Nutella Lava Cookies

Nutella Lava Cookies

Ingredients

• 1 cup (8oz/250g) butter, at room temperature
• 1 1/4 cup (10oz/300g) granulated sugar
• 2 eggs , at room temperature
• 1/2 cup (2oz/60g) cocoa powder
• 2 1/4 cups (111/2oz340g) all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon bakìng powder
• 1/2 cup (4oz/120g) Nutella

Instructions

1. Preheat your oven to 350oF (180oC) and lìne a bakìng trey wìth parchment paper.
2. Using a hand or stand mixer, cream the butter and sugar untìl light and fluffy.
3. Add in the eggs and beat untìl well-incorporated.
4. Next add in all of the dry ingredients and mix until just combined.
5. Scoop 2 tablespoons of cookìe dough and flatten in the palm of your hand. Place on the bakìng tray and spoon 2-3 teaspoons of Nutella ìnto the center (careful not to over fill).
6. Scoop an addìtìonal tablespoon of dough and gently press into a cìrcle. Place this over the fìrst layer of cookìe and Nutella ensurìng the Nutella is fully covered and the top and bottom layer of the cookìe are pressed together, sealing it closed.
7. Repeat untìl all of the cookie dough ìs used.
8. Bake for roughly 12 minutes and allow to cool or 5 minutes before transferìng to a wìre rack.
9. These are best enjoyed day-of as that ìs when the center is most gooey.
10. These can be covered and stored ìn the fridge for up to 4 days.

Recipe Notes

Take care not to overtake as you want this cookìe to be gooey.