Today's recipe is a twist on Nutella Lava Cookies, only instead of adding toasted hazelnuts, you add a tiny bit of hazelnut extract and a topping of peanut butter and chocolate hazelnut spread.
Since I've been trying to use up the new Jif chocolate hazelnut spread I bought a few weeks ago (and love), I substituted that for the Nutella. You can use whatever type of spread you want, but the brand I used today worked really well and melted into the peanut butter topping quite nicely. Normally I don't like gooey cookies and prefer to eat them set rather than warm, but these were actually quite good while warm. If you need to pack them up or just want a less gooey cookie, put them in the refrigerator to chill and set.
Recipe
Chocolate Hazelnut Peanut Butter Lava Cookies
Chocolate lava cookies filled with chocolate hazelnut spread
Ingredients
- 3 tablespoons 56 grams unsalted butter
- 1 cup 170 grams semi-sweet or extra dark chocolate chips
- 1 large egg
- ⅓ cup 65 grams granulated sugar
- ½ scant teaspoon a little less than 2 ml salt
- ¾ teaspoon 5 ml vanilla extract
- ¼ teaspoon of hazelnut extract or use vanilla
- ½ cup 63 grams lightly spooned and leveled flour
- ¼ teaspoon 1 ml baking powder
- 8 teaspoons Jif Chocolate Hazelnut Spread use more or less as needed
- 8 teaspoons peanut butter more or less as needed
Instructions
- Melt 3 tablespoons of butter in a small saucepan set over medium heat. Reduce heat to low and stir in chocolate chips. Stir until melted; remove from heat and let cool slightly.
- Beat the egg, sugar, salt and both extracts in a medium bowl for about 2 minutes using high speed of an electric hand-held mixer. Beat in the melted chocolate mixture.
- Thoroughly stir together the flour and baking powder, then stir flour mixture into chocolate mixture and nuts. Cover bowl with plastic wrap and chill for an hour or more.
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. Working one at a time, scoop up generous heaping tablespoons of dough and shape into a mounds a little larger than a golf ball. Press a hole into the mound and stuff it with a teaspoon of chilled chocolate hazelnut spread. Seal the hole with some more dough.
- Place dough balls about 3 inches apart on lined baking sheet. Bake cookies one sheet at a time for exactly 12 minutes.
- Remove cookies from oven and immediately top with dots of peanut butter. Let it sit on the hot cookies and melt. Dot the peanut butter topping with a little more hazelnut spread. Let cool completely on the baking sheets, then carefully transfer to a wire rack to cool completely. you can eat these warm, or cool, chill, then carry somewhere.
Notes
I only needed (needed...ha!) 8 cookies, but this recipe can be doubled. Just make sure to chill the dough before attempting to roll it into balls! Also, the cookies are hot and melty at first, but quite transportable once cooled and chilled.
Tried this recipe?Let us know how it was!
Joe says
I found it at Target.
Anna says
Kim and Joe, I haven't seen the mocha.
Kim says
I really really want to try the Mocha cappuccino version, but it is not available in my area (near Orlando).
Joe says
Did you see they have a Mocha version of that new Jif chocolate spread?
Sue says
These look wonderful!
Lisa Ernst says
This. Looks. Wonderful! A must try. Personally I love Justin's choc hazelnut spread, so I'll use it in this recipe.
vanillasugarblog says
that filling!
I should print this one out.
happy weekend Anna!
Tara @ Chip Chip Hooray says
Oh, these are riiiight up my alley. Can't wait to try them! 🙂