CHOCOLATE LAVA COOKIE RECIPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray lightly with cooking spray.
• Place avocados into a blender or food processor. Add honey and blend until a creamy mixture forms and no lumps remain.
• Add peanut butter, eggs, cocoa powder, and drink mix to the blender. Process until smooth. Add vanilla extract. Scrape down sides and blend until no powder is present.
• Pour batter into a large bowl. Mix in chocolate chips; batter will be sticky. Drop scoopfuls of batter onto the baking sheet. Press down slightly batter to make a cookie shape.
• Bake until center is no longer soft, about 12 minutes. Cool for 3 to 5 minutes on baking sheet, then transfer to a rack. Store cooled cookies in the refrigerator.

Steps:

• In a large bowl, combine the butter, vanilla, canola oil, sugar, and salt and beat with a hand mixer until smooth.
• Add the egg and mix until well incorporated.
• Add the cornstarch, flour, and chocolate chips. Using a spatula, mix well until fully combined.
• Cover the dough with plastic and chill in the fridge at least 30 minutes to overnight
• Grease a 6-cup muffin tin with nonstick spray. Divide the cookie dough into 12 portions. Take one and line the base and sides of a cup. Repeat with the remaining cups.
• Fill each cookie cup with a chocolate truffle.
• Take another portion of cookie dough, flatten with your fingers to create a 2-inch (5-cm) circle. Place the circle over the top of the filling, and press down the edges to make sure it seals to the other dough. Repeat with the remaining cookies.
• Chill in the fridge for 30 minutes.
• Preheat the oven to 375°F (190°C).
• Bake for 15 minutes or until the edges are golden brown. Remove from the oven until cool to the touch, for 5 minutes.
• Enjoy!