Molten Lava Cookies8 Reviews
- Prep: 30 min
- Cook: 11 min
- Ready In: 41 min
“Inspired by popular molten center cakes, these pillowy-soft, brownie-like cookies are made possible with real butter and a chocolate lava center made with semisweet and dark chocolate melted with vanilla.” - by Real Butter
Original recipe yields 24 servings
- Preheat oven to 350 degrees F. Cream together butter and sugar with an electric mixer. Add cocoa powder, eggs and vanilla; mix until combined.
- Combine flour and baking powder in a separate bowl. Gradually add to butter mixture.
- Shape dough into 1-inch balls. Using your thumb, press a thumbprint into the center; fill with a piece of chocolate and fold dough over to cover chocolate.
- Place balls 2 inches apart on baking sheets lined with parchment paper. Bake 9 to 11 minutes or until edges are firm and tops are soft. Remove cookies to a cooling rack; dust with powdered sugar, if desired. Serve warm, if possible. Store in an airtight container at room temperature for up to 1 week.
- To reheat cookies, place cookie on microwave-safe plate and microwave on high for 5 seconds, or until cookie is slightly warm.
Amount Per Serving (24 total)
- 205 cal
- 9.3 g
- 30.1 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"These cookies turned out great, and were a cinch to make! Instead of chopping up baking chocolate, I simply lucked out buying some chocolate baking chips (they were like large chocolate chips). This..." See more refrigerated pretty well (which means that it would be quite easy to make the dough ahead of time and then bake them later that night or so when you wish to serve them). The dough was VERY easy to handle, which was great, and made putting the filling in quite easy. The size of the cookies is great, and the chocolate flavor is rich, but not disgustingly overpowering (they're great with a cool glass of milk!). I definitely recommend these cookies and would be pleased to use them again. My friends and family raved about them (my boyfriend even called me up AT WORK to explain how much he loves them, haha!)."
"These aren't exactly what I was expecting, but they were ok. They were a pain in the butt to make. After adding a bit of the flour, I had to dive in with clean hands and mix. The mixer was getting stu..." See moreffed full of dough, and there's no way a wooden spoon was going to help. Then after balling them up, smushing them, filling them with chopped chocolate (which I threw into the blender because I was sick of trying to chop it), and covering them, I carefully rolled them back into a ball. I baked the first batch for 9 minutes, the second for 10, and the last four cookies (I ended up with 28) for 11. I ended up having to put batch 1 and 2 back in for 3 minutes, so I'd do 11 minutes from the get go. I was excited, and they sounded so yummy, but maybe that was just a spur of the moment pregnancy thing. I probably won't make them again. Such a hassle for something I really didn't even like that much."
"These are OK... they're actually very yummy when they come out of the oven, which is the best time to serve them. Nice and hot. However, after they cool they become average chocolate cookies. The choc..." See moreolate in the center becomes rock hard and makes for an unpleasant texture. I tried microwaving them for 15-20 seconds to melt the chocolate again, and although it worked, the cookie wasn't nearly as good as when it came out of the oven. Because I like to bake cookies and have them on hand to serve at a later time, these just aren't practical... I don't want to be in the kitchen baking cookies while my guests are in another room just to give them that out-of-the-oven "molten lava" experience. Perhaps this isn't a fair review for an otherwise good recipe, but convenience and serving are just as important factors to me as taste. "
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