The Best Crumbl Chocolate Molten Lava Cookies

Zoha Malik

by Zoha Malik

Updated:

Rated 4.90 out of 5

42 Comments
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If you love chocolate, you will love these Crumbl Copycat Chocolate Molten Lava Cookies. What’s not to like about them? They’re a hybrid between cookies, brownies, and molten lava cake – aka my three favorite desserts of all time. AND this recipe is super easy, with only 20 minutes of active work!

close up of a molten lava cookie broken into half with one half resting on top of the other. the cookie looks very gooey and fudgy and has fudge oozing out from the middle. more cookies and berries in the background
stack of 4 molten lava cookies broken into half to show the soft, chewy texture and fudge filled interior. more seen in the background

Read the full blog post below for detailed notes, tips, tricks, photos and videos.

The Story Behind This Recipe

I have been seeing chocolate lava cookies making the rounds on the internet for a while – many recipes are Crumbl copycats. Having eaten Crumbl cookies and deciding I am not really a fan, though, I would say these cookies are BETTER than Crumbl.

It took me a while to perfect this recipe. I wanted a cookie that was on the thicker side, with a very fudgy texture and a true, gooey, molten lava center. My first few attempts kept spreading out too much, and didn’t have that wow factor of lava oozing out of them. But, after adjusting the baking time and temperature, and adjusting the quantity of baking soda, I am glad to say I finally nailed it!

These cookies are IT: rich, chocolatey, fudgy, gooey. Just everything.

5 halves of molten lava cookies stacked on top of each other. the cookies look very fudgy and are filled with a chocolate fudge sauce which is oozing out from the middle

Using Dutch Processed Cocoa Powder

I am a big fan of using Dutch Processed cocoa powder in all my chocolate recipes. This is essentially cocoa powder that has been treated to neutralize its acidity, which makes it darker in color and richer, more chocolatey in flavor.

However, Dutch Processed cocoa powder and natural unsweetened cocoa powder are not interchangeable! Dutch Processed cocoa powder is neutral and reacts with baking powder, while natural cocoa powder is acidic and reacts with baking soda.

Lucky for you, I have tested this recipe with both! So if you want the perfect cookies which are crispy outside, fudgy inside, and don’t spread out too much, here’s what you can do:

  • If using Dutch processed cocoa powder (recommended), add both baking powder and baking soda
  • If using natural unsweetened cocoa powder, add baking soda only

The recipe card below includes quantities for both.

How to make Crumbl Chocolate Molten Lava Cookies

The detailed recipe is provided in the recipe card at the bottom of this post, but let’s go over the steps with photos to help you visualize everything.

1. Make the chocolate fudge sauce

Stir the chocolate and sweetened condensed milk over low heat until the chocolate melts and they form a smooth, shiny mix. Add the butter and mix until combined (you can also add the butter from the get go, just make sure not over overheat the mixture so it doesn’t separate). This fudge sauce is intentionally on the thicker side, making it easier to scoop up!

dark chocolate, sweetened condensed milk and butter in a small saucepan
thick chocolate fudge sauce in a saucepan with a spatula inside

2. Scoop and freeze the fudge

Now scoop the fudge into small balls onto a baking sheet lined with parchment paper. I made 1 tbsp balls that weighed ~30g each. You can also make the balls slightly larger, just know that the fudge is quite rich.

Place the sheet into the freezer while you make the cookies so the fudge solidifies.

chocolate fudge scooped into little balls on a plate

This is simple – first, whisk the butter and sugars with an electric mixer for 2-3 minutes until it is pale and creamy.

butter, brown sugar and granulated sugar in a small glass bowl
butter and sugar whisked until creamy and fluffy in a glass bowl

Then add an egg and whisk for 30 seconds.

egg added to whisked butter and sugar in a glass bowl
butter sugars and egg whisked until creamy in a small glass bowl

Lastly, fold in all the dry ingredients in 2 batches. At first it might seem a bit dry, but gently massage with a silicone spatula to fold the dry ingredients into the butter mixture, and you should get a sticky dough.

cocoa powder and flour added on top of wet ingredients in a glass bowl to make cookie dough
soft chocolate cookie dough in a small bowl with a rubber spatula inside

Place the dough into the freezer for 10 minutes to make it easier to handle.

4. Assemble the cookies

Pre-heat your oven to 375F (conventional, no fan), and line 1-2 cookie sheets with parchment depending on their size.

Divide the cookie dough into 6 balls – each will be roughly 75g each. Now, working one ball at a time, gently flatten it into a 3-4″ circle in your palms, and place the frozen fudge ball inside. Fold over the cookie dough and seal it to properly encase the fudge, and gently roll again to make it a smooth ball.

Place the balls onto the sheets, leaving at least 3-4″ between them.

hand holding a flattened ball of chocolate cookie dough over a baking sheet with more balls
hand holding a flattened ball of chocolate cookie dough over a baking sheet with more balls. there is a scoop of fudge placed in the middle
hand holding a cookie dough ball with fudge inside
6 cookie dough balls on a baking sheet with parchment paper inside

5. Bake & enjoy!!!

Bake the cookies at 375F for ~12-13 minutes. Dust with icing sugar and enjoy!!

