Nutella Lava Cookies

Golden, chewy, monster-sized cookies with a molten Nutella middle – these Nutella Lava Cookies are absolute heaven!

Here’s why you’ll LOVE these Nutella Lava Cookies:

  • They are NOT on the small size, in fact, they are pretty enormous! The recipe will make 8 cookies in total.
  • They have a crispy golden edge and a chewy, soft-baked centre.
  • When you break the cookie open, the middle oozes molten liquid Nutella.
  • They are dotted with chocolate chips for an extra chocolatey hit in every bite.
Nutella lava cookies

Making the Nutella middles

The recipe starts by making the Nutella “middles”. Heaped teaspoons of Nutella are dolloped on a baking tray and then popped in the freezer to firm up.

The freezer!? Yes, you read that correctly. It may sound strange but freezing the Nutella will make sure the middle is super gooey and molten. Otherwise, the Nutella becomes too hot, starts to cook in the oven and will result in a firm Nutella centre.

Nutella middles

Shaping the Nutella lava cookies

Once the cookie dough has chilled for 3 hours, it’s time to assemble and shape the cookies. You’ll take a heaped tablespoon of cookie dough, flatten it in the palm of your hand and place a frozen Nutella lump in the middle. Using another tablespoon of cookie dough, you’ll conceal the Nutella middle, roll the cookie into a ball and press a handful of chocolate chips in the top.

Nutella cookie dough

Baking the cookies

The cookies only take 12-14 minutes to bake. They will spread out and double in size in the oven, so remember to leave plenty of space between the cookies on the baking tray. As an indication, I only had 3 cookies on each baking tray.

Once the cookies are out of the oven, do your very best to resist them for at least 10 minutes. This will give them time to cool slightly, improving the texture and flavour.

The wait is finally over. Tuck in and enjoy!

Nutella lava cookie recipe (makes 8 large cookies)


160g unsalted butter
100g caster sugar
150g light brown sugar
1 teaspoon vanilla extract
1 medium egg + 1 medium egg yolk, at room temperature
250g self-raising flour
8 heaped teaspoons of Nutella (roughly a 200g jar)
20g chocolate chips


Start by making the Nutella middles.

Line a baking tray with greaseproof paper. Dollop 8 heaped teaspoons of Nutella onto the baking tray, leaving space between each, and put in the freezer to firm up.

Meanwhile, make the cookie dough.

Melt the butter in 20-second blasts in the microwave until it turns to liquid. Add the light brown and caster sugar and mix together. Add the vanilla extract, whole egg and egg yolk and mix together. Fold the flour into the mixture until it forms a cookie dough. Cover with clingfilm and put in the fridge for at least 3 hours to chill.

Assemble the cookies.

Preheat oven to 180°C and line two baking trays with greaseproof paper. Take the Nutella middles out of the freezer and the cookie dough out of the fridge.

Take a heaped tablespoon of cookie dough, flatten in the palm of your hand and place a frozen Nutella lump in the middle. Now take another heaped tablespoon of cookie dough and wrap around the Nutella so that it’s completely covered and concealed. Place on the baking tray and press a handful of chocolate chips into the top of the cookie ball.

Repeat for the remaining 7 cookies. Remember to leave space between each cookie ball so they have room to spread out. I baked mine in batches with 3 cookies on each baking tray.

Bake the cookies.

Bake for 12-14 minutes, until the cookies are golden brown on the edges and lightly browned in the middle but still soft. Cool for 10 minutes on the baking tray, then transfer to a cooling rack.

Cookie recipe inspiration

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