Ultimate Decadent Nutella Lava Cookies: Double Chocolate & Peanut Butter Delights
Prepare to embark on a truly indulgent baking journey with our ultimate recipe for Nutella Lava Cookies. Imagine sinking your teeth into a rich, double chocolate cookie that’s perfectly soft and chewy on the outside, only to discover a warm, gooey pool of molten chocolate hazelnut spread waiting inside. These aren’t just any cookies; they’re an experience, a delightful surprise with every bite. We’ve refined this recipe to ensure maximum flavor and that perfect “lava” effect, offering both a classic version with subtle hazelnut notes in the dough and an irresistible variation featuring a creamy peanut butter topping.
These extraordinary cookies are designed for those who appreciate the finer things in dessert – a harmonious blend of intense chocolate flavor, the nutty richness of hazelnuts (either in the dough or as the iconic Nutella filling), and the optional, yet highly recommended, addition of creamy peanut butter. We’ve consolidated the best elements from various test batches, ensuring that whether you prefer a pure chocolate-hazelnut explosion or a delightful combination with peanut butter, this recipe delivers consistent, show-stopping results. Each cookie is a miniature marvel, promising a moment of pure bliss.
Why These Decadent Nutella Lava Cookies Are a Must-Try!
What makes these Nutella Lava Cookies stand out from the crowd? It’s the unique combination of textures and flavors that create an unforgettable experience. The cookie dough itself is a masterpiece of double chocolate goodness, deeply flavored and perfectly chewy. But the real star is the molten core – a warm, luscious pool of Nutella that oozes out with the first bite, creating a delightful contrast with the cookie’s texture. This isn’t just a chocolate chip cookie; it’s a gourmet dessert disguised as a humble treat. Perfect for impressing guests, satisfying a serious chocolate craving, or simply indulging yourself after a long day.
Moreover, the versatility of this recipe is a major draw. Whether you’re a purist who loves the classic chocolate-hazelnut pairing or an adventurer eager to try the innovative peanut butter variation, this recipe caters to all preferences. The rich, slightly salty notes of peanut butter perfectly complement the sweet, creamy Nutella, creating a flavor profile that is both familiar and exciting. We’ve simplified the process, so even if you’re new to baking, you can achieve professional-looking and tasting results right in your own kitchen.
Crafting Your Rich Double Chocolate Dough
The foundation of any great cookie is its dough, and ours is no exception. We start with high-quality semi-sweet chocolate chips, melted down with butter to create a rich, fudgy base that sets the stage for the decadent experience. This chocolate mixture, combined with a perfectly balanced blend of egg, sugar, salt, and vanilla extract, forms a dough that is deeply flavorful and incredibly versatile. For an added layer of complexity and a nod to the hazelnut theme, you can also include finely chopped, toasted hazelnuts directly into the dough. This introduces a delightful crunch and enhances the overall nutty profile, complementing the Nutella filling beautifully. If hazelnuts aren’t your preference, feel free to omit them or substitute with another nut of your choice, like pecans or walnuts, for a different twist.
The secret to the perfect texture of these lava cookies lies in chilling the dough. This crucial step not only makes the dough easier to handle when encasing the Nutella but also helps prevent the cookies from spreading too much in the oven, ensuring they maintain their beautiful, thick shape. Don’t skip this step – it’s a small investment of time that yields significantly better results, promising cookies that are perfectly golden on the edges and wonderfully soft in the center.
The Peanut Butter Twist: A Delicious Variation
While the classic Nutella Lava Cookie is phenomenal on its own, our peanut butter variation elevates this dessert to a new level of deliciousness. This version skips the hazelnuts in the cookie dough itself, focusing instead on the luscious combination of chocolate and a creamy peanut butter topping. After the cookies emerge from the oven, still warm and inviting, dots of peanut butter are added to the hot surfaces. The residual heat from the cookies gently melts the peanut butter, creating a soft, spreadable layer that is then adorned with a final swirl of Nutella. The result is a symphony of flavors: the deep chocolate, the sweet hazelnut, and the salty, creamy peanut butter – a trio that is simply irresistible.
