Molten Lava Cake Cookies

Molten Lava Cake Cookies are the ultimate indulgent dessert — rich, fudgy chocolate cookies with a gooey hot fudge center that oozes out with every bite. Inspired by the famous Crumbl version, these cookies are a decadent treat perfect for holidays, parties, or a luxurious night in. Serve warm with a scoop of vanilla ice cream for the full molten experience.

Why You’ll Love This Recipe

• Deep chocolate flavor with a rich fudge center

• Soft, gooey texture just like a molten lava cake

• Copycat recipe of Crumbl’s beloved cookie

• Perfect for holidays, birthdays, or romantic dinners

• Dusting of powdered sugar adds a classic touch

• Easier to make than they look

• Great for chocolate lovers

• Can be made in regular or jumbo cookie size

• Goes perfectly with ice cream or a cold glass of milk

• Freezer-friendly dough for make-ahead treats

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1¾ cups all-purpose flour (232g)
½ cup unsweetened cocoa powder (50g)
1 (3.4oz) box instant chocolate fudge pudding mix (110g, unprepared)
2 tablespoons powdered milk (10g)
½ teaspoon salt
¼ teaspoon baking soda
1 cup granulated sugar (220g)
½ cup salted butter, softened (113g)
1 large egg, room temperature
1 additional large egg yolk, room temperature
2 ounces whole milk, room temperature
1½ teaspoons pure vanilla extract
½ cup hot fudge sauce (not warmed)
Powdered sugar, for dusting

Directions

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside. If using a standard 9×13 baking sheet, plan to bake in two batches.

2. In a medium bowl, whisk together the flour, cocoa powder, pudding mix, powdered milk, salt, and baking soda. Set aside.

3. In a large bowl or stand mixer fitted with a paddle attachment, cream together the granulated sugar and softened butter for 1 minute.

4. Add the egg and beat until incorporated. Then add the additional egg yolk, whole milk, and vanilla extract. Mix just until combined.

5. Gradually add the dry ingredients to the wet ingredients in two batches, mixing until fully combined and a soft dough forms.

6. Scoop the dough into 16 equal 2-ounce portions using a #24 cookie scoop. Flatten each portion slightly and form into a bowl shape.

7. Place a heaping teaspoon of cold (not heated) hot fudge sauce in the center of each dough bowl. Carefully wrap and seal the dough around the fudge, then roll into a smooth ball.

8. Arrange cookies on the prepared baking sheet, sealed side down, spaced 2 inches apart.

9. Bake for 8–10 minutes, or until the edges are just set and the tops have a matte finish. The centers will look slightly underdone — this is expected and ensures a molten interior.

10. Let cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.

11. Dust with powdered sugar while still warm, and serve with a scoop of vanilla ice cream if desired.

Servings and timing

Servings: 16 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling Time: 30 minutes
Total Time: 55 minutes

Variations

• Larger Cookies: Use 4-ounce portions and a full tablespoon of fudge. Bake for 10–12 minutes.

• Double Chocolate: Mix in mini chocolate chips for even more chocolate flavor.

• Mint Chocolate Lava: Add peppermint extract to the dough and use mint chocolate fudge.

• Peanut Butter Core: Swap hot fudge for peanut butter for a different molten surprise.

• Nutella Center: Use a heaping teaspoon of chilled Nutella instead of fudge.

• Spicy Kick: Add a pinch of cayenne or chili powder to the dry ingredients for a Mexican chocolate twist.

• Holiday Flair: Roll the dough in crushed candy canes or sprinkles before baking.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Store for up to 5 days. Let cookies come to room temperature or microwave for 10–15 seconds before serving.

Freezer: Freeze unbaked cookie dough balls (with fudge inside) for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.

Reheating: Microwave cookies for 10–15 seconds to re-melt the center before serving.

FAQs

Can I use a different pudding mix flavor?

Chocolate fudge pudding works best for richness, but regular chocolate pudding can be used. Avoid cook-and-serve types.

Should the hot fudge be warm?

No, use cold or room temperature fudge. Warm fudge will leak out before the cookie sets.

Can I make these ahead of time?

Yes, the dough can be made and shaped in advance, then refrigerated or frozen before baking.

What’s the best way to stuff the cookies?

Flatten the dough, shape it into a shallow bowl, add the fudge, then carefully wrap and seal the dough around it.

Why do my cookies look underbaked?

They should look slightly underdone when removed from the oven. They’ll finish setting as they cool.

Can I use unsalted butter?

Yes, just add an extra pinch of salt to balance the flavor.

Do I have to use powdered milk?

It adds richness, but you can omit it if needed without drastically changing the texture.

How do I know when they’re done?

The edges should be set, and the tops should look matte. Don’t overbake, or you’ll lose the molten center.

What kind of cocoa powder works best?

Unsweetened natural cocoa powder is ideal. Dutch-processed will also work but may slightly alter flavor and color.

What’s the best way to serve these?

Warm with a dusting of powdered sugar and a scoop of vanilla ice cream for a restaurant-worthy dessert.

Conclusion

Molten Lava Cake Cookies are the ultimate chocolate lover’s dream — crisp on the edges, soft in the center, and oozing with warm fudge. With rich flavor, decadent texture, and a gooey surprise inside, these cookies are guaranteed to impress. Whether you’re making them for a special occasion or simply treating yourself, they’re a show-stopping dessert you’ll want to bake again and again.

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