These PB Choco Lava Cookies are thick, bakery-style cookies swirled with chocolate and peanut butter dough, stuffed with a mini Reese’s cup and molten ganache center. Every bite melts with gooey, RIDIC-ULICIOUS flavor!
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.
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
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
📦 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.