Nutella Lava-Filled Chocolate Chip Cookies – Thick, Gooey & Stuffed with a Molten Hazelnut Center

These Nutella Lava-Filled Cookies look like thick bakery-style chocolate chip cookies on the outside—but break one open while it's warm and the real surprise appears: a rich, gooey Nutella center hidden inside soft, buttery cookie dough.

The cookie itself has crisp golden edges, a thick chewy middle, brown-sugar and vanilla flavor, and plenty of semisweet chocolate chunks. Freezing individual portions of Nutella before wrapping them in dough is the trick that keeps the filling concentrated in the center instead of disappearing into the cookie while it bakes.

Serve them slightly warm for that dramatic molten chocolate-hazelnut “lava” effect. They're perfect for parties, bake sales, holiday cookie boxes, or anytime an ordinary chocolate chip cookie just isn't indulgent enough.

Ingredients

For the Nutella Centers

• ¾ cup Nutella
• Flaky sea salt, optional

For the Cookie Dough

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed dark brown sugar
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt
• 1¼ cups semisweet chocolate chunks

For Finishing

• ½ cup additional chocolate chunks
• Flaky sea salt, optional

How to Make Nutella Lava-Filled Cookies

Step 1 – Freeze the Nutella Centers

Line a small baking sheet or plate with parchment paper.

Spoon approximately 2 teaspoons of Nutella into individual mounds.

You should have about 12–14 portions.

Freeze for at least 45–60 minutes, or until firm enough to handle.

This is the most important step for creating a distinct gooey center.

Make the Cookie Dough

Step 2 – Cream the Butter & Sugars

Beat the softened butter, dark brown sugar, and granulated sugar for approximately 2–3 minutes, until creamy and slightly lighter.

Scrape down the bowl as needed.

Step 3 – Add Eggs & Vanilla

Add the eggs one at a time, mixing well after each addition.

Add the vanilla.

Mix until smooth.

Step 4 – Combine the Dry Ingredients

In a separate bowl, whisk together:

• Flour
• Cornstarch
• Baking soda
• Kosher salt

Step 5 – Make the Dough

Gradually add the dry ingredients to the butter mixture.

Mix on low speed just until combined.

Don't overmix.

Step 6 – Add the Chocolate

Fold in the chocolate chunks.

The finished dough should be thick and sturdy enough to completely surround the Nutella filling.

Stuff the Cookies

Step 7 – Portion the Dough

Scoop approximately ¼ cup of cookie dough for each large cookie.

Flatten one portion into a thick disk in your palm.

Step 8 – Add the Frozen Nutella

Place one frozen Nutella portion directly in the center.

Bring the cookie dough up and around the filling.

Pinch the seams together carefully.

Step 9 – Seal Completely

Roll gently into a thick ball.

Make sure no Nutella is visible.

If there's a thin spot, patch it with a small piece of additional cookie dough.

This helps prevent the filling from leaking onto the baking sheet.

Chill Before Baking

Place the stuffed cookie dough balls on a parchment-lined tray.

Refrigerate for 30–60 minutes.

For even thicker cookies, chill them for several hours.

Keep the dough balls tall rather than flattening them.

Bake the Cookies

Step 10 – Preheat

Preheat the oven to 350°F (175°C).

Line baking sheets with parchment paper.

Step 11 – Arrange

Place only about 5–6 large cookies per baking sheet, leaving plenty of space between them.

Press a few additional chocolate chunks into the tops.

Step 12 – Bake

Bake for approximately 12–15 minutes.

The edges should be lightly golden and set, but the centers should still look soft and slightly underbaked.

Don't wait until the entire cookie looks firm.

Step 13 – Let Them Set

Leave the cookies on the hot baking sheet for approximately 8–10 minutes.

They'll continue cooking slightly from residual heat while the exterior becomes sturdy enough to move.

Transfer carefully to a wire rack.

Serve for the Lava Effect

For the best experience, serve the cookies warm but not piping hot.

Let a freshly baked cookie rest for about 10–15 minutes, then gently pull it apart.

The cookie should separate into two thick, soft halves while the warm Nutella center remains glossy, creamy, and molten.

Finish with a tiny sprinkle of flaky sea salt if desired.

Chef's Tips for Perfect Nutella-Stuffed Cookies

• Freeze the Nutella first. Don't try stuffing room-temperature Nutella directly into soft dough.
• Make sure the frozen Nutella is completely enclosed.
• Don't make the dough layer too thin around the filling.
• Use dark brown sugar for deeper caramel flavor and extra chewiness.
• Cornstarch helps create a softer bakery-style center.
• Chill the stuffed dough before baking to reduce spreading.
• Keep the dough balls tall.
• Don't overcrowd the baking sheet.
• Use parchment rather than heavily greasing the pan.
• Don't overbake if you want a soft center.
• Let the cookies rest before breaking them open.
• Use chopped semisweet chocolate for large melted pockets.
• A small amount of flaky sea salt helps balance the sweetness.

