Kirbie's Cravings

Nutella Lava Chocolate Cookies

photo of a stack of three Nutella Lava Chocolate Cookies

These chocolate cookies stay moist and fudgy with a layer of melted Nutella stuffed in the middle.

I hope everyone had a good weekend! I spent most of my Sunday baking massive amounts of cookies for the holidays and performing some major house cleaning. I’m exhausted.
close-up photo of the cookies with one with nutella oozing out
I first created these Nutella lava cookies about three years ago, and they remain one of my favorite ones to make for friends and family, especially during the holidays. They are stuffed with Nutella, need I say more?

While I’ve always enjoyed making these, they can be a little messy and sticky to make. So I decided to try to improve upon my previous method. 
photo of cookies lined up on a boardclose-up of a stack of two cookies
Rather than traditional cookies, I made them in muffin tins. This also allowed me to stuff more Nutella into the center of each one, making them extra fudgy.

I didn’t fill the muffin tins completely, so they still look like traditional cookies. I am absolutely loving how these came out!
photo of a stack of three Nutella Lava Chocolate Cookies with the top one sliced in half to show the molten center

If you like these cookies be sure to check out my Nutella Chocolate Chip Cookies, too!

Nutella Lava Chocolate Cookies

Servings: 22 cookies
Prep Time: 25 minutes
Cook Time: 13 minutes
Total Time: 38 minutes
Course: Dessert
Cuisine: American
These chocolate cookies stay moist and fudgy with a layer of melted Nutella stuffed in the middle. I use a muffin tin for these cookies so I can stuff a lot of Nutella in each one.


  • 1 cup unsalted butter
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1/2 cup unsweetened dutch processed cocoa powder
  • 2 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 cups semi-sweet chocolate chips
  • 22 (1/2-inch) chocolate squares optional
  • approximately 1 1/2 cups Nutella


  • Preheat the oven to 350°F. Grease 2 muffin tins.
  • Cream the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Mix in the eggs. Add in the cocoa powder and mix on low speed until blended.
  • Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Stir in half the chocolate chips. If desired, you can refrigerate the dough for an hour to make it easier to work with, but since you are using muffin tins, you can also do it directly without the refrigeration.
  • Make dough balls about 1 inch in diameter and flatten into the bottom of muffin pan molds. Add a generous 1 tbsp of Nutella to the center of each cookie. If desired, push a chocolate square into the Nutella. Take about half the amount of dough used for the bottom (so a dough ball about 1/2 inch in diameter), and smash between hands so it become thin and flat and large enough to lay over and cover the Nutella. Place the dough on top, and make sure to push on the sides to seal. Make sure this dough layer is only about half the size of the bottom, otherwise your cookie will be too thick. If your hands get too sticky at any point in this process, wash your hands before continuing, as it will be easier to handle the dough with freshly washed hands. Add a few chocolate chips on top of each one.
  • Bake about 11-13 minutes. Use a fork or spatula to help you remove cookies from tins.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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7 comments on “Nutella Lava Chocolate Cookies”

  1. Oh wow! They look amazing. 

  2. Had some issues with this one! The batter was not solid enough to handle so had to spoon it out, then they were way too thick because I couldnt fit the nutella in without using more cookie batter to cover it!

    • your cookie batter should def be solid enough that you don’t need to spoon it out. im not sure why yours isn’t solid enough. perhaps you can try refrigerating it for 30 minutes to make it easier to work with

  3. What size muffin tin did you use? I know from past experience that the size of the tin makes a difference for cooking times with muffins, so I presume the same is true for cookies in muffin tins.

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