White Chocolate Volcano Cookies



Yup i know that’s a funny name for a cookie. But the way the the white chocolate filling oozed out from the center reminded me of a volcanic eruption – the cracked crater and the hot lava rushing out. Am guessing you can totally picture it.

The whole wheat chocolate cookie is crispy crunchy all over and super chewy in the center. Heavenly combo isn’t it ?

I made them this morning along with packing lunch, preparing breakfast and handling a toddler on one side. Proof enough that this one is super simple. Go ahead and give it a try.

Print Recipe
White Chocolate Volcano Cookies
Wholewheat crunchy cookies with a white chocolate 'lava' center.
Course snack
Course snack
  1. Combine the grated white chocolate with the condensed milk. Add 1 tbsp at a time until it all comes together into a sticky dough.
  2. Refrigerate it for 15 -20 mins.
  3. Remove and shape into marble sized balls for the filling. Keep in the refrigerator until needed.
  4. Sift the wholewheat flour, baking powder and cocoa powder together.
  5. In a large plate/ thali cream the butter and sugar until it turns light and fluffy. [ Use the back of your palm to press/ flatten the mixture and mix in a circular motion. This takes about 10-15 mins]
  6. Add the sifted flour and knead into a firm dough. If required you may add a tsp of milk to bring the dough together.
  7. Make lemon sized balls of the cookie dough.
  8. Flatten it between your palms and place the white chocolate filling prepared before.
  9. Seal the filling in , similar to how we prepare stuffed parathas.
  10. Flatten the base slightly
  11. Keep the shaped cookies in the refrigerator for 10-15 mins.
  12. Pre heat the oven at 180 degrees for 10 mins.
  13. In a greased and lined baking tray arrange the cookies.
  14. Bake at 150 degrees for 10 min. Once you see the white chocolate oozing out allow to bake  for just a minute more.
  15. Remove from the oven and allow to cool completely before enjoying your yummy volcano cookies.
Recipe Notes

1. The filling on refrigeration becomes easy to shape so don't worry if you find it sticky in the beginning.

2.While shaping the cookies make the base slightly thicker. If the chocolate oozes out from the bottom it will get burnt. Also bake for just a minute or so more once the chocolate starts to ooze out and flow over the cookie to avoid burning.

3.Keeping the shaped cookie in the fridge will help maintain its shape upon baking.

4.The butter used must be soft but not melted.

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