If you love chocolate, these Nutella Chocolate Lava Cookies are a must-try soft on the outside, gooey on the inside, with a molten Nutella center that melts in your mouth. Easy to make irresistibly chocolatey and perfect for dessert or a sweet snack at home, these soft center Nutella lava cookies will quickly become your new favorite treat!
Why You’ll Love These Nutella Lava Cookies
If you love chocolate, you’ll absolutely fall for these Nutella Chocolate Lava Cookies. Soft and chewy on the outside with a molten Nutella center that flows with every bite, these cookies are a chocolate lover’s dream. I have tried and tested this recipe multiple times in my kitchen and it always comes out perfect gooey rich and irresistibly chocolatey.
Here’s why these Nutella Chocolate Cookies stand out:
- Soft yet gooey: The edges are slightly crisp while the center stays molten and soft giving you the perfect bite every time.
- Easy homemade chocolate cookie recipe: You don’t need fancy tools or advanced baking skills just simple ingredients you probably already have at home.
- Perfect dessert or snack: Serve warm for a decadent treat or make a batch to impress family and friends. Everyone will love these cookies.
Ingredients You Will Need for Homemade Nutella Lava Cookies
- All-purpose flour: Provides structure to the cookies and ensures they stay soft yet chewy when combined with cocoa and cornstarch.
- Unsweetened cocoa powder: provides a rich chocolate flavor without added sugar and also offers antioxidants.
- Cornstarch: Keeps the cookies soft and tender, preventing them from becoming dense.
- Baking soda: A leavening agent that helps cookies rise slightly while keeping them soft.
- Salt enhances flavor and balances sweetness, highlighting the chocolate taste.
- Unsalted butter (softened) adds richness, flavor, and moisture, ensuring a tender cookie.
- Granulated sugar: Sweetens the dough and creates a slight crispness at the edges.
- Brown sugar (packed) adds chewiness and depth of flavor; the natural molasses gives subtle caramel notes.
- Eggs (room temperature). Bind the dough and add moisture, helping cookies hold their shape.
- Vanilla extract enhances overall flavor and adds aromatic sweetness.
- Nutella: The star of the recipe creates a gooey molten chocolate-hazelnut center that melts with every bite.
- Flaky sea salt (optional) adds a sweet-salty contrast and enhances the chocolate flavor.
Equipment You Will Need
- Mixing bowls – for combining your ingredients with ease.
- Measuring cups & spoons – accuracy matters when baking, so I always recommend measuring properly for consistent results.
- Whisk or hand mixer– helps cream the butter and sugar until light and fluffy, which is key for soft cookies.
- Spatula – perfect for mixing gently and scraping every bit of that chocolatey goodness.
- Parchment paper – no sticking, no mess.
- Baking tray – even baking, golden edges, gooey center — that’s what you want!
- Cookie scoop – to get equal portions every time.
- Wire rack – cools cookies while keeping that molten center intact.
How to Make Soft Center Nutella Lava Cookies
Step 1: Prepare the Cookie Dough
- Start by mixing your dry ingredients flour, cocoa powder, cornstarch, baking soda, and salt – in a bowl. In another bowl, cream the softened butter with the granulated and brown sugar until light and fluffy. This is important because creaming the butter well ensures your cookies come out soft on the outside and gooey on the inside.
- Next, add the eggs one at a time, then mix in vanilla extract. Gradually fold in the dry ingredients until just combined. Don’t overmix, otherwise, your cookies might turn out dense.
- I always mix gently at this stage to keep the dough tender. This small step makes a huge difference in the texture.
Step 2: Shape the Cookies with Nutella Filling
- Preheat your oven to 180°C (350°F) and line your tray with parchment paper or a silicone baking mat. Take 1–2 tablespoons of cookie dough, flatten slightly, and place 1 teaspoon of Nutella in the center. Cover with dough and seal the edges carefully.
- Pro Tip: Freezing the Nutella in small portions before adding it to the dough makes the molten center stay intact while baking — I’ve tried both ways, and this trick works every time.
Step 3: Bake the Cookies to Gooey Perfection
- Bake for 10–12 minutes. The edges should be set but the centers soft and molten. Don’t worry if they look a little undercooked in the middle that’s exactly what creates the gooey lava effect.
- Leave the cookies on the baking tray for about 5 minutes so they firm up slightly, then carefully move them to a wire rack to cool while keeping that gooey Nutella center perfect.
Pro Tips & Tricks for the Best Gooey Nutella Chocolate Cookies
- Chill the dough for 15–20 mins so cookies hold shape and the Nutella center stays molten.
- Freeze Nutella portions before stuffing to prevent leaks.