These cookies are best enjoyed while they are still hot, but you can also reheat them in the microwave for ~10-20 seconds when you want to eat them.

6 large crumbl chocolate molten lava cookies sprinkled with icing sugar and surrounded by chopped berries
chocolate molten lava cookie on parchment paper pulled apart from the center to show chocolate fudge oozing out from it. it is surrounded by some chopped berries

Frequently Asked Questions

Can I replace the dark chocolate with semi sweet in the fudge sauce?

Yes you can, but it will make the cookies a bit too sweet. I don’t like my desserts too sweet, so I prefer dark or bittersweet.

Why is my chocolate fudge sauce separated?

If you see the butter separating from the fudge sauce, you have likely heated it too much. Stir on the lowest heat setting only until the chocolate has melted. Do not cook beyond this point.

Can I replace the Dutch processed cocoa powder with natural cocoa powder?

Yes, you can. Please follow the recipe card below which includes details on how to adjust for the 2 different types of cocoa powder.

Can I prepare these cookies ahead of time and freeze them before baking?

Yes! You can prepare the cookie balls with the fudge inside and keep them in the fridge for a few days, or freeze them. Bake them straight from the freezer when you want to enjoy them, but add 2-3 minutes to the baking time.

stack of 4 molten lava cookies broken into half and laying on their side to show the soft, chewy texture and fudge filled interior. more seen in the background along with berries
Print
stack of 4 molten lava cookies broken into half to show the soft, chewy texture and fudge filled interior. more seen in the background

The Best Crumbl Chocolate Molten Lava Cookies Recipe

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.90 stars from 14 reviews

If chocolate lava cake, cookies and brownies had a baby – it would be these cookies right here! They’re absolutely to die for.

Yield:6 cookies

Prep Time:
20 mins
Cook Time:
12 mins
Chilling Time:
30 mins
Total Time:
1 hr

Ingredients

Chocolate Fudge Sauce

  • 120g cup dark or bittersweet chocolate
  • 1/2 cup sweetened condensed milk (6oz or slightly less than half of 1 14oz can)
  • 2 tbsp unsalted butter (28g)

Cookies:

  • 1/2 cup unsalted butter, softened (113g)
  • 1/3 cup granulated sugar (67g)
  • 1/3 cup brown sugar, packed (67g)
  • 1 large egg
  • 1 cup all purpose flour (130g)
  • 1/3 cup Dutch processed cocoa powder (35g) **see notes below on using natural unsweetened cocoa powder
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Instructions

Chocolate Fudge:

  1. Place the chocolate and sweetened condensed milk in a nonstick pan, and stir over low heat until the chocolate melts and a shiny mixture forms. Add the butter and stir until combined. Turn off the heat
  2. Scoop the fudge with a tablespoon measure onto a baking sheet lined with parchment paper. It should form ~30-35g balls. Place into the freezer
  3. This recipe makes extra fudge – you need only 6 balls for the cookies

Cookie dough:

  1. Use an electric mixer to whisk the butter and sugars for 2-3 minutes until they form a light and creamy mixture. Add the egg and whisk for 30 seconds
  2. Stir in the dry ingredients and use a spatula to combine with the butter mix. Stop mixing once everything comes together
  3. Place the cookie dough into the freezer for 10 minutes, or refrigerate for 30 minutes
  4. Pre-heat the oven to 375F (conventional)

Assembly:

  1. Once the dough is chilled and easier to handle, divide into 6 equal parts, about 75g each
  2. Roll each into a ball. Working one piece at a time, flatten the ball in your palm, place a frozen ball of chocolate fudge, and seal with the cookie dough so the fudge is fully encased. Roll into a ball
  3. Place the 6 cookie balls on lined baking sheets, leaving ample space between them to spread
  4. Bake at 375F for ~12-13 minutes. The cookies should be semi-firm to touch, as they will firm up more once they come out of the oven
  5. Let the cookies cool down for 15 minutes, then serve and enjoy!

Video Tutorial

Notes

  • **If using natural unsweetened cocoa powder instead of Dutch processed, replace 1/4 tsp baking powder with 1/4 tsp baking soda (so a total of 1/2 tsp baking soda)
  • 1/4 tsp baking powder
  • This recipe makes extra fudge, you can use the sauce for other recipes!
  • It is best to bake one test cookie first to see how long you like it baked for
  • You can easily double this recipe to make 12 cookies
  • These cookies are best enjoyed warm when the fudge inside is still molten

If you’re a cookie lover, you’re in the right place! Check out these yummilicious recipes:

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Comments

  1. Jennifer

    These were a huge hit with the fam!

    1. Zoha Malik

      Woohooo!!

