Crispy on the outside, soft and gooey on the inside, these Chocolate Lava Cookies are filled with a luscious cream center that melts in your mouth. With a rich cocoa cookie dough and a smooth vanilla-white chocolate cream filling, these cookies are the ultimate treat for chocolate lovers.
Why You’ll Love This Recipe
These cookies bring together the best of all dessert worlds: a rich, fudgy chocolate exterior, a surprise creamy center, and a touch of crunch from the chocolate shavings on top. Whether you’re baking for a special occasion or just craving something decadent, this recipe delivers a bakery-quality cookie right from your home oven. You’ll also love how easily customizable they are — with options to switch up the filling to match your mood or pantry.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookie Dough: • 1 cup flour • ½ cup unsweetened cocoa powder • ½ tablespoon baking powder • ¼ teaspoon salt • ½ cup unsalted butter, softened • ½ cup granulated sugar • ½ cup brown sugar • 1 large egg • 1 teaspoon vanilla extract • 100 g dark chocolate, melted and slightly cooled
For the Cream Filling: • 1 cup milk • 2 tablespoons cornstarch • 2 tablespoons granulated sugar • 1 teaspoon vanilla extract • 2 tablespoons butter • 60 g white chocolate (optional, for a richer flavor)
For the Topping: • Bitter chocolate chunks or shavings
Directions
1. Prepare the Cream Filling:
In a small saucepan, whisk together the milk, sugar, and cornstarch.
Cook over medium heat, stirring constantly until the mixture thickens.
Remove from heat and stir in vanilla, butter, and white chocolate.
Mix until smooth and set aside to cool completely.
2. Make the Cookie Dough:
In a bowl, combine flour, cocoa powder, baking powder, and salt.
In another bowl, beat the butter with granulated and brown sugars until light and fluffy.
Add the egg and vanilla extract and mix well.
Pour in the melted chocolate and stir to combine.
Gradually mix in the dry ingredients until a soft dough forms.
Chill the dough for 30 minutes.
3. Shape and Bake:
Preheat oven to 180°C (350°F).
Roll the dough into walnut-sized balls and place them on a parchment-lined baking sheet.
Press the centers with your thumb to create a small indentation.
Bake for 10–12 minutes until the edges are set but the centers are soft.
Immediately after baking, gently press the centers again to deepen the well.
4. Fill and Serve:
Spoon the cooled cream filling into each cookie center.
Sprinkle with chocolate chunks or shavings.
Let rest for about 10 minutes before serving.
Servings and timing
Servings: Makes approximately 12–14 cookies Prep Time: 20 minutes Chill Time: 30 minutes Cook Time: 10–12 minutes Total Time: About 1 hour
Variations
Nutella Filling: Replace the cream with a spoonful of Nutella for a hazelnut twist.
Peanut Butter Core: Add a peanut butter center for a salty-sweet combination.
Caramel Surprise: Use thick caramel as the filling for a gooey, buttery treat.
Double Chocolate: Stir chocolate chips into the dough for even more chocolate intensity.
Spiced: Add a pinch of cinnamon or chili powder to the dough for a subtle heat.
Storage/Reheating
Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Freezing: Freeze unfilled cookies for up to 1 month. Thaw and fill before serving. Reheating: Warm cookies in a microwave for 10–15 seconds to restore their soft center and fresh-baked feel.
FAQs
How do I know when the cookies are perfectly baked?
The edges should look firm, while the center should remain soft and slightly underbaked for a lava-like texture.
Can I make the dough ahead of time?
Yes, the dough can be made up to 48 hours in advance and stored in the refrigerator.
Can I skip the cream filling?
Absolutely. The cookies are delicious even without the cream filling, or you can substitute another filling of your choice.
What type of chocolate works best for the dough?
Use high-quality dark chocolate with at least 60% cocoa content for the richest flavor.
Why chill the dough?
Chilling prevents the cookies from spreading too much during baking and enhances the flavor.
Can I use white chocolate chips instead of white chocolate for the filling?
Yes, white chocolate chips will melt into the cream just as well as chopped white chocolate.
Is the cream filling supposed to be thick?
Yes, it should be thick enough to spoon into the cookie centers without running.
Can I make these cookies gluten-free?
Yes, substitute the flour with a 1:1 gluten-free baking flour mix.
Do I have to re-press the cookies after baking?
Re-pressing ensures there’s enough space to hold the cream filling once the cookies have puffed during baking.
Can I double the recipe?
Definitely. Just make sure to chill the dough between batches to maintain consistency.
Conclusion
These Chocolate Lava Cookies with Cream Filling are a decadent treat sure to impress anyone lucky enough to try them. Rich, creamy, and full of texture, they’re perfect for a cozy dessert or a special celebration. With endless filling options and easy-to-follow steps, this recipe is bound to become a go-to favorite.
