, cocoa, flour, eggs, and a jar of Nutella.
- Crowd-stopping results. These cookies look and taste like something from a bakery, but they are completely beginner-friendly.
Ingredients You’ll Need
- 1 cup (250g) butter, at room temperature
- 1¼ cup (300g) granulated sugar
- 1 tsp vanilla extract
- 2 eggs, at room temperature
- ½ cup (60g) cocoa powder
- 2¼ cups (340g) all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- ½ cup (120g) Nutella
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Let’s Get Started
- Prep your workspace. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. If you want to make filling easier, spoon the Nutella into small dollops on a plate and freeze for 15 minutes while you prepare the dough.
- Cream the butter and sugar. In a large mixing bowl, beat the room temperature butter and granulated sugar together on medium speed for about 3 minutes until the mixture is light, pale, and fluffy. This step is key to getting that perfect cookie texture.
- Add eggs and vanilla. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Add the dry ingredients. Sift in the cocoa powder, all-purpose flour, salt, and baking powder. Mix on low speed until a soft, slightly sticky chocolate dough comes together. Do not overmix.
- Fill with Nutella. Scoop about a tablespoon of dough and flatten it in your palm. Place half a teaspoon of Nutella — or a frozen Nutella dollop — in the center. Carefully wrap the dough up and around the filling, pinching it sealed, then roll gently into a smooth ball.
- Bake. Arrange the cookie balls on your prepared baking sheets about 2 inches apart. Bake for 11 to 12 minutes. The cookies will look slightly underdone and very soft — that is exactly what you want.
- Cool and serve. Let the cookies rest on the baking sheet for 5 minutes before moving them. Serve warm for maximum lava effect, or allow to cool completely for a fudgier, denser bite.
Servings and Pairing
This recipe makes approximately 24 cookies, serving 10 to 12 people generously. They pair beautifully with a cold glass of milk, a scoop of vanilla ice cream, or a hot espresso. For a dessert platter, serve alongside salted caramel brownies or vanilla shortbread for a stunning contrast of flavors.
Variations
Faster Weeknight Version
Skip the freezing step for the Nutella and simply drop it straight from the jar onto the flattened dough. The filling may spread slightly more, but the cookies will still be delicious and come together even faster on a busy evening.
Lighter Version
Replace half the butter with unsweetened applesauce and reduce the sugar to 1 cup. Use a measured teaspoon of Nutella per cookie rather than a generous half teaspoon to cut back on overall calories while keeping that essential gooey center.
High-Protein Version
Substitute ¼ cup of the all-purpose flour with vanilla or chocolate protein powder. The dough may be slightly denser but will still bake beautifully, and the added protein makes these cookies a more balanced post-workout treat.
Budget-Friendly Version
Swap Nutella for any store-brand chocolate hazelnut spread — the result is virtually identical at a fraction of the cost. You can also reduce the recipe by half if you only need a smaller batch for a household treat.
Storage Tips
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- To revive the lava effect, microwave a cookie for 10–12 seconds before eating.
- Freeze unbaked cookie balls on a tray, then transfer to a zip-lock bag and freeze for up to 2 months — bake straight from frozen, adding 2 extra minutes.
- Baked cookies can also be frozen for up to 6 weeks in an airtight container.
FAQs
Can I make Nutella Lava Cookies ahead of time?
Yes — you can prepare and roll the cookie balls up to 48 hours in advance and store them covered in the refrigerator until ready to bake. You can also freeze them unbaked for up to 2 months and bake directly from frozen whenever a craving strikes.
What can I substitute for Nutella?
Any chocolate hazelnut spread works as a direct substitute. You can also use peanut butter, cookie butter, or even a small square of dark chocolate placed in the center for a different but equally delicious lava effect.
How do I know when Nutella Lava Cookies are done?
The cookies are ready when the edges look set but the centers still appear soft and slightly underdone — usually at the 11 to 12 minute mark. They will firm up as they cool on the baking sheet, so pulling them out early is the secret to keeping that gooey molten center intact.
Final Thoughts
Nutella Lava Cookies are proof that the best recipes don’t have to be complicated. With simple ingredients, a straightforward technique, and a hidden chocolate hazelnut surprise in every bite, these cookies are guaranteed to become a staple in your baking rotation. Make a batch this weekend, share them warm with the people around you, and watch them disappear faster than you ever thought possible.
Print
Nutella Lava Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Nutella Lava Cookies are rich, fudgy chocolate cookies with a hidden molten Nutella center that oozes out with every bite. Crispy on the outside, soft and gooey on the inside.
Ingredients
- 1 cup (250g) butter, at room temperature
- 1¼ cup (300g) granulated sugar
- 1 tsp vanilla extract
- 2 eggs, at room temperature
- ½ cup (60g) cocoa powder
- 2¼ cups (340g) all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- ½ cup (120g) Nutella
Instructions
- Line a baking sheet with parchment paper and preheat oven to 350°F (175°C).
- Beat butter and sugar together until light and fluffy, about 3 minutes.
- Add eggs one at a time, then mix in vanilla extract.
- Sift in cocoa powder, flour, salt, and baking powder. Mix until a soft dough forms.
- Scoop a tablespoon of dough, flatten it in your palm, and place ½ teaspoon of Nutella in the center. Wrap the dough around the Nutella and roll into a ball. Repeat with remaining dough.
- Place on prepared baking sheet 2 inches apart and bake for 11–12 minutes.
- Allow to cool on the baking sheet for 5 minutes before transferring — centers will be molten when hot.
Notes
- Freeze Nutella in small dollops ahead of time for easier filling and less mess.
- Don’t overbake — cookies will look underdone but firm up as they cool.
- For extra gooey centers, serve warm within 10 minutes of baking.
- Prep Time: 20 mins
- Cook Time: 12 mins
