Nutella Lava Cookie Cups

  • Writing a blog post while watching the Oscars Red Carpet is really distracting and pretty counterproductive. I’m staring at unbelievable fashion with these gorgeous celebrities and I doubt they ate anything all day, let alone any dessert.

    If we played the Oscars Red Carpet game right now: “oh hello! who are you wearing?” my response would be, “hi! I’m wearing Victoria’s Secret. They have pretty comfy yoga pants.” Haha, truth.

    Okay, so these cookie cups stirred up a flurry of conversation on my Facebook page when I posted a pic after I made them last month. Just a FYI to everyone reading this now – I get a LOT of the same questions on my Facebook page whenever I post pics of what I’m making. The questions are always, “recipe?” Well, hopefully this will clear everything up: I make everything 1 – 1.5 months in advance for my blog. So whatever you see that I’m currently making, likely won’t appear on the blog for another 3-4 weeks. Yes, I work that far in advance. Also, more questions answered on my recently revamped FAQ page :)

    What’s funny is, I made these the week I was doing a clean diet. I could only have a very selective amount of food that week and Nutella lava cookies were definitely not in that diet. I did cheat for you all though and had a bite of them just to make sure they were as great tasting as they looked ;)

    I loved these cookie cups. They’re much more fun to eat than regular cookies and I loved the oozing Nutella that was sitting in the middle. You’ll love these – now how many of you are going to make them today?

    Nutella Lava Cookie Cups
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

    These Nutella Lava Cookie Cups are oozing with Nutella - and cookies are so much more fun in cup form!

    Servings: 10
    Ingredients
    • 1 stick unsalted butter, softened, 1/2 cup
    • 1/2 cup dark brown sugar, packed
    • 1/2 cup granulated sugar
    • 1 egg
    • 1/2 tbsp vanilla extract
    • 1 3/4 cups all-purpose flour
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 cup semi-sweet chocolate chips
    • 1 cup Nutella, melted/softened
    Instructions
    1. Preheat oven to 350 degrees. Spray a standard size muffin pan with cooking spray and set aside.
    2. In a large bowl, add flours, baking soda, and salt. Whisk to combine. Set aside.
    3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the egg and vanilla extract and beat for 2 more minutes.
    4. Slowly add in the flour mixture and mix until all combined and well-incorporated.
    5. Using a spatula, fold in the chocolate chips.
    6. Place Nutella in a microwave-safe bowl and warm up the Nutella in 30 second intervals in the microwave until you achieve a smooth and runny consistency that is easy to spoon out.
    7. Using a medium cookie dough scoop, scoop out 1.5 - 2 tbsp. of cookie dough, flatten it to the bottom of the muffin tin. Repeat with the dough until all 10 of the muffin tin bottoms are lined with cookie dough.
    8. Take a tbsp. of the warmed up Nutella and place in the middle of the dough that's in the muffin tin. Then, take the remaining cookie dough and cover the Nutella layer. You don't have to push it down hard, it'll make the Nutella ooze. Just a gentle tap will do.
    9. Bake for 15-20 minutes, until the edges are brown. Immediately run a paring knife around the cookie cups when they come out of the oven so you can loosen them for easy removal later.
    10. Cool completely before removing them and eating :)
    11. Top with vanilla ice cream for a sinfully delicious treat!
    Recipe Notes

    Source: Kevin & Amanda

     

  • 128 Comments
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    Comments

  • Caroline @ chocolate & carrots says:

    Oh my goodness. So gooey! I can almost taste it through the screen.

  • Jennie @themessybakerblog says:

    Thanks for cheating for us. I feel special. These look amazeballs delicious!

  • Erin says:

    oh holy YUM!!!

  • Candyce says:

    Made these tonight, and they were fabulous!! Thanks for sharing, I think you could also substitute Peanut butter for the Nutella….just for another twist.

    • Julie says:

      Glad you enjoyed them! Yes, peanut butter, chocolate, marshmallow..the possibilities are endless! :)

      • amanda says:

        can I substitute unsalted butter for salted butter?

        • Julie says:

          Typically in baking you use unsalted butter because it can alter a sweet recipe with too much salt, however, if you do want to use salted butter, you can..just omit the 1/2 teaspoon of salt that this recipe calls for.

  • Sarah says:

    I’m going to be making these next week for a get together. I’m super excited!

    I do have one question though…what if you don’t have a stand mixer? It’s definitely something I plan to buy in the near future, but at the moment I only have a hand mixer. Will that have effect on the way the cookie dough is made?

  • Zoe Conroy says:

    Just made these and they are AMAZING! Don’t even want to think about how many calories are in them :D

    • Julie says:

      Haha, calories don’t exist when you’re indulging :) so glad you loved them!

  • Mercedes says:

    I really don’t think your pictures of these cookies need any words at all! They look scrumptious and totally irresistible!

  • Nazneen says:

    I just made these and they turned out delicious! My Nutella filling oozed a bit because I think I put too much cookie on the bottom and not enough on top. I also possibly put too much Nutella (that’s an oxymoron…). Despite all this, they are still drool-worthy! Thank you. What a great blog you have here!

