These molten lava cookies are easier to make than classic lava cake but just as rich and indulgent! In just 30 minutes, you’ll have 12 gooey, chocolatey cookies ready to devour.
These molten lava cookies aren’t just quick to whip up—they’re super easy to customize. Sprinkle a little sea salt on top for a fancy touch, or mix things up by swapping out the dark chocolate truffle for milk, white chocolate, or fun flavors like mint or caramel.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
These cookies, just like the Andes Mint Cookies, were inspired by a visit to our oldest daughter at college. We flew in to watch her perform in the Nutcracker at a studio near her campus. While we were there, we checked out her favorite cookie shop. Naturally, I had to try the molten cookie, and I’ve wanted to recreate it ever since.
These cookies are fantastic. Whether you’re chilling at home or hanging out with friends, they’re the perfect treat.
Molten lava cookies are best when they’re warm. If you save them for later, toss them in the microwave for a few seconds to bring back that gooey center.
Take these molten lava cookies to the next level by serving them with vanilla ice cream. Want to make them even better? Drizzle some caramel or chocolate sauce on top, or pair them with coffee or hot cocoa for a cozy treat that works any time of year.
Since it’s December and the holiday season, these cookies make delicious gifts! Pack them up in a cute box or tin and share them with friends, family, or coworkers as a sweet treat. Or bring them to a potluck or holiday party; they are guaranteed to be a crowd pleaser.
Tips to making gooey chocolate cookies
Try these molten lava cookies next time you’re in the mood for something sweet and indulgent. They’re super easy to make, with just a few simple ingredients and barely any effort. In no time, you’ll have a batch of gooey goodness ready to enjoy.
Ingredients
- Butter
- Brown Sugar
- Sugar
- Eggs
- Flour
- Cocoa Powder
- Baking Soda
- Baking Powder
- Salt
- Vanilla extract
- Dark chocolate truffles
how to make molten lava cookies
After making the cookie dough.
Scoop the dough into a 1/4-cup cookie dough scooper, or use an ice cream scooper if you don’t have one. Stuff the chocolate truffle into the cookie dough and roll the dough around the truffle, ensuring it is completely covered.
The size helps ensure evenly baked cookies. Arrange the dough onto two baking pans lined with parchment paper to prevent sticking, placing 6 evenly spaced scoops on each baking sheet to allow room for spreading.
Bake the cookies in a preheated oven at the specified temperature for 13-14 minutes or until the edges are lightly golden while the centers remain soft. Carefully remove them from the oven and, while still warm, sprinkle the tops with a pinch of coarse sea salt for a perfect balance of flavors. Allow the cookies to cool slightly before transferring them to a wire rack.
More Chocolate Cookies we love
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Molten Lava Cookies
Ingredients
- 1 cup butter softened
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs at room temperature
- 2 cups flour
- 3/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 12 dark chocolate truffles
Instructions
- Preheat oven to 350 degrees F (176 C).
- Cream butter and sugar until well combined; 1-2 minutes.
- Add eggs and extracts and beat until light and fluffy; 1-2 minutes.
- In a small mixing bowl, combine flour, salt, cocoa powder, baking soda, and powder, and stir together. Add to the batter and mix until well combined.
- Scoop the dough into a 1/4-cup cookie dough scooper, or use an ice cream scooper if you don’t have one. Stuff the chocolate truffle into the cookie dough and roll the dough around the truffle, ensuring it is completely covered.
- Arrange the dough onto two baking pans lined with parchment paper to prevent sticking, placing 6 evenly spaced scoops on each baking sheet to allow room for spreading.
- Bake in preheated oven for 13-14 minutes. Remove from oven and sprinkle with coarse sea salt.
