Crumbl Chocolate Molten Lava Cookies Recipe

Introduction

These Crumbl-style Chocolate Molten Lava Cookies are a decadent treat with a gooey chocolate center that melts in your mouth. Perfectly soft on the outside and filled with rich chocolate fudge, they’re sure to satisfy any chocolate lover’s cravings.

Ingredients

• 120g dark or bittersweet chocolate
• 1/2 cup sweetened condensed milk (6oz or slightly less than half of 1 14oz can)
• 2 tbsp unsalted butter (28g)
• 1/2 cup unsalted butter, softened (113g)
• 1/3 cup granulated sugar (67g)
• 1/3 cup brown sugar, packed (67g)
• 1 large egg
• 1 cup all-purpose flour (130g)
• 1/3 cup Dutch processed cocoa powder (35g)
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt

Instructions

1. Step 1: Make the chocolate fudge by placing the chocolate and sweetened condensed milk in a nonstick pan. Stir over low heat until the chocolate melts and the mixture becomes shiny. Add 2 tablespoons of butter and stir until combined, then turn off the heat.
2. Step 2: Scoop the fudge onto a parchment-lined baking sheet using a tablespoon measure to form balls weighing about 30-35g each. Place these fudge balls in the freezer to chill. You will need only 6 balls for the cookies.
3. Step 3: Prepare the cookie dough by whisking the softened butter, granulated sugar, and brown sugar together with an electric mixer for 2-3 minutes until light and creamy. Add the egg and whisk for another 30 seconds.
4. Step 4: Stir the dry ingredients (flour, cocoa powder, baking soda, baking powder, and salt) into the butter mixture using a spatula. Mix just until combined, then stop to avoid overmixing.
5. Step 5: Chill the cookie dough in the freezer for 10 minutes, then preheat the oven to 375°F (conventional).
6. Step 6: Divide the chilled dough into 6 equal portions (about 75g each) and roll each piece into a ball. Flatten a ball in your palm, place a frozen chocolate fudge ball in the center, then seal the dough around it completely. Roll the filled dough back into a smooth ball.
7. Step 7: Place the assembled cookie balls on parchment-lined baking sheets, spacing them well apart to allow for spreading.
8. Step 8: Bake at 375°F for 12-13 minutes. The cookies should be semi-firm to the touch when done, as they will firm up more as they cool.
9. Step 9: Let the cookies cool for 15 minutes before serving to enjoy their molten, gooey center.

Tips & Variations

• Use Dutch processed cocoa powder for a richer chocolate flavor, but natural unsweetened cocoa powder can work if that’s what you have—expect a slightly tangier taste.
• Chilling the cookie dough briefly helps prevent the cookies from spreading too much in the oven.
• For extra fudginess, you can add a small piece of chocolate inside the fudge balls before sealing.
• If you prefer a milk chocolate center, substitute the dark chocolate with milk chocolate in the fudge.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 1 month. Reheat gently in a microwave for 10-15 seconds to soften the center before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural unsweetened cocoa powder instead of Dutch processed?

Yes, you can use natural unsweetened cocoa powder, but it may slightly alter the flavor and the texture of the cookies. Dutch processed cocoa gives a smoother, milder chocolate taste.

How do I prevent the fudge from leaking out during baking?

Make sure to fully encase the frozen fudge balls with dough, sealing any cracks well before baking. Chilling the dough helps it hold its shape better around the fudge.

Crumbl Chocolate Molten Lava Cookies Recipe

Print Recipe

★★★★★

4.7 from 52 reviews

These Crumbl Chocolate Molten Lava Cookies feature a decadent molten chocolate center surrounded by a rich, fudgy cookie exterior. Perfectly balanced between chewy and gooey, these cookies are a chocolate lover’s dream come true, combining creamy chocolate fudge inside a soft cocoa cookie shell.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: 48 minutes
• Yield: 6 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chocolate Fudge

• 120g dark or bittersweet chocolate
• 1/2 cup sweetened condensed milk (6oz or slightly less than half of 1 14oz can)
• 2 tbsp unsalted butter (28g)

Cookie Dough

• 1/2 cup unsalted butter, softened (113g)
• 1/3 cup granulated sugar (67g)
• 1/3 cup brown sugar, packed (67g)
• 1 large egg
• 1 cup all purpose flour (130g)
• 1/3 cup Dutch processed cocoa powder (35g)
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt

Instructions

1. Prepare the Chocolate Fudge: Place the chocolate and sweetened condensed milk in a nonstick pan over low heat. Stir continuously until the chocolate melts completely and forms a smooth, shiny mixture. Add the 2 tablespoons unsalted butter and stir until fully combined. Turn off the heat.
2. Freeze Fudge Balls: Using a tablespoon measure, scoop the fudge onto a baking sheet lined with parchment paper to form balls approximately 30-35g each. Place these fudge balls into the freezer. Note that the recipe creates more fudge than needed; only 6 balls are required for the cookies.
3. Make Cookie Dough: In a mixing bowl, whisk together the softened 1/2 cup unsalted butter, granulated sugar, and brown sugar using an electric mixer for 2-3 minutes until light and creamy. Add the egg and whisk for an additional 30 seconds.
4. Mix Dry Ingredients: In a separate bowl, combine all-purpose flour, Dutch processed cocoa powder, baking soda, baking powder, and salt. Gradually stir the dry ingredients into the butter mixture using a spatula until just combined; avoid overmixing.
5. Chill Dough: Place the cookie dough into the freezer for 10 minutes to firm up for easier handling.
6. Preheat Oven: Preheat the oven to 375°F (190°C) using conventional baking.
7. Assemble Cookies: Divide the chilled dough into 6 equal parts, approximately 75g each. Roll each portion into a ball. Flatten each ball gently in your palm, place one frozen chocolate fudge ball in the center, then seal the fudge completely by folding and rolling into a ball again.
8. Prepare for Baking: Place the 6 assembled cookie balls on a parchment-lined baking sheet, ensuring ample space between them for spreading during baking.
9. Bake Cookies: Bake the cookies at 375°F for 12-13 minutes. They should feel semi-firm to the touch when done; they will firm up more as they cool.
10. Cool and Serve: Allow the cookies to cool on the baking sheet for 15 minutes before serving to enjoy the perfect molten lava center and fudgy cookie exterior.

Notes

• Use Dutch processed cocoa powder for best results. If using natural unsweetened cocoa powder, the flavor and color may differ slightly.
• This recipe makes extra fudge; you only need 6 fudge balls for the cookies. Extra fudge can be frozen for later use.
• Ensure the fudge balls are thoroughly frozen before assembling to prevent melting during dough handling.
• Do not overmix the cookie dough to maintain a tender texture.
• Baking times may vary slightly depending on oven; watch for semi-firm texture at edges and tops to gauge doneness.

Keywords: Chocolate Molten Lava Cookies, Crumbl Copycat, Molten Chocolate Cookies, Fudgy Chocolate Cookies, Dessert Cookies