Chewy, chocolatey cookies filled with a warm gooey center. These cookies are so decadent and fudgy, they are a chocolate lovers delight!
Crumbl Molten Lava Cookies
Molten Lava Cakes are a dessert that I absolutely love but they can be a little finicky to make- enter these COOKIES! We use a jarred hot fudge sauce so it is always perfectly melty in the middle of the cookie.
This cookie was one that was featured quite often at Crumbl Cookies back in the day but we haven’t seen it in a while! So if you are needing your Molten Lava Cookie fix, this is the recipe for you!
Ingredients in Molten Lava Cookies
- Butter- It can be salted or unsalted, but just make sure that it is salted so that it creams well with the sugar.
- Granulated Sugar
- Brown Sugar- Using the 2 types of sugar give these cookies the perfect chewy texture that we are looking for.
- Corn Syrup- This helps the final cookie to be ultra chewy.
- Flour- Just plain old all purpose flour will do.
- Dutch Processed Cocoa- I absolutely love Dutch Processed Cocoa, it is darker and richer in flavor. But if you only have regular cocoa, use what you have.
- Corn Starch
- Baking Soda
- Hot Fudge- I just use store bought hot fudge, the kind you get in the ice cream aisle. But if you are wanting to use homemade, you can use my Hot Fudge Sauce Recipe!
- Powdered Sugar- This ingredient is for dusting, it is totally optional but makes the cookies look so pretty.
How To Make Molten Lava Cookies
Start by preheating the oven to 350 degrees.
In a stand mixer, cream the butter together with the 2 types of sugar until light in color and fluffy in texture. Add in the eggs, corn syrup and vanilla and beat again until combined.
Next add in your dry ingredients, flour, cocoa powder, corn starch and salt and mix until a dough ball forms. The Dough will be soft and almost silky smooth in texture. Be careful not to overmix. Overmixing will cause your cookies to dry out.
Divide the dough into 12 equal parts. I like to use a half cup to scoop out the dough. Each dough ball should be slightly less than 1/2 cup.
Roll the dough into a ball and use your thumb to create a pocket in the dough ball. Spoon about a half tablespoon of hot fudge into the hole of the dough ball and pinch the cookie dough closed around the fudge.
Flatten the dough ball with your hands until the dough kind of resembles a hockey puck. Repeat with the remaining cookie dough.
Bake at 350 degrees for 15-17 minutes. The tops of the cookies will start to crack and crinkle, and you will know they are done when the tops of the cookies no longer looks wet.
Allow the cookies to cool on the pan for an additional 15 minutes.
Dust with powdered sugar and serve warm.
How to make Smaller Cookies
You can definitely make smaller cookies and still stuff them. You’ll just need to use a smaller amount of cookie dough, a smaller amount of hot fudge and a shorter cook time. Watch for the indicators of the cookies spreading slightly, puffing up and the tops starting to crackle to know when to pull them out of the oven.
Storing your cookies
Store your cookies in the fridge in and air tight container for up to 1 week. You can also freeze them for up to 3 months.
How to Reheat your Cookies
Just pop your cookie into the microwave for about 10 seconds to get that melty fudge center back after storing them!
More Delicious Crumbl Copycat Recipes
- Cosmic Brownie Cookies
- Cookies and Cream Milkshake Cookies
- Hazelnut Sea Salt Cookies
- Birthday Cake Cookies
- Crumbl Waffle Cookies
Crumbl Molten Lava Cookies
- 1 1/2 cups butter
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 2 tbsp light corn syrup
- 1 tbsp vanilla
- 3 3/4 cup all purpose flour
- 1 cup dutch processed cocoa powder
- 1 tbsp cornstarch
- 2 tsp baking soda
- 1 tsp salt
- 1/3 cup hot fudge sauce
- powdered sugar for topping
- Preheat the oven to 350°.
- Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.
- Add in the eggs, corn syrup and 1 tbsp of vanilla. Mix until thoroughly combined.
- Next, add the flour, cocoa, cornstarch baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
- Divide the dough out into 12 equal portions, I like to use my 1/2 cup measuring cup to help divide the dough. You'll want to use a little less than 1/2 cup of dough to have 12 cookies.
- Roll the cookie dough into a ball and then use your thumb to create a pocket in the middle of the cookie dough.
- Spoon approx 1/2 tbsp of hot fudge into each pocket and then close the cookie dough around the hot fudge.
- Slightly flatten the cookie so the cookie looks like a hockey puck.
- Repeat with remaining cookie dough. Place 6 cookies per tray.
- Bake at 350° for 15-17 minutes. The cookie should start to crack and crinkle, it will spread slightly and the centers of the cookie should no longer look wet before taking them out of the oven.
- Allow the cookies to cool on the pan for about 15 minutes.
- Dust with powdered sugar and serve warm.