  • Sadimira says:

    I just made these with my daughter , they are so delicious. We’re both crazy about Nutella!

  • Georgina Mellor says:

    These look gorgeous but what is half a cup, how big a cup?! Sorry really want to know!

    • Julie says:

      Hi Georgina, what do you mean by that? Do you mean by a cup for the measurements? If so, it’s 8 oz. for a cup, so half a cup would be 4 oz.

  • Elizabeth says:

    How did you make the nutella so smooth and melty inside? When I made it wasn’t chocolate-oozing-out consistency :s but it was still delicious though!

    • Julie says:

      That’s weird yours didn’t do that. Did you melt the Nutella in the microwave to get it a smoother consistency prior to putting it in the cups? The heat from the oven and dough should’ve melted it even more for that oozing-out consistency.

      • Tara says:

        The nutella in mine also didn’t ooze out with the liquid consistency considering I warmed the nutella before as instructed.

  • Lauren says:

    These look AMAZING! Has anyone ever tried this with whole wheat flour and/or used mini muffin pan?

  • e says:

    Finally tried out the recipe!! Can you say, YUM!! Only complaint would be the dough not cooking all the way around the nutella lava. But a few additional minutes in the oven woud have likely done the trick!

    Thanks so much for these!!

  • Sabina says:

    These are amazing, plain and simple

  • Codie Zofia says:

    Thank you for this amazing recipe! I baked them yesterday and they are incredibly delicious, I will be making these again and again that is for sure! Take a look at mine

    Keep up the amazing work on this scrumptious website!

    Codie Zofia
    xx

    • Julie says:

      Thanks Codie! Yours looks great and I’m so glad you enjoyed it!

  • Laurence says:

    Thank you very much to share this recipe. I’ve made it this morning and already tried it… It’s delicious !! And it’s really easy to make.

    • Julie says:

      Thanks, Laurence! Glad you enjoyed it! I love how easy it is, as well!

  • missrc says:

    I agree these were delicious! Thank you for sharing this wonderful recipe, I wish I would of thought of this myself! Haha.

    I have one question though – my cookie portion came out pretty dry…did I miss something? I felt like I followed the recipe to a T. Any suggestions?

    • Julie says:

      I don’t think you missed anything if you said you followed the recipe to a T. Maybe the cookies weren’t as thick as mine so they overcooked, or your oven temperature was too hot (ovens are all different and some run hotter than others, you can always be sure by buying an oven thermometer), or maybe the cookie dough was overbeaten. There are a lot of factors as to why this could’ve happened, sorry I can’t be more specific, those are just some I thought of off the top of my head.

  • Antonietta says:

    I made them last week and they were to due for -except they were falling apart when I took them out of the muffin tins – any advice on what to do so this doesn’t happen as I want to make again this week and bring to a friends house :) thanks!!

    • Julie says:

      Hi Antonietta – I’m not sure why yours falls apart. The dough should come together in the oven and meld together. Is the dough dry and crumbly after you’ve mixed it all together before you put it in the muffin tins? Maybe try pressing the dough together more so it forms a shape prior to putting them in the muffin tins.

  • Egharpist says:

    With a chef for a husband I am always delighted when a fellow chef posts a recipe, AND I never ask for the recipe :-) thank you for sharing this with us. I make goodies for my fellow musicians at work and I know they will love this. Just made it today and I am afraid I will eat half the batch before heading to work. Thank you!

  • Anita says:

    These look so decadent that I want to try them this week. My question is here in Australia a stick of butter is 250gms so do I just ignore that and use 1/2 a cup. Also is all purpose flour plain or self raising flour.:-)

    • Julie says:

      Hi Anita, I would just go ahead and use 1/2 cup of butter. No, all-purpose flour and self-rising flour are two completely different flours. Hope this helps! :)

  • Suthatta says:

    Thanks for sharing :) these look so good and i will make it evening!

  • Norma V. says:

    Thanks for sharing, I’m going to try to bake these. My kids love nutella! :)

  • Lisa says:

    10 more minutes and mine will be done. Can’t wait! :) Thanks

  • Yasmin says:

    Thanks for sharing the recipe, can’t wait to try them. I have a question though…I know it’s great when eaten a little warm but can I serve it in cup with fresh fruit topping?
    Thanks

    • Julie says:

      Sure, serving them with fresh fruit would be great.

  • Helena says:

    Thank you so much for this recipe. I have to say, this is now my favorite dessert ever. It feels…orgasmic in my mouth.

    Again, thank you very much.
    Best of luck.

  • Marlene says:

    Would these work in a mini muffin pan, to be bite sized for easier eating? I prefer small bites for group settings. Or would there not be enough dough to hold the Nutella? I have a college alumnae tea to bake for and these would be delightful. Can I freeze them? Thanks!

    • Julie says:

      I think they would be fine in a mini muffin pan, I just wouldn’t fill too much nutella if you’re afraid there won’t be enough dough to hold it. If you want to try it the regular way, maybe you could slice the bigger ones into smaller pieces? I haven’t tried freezing them so I’m not sure if they’d work out or not.

