Nutella Lava Cookies

These Nutella Lava Cookies are warm, gooey, and bursting with Nutella inside. They’re perfect for any chocolate lover and are surprisingly easy to make!

Ingredients:

1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
1/2 cup Nutella (about 6 tbsp)

Instructions:

Preheat oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the cookie dough:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy and smooth, about 2-3 minutes.
- Add the egg and vanilla extract and beat until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
Prepare the Nutella center:
- Scoop out 12 small spoonfuls of Nutella (about 1/2 tbsp each) and place them on a parchment-lined tray or plate. Freeze the Nutella blobs for 15-20 minutes so they firm up.
Assemble the cookies:
- Take about 1 1/2 tbsp of cookie dough and flatten it into a disk in your palm.
- Place a frozen blob of Nutella in the center, and then gently fold the edges of the dough around the Nutella to seal it inside. Roll it into a ball and place it on the baking sheet.
- Repeat with the remaining dough and Nutella.
Bake the cookies:
- Bake the cookies for 10-12 minutes, or until the edges are golden, but the centers are still soft.
- Be careful not to overbake, as you want the Nutella center to remain gooey and lava-like!
Cool and serve:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The Nutella will be hot, so let them rest before digging in!

Tips:

Nutella blobs: Freezing the Nutella blobs is essential so they don’t melt too quickly during baking. If you skip this step, the Nutella may leak out.
Cookie dough: Make sure the dough is well-chilled if you’re not baking them immediately, as it helps prevent spreading while baking.
Other fillings: If you’re not a fan of Nutella, you could use peanut butter, caramel, or even a piece of chocolate for a different kind of gooey center.
Storing cookies: Store cookies in an airtight container at room temperature for up to 3-4 days. You can also freeze them for up to 2 months.