The Best Nutella Lava Cookies | Kitchen Mason (2024)

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(This post has been updated from the original August 2015 version to provide a better experience for you)

Nutella lava cookies. You know you’re going to make them, just look at them! Imagine a big scoop of your favourite ice cream dripping down one of these oozing beauties… I know right? It’s the stuff dreams are made of!

Read on for the full recipe, helpful tips and more…

There are so many possibilities with Nutella. You can make Nutella puff pastries, Nutella tart, and even Nutella French toast!

I personally think these would make an incredible dinner party dessert when served warm with a bit of ice cream. Well, these and a batch of Nutella stuffed peanut butter cookies – which are just as epic!

Honestly though, these are quite simple to make but yield the most intensely indulgent Nutella treat EVER. Just like with Nutella churros, you’re going to WOW your friends and families with these, I guarantee it!

What you need to know

Here’s where I share all my Nutella lava cookie knowledge with you. Well, I made the mistakes to YOU don’t have to! And if you’re still feeling nervous? Read through baking for beginners first, to brush up on your baking knowledge.

Ingredients

Here’s everything you need to know about the ingredients…

• Nutella – Only the real deal will do here. They are Nutella cookies after all! Don’t skimp!
• Butter – Unsalted is always best in baking as it gives you full control of the salt content (and therefore flavour).
• Brown Sugar – Soft light brown sugar is ideal for these cookies, they add that lovely chew we all know and love!
• Caster Sugar – I love golden caster sugar as it adds a slight caramel flavour, regular caster sugar (superfine in the US) will work just fine though.
• Egg – Free range organic are my go to but whatever you have should work. Medium sized.
• Vanilla – Use a good quality brand like Nielssen Massey (affiliate link) and I promise you will taste the difference!
• Flour – Plain flour only here as we are adding our own leavening agents already. We don’t want too much lift! (all purpose in the US)
• Bicarbonate of Soda – Gives your cookies a little lift. Don’t substitute for baking powder, they’re work differently!
• Salt – You season your dinner, why not your bakes?! Don’t skip this.
• Chocolate Chips – I like milk chocolate chips but it’s entirely your preference. I wouldn’t use white chocolate though as they would be far too sweet!

How to make Nutella lava cookies – recipe summary

1. Freeze blobs of Nutella in advance.
2. Cream butter and sugars together.
3. Beat in egg and vanilla.
4. Fold through flour, bicarbonate of soda and salt.
5. Mix in chocolate chips.
6. Press some cookie dough into each cupcake tin hole.
7. Put Nutella blobs on top.
8. Press remaining cookie dough on top to seal in Nutella.
9. Bake for 15-20 mins.
10. Cool completely in the tin.

Recipe tips

Here are some useful tips that I think will help you get these Nutella lava cookies right first time round!

• Remember to freeze the Nutella at least 2 hours before you wish to make these cookies. (Overnight is usually best.)
• Allow your butter (and egg if refrigerated) to come to room temperature before using. Ingredients blend together better when all at the same temperature.
• Read through the whole recipe before you begin to avoid any silly mistakes.
• Prepare all your ingredients before you start baking, this takes away all unnecessary stress and makes your life easier!
• Ensure you completely encase the Nutella in cookie dough before baking or it will leak!

See Also

Chokito Chocolate Caramel SliceThe Best Chocolate Chip BlondiesOatmeal Banana Chocolate Chip Cookies - Choosing ChiaChocolate chip edible cookie dough for one + 3 variations

Nutella Lava Cookies – Step by Step Picture Recipe

Here is what you will need to make 12.

(For a printer friendly version, see the recipe card at the end of this post)

Please note the preparation for this recipe as it requires pre-freezing to be done beforehand!

Ingredients

• 300g(1 Cup) Nutella
• 110g (1/2 Cup) Unsalted Butter, room temp
• 100g (1/3 Cup + 1/8 Cup) Soft Light Brown Sugar
• 110g (1/2 Cup + 1 tbsp) Golden Caster Sugar
• 1 Egg, room temp
• 2 tsp Vanilla Extract
• 220g (1 + 3/4 Cups) Plain Flour
• 1/2 tsp Bicarbonate of Soda
• 1/2 tsp Salt
• 200g (7 oz) Milk Chocolate Chips

Essential equipment

• Small Baking Tray
• 2 x Teaspoons
• 12 Hole Cupcake/Muffin Tin
• Electric Stand Mixer or Electric Hand Whisk

Preparation

Firstly, line a small baking sheet with baking paper, then spoon 12 heaped tspof Nutella (approx 300g| 1 Cup) onto it. I find it easiest to use 2 teaspoons together to do this.

Then place in the freezer for about 2 hours to harden.

Cookie dough instructions

Once the Nutella is set, lightly grease the holes in the cupcake tin with a little butter and set to one side. Preheat your oven to 180°C/Fan 170°C/356ºF.