- Fold gently — overmixing makes cookies dense.
- Bake just until edges set; centers should stay soft for that molten magic.
- Use room-temp butter & eggs for smooth dough and perfect texture.
- Optional: sprinkle flaky sea salt to enhance the chocolate flavor.
Expert Tip: Test bake a couple of cookies first to get perfect, soft, gooey results every time.
How to Store & Serve Nutella Lava Cookies
- Serving: These cookies are best served warm, so the Nutella center stays molten and gooey. Just a few seconds in the microwave brings back that soft, indulgent texture.
- Storage at room temperature: Store cooled cookies in an airtight container for up to 2 days. This keeps them soft and chocolatey without drying out.
- Freezing: You can freeze unbaked cookies on a tray, then transfer to a bag once firm. Bake from frozen, adding 2–3 extra minutes. Perfect for making ahead or enjoying later.
- If you want the cookies extra gooey, reheat for 10–15 seconds before serving, every bite melts in your mouth!
More Cookie Variations You’ll Love
- Strawberry Cheesecake Cookies
- Pistachio Chocolate Chip Cookies
- Biscoff Butter Cookies
- Lemon Cake Mix Cookies
- Peanut Butter Cookie
- Molten Biscoff Brownies
FAQs About Nutella Chocolate Lava Cookies
Can I make these Nutella Chocolate Lava Cookies vegan?
Yes! You can use dairy-free butter, egg replacer, and a vegan Nutella alternative. The texture will still be soft and gooey, just like the original.
Can I use peanut butter instead of Nutella?
Yes! A peanut butter filling creates a nutty, gooey center. It’s a delicious twist on the classic chocolate-hazelnut flavor.
How do I make sure the Nutella center stays molten?
Freeze small portions of Nutella before adding to the dough and bake just until edges are set. This guarantees that a soft, gooey center every time.
How should I serve these cookies?
Best served warm a few seconds in the microwave brings back that molten magic. Sprinkle a little flaky sea salt for a sweet-salty flavor boost.
Final Thoughts: Enjoy Your Soft, Gooey Nutella Chocolate Lava Cookies
These Nutella Chocolate Lava Cookies are soft on the outside, gooey in the center, and pure chocolate heaven. Easy to make, perfect for dessert or a snack, and guaranteed to impress anyone who tries them. Bake a batch, follow the tips, and enjoy that molten Nutella center in every bite! Try this recipe today and let me know in the comments how gooey your cookies turned out. I’d love to hear your experience!
Love these cookies? You’ll also enjoy this Chocolate lava Cake recipe
Nutella Chocolate Lava Cookies Recipe – Soft, Gooey
Ingredients
- 2¼ cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 tbsp cornstarch
- 2 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 Large Eggs
- 1 tsp vanilla extract
For the Filling & Topping
- 1 cup Nutella
- Optional Flaky sea salt
Instructions
- Prepare the dough: Mix flour, cocoa, cornstarch, baking soda, and salt. Cream butter with sugars until light and fluffy, add eggs & vanilla, fold in dry ingredients gently.
- Shape cookies: Preheat oven to 180°C (350°F). Flatten 1–2 tbsp dough, add 1 tsp Nutella, cover & seal. Repeat for all cookies.
- Bake: 10–12 mins until edges set but centers are soft. Let cool 5 mins on tray, then transfer to wire rack
- Serve warm for gooey Nutella center. Optional: sprinkle flaky sea salt.
Tips & Tricks
- Chill dough 15–20 mins to prevent spreading.
- Freeze Nutella portions for perfect molten center.
- Don’t overmix dough for soft, chewy cookies.
- Use room-temp butter & eggs for best texture.
Storage
- Airtight container at room temp 2 days
- Freeze unbaked: bake from frozen with 2–3 extra mins
Notes
- Chilling the Dough: Let the cookie dough rest in the fridge for 15–20 minutes. This prevents spreading and helps keep the Nutella center molten.
- Nutella Filling: Freeze small portions of Nutella before adding to the dough. This ensures the gooey center stays intact while baking.
- Baking Tip: Bake just until the edges are set; the center should still be soft. Even if it looks slightly undercooked, that’s what creates the molten magic.
- Mixing Tip: Fold in the dry ingredients gently — overmixing can make cookies dense instead of soft and chewy.
- Serving Suggestion: Serve warm for the ultimate gooey experience. Sprinkle a little flaky sea salt on top to enhance the chocolate flavor.
- Storage Tip: Store cooled cookies in an airtight container for up to 2 days. You can freeze unbaked cookies and bake directly from frozen, adding 2–3 extra minutes.
