These indulgent Chocolate Nutella Lava Cookies are soft, rich, and filled with a molten Nutella center that flows beautifully when served warm. Each bite offers a deep chocolate cookie exterior wrapped around a creamy hazelnut middle—perfect for chocolate lovers and dessert enthusiasts alike.
Why You’ll Love This Recipe
The molten Nutella center makes every cookie extra special.
Easy to prepare with simple ingredients.
Deliciously soft, fudgy, and packed with chocolate flavor.
Perfect for gatherings, holidays, or a cozy night treat.
Freezer-friendly and great for make-ahead baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Nutella lava center:
12 teaspoons Nutella
For the chocolate cookie dough:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips (optional)
Directions
Freeze the Nutella
Line a small tray with parchment paper. Scoop 12 teaspoons of Nutella and place them on the tray. Freeze for 20–30 minutes, or until firm.
Prepare the cookie dough
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing until fully combined.
Add the flour, cocoa powder, baking soda, and salt. Mix just until a dough forms.
Fold in chocolate chips if using.
Assemble the cookies
Scoop about 2 tablespoons of dough and flatten it in your hand.
Place a frozen Nutella dollop in the center and wrap the dough around it completely, sealing the edges.
Arrange the filled dough balls on a parchment-lined baking sheet, leaving space between each cookie.
Bake
Bake at 350°F (177°C) for 9–11 minutes. The centers should look slightly soft for the lava effect.
Cool and serve
Let cookies rest on the baking sheet for 5 minutes before moving them to a cooling rack.
Serve warm for the ultimate molten center.
Servings and timing
This recipe makes 12 cookies.
Prep time: approximately 20 minutes
Freeze time: 20–30 minutes
Bake time: 9–11 minutes
Total time: about 50–60 minutes
Variations
Add chopped hazelnuts to the dough for extra crunch.
Substitute the Nutella with another chocolate hazelnut spread.
Use dark chocolate chips for a deeper flavor.
Roll the dough balls in cocoa powder or powdered sugar before baking for a different finish.
Storage/Reheating
Room Temperature: Store cookies in an airtight container for up to 3 days.
Refrigerator: Keeps well for up to 1 week.
Freezer: Freeze baked cookies or unbaked dough balls for up to 2 months.
Reheating: Warm baked cookies in the microwave for 10–12 seconds to revive the molten center.
FAQs
How do I keep the Nutella center from leaking?
Freezing the Nutella before assembly helps it stay in place and creates the lava effect during baking.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours before assembling and baking.
Can I bake these without the Nutella filling?
Absolutely—simply bake the chocolate cookie dough as regular cookies.
What type of cocoa powder works best?
Unsweetened natural cocoa powder works perfectly for this recipe.
Can I double the recipe?
Yes, the recipe doubles well with no adjustments needed.
Why are my cookies dry?
Overbaking can cause dryness. Remove the cookies while the centers still look soft.
Can I use salted butter?
If using salted butter, reduce the added salt to a pinch.
Can I make these gluten-free?
You can use a gluten-free all-purpose flour blend in equal measure.
How do I prevent the cookies from spreading too much?
Chill the assembled cookie dough balls for 10–15 minutes before baking.
Can I add other fillings?
Yes, caramel spread or chocolate truffle pieces also work well.
Conclusion
Chocolate Nutella Lava Cookies are the perfect fusion of soft chocolate cookie dough and irresistibly gooey Nutella filling. Simple to make and unforgettable in flavor, these cookies are ideal for celebrations or whenever you crave a warm, molten treat. Enjoy them fresh from the oven for the ultimate experience.
Chocolate Nutella Lava Cookies are rich, fudgy chocolate cookies filled with a molten Nutella center. Soft on the outside with a gooey hazelnut middle, they’re perfect for special occasions or an indulgent treat anytime.
Ingredients
For the Nutella lava center:
12 teaspoons Nutella
For the cookie dough:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips (optional)
Instructions
Freeze the Nutella: Line a small tray with parchment paper. Scoop 12 teaspoons of Nutella onto the tray and freeze for 20–30 minutes, or until firm.
Make the cookie dough: In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla and mix until combined. Stir in flour, cocoa powder, baking soda, and salt just until combined. Fold in chocolate chips if using.
Assemble the cookies: Scoop about 2 tablespoons of dough, flatten it in your hand, and place a frozen Nutella portion in the center. Wrap the dough around it and seal completely. Place on a parchment-lined baking sheet with space between cookies.
Bake: Bake at 350°F (177°C) for 9–11 minutes. The centers should look slightly soft for a molten effect.
Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm for gooey centers.
Notes
Freeze Nutella in advance to prevent leaks and create a lava effect.
Do not overbake—cookies should look slightly underdone in the center.
Chilling dough balls before baking helps prevent spreading.
For extra richness, use dark chocolate chips or add chopped hazelnuts.
Microwave leftovers briefly for gooey centers again.
