Chocolate Molten Lava Cookies

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Oh, these cookies are absolutely heavenly! Just picture the deliciousness of chocolate cookies, brownies, and molten lava cake all rolled into one delightful treat.

Chocolate Molten Lava Cookies

Prep Time 20 minutes
Cook Time 12 minutes
Course Dessert
Servings 6 cookies


**For the Chocolate Fudge Sauce:**

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

**For the Cookies:**

  • 1/2 cup unsalted butter softened (113g)
  • 2/3 cup sugar 150g
  • 1 large egg
  • 1 cup all-purpose flour 130g
  • 1/3 cup cocoa powder 35g
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


**Chocolate Fudge:**

  • In a nonstick pan, melt the chocolate and sweetened condensed milk over low heat until a shiny mixture forms. Add butter and stir until combined. Turn off the heat.
  • Scoop the fudge with a tablespoon onto a parchment-lined baking sheet, forming ~30g balls. Freeze. You only need 6 for the cookies.

**Cookie Dough:**

  • Use an electric mixer to whisk butter and sugar until light and creamy (2-3 minutes). Add the egg and whisk for 30 seconds.
  • Stir in the dry ingredients, using a spatula to combine. Stop mixing once everything comes together.
  • Place the cookie dough in the freezer for 10 minutes.
  • Preheat the oven to 375°F.


  • Divide the chilled dough into 6 equal parts (about 75g each).
  • Roll each into a ball. Flatten in your palm, place a frozen fudge ball, and seal with cookie dough. Roll into a ball.
  • Place the 6 cookie balls on lined baking sheets, leaving space to spread.
  • Bake at 375°F for ~12-13 minutes. Cookies should be semi-firm to touch; they’ll firm up more after baking.


  • This recipe makes extra fudge for other treats!
  • Bake a test cookie first to determine your preferred baking time.
  • You can double the recipe for 12 cookies, but don’t double the fudge sauce!
  • Enjoy these cookies warm when the fudge inside is still molten.

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