Crumbl Molten Lava Cookies are an indulgent take on the classic lava cake, reimagined in the form of oversized, bakery-style cookies. With a rich, gooey chocolate fudge center encased in a soft, brownie-like cookie and a delicate dusting of powdered sugar, these cookies are a chocolate lover’s dream come true. Perfectly decadent and unforgettable, they bring that warm, molten center right to your fingertips.
Why You’ll Love This Recipe
These cookies combine the deep, rich flavors of Dutch cocoa and brown sugar with a surprise molten fudge center that oozes with every bite. The texture is crisp on the edges, soft in the middle, and delightfully gooey in the center. They’re surprisingly easy to make with just a bit of chilling time for the lava center—and the result is an indulgent, bakery-quality dessert you can bake at home.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cookies:
3 tablespoons thick chocolate fudge sauce (frozen into dollops)
½ cup butter, softened
¾ cup brown sugar
2 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1¼ cups all-purpose flour
½ cup Dutch-processed cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
Powdered sugar, for dusting
Directions
Prepare the Lava Centers:
Line a small tray or plate with parchment paper.
Spoon 6 small dollops (about 1 tablespoon each) of thick chocolate fudge sauce onto the parchment.
Freeze until solid—at least 30 minutes.
Make the Cookie Dough:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract, mixing until fully incorporated.
Sift in the flour, cocoa powder, baking soda, and salt. Stir just until the flour disappears—do not overmix.
Assemble the Cookies:
Scoop about ¼ cup of dough per cookie. Flatten each portion slightly in your palm.
Place one frozen fudge dollop in the center of the dough and wrap the dough around it completely, sealing well.
Place the filled cookie dough balls on the prepared baking sheet, spaced apart. Gently flatten the tops slightly.
Bake the Cookies:
Bake for 11–13 minutes, until the edges are set but the centers remain soft.
Remove from the oven and allow cookies to cool on the baking sheet for 15–20 minutes to finish setting.
Dust with powdered sugar before serving for a bakery-style finish.
Servings and timing
Prep Time: 20 minutes
Cook Time: 11–13 minutes
Cooling Time: 15–20 minutes
Total Time: About 50 minutes (including fudge freezing)
Yield: 6 large cookies
Variations
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Peanut Butter Lava: Swap the chocolate fudge center with peanut butter for a sweet and salty variation.
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Dark Chocolate Version: Use bittersweet chocolate chunks in the dough for a more intense chocolate flavor.
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Mocha Lava Cookies: Add ½ teaspoon espresso powder to the dough for a subtle coffee undertone.
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Mint Chocolate Twist: Add ¼ teaspoon peppermint extract to the dough and top with crushed mint candies.
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Mini Cookies: Use half the dough per cookie to make 12 smaller cookies. Adjust bake time to 9–10 minutes.
Storage/Reheating
Storage:
Store cooled cookies in an airtight container at room temperature for up to 3 days.
Freezing:
Unbaked dough balls (with fudge centers) can be frozen for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
Reheating:
Warm cookies in the microwave for 10–15 seconds to restore the molten center.
FAQs
Can I use store-bought fudge sauce for the filling?
Yes, as long as it’s thick enough to freeze into solid dollops. Avoid runny sauces.
What if the lava center leaks out during baking?
Ensure the dough completely seals around the fudge and that the fudge is fully frozen before baking.
Can I make smaller cookies?
Yes, use half the dough for smaller cookies and bake for a slightly shorter time.
Do I have to freeze the fudge?
Yes, freezing the fudge helps keep the center molten while the cookie bakes through.
Can I make the dough ahead of time?
Yes, prepare the dough and refrigerate it for up to 24 hours before assembling and baking.
Can I use regular cocoa powder?
Dutch-processed cocoa provides a richer flavor and darker color, but regular cocoa can be used if that’s what you have.
How do I know when the cookies are done?
The edges will be set, but the centers will still look soft. They will continue to set as they cool.
Are these cookies safe to eat warm?
Yes, but let them cool slightly on the tray to avoid burning from the hot fudge center.
Can I add chocolate chips to the dough?
Absolutely. Stir in ½ cup of semisweet or dark chocolate chips for extra richness.
Will these work with gluten-free flour?
Yes, a 1:1 gluten-free flour blend can be used, though texture may vary slightly.
Conclusion
Crumbl Molten Lava Cookies are the ultimate homemade indulgence—chewy, rich, and filled with a molten chocolate surprise. They deliver bakery-style results with simple ingredients and a few easy steps. Whether you’re serving them warm with a scoop of ice cream or gifting them to a fellow chocolate lover, these cookies are sure to make a lasting impression.
Print
Crumbl Molten Lava Cookies
- Total Time: 0 hours
- Yield: 6 large cookies 1x
- Diet: Vegetarian
Description
Inspired by the famous Crumbl bakery, these Molten Lava Cookies feature a rich, fudgy chocolate cookie wrapped around a gooey molten chocolate center. Perfectly soft, deeply chocolatey, and finished with a dusting of powdered sugar, they’re the ultimate indulgent treat! Keywords: Crumbl molten lava cookies, lava cookies recipe, chocolate stuffed cookies, gooey chocolate cookies
Ingredients
For the Cookies:
3 tablespoons thick chocolate fudge sauce (frozen into 6 dollops)
1/2 cup butter, softened
3/4 cup brown sugar
2 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Powdered sugar, for dusting
Instructions
-
Prepare the Lava Centers:
Line a small tray with parchment paper.
Spoon 6 small dollops (about 1 tbsp each) of chocolate fudge sauce and freeze until solid (at least 30 minutes). -
Make the Cookie Dough:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Mix in egg and vanilla until well combined.
Sift in flour, cocoa powder, baking soda, and salt. Stir until just combined—do not overmix. -
Assemble the Cookies:
Scoop about ¼ cup of dough per cookie. Flatten slightly in your palm.
Place one frozen fudge dollop in the center and fold dough around it, sealing well.
Place on prepared sheet and lightly flatten. -
Bake the Cookies:
Bake for 11–13 minutes, until edges are set but centers are soft.
Let cookies cool on the pan for 15–20 minutes to allow lava centers to melt and cookies to firm up.
Dust with powdered sugar before serving.
Notes
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Use a thick fudge sauce that solidifies well when frozen for the best molten center.
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For extra gooeyness, warm the cookies for 10 seconds in the microwave before serving.
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Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 11–13 minutes
- Category: Dessert, Cookies
- Method: Baking
