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These Crumbl molten lava cookies are soft, rich chocolate cookies with a gooey molten center that stays melty long after baking. They’re thick, chewy, deeply chocolatey, and filled with a bittersweet chocolate lava sauce that creates that classic molten lava cake effect, but in cookie form.
If you love indulgent chocolate desserts, this recipe delivers big bakery-style results without complicated steps. The dough is made with simple pantry staples, and the molten center comes from a frozen chocolate fudge filling that melts perfectly as the cookies bake.
I’ve tested this recipe multiple times to get the texture just right, soft and fudgy on the outside, molten and glossy in the center. Whether you’re baking for Valentine’s Day, the holidays, or a weeknight chocolate craving, these cookies are guaranteed to impress.
Since you love chocolate cookies, you will also love The best Sea Salt Chocolate Chip Toffee Cookies,Easy Chocolate Chip Scones, and these Chilled Crumbl Frozen Hot Chocolate Cookies.
Why This Crumbl Molten Lava Cookie Recipe Works
- Thick cookie dough prevents leaks while baking
- Frozen chocolate centers melt slowly, preventing the filling from disappearing into the dough
- Dutch-processed cocoa powder creates a deeper, richer chocolate flavor
- Brown sugar and granulated sugar keep the cookies soft and chewy
- Slightly underbaked centers allow the molten lava effect to stay intact
Let’s Chit Chat!
I’ve wanted to recreate these Crumbl molten lava cookies for a long time, but I didn’t want to rush it. A cookie like this only works if the texture is right, soft and rich on the outside, with a truly gooey center that stays molten after baking.
I tested this recipe multiple times, adjusting the dough thickness, bake time, and filling so the chocolate actually melts instead of disappearing into the cookie. The result is a molten lava cookie that feels just as indulgent as the real thing, but even better when it’s warm straight from your own oven. If you love rich chocolate desserts and cookies with dramatic centers, this one is absolutely worth making.
Why You Can Trust This Recipe
I specialize in recreating bakery-style and Crumbl copycat cookies, and chocolate-based recipes are some of the most tested on my site. This molten lava cookie recipe went through multiple rounds of testing to ensure:
- The cookie stays soft and thick, not cakey
- The center stays molten, not absorbed into the dough
- The cookies reheat beautifully without drying out
I tested different chocolate fillings, bake times, and dough thicknesses before landing on this version. Using frozen dollops of thick chocolate fudge sauce is the key technique that keeps the center gooey while the cookie bakes evenly around it.
Ingredients for this Crumbl molten lava cookie recipe
Here are the ingredients to make these crumbl molten lava cookies. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter- you can use salted or unsalted butter for this recipe as long as it’s softened.
- Brown sugar & granulated sugar – This cookie recipe uses a combination of sugars to make the cookie extra soft.
- Egg– Use a room-temperature egg.
- Vanilla extract- The vanilla extract will give your cookies the perfect depth of flavor.
- Flour– AP flour works great for this recipe.
- Dutch-processed cocoa powder– Dutch-processed cocoa powder
- Baking soda– This is the leavening agent for this recipe.
- Salt– Always use a little salt in your baked goods to balance out the sweetness of your cookies.
- Powdered sugar- The powdered sugar is used to decorate the cookies.
- Chocolate fudge sauce– I like to use jarred, thick chocolate fudge sauce because it freezes well and can be easily used to fill up the cookies.
How to make Crumbl molten lava cookies
This is how you can make this double chocolate cookie recipe. Make sure to scroll down to the recipe card for the full detailed instructions!
- Freeze dollops of chocolate fudge sauce on a parchment-lined baking sheet of the plate.
- Cream the butter and sugars together until combined.
- Add in the egg and vanilla extract and mix again.
- Fold in the sifted flour, dutch-processed cocoa powder, baking soda, and salt just until the flour mixture disappears.
- Scoop the cookie dough, gently flatten it in the palm of your hands, place the frozen dollop of fudge sauce in the center, and fold the cookie dough over it.
- Place on a baking sheet, flatten just a little bit and bake in the preheated oven.
- Let the cookies cool down for 15-20 minutes, then dust with powdered sugar and enjoy!
These cookies are especially popular around Valentine’s Day because they feel indulgent, romantic, and restaurant-worthy, without requiring any fancy equipment.
How to store molten lava cookies?
These Crumbl cookies can be stored in an air-tight container at room temperature for up to 4 days.
I like to store them in the fridge for up to 7 days because they keep longer that way. Once I’m ready to enjoy you can pop your cookies in the microwave for a few seconds before enjoying them. This way they will be ooey-gooey again 🙂
Frequently asked questions – FAQ
You definitely can! You can store these cookies in an air-tight container for up to 2 months. Once ready to enjoy, let it thaw on the countertop for a few hours or just microwave it for a few seconds to warm up the cookie again.
This usually happens if the chocolate filling wasn’t frozen long enough or if the cookies were baked too long. Make sure the fudge sauce is fully frozen and slightly underbake the cookies.
When it comes to chocolate lava sauce, the better the quality, the better your cookies will taste that’s why I strongly suggest using the Stonewall kitchen bittersweet chocolate sauce. It is not overly sweetened and it is so luscious and smooth. I think it has the best mouthfeel anyone would ever look for in a molten lava cookie!
