These Crumbl Molten Lava Cookies are a deep chocolate cookie with a gooey hot fudge center and dusted with powdered sugar. They are delicious decadent and are the perfect dessert recipe for all chocolate lovers! 

For more delicious copycat Crumbl recipes that feature a delicious chocolate cookie base, try my Crumbl Brownie Batter Cookies, Crumbl Peanut Butter Brownie Cookies, and Crumbl Chocolate Cake ft. Heath Cookies

A stack of copycat Crumbl Molten Lava Cookies against a white background.

Why This Recipe Works

  • Packed with hot fudge. I definitely didn’t skimp on the hot fudge centers of these molten lava cookies! I wanted the centers to be ultra fudgy and gooey! When baked and enjoyed slightly warm or at room temperature, the hot fudge is warm and super yummy! 
  • Deep chocolate cookie. This recipe uses Dutch process cocoa powder for a deep chocolate flavor and a deep color! 
  • Dusted with powdered sugar. The finishing touches of the powdered sugar on top really makes these Crumbl molten lava cookies look just like mini molten lava cakes! 

Ingredient Notes

Molten lava cookies ingredients portioned into glass bowls on a white background.
A jar of hot fudge sauce and a bowl of powdered sugar on a gray background.
  • Brown Sugar: I used light brown sugar, but you could use dark brown sugar if you wanted. The difference between light brown sugar and dark brown sugar is that dark has more molasses, making the flavor and color deeper. 
  • Light Corn Syrup: The little bit of light corn syrup makes a world of difference in keeping the molten lava cookies soft. 
  • Flour: Getting the flour-to-butter ratio is crucial in getting the proper cookie texture.
  • Dutch Processed Cocoa Powder: You may be wondering if you can use unsweetened cocoa powder or natural cocoa powder. The answers to all your cocoa powder questions can be found at my Best Cocoa Powder for Baking guide. 
  • Cornstarch: The cornstarch adheres to the liquid in the hot fudge cookies, helping retain moisture. This is what makes these cookies stay moist! 
  • Baking Soda: If you’ve read my cocoa powder guide, you may be wondering why I chose baking soda here instead of baking powder since we are using Dutch process cocoa powder. When you understand the rules and roles of each ingredient, you can purposefully break the rules to get a desired result. Using baking soda will keep the cookies a bit denser and not as fluffy or cakey as you’d get with baking powder. 
  • Hot Fudge Sauce: Be sure to chill the hot fudge sauce prior to using it in this Crumbl molten lava recipe. This will make scooping the fudge much easier. 
  • Powdered Sugar: Dusting each molten lava cookie with powdered sugar makes them look just like a molten lava cake! 

Step-by-Step Instructions

  1. Portion and freeze the hot fudge. Using a 1 tablespoon-sized cookie scoop, portion the hot fudge and place on a wax paper-lined plate. Freeze for 10-20 minutes or until firm. 
  2. Cream the wet ingredients. Cream the butter and sugars on medium speed in the bowl of a stand mixer with the paddle attachment. Add the eggs, corn syrup, and vanilla extract then mix until combined. Scrape the sides of the bowl as needed so everything is incorporated. 
  3. Add the dry ingredients. Add the flour, cocoa, cornstarch, baking soda, and salt. Mix until the dough comes together.
  4. Portion into dough balls. Using a 1/4 cup, portion into round balls. Using a tablespoon, made and indentation in the center of each ball. 
  1. Add the frozen hot fudge. Fill each cookie indentation with a ball of frozen hot fudge and pull the cookie dough around it until it is completely covered. 
  1. Bake. Place 6 molten lava cookie dough balls on a baking sheet lined with parchment paper. Gently press down on each ball to create a thick disk. Bake in an oven preheated to 350°F for 10-11 or until the edges are set and the centers are no longer shiny. 
  1. Let cool and dust with powdered sugar. Let the cookies cool on the baking sheet for 5-10 minutes. Transfer to a cooling rack to cool completely. Dust with powdered sugar. Enjoy!
Powdered sugar dusted Crumbl Molten Lava Cookies on a white background with a small bowl of hot fudge in the background.

Recipe Tips

Freezing the hot fudge will help it not be so sticky, making it easier to stuff the cookies.

You can use homemade hot fudge sauce or store bought.

When combining the dry ingredients into the wet ingredients, do not over mix. Over mixing at this stage will make the cookie dough tough, affecting the bake. 

For more information on the different types of cocoa powders, when to use them and why, read my post on the Best Cocoa Powder for Baking

Make Ahead, Storing, and Freezing

Store the molten lava cookies in an airtight container in the fridge for 5-6 days. 

