If you’ve ever wished a cookie would just explode with molten chocolate and peanut butter like it came straight out of your dessert dreams… buckle up. These PB Choco Lava Cookies are thick, gooey, bakery-style cookies with a half-chocolate, half-peanut butter dough, stuffed with a frozen mini Reese’s cup and a scoop of semi-sweet ganache that melts into a molten core. The first bite? Warm, melty, peanut buttery, and outrageously rich. These are RIDIC-ULICIOUS!
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It’s like your favorite peanut butter cup met a chocolate lava cake, then decided to wrap itself in a thick, chewy cookie jacket. And yes — it’s every bit as drool-inducing as it sounds.
Table of contents
What Are PB Choco Lava Cookies
PB Choco Lava Cookies made from two flavors of dough — chocolate and peanut butter — marbled together for the ultimate sweet swirl. Inside, there’s a frozen mini Reese’s cup and a scoop of thick chocolate ganache that melts as they bake, creating that irresistible lava center everyone loves.
They’re indulgent, dramatic, and guaranteed to steal the show on any dessert table.
Why You’ll Love These Cookies
- 🍪 They’re over-the-top in the best way. These cookies are big, soft, and filled with a molten center that oozes with every bite.
- 🍫 Chocolate and peanut butter in one. The classic combo never goes out of style — and here, it’s richer than ever.
- 🎨 They look as good as they taste. That half-and-half swirl gives them bakery vibes worthy of a cookie display.
- 👩🍳 You can prep them ahead. Chill or freeze the dough balls, then bake whenever the craving hits.
- 💥 They’re fun to serve. Break one open at the table, and watch everyone’s eyes widen at that gooey lava center!
Ingredients You’ll Need
You’ll start with a simple cookie dough base, then divide it into two flavors — chocolate and peanut butter — before stuffing with that Reese’s ganache combo.
For the ganache lava center:
- Heavy cream
- Semi-sweet chocolate chips or chopped chocolate
- Mini Reese’s Peanut Butter Cups (frozen before baking)
For the cookie dough:
- Unsalted butter
- Granulated and brown sugar
- Eggs and vanilla
- All-purpose flour, baking soda, baking powder, and salt
- Cocoa powder (for the chocolate dough)
- Creamy peanut butter (for the peanut butter dough)
Full ingredient measurements are listed in the recipe card below.
How to Make PB Choco Lava Cookies
- Make the ganache. Combine warm cream and chocolate until smooth, then chill until thickened.
- Freeze the mini Reese’s cups. This keeps them intact during baking.
- Mix your cookie dough. Cream butter and sugars, then beat in eggs and vanilla.
- Divide the dough. Add cocoa to one half and peanut butter to the other.
- Marble and fill. Swirl both doughs together, flatten, then stuff with a frozen Reese’s and a spoonful of ganache.
- Seal and chill. Roll into thick dough balls and chill so they bake tall and gooey.
- Bake. Pull them from the oven when the edges are set but the centers still look soft.
- Cool slightly. Then break one open and watch the lava flow!
Expert Tips for Bakery-Style Lava Cookies
✅ Chill the dough — it keeps your cookies thick and prevents spreading.
✅ Freeze the Reese’s cups — that’s the secret to keeping that perfect peanut butter layer.
✅ Don’t overbake — soft centers give you that molten lava texture.
✅ Want extra drama? Warm them just before serving or drizzle melted chocolate over the top.
How to Store and Freeze Them
- Room temperature: Keep in an airtight container for up to 4 days. Microwave before serving to re-melt the center.
- Freeze baked cookies: Wrap individually and store up to 2 months. Reheat 15–20 seconds for that gooey effect.
- Freeze unbaked dough balls: Freeze fully assembled and bake straight from frozen, adding 1–2 minutes to the bake time.
More Ridic-ulicious Recipes to Try
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FAQ
Can I make these ahead of time?
Yes! Assemble the dough balls and freeze them until you’re ready to bake. They go straight from freezer to oven.
Can I skip the ganache?
You can, but you’ll lose that signature lava flow. The Reese’s cup alone will melt slightly but not fully ooze.
Can I make them smaller?
Absolutely! Just use half the dough per cookie and reduce the baking time by about 3 minutes.
PB Choco Lava Cookies
Ingredients
For the Ganache
- ½ cup heavy cream 120 ml
- 1 cup semi-sweet chocolate chips or chopped chocolate- 170 g
- 12 mini Reese’s Peanut Butter Cups frozen
For the Cookie Dough
- 1 cup unsalted butter softened-227 g
- 1 cup granulated sugar 200 g
- ¾ cup light brown sugar packed-150 g
- 2 large eggs room temperature
- 2 tsp vanilla extract 10 ml
- 3 cups all-purpose flour 375 g
- 1 tsp baking soda 5 g
- ½ tsp baking powder 2.5 g
- ½ tsp salt 3 g
For the Chocolate Dough 1/2
- 3 tbsp unsweetened cocoa powder 15 g
- 2 tbsp granulated sugar 25 g
- 1 tbsp milk (optional, if dough feels dry)-15 ml
For the Peanut Butter Dough 1/2
- ⅓ cup creamy peanut butter 85 g
- 1 tbsp all-purpose flour (optional if dough feels sticky)
Instructions
- Prepare Ganache: Warm heavy cream until steaming. Pour over chocolate and stir smooth. Chill 20–30 minutes until thick and scoopable. Freeze Reese’s cups while it chills.
- Mix Cookie Dough: Beat butter and both sugars until fluffy (2–3 min). Add eggs and vanilla. In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually mix into butter mixture.
- Divide & Flavor: Split dough in half. Add cocoa and extra sugar to one bowl, peanut butter to the other. Adjust texture with milk or flour as needed.
- Shape: Scoop 1½ tbsp chocolate dough and 1½ tbsp peanut butter dough. Press together, twist slightly for a marbled look, and flatten.
- Fill: Add a frozen Reese’s cup and top with ½–1 tsp ganache. Seal dough around filling and roll into a thick ball.
- Chill: Chill dough balls 45–60 minutes (or freeze 20 min).
- Bake: Bake at 350°F (175°C) for 12–15 minutes, until edges are set and centers soft.
- Cool & Serve: Let rest on the tray 10 minutes. Serve warm or microwave before eating for molten lava effect.
Notes
📦 Storage:
- Store in airtight container up to 4 days at room temperature.
- Reheat 10 seconds to remelt the center.
- Freeze unbaked dough balls and bake from frozen, adding 2 minutes.
📝 Notes:
- Freeze Reese’s cups before baking for clean layers.
- Don’t overbake — slightly soft centers make the perfect molten texture.
- Use creamy peanut butter, not natural or oily.
- Serve warm with ice cream or drizzle with melted chocolate.