Chocolate Lava M&M Cookies
Chocolate Lava M&M Surprise Cookies are the ultimate indulgence—crispy on the edges, irresistibly soft in the center, and loaded with melty chocolate, crunchy M&Ms, and a gooey hazelnut surprise. With every bite, you'll experience a rich, fudgy explosion of flavors, making these cookies an absolute must-try for chocolate lovers. Serve them warm for an out-of-this-world molten center or let them cool for a chewy, candy-studded treat. Either way, they’re a guaranteed win for any dessert lover.
Equipment
- 2 Mixing bowls (One for wet ingredients, one for dry)
- 1 Hand Mixer or Stand Mixer (For creaming butter and sugars)
- Measuring cups and spoons (For accurate ingredient portions)
- 1 Spatula (For mixing and folding in chocolate chips)
- 1 Cookie Scoop or Tablespoon (For evenly portioning the dough)
- Baking sheet (Lined with parchment paper for easy cleanup)
- Parchment paper or silicone baking mat (To prevent sticking)
- Wire Cooling Rack (For even cooling after baking)
- Refrigerator (For chilling the dough before baking)
- Oven (Preheated to 350°F)
Ingredients
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1-1/4 cup all-purpose flour
- ⅓ cup cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup mini chocolate chips
- 1 cup chocolate hazelnut spread (like Nutella)
- ½ cup M&M candies
Instructions
Prepare the Dough:
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Fold in the mini chocolate chips.
Fill & Shape the Cookies:
- Scoop about 1 tablespoon of dough and flatten it slightly.
- Add a small dollop (about 1 teaspoon) of chocolate hazelnut spread in the center, then press a few M&M candies on top.
- Cover with another small piece of dough, seal the edges, and roll into a smooth ball.
- Place on a parchment-lined baking sheet. Repeat with the remaining dough.
Chill:
- Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Enjoy!
- Serve warm for a gooey, lava-like surprise in the center, or let them cool for a chewier texture.
Notes
Notes:
- Chilling the dough is essential for keeping the cookies thick and preventing them from spreading too much.
- If you want an extra gooey center, freeze dollops of Nutella for 10 minutes before adding them to the dough.
- Store cookies in an airtight container for up to 5 days.
Tried this recipe?Let us know how it was!
