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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!
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.
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!
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.
3. Make the cookie dough
This is simple – first, whisk the butter and sugars with an electric mixer for 2-3 minutes until it is pale and creamy.
Then add an egg and whisk for 30 seconds.
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.
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.
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.
Frequently Asked Questions
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.
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.
Yes, you can. Please follow the recipe card below which includes details on how to adjust for the 2 different types of cocoa powder.
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.
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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:
- 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
- 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
- This recipe makes extra fudge – you need only 6 balls for the cookies
Cookie dough:
- 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
- Stir in the dry ingredients and use a spatula to combine with the butter mix. Stop mixing once everything comes together
- Place the cookie dough into the freezer for 10 minutes, or refrigerate for 30 minutes
- Pre-heat the oven to 375F (conventional)
Assembly:
- Once the dough is chilled and easier to handle, divide into 6 equal parts, about 75g each
- 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
- Place the 6 cookie balls on lined baking sheets, leaving ample space between them to spread
- 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
- 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
More Delicious Cookie Recipes
If you’re a cookie lover, you’re in the right place! Check out these yummilicious recipes:
- Super fudgy double chocolate chip cookies that are a cross between chocolate chip cookies and brownies
- The best brown butter chocolate chip cookies loaded with 2 types of chocolate
- Crumbl Copycat Red Velvet Cookies with a soft red velvet cookie base and cream cheese frosting
- The most insane Red Velvet Chocolate Chip Cookies that are perfectly crispy, chewy and gooey and loaded with 3 types of chocolate
Comments
Michael
I made these tonight. These are phenomenal. I used dark chocolate chips, Nestle brand, and it worked great. I will be making these again and again. Great job with the recipe.
Kara
These look delish, will I be able to halve the amount of fudge or will there be problems when cooking? Cheers Xx
Zoha
Hi there! you can definitely halve it, just reduce baking time by 1-2 minutes. Bake a test cookie to be sure 🙂
Zoha
Thank you so much, Michael! So delighted to hear you enjoyed this recipe 🙂
Riyaz Khan
Easy and tasty
Zoha
Thank you so much!
Saba
Hi Zoha. I overheated the chocolate apparently and the fudge seperated. How to savage it now? I really want to use it. Also when you say dark chocolate, do you mean dark unsweetened?