Gluten Free Chocolate Peanut Butter Lava Cookies

These gluten free chocolate peanut butter lava cookies are one of my favorite things to bake. They are rich, chocolatey, and have a warm peanut butter center that melts right in your mouth.

The idea is simple. You make a soft chocolate cookie dough, wrap it around a piece of frozen peanut butter, and bake. When they come out of the oven, the outside is set but the inside is gooey and warm.

And yes, they are 100% gluten free. No one will be able to tell the difference, honestly. They taste just as good as any regular cookie, if not better.

You only need a handful of basic ingredients to make these. Nothing fancy or hard to find. If you have some cocoa powder, butter, and peanut butter at home, you are already halfway there.

Whether you follow a gluten free diet or you are just looking for something fun to bake, these cookies are a great choice. Let me show you how to make them.

Why You’ll Love This Recipe

Molten Peanut Butter Center – When you bite into these cookies, you get a warm gooey peanut butter center that oozes out like lava. It’s basically a peanut butter surprise hiding inside a rich chocolate cookie, and it’s absolutely incredible.

Great for Impressing People – Lava cookies sound and look super fancy, but they are actually really simple to pull off. Bring these to a party or a gathering and people will think you spent way more time and effort than you actually did.

Chocolate and Peanut Butter Combo – Chocolate and peanut butter is one of the best flavor combos ever, and these cookies nail it perfectly. The deep cocoa flavor pairs so well with the creamy peanut butter center that you honestly won’t be able to stop at just one.

Nobody Will Know They’re Gluten Free – These cookies taste just as good as any regular cookie out there. People who eat gluten will have no idea these are gluten free unless you tell them, so they are perfect for sharing with everyone.

Ingredients

• 1 cup Gluten Free All Purpose Flour
• 1/2 cup Cocoa Powder
• 1/2 tsp Baking Soda
• 1/2 cup Softened Butter
• 3/4 cup Granulated Sugar
• 1 large Egg
• 1/2 cup Frozen Creamy Peanut Butter

How to Make

Step 1

Prior to baking, scoop the creamy peanut butter into 12 small dollops on a parchment-lined plate and freeze them until completely solid.

Step 2

Preheat the oven to 350F and line a baking sheet with parchment paper.

Step 3

In a large bowl, beat the softened butter and granulated sugar together, then mix in the egg until smooth.

Step 4

Stir in the gluten free all purpose flour, cocoa powder, and baking soda until a thick chocolate dough is formed.

Step 5

Scoop a portion of dough, flatten it, place a frozen creamy peanut butter dollop in the middle, and seal the dough around it completely.

Step 6

Bake for 10 to 12 minutes, then let the cookies cool on the sheet for 5 minutes so the gooey lava center sets slightly.

Helpful Tips

Freeze the Peanut Butter Until Completely Solid

This is the most important step in the whole recipe. If the peanut butter isn’t frozen solid, it will melt out of the cookie while baking and you’ll lose that gooey lava center.

Make your peanut butter dollops at least 2 hours before you plan to bake, or even the night before. Each dollop should be about 2 teaspoons worth, roughly the size of a marble or a little bigger.

When you press one with your finger it should feel rock hard with zero squish. If it still gives at all, put it back in the freezer and wait longer.

Get the Butter to the Right Softness

Your butter should be soft enough that you can press your finger into it and leave a dent, but it shouldn’t be melty or greasy looking. If the butter is too cold, it won’t cream smoothly with the sugar and you’ll get lumps in your dough.

If the butter is too warm or melted, the dough will be too soft to wrap around the peanut butter and it’ll be a sticky mess. Set the butter out on the counter for about 30 to 45 minutes before you start.

If you forgot to take it out ahead of time, cut it into small cubes and let it sit for about 15 minutes. That speeds things up without risking it getting too warm.

Measure the Gluten Free Flour Correctly

Gluten free flour can be tricky because it packs down easily in the bag or container. If you scoop directly with your measuring cup, you’ll likely end up with way more flour than you need and the cookies will turn out dry and crumbly.

Use a spoon to fluff up the flour first, then spoon it into your measuring cup and level it off with the back of a knife. This gives you the right amount every time.

Also, different gluten free flour brands can behave a little differently. If your dough feels super dry and cracking apart, add a tiny splash of milk to bring it together. If it feels too sticky, dust your hands with a bit more flour when shaping.

You Might Also Like

• Gluten Free Molten Lava Cakes
• Gluten Free Peanut Butter Swirl Brownies
• Gluten Free Chocolate Peanut Butter Bark
• Gluten Free Peanut Butter Cup Pie

Frequently Asked Questions

How do I know when these lava cookies are done baking?

The cookies should look set around the edges but still slightly soft and puffy in the center. This usually takes around 10-12 minutes depending on your oven.

Don’t overbake them or the peanut butter center will firm up and you’ll lose that melty lava effect. It’s better to pull them out a minute early than a minute late.