The first time I pulled a batch of these Nutella lava cookies recipe from my oven, I knew my dessert game had forever changed. There’s something absolutely magical about breaking through that slightly crisp exterior to reveal the warm, molten Nutella center that slowly oozes onto your plate. This Nutella lava cookies recipe perfectly balances the familiar comfort of a chocolate chip cookie with the indulgent surprise of flowing hazelnut chocolate—creating a dessert experience that feels both nostalgic and entirely new. The contrast between the chewy cookie edges and the silky-smooth center creates a textural masterpiece that has converted even the most dedicated dessert skeptics in my family. Keep reading to discover how easily you can create this showstopping treat that will have everyone begging for your Nutella lava cookies recipe.
Why You’ll Love This Nutella Lava Cookies Recipe
Have you ever wanted to serve a dessert that looks impressively complex but doesn’t require professional baking skills? This Nutella lava cookies recipe solves that exact challenge. Unlike traditional lava cakes that can be temperamental and prone to overbaking, these cookies are wonderfully forgiving, allowing even novice bakers to achieve that perfect molten center consistently.
I still remember serving these at my sister’s bridal shower, where one guest—a self-proclaimed “chocolate connoisseur”—took one bite and dramatically declared she’d need the recipe before leaving. What followed was a chorus of agreement as everyone marveled at how something so delicious could look so effortlessly elegant. The secret, which I’m about to share with you, lies in the simplicity of freezing Nutella dollops before baking.
What makes this Nutella lava cookies recipe truly special is its versatility. Hosting a dinner party? Serve them warm with a scoop of vanilla ice cream for an elevated dessert. Need lunchbox treats? They’re equally delicious at room temperature with the Nutella center becoming delightfully fudgy. You can even customize the base cookie dough with different mix-ins to create endless variations. Let’s dive into exactly what you’ll need to create these crowd-pleasers.
Ingredients for Perfect Nutella Lava Cookies
The Cookie Base
- 1¾ cups all-purpose flour – The foundation of our cookie structure. For a slightly nuttier flavor that complements the Nutella, you can substitute up to ½ cup with whole wheat pastry flour.
- ½ teaspoon baking soda – Provides just enough lift without making the cookies cakey. Fresh baking soda is crucial for proper rising.
- ½ teaspoon salt – Don’t skip this! Salt enhances the chocolate flavors and creates balance. I prefer fine sea salt for baking.
- ¾ cup unsalted butter, softened – The fat content creates tenderness and helps achieve those slightly crisp edges. European-style butter with higher fat content creates an even richer result.
- ¾ cup brown sugar, packed – Adds moisture and a caramel undertone that pairs beautifully with the Nutella. Dark brown sugar will intensify this flavor.
- ¼ cup granulated sugar – Creates the perfect crisp exterior texture. Don’t substitute with more brown sugar or you’ll lose that textural contrast.
- 1 large egg, room temperature – Binds everything together. Room temperature eggs incorporate more easily into your batter.
- 1 teaspoon vanilla extract – Enhances the chocolate notes. Pure vanilla extract makes a noticeable difference in flavor.
- 1 cup chocolate chips or chunks – Adds extra chocolatey richness throughout the cookie. I recommend semi-sweet for balance, but milk chocolate works for a sweeter cookie or dark chocolate for more intensity.
The Star Ingredient
- ⅔ cup Nutella (or chocolate hazelnut spread) – The heart of our Nutella lava cookies recipe. The authentic version creates the best flow, but any chocolate-hazelnut spread will work. For allergen considerations, sunflower seed chocolate spreads can substitute.
How to Make the Best Nutella Lava Cookies
Step 1: Prepare the Nutella Centers (Do This First!)
- Line a small baking sheet or plate with parchment paper.
- Scoop 12 rounded teaspoons of Nutella onto the parchment, spacing them apart.
- Place in the freezer for at least 30 minutes until firm. This is the secret to achieving the perfect lava center—frozen Nutella melts more slowly during baking.
- Pro tip: You can prepare these Nutella dollops up to a week in advance and keep them frozen until you’re ready to make your cookies.
Step 2: Prepare Your Cookie Dough
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt until evenly combined.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy—about 2-3 minutes. The mixture should visibly change color and texture, becoming paler and less grainy.
- Add the egg and vanilla extract to the butter mixture and beat until fully incorporated and smooth, about 1 minute.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing will develop gluten and result in tough cookies.
- Fold in chocolate chips gently with a spatula. The dough should be soft but not sticky. If it feels too soft to handle, refrigerate for 15-20 minutes.
Step 3: Assemble Your Lava Cookies
- Remove frozen Nutella centers from the freezer.
- Scoop about 2 tablespoons of cookie dough and flatten into a disc in your palm.
- Place a frozen Nutella disk in the center, then top with another flattened 2 tablespoons of dough.
- Seal the edges completely by pinching and rolling between your hands to form a ball. This creates a perfect seal that prevents leakage during baking.
- Place the filled dough balls on the prepared baking sheets, spacing them at least 2 inches apart as they will spread.
Step 4: Bake to Perfection
- Bake in the preheated oven for 11-13 minutes until the edges are golden but the centers still look slightly underdone. The visual cue is important: the edges should be set while the center remains soft.
- Remove from oven and allow to cool on the baking sheet for 5 minutes. During this time, the cookies will continue to set while keeping the Nutella center molten.
- Transfer to a wire rack if you’re not serving immediately.
- For the full lava effect, serve while still warm—within 15-20 minutes of baking. As they cool completely, the center becomes more fudgy than flowing.
