Molten Lava Cookies

  • Yield: 2


1cup (2 sticks) butter, softened
2cups sugar
3/4cup cocoa powder
2 eggs
1teaspoon pure vanilla extract
2cups all-purpose flour
2teaspoons baking powder
1/3cup dark or semisweet chocolate (at least 60% cocoa), roughly chopped
Powdered sugar for garnish (optional)


  1. Preheat oven to 350F.
  2. Cream together butter and sugar with an electric mixer. Add cocoa powder, eggs and vanilla; mix until combined.
  3. Combine flour and baking powder in a separate bowl. Gradually add to butter mixture.
  4. Shape dough into 1-inch balls. Using your thumb, press a thumbprint into the center; fill with a piece of chocolate and fold dough over to cover chocolate.
  5. Place balls 2 inches apart on baking sheets lined with parchment paper. Bake 9 to 11 minutes or until edges are firm and tops are soft. Remove cookies to a cooling rack; dust with powdered sugar, if desired. Serve warm, if possible. Store in an airtight container at room temperature for up to 1 week.
  6. To reheat cookies, place cookie on microwave-safe plate and microwave on high for 5 seconds, or until cookie is slightly warm.

Recipe courtesy of the Wisconsin Milk Marketing Board