The Secret to a Molten Nutella Center

There are two major tricks:

Freeze the filling and don't overbake the cookies.

Frozen Nutella stays concentrated in the center while the surrounding cookie dough begins setting.

If you put soft Nutella directly inside the dough, it's much easier for the filling to spread, leak, or become absorbed into the cookie.

Likewise, baking too long will make both the cookie and filling firmer.

The ideal cookie comes out with set golden edges and a visibly soft center.

How to Prevent Nutella from Leaking

Leaks usually happen because the filling is too close to the surface.

After placing the frozen Nutella in the center, carefully inspect the entire cookie ball.

There should be a substantial layer of dough on the bottom, sides, and top.

Pay particular attention to the seam where you've closed the dough.

If you see even a tiny opening, pinch it closed or patch it with more dough before chilling.

How to Get Thick Bakery-Style Cookies

Make these cookies large.

Small cookies don't leave enough room for both a substantial Nutella center and a thick layer of cookie dough.

After stuffing, shape each portion into a tall mound rather than a flat ball.

Then chill thoroughly before baking.

The combination of large portions, cold dough, and a relatively hot oven encourages the exterior to set before the cookies spread too far.

Delicious Variations

Brown Butter Nutella Lava Cookies

Brown the butter first for deep toasted, hazelnut-like notes.

Cool it until it returns to a soft consistency before making the dough.

Double Chocolate Nutella Lava Cookies

Replace ½ cup flour with unsweetened cocoa powder for a rich chocolate cookie surrounding the Nutella center.

Hazelnut Crunch Nutella Cookies

Fold ¾ cup toasted chopped hazelnuts into the cookie dough.

Salted Caramel Nutella Cookies

Add a small piece of firm caramel alongside the frozen Nutella center.

Oreo Nutella Lava Cookies

Fold roughly chopped Oreo cookies into the dough instead of some of the chocolate chunks.

Peanut Butter Nutella Cookies

Swirl a little creamy peanut butter into each Nutella portion before freezing.

Want Even More Chocolate?

Use three different forms of chocolate:

• Semisweet chocolate chips
• Roughly chopped dark chocolate
• Nutella center

The chocolate chips remain recognizable, chopped chocolate creates irregular melted pools, and Nutella provides the creamy hidden center.

Press a few large chocolate chunks into the surface before baking for an especially loaded American bakery-style appearance.

What to Serve With

• Cold milk
• Hot coffee
• Espresso
• Vanilla bean ice cream
• Chocolate ice cream
• Fresh strawberries
• Fresh raspberries
• Whipped cream

For an over-the-top dessert, place one warm cookie on a plate, break it open to expose the Nutella center, and add a scoop of vanilla bean ice cream alongside it.

Make-Ahead Tips

These cookies are excellent for preparing ahead.

Stuff and shape the cookie dough, then refrigerate the unbaked cookies for up to 48 hours.

You can also freeze the fully assembled dough balls.

Once solid, transfer them to a freezer-safe container.

Bake from frozen, adding a few extra minutes as needed.

Storage

Room Temperature

Store completely cooled cookies in an airtight container for up to 4 days.

The Nutella center will become thicker as the cookies cool.

Freezer

Freeze baked cookies for up to 2–3 months in an airtight container.

You can also freeze unbaked stuffed dough balls for up to 3 months.

How to Bring Back the Lava Center

A cooled cookie won't have the same flowing center as a freshly baked warm cookie.

To restore that gooey texture, microwave one cookie for approximately 8–12 seconds, depending on its size and your microwave.

Let it stand briefly before breaking it apart, since the Nutella can become hotter than the surrounding cookie.

The center should soften back into a rich, creamy chocolate-hazelnut filling.

Notes

• Nutella becomes firmer at room temperature, so these cookies are intentionally best served slightly warm.
• Semisweet chocolate helps balance the sweetness of the hazelnut spread.
• Toasted hazelnuts are an excellent optional addition if you want stronger hazelnut flavor.
• Don't judge doneness by waiting for the center to look completely baked—the cookies continue setting after they leave the oven.
• Nutella Lava-Filled Chocolate Chip Cookies are perfect for birthday parties, holiday cookie boxes, bake sales, Valentine's Day, family gatherings, late-night desserts, or anytime you want a thick bakery-style cookie with a hidden molten surprise inside.