Introduction

Chocolate Peanut Butter Lava Cookies are a decadent treat with a gooey surprise in the center. These cookies combine rich cocoa and creamy peanut butter for a luscious flavor that melts in your mouth. Perfect for anyone craving a delightful homemade dessert.

A white plate with gold trim holds seven thick chocolate cookies arranged in a close cluster. Each cookie is dark brown with a cracked, rough texture and has a smooth, creamy beige center. One cookie is stacked on top of another in the middle, showing the soft inside with creamy filling dripping down. The scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup creamy peanut butter (for dough)
1/2 cup semi-sweet or dark chocolate (chips or chopped, for filling)
1/4 cup creamy peanut butter (for filling)
Optional Garnish: powdered sugar
Optional Garnish: 2 tablespoons chopped peanuts

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Mix the chocolate and 1/4 cup peanut butter together to make the lava filling, then set it aside.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate bowl, beat the softened butter with granulated sugar and brown sugar until fluffy. Add the egg and vanilla extract, mixing well.
Step 3: Mix in 1/2 cup peanut butter until smooth. Gradually add the dry ingredients and stir until just combined, being careful not to overmix.
Step 4: Scoop the dough into balls. Press a small indentation in the center of each. Spoon about 1/2 teaspoon of the lava filling into the indentation, then cover with a bit of dough and seal the edges. Gently flatten the cookie tops.
Step 5: Bake the cookies for 10 to 12 minutes, until the edges are set but the centers remain soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 6: Dust the cooled cookies with powdered sugar and sprinkle with chopped peanuts if desired. Serve warm to enjoy the gooey lava center at its best.

Tips & Variations

For an extra rich flavor, use dark chocolate with at least 70% cocoa for the filling.
You can substitute crunchy peanut butter for a bit of texture in the dough.
If you prefer a sweeter lava center, add a teaspoon of honey or maple syrup to the filling mixture.
Chill the dough for 15 minutes before shaping to make handling easier and prevent spreading during baking.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. To keep the lava center gooey, reheat cookies in the microwave for 10 to 15 seconds before serving. For longer storage, freeze the baked cookies for up to 1 month and thaw at room temperature before warming.

How to Serve

The image shows a stack of round chocolate cookies with a deep dark brown color and a cracked, chunky outer texture with chocolate chips embedded. Each cookie has a smooth, light brown creamy peanut butter filling in the center, slightly sunken and creamy, with one cookie in the middle broken open, showing the thick peanut butter filling oozing down. The cookies are placed closely together on a white plate, all sitting on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy?

Yes, natural peanut butter can be used, but it may alter the texture slightly and might require stirring before mixing as oil tends to separate.

How do I prevent the lava filling from leaking out?

Make sure to seal the dough well around the filling by pinching edges securely. Slightly chilling the dough before baking can also help prevent leakage.