Go Back
+ servings
Molten Lava Cookies on a plate

Molten Lava Cookies

Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 24 cookies


  • 3/4 (1 1/2 sticks) cup unsalted butter, softened
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar (you will need more for rolling later)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour plus more as needed ((see note))
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 12 ounce jar hot fudge sundae topping ((chill in the fridge for easier scooping))


  1. Using a stand mixer with the paddle attachment (or large bowl with hand mixer), cream the butter, brown sugar, and 1/2 cup of the granulated sugar, eggs, and vanilla. Beat until creamy.
  2. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Mix well. Gradually add to the butter mixture and mix until just combined. Flatten dough into a disk, wrap in plastic wrap, and chill in the fridge for 2 hours.
  3. Preheat oven to 350 degrees and line baking sheets with parchment paper.
  4. Remove chilled dough. Scoop out 2 tablespoons of dough and flatten into a disk using your fingers. Place about 1 teaspoon of hot fudge topping in the center and wrap the dough tightly around it forming a ball. Repeat with remaining dough.
  5. Pour granulated sugar (about 1 cup) into a small bowl and roll balls in the sugar. Place 2-inches apart on prepared baking sheet (they will spread). Bake for 10-11 minutes or until cookies center is cooked through. Let cookies cool on baking sheet. If you serve right away the centers will be gooey but will harden up a bit when cooled.

Recipe Notes

Start with 2 cups of flour and add 2 tablespoons at a time if the dough is too soft. The dough will need to be sturdy enough to be handled. Source: Cookie Remix by Pip and Ebby (Megan Porta), Page Street Publishing Co. 2018; printed with permission from the author