If you want to make smaller cookies, instead of going with 6 large cookies, make 12 smaller ones. Fill them with about 1 teaspoon of hot fudge sauce the same way you would the larger ones and bake in the preheated oven for 8 minutes.
Absolutely! You could try Nutella or creamy peanut butter for a fun and tasty variation!
Yes! Bake them up to 2 days ahead and reheat in the microwave for 10–15 seconds before serving to bring back the molten center.
No, this dough is designed to stay thick. Lightly flattening before baking helps them bake evenly without spreading too much.
Chocolate chips won’t create the same molten effect. A thick chocolate fudge or lava-style sauce works best.
Dust with powdered sugar, serve warm, and pair with vanilla ice cream or whipped cream for a molten lava cake-style dessert.
The Best Crumbl Molten Lava Cookies
Ingredients
- 3 tbsp chocolate fudge sauce the thick kind*** Read the notes.
- 1/2 cup butter softened, salted or unsalted
- 3/4 cup brown sugar
- 2 tbsp granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 & 1/4 cup flour
- 1/2 cup dutch processed cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- powdered sugar for dusting
Instructions
- Freeze 6 dollops of chocolate fudge sauce on a parchement-lined baking sheet or plate. Each dollop will be about 1/2 tbsp.
- Start by preheating the oven to 350F then line a baking sheet with parchment paper then set aisde.
- Cream the butter, brown sugar, and granulated sugar together until creamy.
- Mix in the egg, and vanilla extract until combined, then add in the flour, baking soda, cocoa powder, and salt and mix just until combined.
- Scoop out 6 equally sized cookie dough balls, flatten each one in between the palm of your hands, place a frozen dollop of chocolate fudge, fold the cookie dough over it, place on a baking sheet, and gently pat the top, leaving the cookie at about 1-1.5 inch in thickness
- Bake the cookies in the preheated oven for 10-11 minutes then let cool on the baking sheet for another 20 minutes then transfer to a cooling rack. Dust with powdered sugar and enjoy!
Notes
How to store molten lava cookies?
These Crumbl cookies can be stored in an air-tight container at room temperature for up to 4 days. I like to store them in the fridge for up to 7 days because they keep longer that way. Once I’m ready to enjoy you can pop your cookies in the microwave for a few seconds before enjoying them. This way they will be ooey-gooey again 🙂Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mmm good!! This is a must try!! So gooey and delicious. Totally worth it and next time I make these I might try putting some peanut butter in the fudge too!! Thank you
Peanut butter is a great idea!
These were dangerously good. I had to hide them from my husband.
Haha I love that! I’m glad you both liked them!
I like making large batches of cookies and freezing the dough balls so I can pop a couple in the oven whenever I feel like something sweet, would that work with these cookies after adding the fudge filling?
Absolutely! You can freeze the filled dough balls. Just bake from frozen, adding about 1–2 minutes to the bake time.
My cookies taste delicious, but they came out flat. They spread across the bay and what was my problem Jackie.
It could be the oven was too hot! I know in my recipe it says 350F but you may need to adjust it for your cookies to not be flat. All ovens are different so you would have to see what works best with your oven 🙂
Hi there! They only had the dark chocolate salted caramel flavor from that brand you suggested. You think it would be too sweet to use or no?
Yes, that should work!
These look amazing and I’m going to make them asap! Can you please let us know if it is better to use salted or unsalted butter. I see you recipes don’t always specify, but salt matters. Thanks!
Hi Jo! You can use either salted or unsalted butter in this recipe!
Wow!! These were amazing! I have also made them without the fudge and used 4 different types of chocolate chips. Thank you!!
Woah that sounds so good! I’m glad you enjoyed the recipe 🙂
Made these this morning. Easy and SO delicious. Will make again.
I love these dupe recipes! They are easy and delicious!
I’m glad you love the dupe recipes! I appreciate the kind words 🙂
I did these ravioli style. I used my small cookie scoop, squashed lumps into flat rounds using large can and parchment paper, laid the fudge on one round, covered it with a second round, sealed and rolled the edges. I got large round cookies filled with gooey goodness. I got 22 count from double batch. next time will use piping bags for fudge, should be easier.
That’s awesome Christine! 🙂
Just curious: why hot fudge sauce and not ganache? Feels like it would be easier to work with? Thanks!
Usually molten lava uses hot fudge, but feel free to use ganache as it would be in fact easier to work with especially is you have some on hand or can whip it up quickly.
Hi! The stonewall chocolate sauce that you mention you use is the “hot fudge” in the recipe? It the same thing right?
Yes, it’s the same 🙂
When my daughter has a break from college, as soon as she gets home we make these delicious cookies… and again before she heads back to school so she can enjoy them while studying;) They are delicious and come out perfect every time!! Thank you for the recipe!
You’re welcome! I’m glad you can enjoy baking these cookies with your daughter! Happy baking 😁
So good, SO sweet. You need either ice cream or milk to make it through one of these suckers. my chocoholic husband loved them!
That’s a great idea! I’m glad y’all enjoyed the recipe! 😊