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–+ servings
Hot Chocolate Lava Cookie on a white cake plate dripping fudge.

Hot Chocolate Lava Cookies

By Tammy Spencer
Indulge in the ultimate chocolate treat with these Hot Chocolate Lava Cookies! Made with dark chocolate, hot cocoa mix, and a gooey fudge center, these cookies are the perfect winter treat. Top them with whipped cream and mini marshmallows for a cozy dessert that tastes just like a rich cup of hot cocoa. Perfect for chocolate lovers and winter gatherings, this easy recipe will be your go-to for sweet indulgence!
5 from 1 vote
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 22 cookies
Calories: 343kcal

Special Equipment

Ingredients

For the cookies

  • 1½ cups (340 grams) unsalted butter, softened (3 sticks), see Recipe Notes
  • 1½ cups (320 grams) dark brown sugar, packed
  • ½ cup (100 grams) granulated sugar
  • 3 (150 grams) large eggs
  • 1 tablespoon (1 tablespoon) pure vanilla extract
  • 3¾ cup (450 grams) all-purpose flour
  • 1 cup (17584 grams) dark chocolate cocoa powder, see Recipe Notes
  • ½ cup (60 grams) hot cocoa mix, plus extra for coating, homemade or store bought, see Recipe Notes
  • 1 tablespoon (8 grams) cornstarch
  • 2 teaspoons (12 grams) baking soda
  • 1 teaspoon (4 grams) kosher salt

For the filling

For the garnish

  • whipped cream, lightly sweetened
  • mini marshmallows

Instructions

  • Preheat the oven to 350 °F. Line a half sheet baking pan with a Silpat silicone mat or parchment paper. Set aside.
  • Make the dough: Using a stand mixer fitted with the paddle attachment, cream together the butter, dark brown sugar, and granulated sugar until light and fluffy, about 4 to 5 minutes. Add in the eggs and vanilla extract and mix until thoroughly combined.
  • Add the flour, cocoa powder, hot cocoa mix, cornstarch, baking soda, and salt. Mix until the dough is just combined, about 2 minutes. The dough will be soft and sticky.
  • Portion the dough: Using a large cookie scoop, portion the dough into ¼-cup mounds. Divide each mound in half and shape with wet hands into a ball. Roll each ball in hot cocoa mix.
  • Assemble the cookies: It's best to make only a few cookies at a time (each cookie needing 2 balls of dough) since the dough can dry out and can be hard to seal later. Cover the rest with a kitchen towel or plastic wrap.
    Flatten half of the balls that you're currently working with into thick disks. With the remaining balls, use your thumb and shape them into little bowls.
  • Using a small cookie scoop, fill the bowls' wells with 1 tablespoon of the chilled hot fudge sauce.
  • Place a dough disk on top of the filled bowl and seal around the edges.
    Re-roll the filled dough into a ball and roll again in hot cocoa mix. Repeat with the remaining cookie dough.
  • Bake the cookies: Place 4 to 6 cookies on the prepared baking pan, giving them lots of space because they will spread.
    Bake for 13 to 15 minutes. The cookies will start to crack and crinkle and will spread. You will know they are done when the centers of the cookies no longer look wet.
  • Remove the cookies from the oven. Quickly top each warm cookie with whipped cream and sprinkle with mini marshmallows. Serve immediately.
  • Storage instructions: These cookies are best served warm from the oven, so try not to let them cool. It's best to bake only the number of cookies you will eat.
    While reheating the baked cookies is ok, it does tend to dry them out a bit.
  • Make-ahead instructions: You can freeze the unbaked filled cookie balls for up to 3 months. Bake from frozen at 325 °F for 15 to 17 minutes.

Recipe Notes

For a fun variation, take a page from my Double Chocolate Mint Cookies and infuse the butter with fresh mint before starting the dough.
You can use regular cocoa powder instead of the dark chocolate version if you prefer. The cookies will just have a less intense chocolate flavor.
Making your own hot chocolate mix is super easy! Just whisk together 2 cups (227 grams)  sifted powdered sugar, 2 cups (227 grams) dry milk powder, and 1 cup (84 grams) of cocoa powder (either regular or dark chocolate). To make hot cocoa, add ½ cup (67 grams) cocoa mix to a mug, then pour in ½ to ¾ cup (118 to 170 grams) hot water (or to taste) and stir until all the lumps disappear. Add whipped cream and mini marshmallows for a delicious hot treat! 

Nutrition

Serving: 1cookie | Calories: 343kcal | Carbohydrates: 49g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 292mg | Potassium: 154mg | Fiber: 3g | Sugar: 26g | Vitamin A: 420IU | Vitamin C: 0.03mg | Calcium: 37mg | Iron: 2mg