This variation proves just how adaptable the base recipe is. You can experiment with different types of chocolate hazelnut spread if Nutella isn’t available, though we’ve found Nutella offers the most consistent “lava” experience. (A note for those who remember it: Jif brand chocolate hazelnut spread was a great option, but sadly, it seems to have been discontinued. Thankfully, Nutella remains a fantastic choice!) The peanut butter topping adds a wonderful dimension, making these cookies even more indulgent and a perfect treat for anyone who loves the classic chocolate and peanut butter combination.
Essential Tips for Baking Perfect Lava Cookies
- Chill Your Nutella: For the easiest stuffing, make sure your Nutella or chocolate hazelnut spread is chilled. This makes it firmer and less messy to work with when forming the cookie balls.
- Don’t Skip Chilling the Dough: This is paramount! Chilling the dough for at least an hour (or even overnight) significantly improves the cookie’s texture, preventing excessive spreading and ensuring the lava core remains intact.
- Portioning is Key: Use generous heaping tablespoons of dough for each cookie. The larger size allows for a more substantial molten center and a more satisfying cookie overall. Aim for balls slightly larger than a golf ball.
- Seal Tightly: When encasing the chilled Nutella, ensure the dough completely seals around it. Any gaps could lead to the Nutella oozing out prematurely during baking.
- Exact Baking Time: Pay close attention to the baking time – exactly 12 minutes at 375°F (190°C) is crucial for that perfect gooey center. The edges should be set, but the center will still look soft. They will continue to set as they cool.
- Parchment Paper is Your Friend: Always line your baking sheets with parchment paper. This prevents sticking and makes transferring the warm, delicate cookies much easier.
- Gentle Handling: These cookies are delicate when warm due to their molten centers. Allow them to cool on the baking sheet for 3-5 minutes before attempting to transfer them to a wire rack. For the peanut butter variation, add the peanut butter dots immediately after removing from the oven, allowing it to melt beautifully.
Storage and Serving Suggestions
These Nutella Lava Cookies are best enjoyed warm, right out of the oven, when the Nutella center is gloriously melty. However, they are also delicious at room temperature, where the filling will be fudgier but still incredibly satisfying. Store cooled cookies in an airtight container at room temperature for up to 3-4 days. For that “freshly baked” experience, a quick 10-15 second reheat in the microwave will bring back the molten lava effect beautifully.
If you’re planning ahead, the cookie dough can be made in advance and stored in the refrigerator for up to 2-3 days, or frozen for up to 3 months. If freezing, portion the dough and stuff with Nutella before freezing the individual cookie balls. When ready to bake, you can bake directly from frozen, adding a couple of extra minutes to the baking time. These cookies also transport well once fully cooled and chilled, making them perfect for potlucks, parties, or as a thoughtful homemade gift.
Frequently Asked Questions (FAQ)
- Can I use a different chocolate spread? Yes, while Nutella is classic, any good quality chocolate hazelnut spread will work. Just ensure it has a similar consistency to melt well.
- What if my dough is too sticky? If your dough is too sticky to handle even after chilling, add a tablespoon or two more of flour, mixing until it’s workable but still soft. Ensure your butter isn’t too warm when mixing.
- Can I make these cookies smaller? You can, but be aware that smaller cookies might have less of a molten center effect. Adjust baking time accordingly if you do, reducing it by 1-2 minutes.
- My Nutella seeped out during baking! What went wrong? This usually happens if the Nutella wasn’t chilled enough, or if the dough wasn’t sealed completely around it. Ensure thorough chilling and a tight seal around the filling.
- Can I add other fillings? Absolutely! While Nutella is key for “lava cookies,” you could experiment with caramel, marshmallow creme, or even a different type of nut butter for a fun twist.
These Nutella Lava Cookies are more than just a dessert; they are a celebration of rich chocolate, creamy hazelnut, and delightful indulgence. Whether you’re making them for a special occasion or just to treat yourself, the molten center and decadent flavor profile are guaranteed to bring a smile to anyone’s face. So, gather your ingredients, follow these simple steps, and prepare to bake a batch of cookies that will disappear as quickly as they were made. Happy baking!