Delicious Variations on Nutella Lava Cookies
Salted Hazelnut Nutella Lava Cookies
Add ½ cup chopped hazelnuts to the dough and sprinkle flaky sea salt on top before baking. The contrasting salt and extra crunch create an elevated cookie that balances the sweetness of the Nutella perfectly.
Orange-Infused Nutella Lava Cookies
Add 1 tablespoon of orange zest to the cookie dough and replace ¼ cup of chocolate chips with candied orange peel. The bright citrus notes create a sophisticated contrast to the rich Nutella center, reminiscent of fine European chocolate confections.
Peanut Butter and Nutella Lava Cookies
Swirl 1-2 teaspoons of creamy peanut butter into each Nutella dollop before freezing. The combination creates a nostalgic flavor reminiscent of classic peanut butter cups with the added luxury of the molten center.
Spiced Mocha Nutella Lava Cookies
Add 1 tablespoon of espresso powder and ½ teaspoon of cinnamon to the dry ingredients. The coffee enhances the chocolate flavor while the warm spice adds complexity, creating a cookie that pairs perfectly with after-dinner coffee.
White Chocolate Raspberry Nutella Lava Cookies
Replace the chocolate chips with white chocolate chunks and add ¼ cup freeze-dried raspberries (crushed) to the dough. The tangy berry flavor cuts through the sweetness while adding beautiful color flecks throughout the cookie.
Holiday Nutella Lava Cookies
Add ¼ teaspoon peppermint extract to the dough and replace ¼ cup chocolate chips with crushed candy canes. Roll the edges in colored sugar before baking for a festive twist on the Nutella lava cookies recipe perfect for Christmas cookie exchanges.
Nutella Lava Cookies Recipe
Equipment
- Mixing bowls
Ingredients
Cookie Dough:
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup chocolate chips semi-sweet or dark
Filling:
- ⅔ cup Nutella or chocolate hazelnut spread
Instructions
Step 1: Freeze the Nutella
- Line a baking sheet with parchment paper.
- Scoop 12 teaspoons of Nutella onto the sheet and freeze for at least 30 minutes.
Step 2: Make the Dough
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk flour, baking soda, and salt.
- In a separate bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg and vanilla extract.
- Gradually add dry ingredients and stir until combined.
- Fold in chocolate chips.
Step 3: Assemble the Cookies
- Scoop 2 tablespoons of dough, flatten it, and place a frozen Nutella dollop in the center.
- Cover with another flattened dough portion and seal the edges.
- Roll into a ball and place on the prepared baking sheet.
- Repeat for all cookies, spacing them 2 inches apart.
Step 4: Bake & Serve
- Bake for 11-13 minutes until edges are golden but centers are slightly soft.
- Let cool for 5 minutes before transferring to a wire rack.
- Serve warm for the best molten center effect!
Notes
- Store in an airtight container for up to 3 days.
- Reheat in the microwave for 10-15 seconds for a gooey center.
- Freeze assembled cookie dough for up to 3 months; bake from frozen with an extra 2-3 minutes added.
Nutrition
Frequently Asked Questions About Nutella Lava Cookies
How do I store leftover Nutella lava cookies?
Store completely cooled cookies in an airtight container at room temperature for up to 3 days. The center will gradually become more fudgy than molten. For longer storage, place in the refrigerator for up to a week. To restore some of the molten quality, microwave individual cookies for 10-15 seconds before serving.
Can I freeze the cookie dough for later?
Absolutely! You can freeze the assembled but unbaked cookies on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 2-3 minutes to the baking time. This makes the Nutella lava cookies recipe perfect for unexpected guests or late-night cravings!
Why didn’t my Nutella center stay molten?
The most common reason is overbaking. Remember that visual cues are more important than exact timing—cookies should look slightly underdone in the center when you remove them from the oven. Another possibility is that your Nutella centers weren’t frozen solid enough before assembling, causing them to melt too quickly during baking.
Can I make these Nutella lava cookies gluten-free?
Yes! Replace the all-purpose flour with a 1:1 gluten-free baking blend (look for one that contains xanthan gum). The texture will be slightly different, but the molten center effect works beautifully with gluten-free flour. Just be sure to check that your Nutella or hazelnut spread is certified gluten-free.
Can I use homemade chocolate-hazelnut spread?
Homemade spreads can work wonderfully in this Nutella lava cookies recipe, but may have different melting properties depending on their ingredients. If your homemade spread is thinner than commercial Nutella, add an extra 5-10 minutes to the freezing time to ensure it holds its shape during assembly.
How can I tell if my cookies are done without cutting them open?
The perfect Nutella lava cookie should have set, golden edges with a center that looks slightly underdone and puffed. The surface will lose its shine and develop small cracks when ready. Trust these visual cues rather than waiting until the entire cookie looks completely baked, which will result in a fudgy rather than flowing center.
A Sweet Memory in the Making
The first time I brought these Nutella lava cookies to my family’s annual holiday gathering, my tradition-bound grandmother—who typically insists we only serve her generations-old Italian cookie recipes—took one bite and quietly asked for the recipe. As I watched three generations pass a plate of these warm, gooey treats around the table, each face lighting up with that first bite, I realized I’d created more than just a dessert.
There’s something about the familiar comfort of a cookie transformed by that surprising molten center that creates an experience worth sharing. The Nutella lava cookies recipe bridges the gap between beloved tradition and exciting innovation, producing a treat that feels simultaneously nostalgic and novel.
Whether you’re baking these for a special occasion or simply because Tuesday needs chocolate, I hope this Nutella lava cookies recipe brings the same joy to your kitchen that it has to mine. Food has this remarkable ability to create connections, and there’s something uniquely bonding about watching someone experience that first bite, where surprise and delight meld together as warm Nutella flows onto the plate. That moment—where eyes widen and smiles spread—is what makes sharing this recipe so special.