When trying to figure out how to store Crumbl cookies, just ask yourself if any element of the cookie would need to be refrigerated.

After storing, microwave the hot fudge stuffed cookies for 10 seconds to get the hot fudge nice and gooey inside! 

If making ahead of time, you can freeze the hot fudge balls in advance, just remember to transfer them to an airtight container and store in the freezer.

You can make the cookie dough in advanced and let it chill in an airtight container in the fridge for up to 24 hours. Remove and let come to room temperature to portion into balls. 

To freeze, once the cookie dough is stuffed with the frozen hot fudge sauce, gently flatten into the thick disks. Then flash freeze on a baking sheet and transfer to an airtight container or Ziplock bag and freeze for 1-2 months. Remove and bake from frozen. You may need to add an additional minute or two onto the bake time. Just keep an eye on the cookies.

To freeze the cookies, let cool completely and wrap each cookie in plastic wrap and store in an airtight container or Ziplock bag in the freezer for 1-2 months. 

My post on Freezing Cookie Dough goes through everything you need to know about storing cookie dough, freezing cookie dough, and baking frozen cookie dough!

Copycat Crumbl molten lava cookies cut in half with hot fudge in the centers.

Recipe FAQs

What type of hot fudge sauce should I use?

You can use either store-bought hot fudge sauce or homemade hot fudge! If you choose to use store-bought, I used the Smuckers Hot Fudge Sauce and it worked great! You can typically find them on an aisle end cap near the ice cream or in the sauces aisle of your grocery store. 

Can I use unsweetened cocoa powder in the cookie dough?

Nope! You won’t get as rich of a chocolate flavor if you don’t use the Dutch processed cocoa powder. The color will also not be as dark if you use natural/unsweetened cocoa powder.  

Do I need to chill the cookie dough?

No you don’t! If you want to make the cookies in advance, you are welcome to chill the dough, but it isn’t required.

A hand holding four chocolate molten lava cookie halves, with hot fudge oozing from the centers of each half.

More Crumbl Cookies

Did you make this recipe? I’d love to hear about it! Leave a rating and review or scroll below the recipe card and do so there. 

Stay up-to-date by following us on Instagram, TikTok, Facebook, and Pinterest.

Crumbl Molten Lava Cookies against a white background.
Print Review
5 from 1 vote

Crumbl Molten Lava Cookies

These delicious chocolate cookies are stuffed with hot fudge sauce. Once baked the hot fudge gets warm and it tastes just like a chocolate molten lava cake, but in cookie form!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 14 cookies

Ingredients
 

Filling and Topping

  • 1 cup hot fudge sauce - not warm, preferably cold
  • 1/4 cup powdered sugar

Instructions
 

  • Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside. 
  • Place a piece of wax paper on a plate. Use a 1 tablespoon sized cookie scoop or a spoon, to portion the hot fudge onto the plate. Freeze for 10-20 minutes or until cold. This will help the hot fudge not be so sticky, and makes it easier to stuff the cookies.
  • Using a stand mixer fitted with a paddle attachment cream the butter, brown sugar, and sugar on medium speed for 1-2 minutes. Add the eggs, corn syrup, and vanilla extract and mix until combined. Use a rubber spatula to scrape down the sides of the bowl. 
  • Add the flour, cocoa, cornstarch, baking soda, and salt. Mix until the dough comes together.
  • Using a ¼ cup measuring spoon portion the dough into round balls. Using a tablespoon, press an indentation into each ball. Fill the indent with a frozen hot fudge, and gently wrap the cookie dough around the hot fudge.
  • Place 6 hot fudge filled cookie dough balls on a baking sheet. Using the palm of your hand press down on each ball until it creates a thick disk. 
  • Bake for 10-11 minutes or until edges are set and the center is no longer shiny.
  • Remove from oven. Let cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack. 
  • Dust each cookie with some powdered sugar and enjoy warm or at room temperature. 

Notes

After storing, microwave cookies for 10 seconds to get the insides nice and warm again.
You can use homemade hot fudge sauce, or store bought.

Nutrition

Calories: 415kcal (21%)Carbohydrates: 64g (21%)Protein: 6g (12%)Fat: 17g (26%)Saturated Fat: 10g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 62mg (21%)Sodium: 378mg (16%)Potassium: 215mg (6%)Fiber: 3g (12%)Sugar: 37g (41%)Vitamin A: 444IU (9%)Vitamin C: 1mg (1%)Calcium: 43mg (4%)Iron: 2mg (11%)
Course: Dessert
Cuisine: American
Did you make this recipe?Leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Instagram and Facebook so I can see what you’re making!