Either in an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter (110g | 1/2 Cup), the brown sugar (100g | 1/3 Cup + 1/8 Cup) and caster sugar (110g | 1/2 Cup + 1 tbsp) until very light and fluffy. At least 5 minutes.

Next, add the egg (x 1) andthe vanilla extract (2 tsp) and beat again until smooth.

Sift together the flour (220g | 1 + 3/4 Cups), bicarbonate of soda (1/2 tsp) and the salt (1/2 tsp). Then, in thirds, add this to the dough and mix until just combined each time.

Finally add in the chocolate chips (200g | 7 oz) and mix a little until evenly dispersed throughout the dough.

Assembly and baking instructions

Then take tablespoon sized balls of dough and press into the bottom of each hole.

Removethe Nutella blobs fromthe freezer and press one into the top of each piece of dough.

Take moretablespoons of dough, flatten them into a discs in your hand, then press them onto the surface of each one. Make sure to completely cover the Nutella down the sides as well as on top.

Bake in the preheated oven for 15 – 20 minutes until beautifully golden on top. If you have hot spots in your oven, you may want to turn the tray around halfway through the cooking time for a more even bake.

Allow to cool completely in the tin before attempting to remove. They should pop out quite easily if you give them a little twist then pull them out.

Store in a metal container at room temperature (you maylose the crunch if you store in a plastic container.) These will last for 5 – 6 days.

Seriously, these Nutella Lava Cookies are epic. Therefore youneed to make them, like NOW! They’re such a pleasantchange from a regular chocolate chip cookie. Don’t get me wrong, I love a good chocolate chip cookie, but stuff it with Nutella and plop a big dollop of vanilla ice cream on top? Probably the most AMAZING cookies in the world!

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Other recipes you might like…

• Easy no bake Nutella tart
• White chocolate Kinder Nutella cookies bars

Have you made this recipe?

Have you made these incredible Nutella lava cookies? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter and Instagramor email me at emma@kitchenmason.com.

Nutella Lava Cookies - Printable Recipe

Yield: 12

Prep Time: 20 minutes

Cook Time: 15 minutes

Advanced Prep Time: 2 hours

Total Time: 2 hours 35 minutes

Packed to the rafters with gooey chocolatey goodness, these glorious Nutella lava cookies are the perfect indulgent treat!

Ingredients

• 300g (1 Cup) Nutella
• 110g (1/2 Cup) Unsalted Butter, room temp
• 100g (1/3 Cup + 1/8 Cup) Soft Light Brown Sugar
• 110g (1/2 Cup + 1 tbsp) Golden Caster Sugar
• 1 Egg, room temp
• 2 tsp Vanilla Extract
• 220g (1 + 3/4 Cups) Plain Flour
• 1/2 tsp Bicarbonate of Soda
• 1/2 tsp Salt
• 200g (7 oz) Milk Chocolate Chips

Essential equipment

• Small Baking Tray
• 2 x Teaspoons
• 12 Hole Cupcake/Muffin Tin
• Electric Stand Mixer or Electric Hand Whisk

Instructions

Advanced Preparation

1. Scoop 12 heaped tsp of Nutella onto a lined baking tray using 2 teaspoons and freeze for 2 hours. (Overnight is also fine.)

Nutella Lava Cookie Instructions

1. Grease the holes of your cupcake tin and preheat your oven to 180°C/Fan 170°C/356ºF. Cream together the butter and both sugars in an electric hand mixer (or in a bowl with an electric hand whisk) until light and fluffy.
2. Add the egg and vanilla and beat until smooth.
3. Carefully fold in the flour, bicarbonate of soda and salt. Mix until there are no more streaks of flour visible.
4. Mix through the chocolate chips until evenly distributed.
5. Press tablespoon sized pieces of cookie dough into the base of each cupcake hole.
6. Press a frozen Nutella blob into each hole.
7. Flatten tablespoon sized amounts of dough into discs in your hands, then press onto the tops of each cookie. Make sure you completely seal in the Nutella so it doesn't leak during baking. Bake for 15-20 mins until golden.
8. Allow to cool completely in the tins before removing. A gentle twist and pull should do it! Store in a metal container and consume within 5-6 days.

Notes

Please note the preparation for this recipe as it requires pre-freezing to be done beforehand!

See the main post for a more detailed, step by step picture recipe.

Be sure to read the 'What you need to know' section (especially the 'Recipe tips' part!) for lots of helpful information before you begin making this recipe.

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Nutrition Information:

Yield: 12Serving Size: 1
Amount Per Serving:Calories: 432Total Fat: 20gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 130mgCarbohydrates: 57gFiber: 2gSugar: 40gProtein: 5g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

Did you make this recipe?

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