NUTELLA LAVA COOKIE

This Nutella Stuffed Cookie takes the classic chocolate cookie to another level by combining a soft, buttery cocoa cookie dough with a generous Nutella centre. Warm, freshly baked cookie and a pool of silky, molten Nutella hiding inside. The best part? You don’t need an oven. This cookie can be made entirely in an air fryer, making it a quick and convenient dessert whenever a chocolate craving strikes. The outside develops a beautifully baked, slightly crisp edge while the centre remains soft and chewy. Once you cut or break the cookie open, the Nutella in the middle becomes wonderfully gooey and creamy. This recipe uses a simple combination of butter, sugar, flour, cocoa powder, milk, baking soda and Nutella, but the way these ingredients work together is what gives the cookie its texture and flavour. It is also a wonderful recipe for small-batch baking. Instead of making an entire tray of cookies, you can prepare one or a few large stuffed cookies and enjoy them fresh.

A regular cookie already has a wonderful combination of textures, but stuffing it with Nutella introduces another element: a soft, creamy centre surrounded by a chocolate cookie shell. The key is keeping the Nutella enclosed inside the dough. If the Nutella is exposed before baking, it can spread onto the air-fryer basket and potentially burn. But when it is completely surrounded by cookie dough, the dough acts as a protective layer while the Nutella warms up inside. This creates that irresistible moment when you break the cookie apart and the warm chocolate-hazelnut spread slowly oozes out.

 

 

WHAT YOU’LL LOVE ABOUT THE RECIPE

• Eggless
• Rich cocoa flavour
• Gooey and delicious
• Made with staple pantry ingredients
• No fancy equipment needed

 

 

INGREDIENTS USED IN MAKING NUTELLA LAVA COOKIE

• BUTTER

Butter forms the fat base of the cookie dough. It provides richness and a tender texture. Softened butter creams easily with icing sugar. It helps bind dry ingredients together. Butter contributes to flavor and aroma when heated. It aids in moisture retention and the fat slows gluten formation, keeping the cookie soft. It prevents the cookie from becoming dry or crumbly.

• SUGAR

Sugar contributes to the sweetness and helps create the crispy edges in cookies. I have used castor sugar as its finer texture ensures it dissolves quickly during creaming with butter. The sugar not only sweetens the dough but also helps with caramelization, giving the cookie a slight crispness on the edges while keeping the center soft. The balance of sweetness is just right to let the chocolate shine.

• MILK

Milk adds moisture to the dough. It helps bring the dough together smoothly and softens the texture of the cookie. It prevents the dough from becoming too stiff. It assists in even cooking in the air fryer. Milk enhances flavor and richness while activating the dry ingredients for better binding. It improves the tenderness of the cookie. Milk helps balance dry cocoa and flour. It also contributes to a softer crumb.

• ALL PURPOSE FLOUR

All-purpose flour provides structure to the cookie. It forms the base of the dough. Flour binds fat and liquid ingredients together and gives the cookie its shape and stability. Minimal gluten development keeps the cookie tender. Flour controls spreading during cooking. It absorbs moisture from butter and milk and supports the filled center without collapsing. Flour ensures the cookie is not overly greasy. It balances richness and softness.

• COCOA POWDER

Cocoa powder gives the cookie its chocolate flavor. It adds depth and slight bitterness to balance sweetness. It absorbs moisture from the dough. It contributes to a richer aroma when heated. Cocoa intensifies the dessert-like quality of the cookie. It slightly firms the dough structure and improves overall flavor complexity. It turns the cookie into a chocolate-based dessert.

• NUTELLA

The most obvious role of Nutella in these cookies is to act as a gooey and irresistible filling. When the cookies are baked, the Nutella melts and becomes soft, creating a burst of intense flavor and texture that contrasts with the surrounding chewy cookie dough. The creamy consistency and nutty notes of Nutella complement the cookie’s texture and enhance its overall taste. As you break into the cookie, the warm, flowing Nutella makes every bite extra indulgent.

 

 

EQUIPMENTS USED IN MAKING NUTELLA LAVA COOKIE

The equipment required for this recipe is minimal and easily available in most kitchens.
A mixing bowl is required to prepare the cookie dough, along with a spoon or spatula for mixing. Measuring Cups and Measuring Spoons are important for accuracy. You will also need an air fryer to bake the cookies in.

 

 

RELATED RECIPES FROM THE BLOG

1. MINI CHOCOCHIP COOKIES
2. CHECKERBOARD COOKIES IN AIR FRYER
3. EGGLESS COFFEE BEAN COOKIES IN AIR FRYER

 

 

TIPS TO KEEP IN MIND WHILE MAKING NUTELLA LAVA COOKIE

1. Freeze small dollops of Nutella for 30 minutes before stuffing the cookie. This prevents it from spreading too much while baking, keeping the center gooey.
2. Press the dough into a small disc, place the Nutella in the center, and then gently wrap the dough around it. This helps ensure even cooking.
3. If the dough feels too dry, add a few extra drops of milk. The consistency should be soft and easy to shape, but not sticky.
4. Chilling the dough before baking ensures that the cookies do not spread too much while baking. It also makes stuffing them with the filling easier.
5. Do not overbake. The specialty of these cookies is that they are supposed to be slightly gooey. So, make sure to not bake them for long else the cookies may turn too crispy.
6. The cookie will continue to cook from residual heat. Let it sit for 1-2 minutes before eating to allow the texture to set properly. And it is best eaten warm.

 

 

 

If you like my Nutella Lava Cookie recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!