Easy Chocolate Lava Brownie Cookies Recipe

There are cookies, and then there are lava brownie cookies—where the chewy, crackly texture of a brownie meets the soft, molten surprise of a lava cake. These cookies deliver a rich, chocolatey bite with a gooey center that feels a little fancy but takes almost no time at all.

This recipe came out of one of those late-night dessert cravings where brownies felt too much and regular cookies weren’t quite enough. I wanted something chewy and rich, but with a little flair—so I added a hidden square of chocolate inside the cookie dough. The result was a lava-filled cookie that checks every box: soft, fudgy, and indulgent with that irresistible molten center.

They’re quick, easy, and totally doable with pantry staples. No electric mixer needed, no chilling time, and no complicated steps. Just classic ingredients, a bowl, and a whisk.

Why You’ll Love This Recipe

• Simple one-bowl recipe—no mixer needed.
• Ready in under 30 minutes.
• Fudgy, brownie-like texture with a molten chocolate center.
• Made with ingredients you likely already have.
• Perfect for celebrations or last-minute dessert cravings.

Each cookie has slightly crisp edges, a soft middle, and that molten lava surprise inside. It’s a crowd-pleaser for kids, adults, and anyone who loves chocolate.

Ingredients

For the Cookie Dough:

• ½ cup unsalted butter, melted
• 1 cup packed light brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup unsweetened cocoa powder
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt

For the Lava Center:

• 12 to 14 chunks or squares of chocolate (semi-sweet or dark baking chocolate is ideal)

Optional Additions:

• Flaky sea salt, for sprinkling on top
• Extra chocolate chips stirred into the dough

Instructions

1. Preheat and Prep

Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

2. Make the Dough

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the eggs and vanilla extract, and whisk again until combined.

Stir in the cocoa powder until fully incorporated—it’ll look like a rich, thick brownie batter.

Add the flour, baking soda, and salt. Use a spatula to fold everything together just until no flour streaks remain. The dough should be thick and easy to scoop.

3. Shape and Fill

Scoop out about two tablespoons of dough and flatten it slightly in your hands. Place a chunk of chocolate in the center and wrap the dough around it to seal. Roll gently into a ball and place it on the baking sheet.

Repeat with the remaining dough, spacing cookies about two inches apart.

If you’re using sea salt, sprinkle a little on top of each dough ball before baking.

4. Bake

Bake for 8 to 10 minutes, or until the edges are set and the tops are just beginning to crack. Do not overbake—slightly underdone centers ensure the gooey chocolate stays molten.

Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Serving Suggestions

• Serve warm for maximum molten goodness.
• Top with a scoop of vanilla or coffee ice cream.
• Drizzle with chocolate or caramel sauce.
• Dust with powdered sugar before serving.
• Pair with a glass of milk or hot coffee.

Tips for Success

• Use good-quality chocolate for the lava center—it makes a big difference.
• Don’t overbake. The cookies should look slightly underdone in the center when you take them out.
• If your dough feels too soft to handle, chill it in the fridge for 10 to 15 minutes before shaping.
• Add chocolate chips or chopped nuts to the dough for extra texture.
• Store at room temperature in an airtight container, and reheat for a few seconds in the microwave to bring back the molten center.

Variations

Nutella-Stuffed: Freeze teaspoons of Nutella and wrap the cookie dough around them for a hazelnut-chocolate surprise.

Mint Chocolate: Use mint chocolate squares and add ½ teaspoon peppermint extract to the dough.

Peanut Butter Lava: Place a mini peanut butter cup or frozen dollop of peanut butter inside each cookie.

Salted Caramel: Swap the chocolate chunk for a soft caramel square and sprinkle with sea salt.

Triple Chocolate: Stir in white and dark chocolate chips to the base dough for an extra chocolatey bite.

Storage and Freezing

Storing: Keep cookies in an airtight container at room temperature for up to three days. To enjoy the lava center again, microwave for 10 to 15 seconds before serving.

Freezing (Baked): Let cookies cool completely. Freeze in a single layer, then transfer to a freezer-safe bag. Reheat in the microwave or oven until warm.

Freezing (Unbaked): Shape the dough around chocolate chunks and freeze cookie dough balls on a tray. Once frozen, transfer to a container or bag. Bake from frozen at 350°F for 10 to 12 minutes.

FAQs

Can I use boxed brownie mix?
Not for this recipe. These cookies are designed to have the structure of a cookie with the richness of a brownie. A boxed brownie mix is too soft for shaping.

What chocolate works best for the center?
Use a firm chocolate square or chunk that melts well. Baking bars or halal-certified chocolate work great.

Can I make them gluten-free?
Yes. Use a 1:1 gluten-free flour blend designed for baking.

Can I make them dairy-free?
Use dairy-free butter and a vegan chocolate alternative.

Why didn’t my center stay molten?
Make sure to slightly underbake the cookies and use a large enough chocolate chunk. Also, serve them warm for the best lava effect.

Can I double the recipe?
Yes. This recipe doubles well. You may need to bake in batches depending on the size of your oven.

Final Thoughts

These chocolate lava brownie cookies are rich, gooey, and irresistibly easy to make. They’re perfect when you want a dessert that feels special without the fuss. From late-night cravings to party trays, these cookies are always a hit.

If you give them a try, I’d love to hear how they turn out. Feel free to share your version or tag your creation online—I always enjoy seeing how these sweet treats come to life in your kitchen.

Print