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Nutella Lava Cookie Cups

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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

These Nutella Lava Cookie Cups are oozing with Nutella - and cookies are so much more fun in cup form!
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 10 cookies
Author: Julie Chiou
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  • ½ cup unsalted butter, softened
  • ½ cup dark brown sugar, packed
  • ½ cup granulated sugar
  • 1 egg
  • ½ tablespoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup Nutella, melted/softened

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


  • Preheat oven to 350 °F. Spray a standard size muffin pan with cooking spray and set aside.
  • In a large bowl, add flours, baking soda, and salt. Whisk to combine. Set aside.
  • 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.
  • Slowly add in the flour mixture and mix until all combined and well-incorporated.
  • Using a spatula, fold in the chocolate chips.
  • 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.
  • 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.
  • 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.
  • 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.
  • Cool completely before removing them and eating :)
  • Top with vanilla ice cream for a sinfully delicious treat!

Recipe Notes


Serving: 1 Cookie Cup | Calories: 450 kcal | Carbohydrates: 62 g | Protein: 3 g | Fat: 22 g | Fiber: 3 g | Sugar: 44 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Cookies
Cuisine: American
Keyword: cookie recipe
Recipe Rating


Thursday 2nd of April 2020

Hello! I want to try your recipe the weekend but just a quick question! Am i able to use light brown sugar instead of dark? Will this effect them?

Julie Wampler

Sunday 5th of April 2020

yep, you can use whatever brown sugar and it won't affect them


Monday 10th of December 2018

Could these be made in mini muffin tins? About how many would the recipe yield would you say?

Julie Wampler

Monday 10th of December 2018

I haven't made this in mini muffin tins (they definitely would work) so I can't tell you how many the recipe would yield; I'd say at least 3 dozen maybe?


Thursday 31st of May 2018

How many cookies does this make?


Friday 1st of June 2018

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


Wednesday 12th of July 2017

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

Rianne Ault

Tuesday 30th of May 2017

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.


Wednesday 31st of May 2017

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 :)