These delicious Molten Nutella Lava Cookies are inspired by the volcanic eruption that shocked the people near Mt St Helens in the 1980s. Alexandra from The Globetrotter Cookbook has created a recipe with a slightly sweeter ending!
I can't help but love recipes that are based places we've been.
A Delicious Cookie for Hikes & Home
A spoonful of Nutella is hidden inside these yummy cookies! They release a flow of chocolatey molten lava that's just oh-so-perfect when you bite into them.
Serve these to-die-for Molten Nutella Lava Cookies straight out of the oven with a cup of milk! Luckily, they also pack well if you want a chocolatey snack on your hike.
Molten Nutella Lava Cookies
With a spoonful of nutella hidden inside, these cookies release a flow of chocolatey molten lava. Served straight out of the oven with a cup of milk, they’re to die for, but they also pack well if you need a refuel on a hike.
- 2 cups flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 tsp salt
- 1 cup butter softened at room temperature
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs room temperature
- 1 tsp espresso poweder optional
- ¾ cup cocoa powder
- 1 cup dark chocolate chips
- 1 jar Nutella or peanut butter
- Coconut oil or other neutral tasting oil (canola or vegetable) optional
Spoon nutella into an ice cube tray (circular forms are best). If you are not using one made of silicone, I recommend first coating with coconut or canola oil so that the cubes come out easily. Freeze for a minimum of 30 minutes.
In one bowl, cream together your softened butter and sugars. This is most easily done with an electric mixer, but if your kitchen’s bare, get in your arm workout and beat together with a whisk or fork.
Combine eggs, vanilla, cocoa powder and espresso powder (if using it will intensify the chocolate taste). Mix well, then fold in chocolate chips.
In a second bowl, prepare the dry ingredients by sifting together your flour, baking soda, cornstarch and salt.
Gradually add the dry mixture into the wet, about ⅓ at a time, and mix until well combined. I recommend chilling the dough in the freezer for a minimum of 30 minutes for easier handling and chewier cookie texture.
Preheat oven to 175 degrees C (350F). Prepare a baking sheet and line with parchment paper.
Slam your nutella cubes onto a cutting board or clean counter. Take a small chunk of dough and form into a disk approximately 3-4 inches in diameter. Place the nutella in the center, and fold the sides over until it’s completely covered. Roll into a ball and place on tray 3cm apart. You will have to work quickly or the nutella will melt and become messy.
Bake in the oven for 10-12 minutes. The edges should be firm, but it’s normal if the tops are soft. Let cool for 5-10 minutes. Serve with a cup of milk!
Hey there, we're Sam and Jacob! We're based in the Pacific Northwest and we love hiking, road tripping, and everything travel and outdoor related.
We hope to inspire and empower you to explore the great outdoors and experience everything this beautiful world has to offer!
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