- Nutella Filled Double Chocolate Cookies
- Chocolate Molten Lava Cakes for Two
- Extreme Peanut Butter Molten Lava Cake
- Double Chocolate Nutella Cookies
- Mini Chocolate Nutella Cookies
Recipe
Chocolate Hazelnut Peanut Butter Lava Cookies
Anna
Pin Recipe
10 minutes
12 minutes
10 minutes
Dessert
American
8
Ingredients
- 3 tablespoons unsalted butter (42 grams)
- 1 cup semi-sweet or extra dark chocolate chips
- 1 large egg
- ⅓ cup granulated sugar (65 grams)
- ½ teaspoon salt, scant
- ¾ teaspoon vanilla extract
- ¼ teaspoon of hazelnut extract or use an additional ¼ tsp vanilla extract for no hazelnut flavor in the dough
- ½ cup lightly spooned and leveled flour
- ¼ teaspoon baking powder
- 8 teaspoons Nutella or preferred chocolate hazelnut spread (chilled for easier handling, use more or less as needed)
- 8 teaspoons creamy peanut butter (for topping, optional, use more or less as needed)
- 2 oz (56 grams) chopped hazelnuts (optional, for mixing into dough, plus 1 tablespoon unsalted butter for toasting)
Instructions
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Prepare Hazelnuts (Optional): If including chopped hazelnuts in your dough, melt 1 tablespoon of butter in a large skillet over medium heat. Add the chopped hazelnuts and sauté, stirring frequently, for 4-5 minutes until they become fragrant and lightly toasted. Remove the nuts from the skillet and spread them on a piece of foil to cool completely and crisp up.
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Melt Chocolate Base: In a small saucepan set over medium-low heat, melt the 3 tablespoons of unsalted butter. Once melted, reduce the heat to low and stir in the semi-sweet or extra dark chocolate chips. Continue stirring gently until the chocolate is fully melted and smooth. Remove the saucepan from the heat and allow the chocolate mixture to cool slightly while you prepare the wet ingredients.
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Combine Wet Ingredients: In a medium-sized mixing bowl, beat the large egg, granulated sugar, scant salt, vanilla extract, and hazelnut extract (if using) together using an electric hand-held mixer on high speed. Beat for approximately 2 minutes until the mixture is light in color and fluffy. Gradually beat in the slightly cooled melted chocolate mixture until well combined and smooth.
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Add Dry Ingredients and Chill Dough: In a separate small bowl, thoroughly whisk together the lightly spooned and leveled flour and baking powder. Gradually add this flour mixture to the chocolate mixture, stirring until just combined. If you prepared hazelnuts, fold them in now. Be careful not to overmix. Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or preferably longer (up to several hours or overnight) until firm. This step is crucial for perfect cookie texture.
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Preheat Oven and Form Cookies: Preheat your oven to 375°F (190°C). Line a large cookie sheet with parchment paper. Working with one cookie at a time, scoop a generous heaping tablespoon of chilled dough and shape it into a mound slightly larger than a golf ball. Press a deep indentation into the center of the dough ball, creating a well. Carefully spoon one teaspoon of chilled Nutella (or chocolate hazelnut spread) into this hole. Gently gather the dough around the Nutella filling, completely sealing the hole with more dough, ensuring no filling is exposed.
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Bake and Finish: Place the prepared dough balls about 3 inches apart on the lined baking sheet. Bake the cookies one sheet at a time for exactly 12 minutes. The cookies will look slightly soft in the center but will set as they cool. Remove the baking sheet from the oven. For the Peanut Butter Variation, immediately place small dots (about 1 teaspoon per cookie) of creamy peanut butter on top of the hot cookies. Let it sit for a moment to melt slightly from the cookie’s heat. If desired, dot the melted peanut butter topping with a little more chocolate hazelnut spread for an extra swirl. Allow the cookies to cool on the baking sheet for 3-5 minutes before carefully transferring them to a wire rack to cool completely. These cookies are delicious eaten warm, showcasing their molten center, or cooled and chilled, which makes them easier to transport.
Notes
Hazelnut Nutella, Chocolate, Peanut Butter, Lava Cookies, Dessert
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