Copycat Crumbl molten lava cookies

If you are a fan of molten lava cakes, then you will adore this in cookie form! This is a copycat recipe from Crumbl Cookies.

Copycat Crumbl molten lava cookies

My baby girl is back again with yet another fabulous copycat recipe from Crumbl. I think she has found her groove in the kitchen, and I am happily stepping aside to let her take over.

Addie had her another day off from school (do they EVER go to school for a full week?) so she spent the morning baking a double batch of these cookies. She has become quite the proficient cookie baker and very rarely needs my help anymore. I’m not sure if I am ready for her to grow up yet.

She was upset that her cookies ended up baking pretty flat and that the chocolate sauce oozed out of the cookies. My husband and I didn’t mind it at all and both enjoyed the soft and chewy texture of the cookies and the surprise inside each one.

I am excited to see what Addie bakes up next – maybe at some point, we will need to rename this blog Addie Bakes! 😁

Copycat Crumbl molten lava cookies

Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5

Copycat Crumbl molten lava cookies

This is a molten lava cake but in cookie form and is a copycat recipe from Crumbl Cookies
Prep Time20 minutes
Cook Time11 minutes
Chilling time30 minutes
Total Time1 hour 1 minute
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 6
Author: Eva Bakes


  • 3 Tablespoons chocolate fudge sauce we used Hershey’s
  • ½ cup (1 stick or 8 Tablespoons) unsalted butter softened
  • ¾ cup brown sugar packed
  • 2 Tablespoons granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 and ¼ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt


  • Using a spoon, dollop 6 spoonfuls (about ½ Tablespoon each) of chocolate sauce onto a parchment lined baking sheet or a plate. Place in your freezer and chill until it is firm.
  • Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes.
  • Add in the egg and vanilla and mix well.
  • Turn the mixer to low and slowly add in the flour, baking soda, cocoa powder, and salt. Mix until everything just comes together.
  • Divide the dough into 6 equal portions. Using the palm of your hand, flatten each one. Add one frozen dollop of chocolate sauce in the middle and pinch the dough over it to enclose the chocolate sauce completely. Repeat with the remaining dough and chocolate sauce.
  • Place the cookie dough balls on your prepared baking sheet, making sure to leave at least 2 inches between each cookie dough ball.
  • Bake in your preheated oven for 10-11 minutes and remove from the oven. The cookies may appear underdone but that is OK. They will continue to firm up as they cool.
  • If desired, you can dust the top with powdered sugar.


Leftover cookies should be stored in an airtight container at room temperature and will keep for several days. 
Source: Lifestyle of a Foodie

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