These cookies!! We finished these things off in 24 hours. This chocolate lava cake cookie starts with a chewy, dense, chocolately cookie. The inside is filled with fudge sauce that when eaten warm comes oozing out when you bite into them. Thus the chocolate lava cake reference. Using store bought fudge sauce makes these super easy. However, I have a good recipe for homemade fudge sauce here too if you are up to it. I used these cookie scoops to make scooping both the fudge sauce and the cookie dough easier. I used Mrs. Richardson’s fudge sauce from my grocery store for these this time.
You do need to plan ahead slightly for these and freeze blobs of the fudge sauce for an hour or two before you make the cookies, but all in all these were very low effort and since this recipe makes about 8 cookies, you aren’t scooping and baking forever. I have to admit though, I really wished I had doubled this recipe and will do that next time. You can freeze any extras you have. These are fantastic if eaten warm out of the oven, or just reheat for 10 seconds or so in the microwave to get that lava cake interior. Yum!! I wish we hadn’t eaten all of these so I could have another one. 🙂
I love to make cookies and have a ton of cookie recipes on this site. Check out some more of them here.
Chocolate Lava Cake Cookies
Ingredients
- 8 scoops hot fudge sauce about 1/2-3/4 tbsp each – I used a medium sized cookie scoop – doesn't need to be exact
- 1/2 cup unsalted butter room temp
- 3/4 cup brown sugar
- 2 tbsp granulated sugar
- 1 large egg
- 2 tsp vanilla
- 1 1/4 cup AP flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- powdered sugar for dusting optional
Instructions
- Scoop the fudge blobs onto a parchment lined baking sheet and freeze for an hour or two before you bake the cookies.
- Preheat oven to 350 and line another 2 baking sheets with parchment. These need plenty of space between them.
- Cream together the butter, brown sugar, sugar and vanilla until light and fluffy, scraping the bowl to incorporate everything evenly. Whisk together the flour, baking soda, cocoa powder and salt in a bowl.
- Add the egg to the butter mix and cream again until fluffy and well mixed. Add the dry ingredients and mix on low just until combined.
- Scoop out 8 even balls of dough. I used a large cookie scoop to portion them out, but just get 8 roughly same size balls. Take each ball and press one of the frozen fudge balls into the center and make sure the dough is sealed all around it. If you leave gaps the fudge will come out during baking. This dough is fairly sticky so just quickly work to cover the center and rinse hands in between.
- Once you have all 8 balls rolled, bake 4 at a time on a sheet spread well apart for about 10 minutes or until the top middle looks cooked through. Remove from the oven and cool on the baking sheet. Eat slightly warm, or reheat for 10 seconds in the microwave.