      • Marlene says:

        Thanks for the prompt reply, Julie. I made them today and they came out perfectly. I may have overfilled the mini muffin tins a bit a they have a little “muffin top,” but that isn’t a problem. I got 24 plus one regular size for tasting. They took about 13 minutes at 325 in a convection oven.

  • Lisa says:

    This recipe is amazing! So so simple and so very yummy. I get through them way too quickly!
    Thanks for sharing!
    x

    • Julie says:

      I’m glad you enjoyed! It’s definitely simple but dangerous haha ;)

  • susan says:

    I want to make this to take to my college son & friends this weekend. I see it calls for standard muffin tin, but then for filling “all 10”. All my muffin pans have 12 cups. Should I leave 2 empty, or fill them all and adjust something? Thanks!

    • Julie says:

      Hi Susan, in the ‘serves’ part at the top of the recipe, it says it only makes 10 cookie cups which is why I said 10 in the recipe instructions :) sorry that wasn’t clear – but yeah, this recipe only makes 10 but you could try to divide it up and make it into 12 if you prefer. My dough was just able to make 10 – it’ll differ slightly with everyone depending on how much dough you end up putting in each cup. Does that make sense?

  • meka says:

    Wow! I made these last night and they were so YUMMY! I’m making another batch but I’m adding walnuts & sprinkle a little powdered sugar on top :) nom nom nom! My go to cookie recipe this coming up holidays! Thank you for this recipe!

  • Melanie says:

    Why does the recipe call for 1 cup of Nutella, then say to use 1 tablespoon per cookie cup? Should it just be 10 tablespoons? I used the full 1 c. and had a Nutella layer that oozed up to the top, not an inner/contained Nutella lava filling.

    • Julie says:

      Hi Melanie, this recipe is very hard to get ‘exact’ because everyone’s measurements can be off slightly so their cookie cups can be off slightly, too. Some might have a thicker bottom layer and a thinner top layer and vice versa. The measurements I gave were approximate and definitely encourage you to adapt it if you find that you didn’t need certain amounts. For me, I used the full cup because my cookie cup tops were thicker so they didn’t really ooze out but if you do decide to make this again, then maybe don’t fill with as much nutella – so, maybe use 1/3 of a cup if you’re finding that it’s oozing too much. I hope this helps a bit!

  • JenJen says:

    I baked these for my boyfriend since he’s crazy for Nutella and boy oh boy did he LOVE em. There were some leftovers and I gave some to my friends and family. They absolutely adored them and some don’t even like Nutella. Very fun recipe and very good. The texture is awesome and it isn’t that sweet, it’s just right!

    • Julie says:

      Yay! So awesome to hear :)

  • Madison says:

    I just made these and they look amazing! Im super excited to eat these delicious treats but, I was looking through the instructions and it doesn’t show where to put in the egg and vanilla extract. I figured it out, but others might have difficulty figuring it out. Editing that in would help out others a lot. Thank you :)

    • Julie says:

      Hi Madison! I’m glad you enjoyed it. If you re-read the instructions, in step number 3, it says exactly where to put the egg and vanilla extract: In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the egg and vanilla extract and beat for 2 more minutes.

      • Madison says:

        Omg my gosh I completely missed that! I’m sorry I bothered you with it haha.

  • Leshall says:

    This recipe is a favorite in my house!! One cup of Granola is also a great substitute for the chocolate chips if you are looking to cut out some of the calories. Still very yummy and has more of a breakfast muffin taste.

    • Julie says:

      Great idea!

  • N says:

    I found this recipe and made them today for Christmas tomorrow! So excited to share with my friends and family, they’re absolutely delicious!

    • Julie says:

      I’m so glad it worked out and you were able to share them with everyone on Christmas!

  • Rose Holden says:

    I made this recipe using mini cups and they turned out great. I found them a little sweet. Could I leave out the chocolate chips?

    • Julie says:

      Yes, definitely.

  • Rashed says:

    Hi I don’t have vanilla now can I replace it.

    • Julie says:

      You can just omit it.

  • bakingtutsdotcom says:

    Your recipe is amazing! I always get tons of compliments when I make it

  • Miller says:

    Great recipe, but I don’t use vanilla, it is too sweet for my taste.

  • trinity says:

    i dont have vanilla extract

  • Rica Mae says:

    hi. can a mini muffin pan be used in this recipe? or it should be the regular cupcake/muffin pan?
    thanks

    • Julie says:

      You could use a mini muffin pan but you’ll have a bunch of cookie cup :) that could be a good or bad thing! haha

  • Olga says:

    I made these with homemade nutella and they turned great! They are a little sin though;)

  • Rianne Ault says:

    Hey, I was wondering where the Brown Sugar goes in? The Ingredients calls for Brown Sugar but it’s no where to be found in the instructions.

    • Julie says:

      Hi, yes it is. It is in step 3 where it says: In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy.

      Sugars (plural) meaning both the granulated and brown sugar. Hope that helps :)

  • Regina says:

    I have a cousin named Victoria. However, she does not wear those yoga pants.
    Love,
    Baba

  • Cameryn says:

    How many cookies does this make?

    • Julie says:

      Hi, servings area in the recipe says 10 so 10 cookie cups.

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