  2. Dua

    I was skeptical of the recipe at first because i usually only use the recipes with 5 stars and more reviews but i’m glad i tried this itll be my go to chocolate cookie recipe….even without the fudge

    I did make ganache and not really “fudge” so i guess that’s what made my ganache literally seep out of my cookies…maybe i overfilled them too but that’s for another day

    Thankss

    1. Zoha Malik

      Hi Dua! Thank you for your kind review, means a lot to me <3

  3. Sofie

    Love this recipe, thanks! I am making these cookies again and I want to half the size of them. What amount of time do you recommend I bake them, in this case?

    1. Zoha Malik

      Hi Sofie! I’d say 8-9 minutes but I strongly recommend baking 1 cookie as a test first!

  4. Sofie

    Thank you! I love this recipe its so easy and delicious. How do you recommend I store them- in the fridge or a sealed container air temp?

    1. Zoha

      Hi Sofie! Airtight container at room temperature is the way to go — the fridge tends to dry them out. They’ll keep for up to 3 days. For that melty center, a quick 10–15 seconds in the microwave before eating brings them right back to life! 🍪

  5. Sofie

    The best cookie I’ve ever made! So easy for someone who is horrible at baking.

  6. Sruthi

    Hey Zoha…
    Tried the molten lava cookies today and my husband loved them. Tried 2 recipes of your so far and both of them turned really really yummy. Hoping to try more soon.
    Please keep sharing those extra ordinary recipes ❤️

    1. Zoha

      AW thank you so much, Sruthi!

  7. T A

    These are amazing! Very soft and fluffy and they taste even better the day after. My sister Rabeea and I made them a few weeks back. We reduced the sugar content in the dough to compensate for the fudge sweetness. I also like that the portion is 6 cookies. I’m making some for Ramadan Iftar boxes tomorrow iA.

  8. Maria

    Very tasty, came out well.Thank you for the recipe.

  9. kathryn

    going to make them today- so for the fudge is that 120 gm of dark chocolate or one cup. 120 gm cup is unclear to me. thanks .

  10. Faiza Fatema

    Made these cookies and they turned out so good!! Can you give ideas for the extra fudge balls please!!

  11. deeba

    Just made these and they were gone within minutes. My children loved them too. If you love chocolate and you love cookies then you can’t go wrong with this recipe. As usual it never failed to impress and was fool proof (like all of zohas recipes). I have tried 6 of her of recipes in the space of 2 weeks and each and everyone has been a triumph. Thank you Zoha.

  12. V

    Hi I made these but the chocolate fudge can out watery. Like the butter didn’t mix in the more I cooked it the more the water came out

  13. Akshaya

    hi zoha , what is the shelf life of the cookies. It looks amazing. I was thinking to make and gift this in hamper.

    1. Zoha

      Hmm, I think they’re fine 2-3 days at room temperature. Of course their texture won’t be the same but can be microwaved a few seconds before eating

  14. Shelly

    This was the most delicious.. warm or cold.. cookie! Very simple ingredients and easy to do! Made them for a work birthday- huge hit I will make this cookie forever! What a great find! Thank You!!!

    1. Zoha

      Thanks so so much!

  15. Sundus

    Hey, I made these lava cookies today and man hands down these were the best cookies I have ever made or eaten. They were super delicious and easy to make. It was actually chocolate heaven man and I’m not exaggerating it. ?♥️??

    1. Zoha

      Aww thank you SO much, Sundus :’)

  16. Cookie mmi she

    These lava cookies are amazing!! Firm favourite in my household now. My child says they are the best cookies he has ever had which is quite a vote of approval. Thank you so much for the amazing recipe. It’s foolproof.

    1. Zoha

      Awwww!!!!! So so happy that you and your little one enjoy this cookie recipe!

  17. Urvi Shah

    Hi, any replacement of egg?

    1. Zoha

      I have not tried it but you can try to use a flax seed egg

  18. Natalia Geo

    Mine did not come out like that at all I tried it twice followed the recepie exactly and the cookie dough was softer stickier and lighter in colour compared to the picture and not sure why

    1. Zoha

      Hi Natalia! It’s possible there’s an error in measurement. The color may also be different because I am using dutch cocoa powder which is darker. If your dough is sticky, you should be able to refrigerate it and it should become easier to work with.

  19. Safa

    Could I use evaporated milk for the fudge instead (and use sweeter chocolate)?

    1. Zoha

      Hmmm – I think it will become more like ganache then. I’m sure it’s possible to do that! The fudge will be more liquidy, so you may need to freeze it first and then scoop into balls.

  20. Reena

    Made this for my sisters and all I can say is.. WOW!!!!! So quick and easy to make. The chocolate fudge inside the cookies is just something else! This recipe will be a staple at my family get togethers. Thank you so much for sharing this delicious recipe with us 🙂

    1. Zoha

      Yay yay yay! Thank you so much Reena! Delighted to read this comment 🙂

      1. Salva

        Hi Zoha!

        This recipe is amazing! the taste is simply phenomenal. I am struggling with one thing tho. even after the cookie cools down it falls apart so I am unable to even pick it up. what am I doing wrong?

        1. Zoha

          Hi Salva! It might be a bit underbaked. Have you tried baking 1-2 min more?

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